Recipes - Baingan Bhurta
- Twinkle M. Pereira
- Bombay/Muscat
Ingredients:
1 no. large eggplant
3 nos. spring onions (the stalks as well as the bulbs) chopped
2 garlic flakes (if big) or 3 nos. (if small).
1 tsp. coriander powder
1 tsp. cumin powder
1 tsp. kashmiri red chilli powder
¼ tsp. turmeric powder
A pinch of mixed fenugreek seeds, mustard seeds & cumin seeds
Asafoetida
Salt to taste
1½ tbsp. oil for cooking
Method:
Firstly wash & roast the eggplant on direct flame till fully roasted. Then immerse it in cold water for ten minutes. Remove the skin with hand, cut off the stem & chop the roasted eggplant with a knife or beat it with an egg beater. Keep aside. In a vessel add oil & in that add a pinch of mixed fenugreek, mustard & cummin seeds & a pinch of asafoetida. When it begins to crackle, add the chopped spring onions & crushed garlic flakes & saute till the onions become light brown. Add the smashed eggplant & all the masalas. Mix nicely & cover & cook till it leaves oil on the edges. Serve hot with millet rotis or chapattis. For garnish add some chopped coriander leaves & immerse the cut stem of the eggplant in the bhurta.
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