Baingan ka bhurta

Baingan ka bhurta is a North Indian specialty in which brinjals or baingan or eggplant are first cooked over charcoals or over direct flame. This will lead to smoky flavor to bhurta. Once skin starts peeling off, inner flesh is cooked with tomatoes , onions and spices. Here’s  a detailed recipe .

Serving: 4-5

Baingan ka bhurta

Baingan ka bhurta

Ingredients:

Brinjal oe eggpalnt or baingan: 2 large

Onion: 2 chopped

Tomato: 2 chopped

Green chili: 1 chopped

Ginger: 1/2 tsp grated

Coriander: 2-3 tbsp chopped

Salt: to taste

Red chili powder: 1/4 tsp

Garam masala: 1/4 tsp

Jeera powder: 1/2 tsp

Dhania powder: 1/2 tsp

Haldi powder: 1/2 tsp

Oil: 2 tbsp

Method:

1. Wash and prick baingans or eggplants. Cook them over charcoals or open flame till skin starts peeling off. Let them cool.

2. Mash the pulp thoroughly and you can also remove hard seeds from it. Keep aside the pulp.

3. Heat oil in a kadai. Add onions and saute for 3-4 minutes . Add ginger and saute.

4. Add tomatoes. Add haldi powder, jeera powder, coriander powder, red chilli powder and cook till it starts leaving oil.

5. Add salt, green chili. Add mashed baingan and cook on medium flame. Mix well and cook for 3-4 minutes.

6. Add chopped coriander and garam masala and cook for another 2 minutes.

7. Serve hot with chapatis.

 

 



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