Baingan Bartha is a very famous North Indian recipes made by mashing the roasted Brinjals or Egg Plant. It’s a spicy and tangy dish easy to make at home and goes at top of menu chart priorites in North Indian restaurants and Dhabas.
Ingredients: (Serving 4)
500gms Egg Plant /Brinjal /Baingan
½ tsp Cumin Seeds
Oil
¼ tsp Cinnamon Pwdr
½ tsp Green & Black Cardamom Pwdr
2 to 3 Dry Red Chilies
1 tsp Salt
250 gms or 1 Cup Curd (Yoghurt )
½ tsp Turmeric Pwdr
¼ tsp Cumin Pwdr
¼ tsp Dry Ginger Pwdr
½ tsp Fennel Pwdr (Saunf)
A Little Garam Masala
Method:
Wash and dry the Egg Plant.
Pierce the Egg Plant with a knife.
Apply Oil all over the Brinjal/Egg Plant.
Roast the Baingan/Egg Plant in an oven or over the gas stove flame.( In oven it will take about 20 min and over gas stove flame it will take you about 5 to 7 min to roast the Egg Plant.)
After this keep the Egg Plant/Baingan immersed in water for about 5 min to cool down.
Then remove the skin and mash the Baingan.
Meanwhile take a frying pan and add oil into it.
Put Cumin Seeds and Dry Red Chilies in the hot Oil to crackle and then add the mashed Egg Plant.
Sauté it for some time and then add the Curd.
Now you can add all the grounded spices that is – Cumin Seed Pwdr, Cinnamon Pwdr, Black and green Cardamom pwdr, Turmeric Pwdr, Dry Ginger Pwdr, Fennel Pwdr (Saunf)
Mix every thing well and keep on stirring and cooking till the curd gets completely absorbed.
After a while then put off the flame and sprinkle up to garnish with little Garam Masala.
