Tuesday, April 11, 2006

Baigan Bhartha ( also Called Baigan Bhaji)

This is one of my favourite recipe. I love this, when made back home on gas stove. But here the problem is first we dont find the brinjals so fat and another is we have an electric stove at home. So this is kind of round about process for the baigan bhartha. If you have a gas stove then do it as mentioned in the Variation point 1, which replaces the first step in the preparation method.

The eggplants used for this recipe is available in any american/chinese stores. The following picture should give you an idea of the eggplant. :)


Ingredients:
American Eggplants - 2
Onions - 2 Big, or 2 medium
Tomato - 1
Peas - 1/2 cup
Jeera - 1/2 Spoon
Oil - 5 table spoons
Baigan Bhartha - 1-2 table spoons
Green Chillies - 5-6 in number
Chilli Powder - 1 table spoon (if desired more spicy)
Asafoetida - a pinch
Salt to taste

Method of Preparation:
1. Take a pan/kadai put oil in it. Add the chopped brinjal and cover it with lid. let it cook on medium for about 10 minutes or until it turns its color to brown. Stir it in intervals so that the baigan do not stick to the bottom of the vessel. Switch off the stove once the baigan is fully cooked.
Note:You will notice that the quantity will be reduced to more than 1/2 of the original quantity.

2. Take a small pan/kadai. Put very little oil in it.

3. Add Jeera, Asafoetida, Green chillies, onions in the same order. let the onions turn little brown/tranparent.

4. Add tomatos and peas if desired at this point.

5. Add a pinch of chilli powder, baigan bhartha masala powder, salt for baigan also.



6. Now add the baigan that is cooked in the step 1. Mix it and let it be on stove for 2 minutes. Garnish with Coriander and serve hot with Roti or rice.




Preparation Time: 5-10 minutes at Max.(after baigan is done)
Category: Side/Main Coarse

Variations:
1. Those who have gas Stove can apply oil to the baigan around and heat it directly on the flame. Turn it around at frequent intervals. so that it is cooked from all sides and inside. After the baigan is totally done, remove the skin (which will come out easily). mash the inside one with hand or spoon.

2. Tomato and Peas can be added if they like it. They are optional. It tastes good even without the above two.

3. Some people like raw onions with this. But the onions here are hot to eat directly. So I fry them a little bit so that it gives good taste.

4. If baigan bhartha masala is not available, we can add a pinch of amchur powder and dhania(Coriander) powder. That will bring almost same taste as above.
Terminology:
Baigan - Eggplant, Brinjal, Vankaya (Telugu)

Best Combination:
Baigan bhartha will be good with either rice or roti. But I personally prefer with roti.

11 comments:

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