बैंगन का बर्थ
Brinjal is one of my favourite vegetable. I am sure it is the same for most of us. Do you like the roasted smell from the brinjal in the curry.. then here is a recipe for you to enjoy.
Big purple Brinjal - 1-2 nos. (about 400 grms) (Check the picture for the variety I used)
Tomatoes - 1 large
Onions - 2 finely chopped
Ginger paste - 1 tbl spn
Garlic Paste - 1 tbl spn
Green Chillies - 2- 3 nos Finely Chopped
Jeera/Cumin Powder - 1/2 tbl spn
Coriander Powder - 1 tbl spn
Turmeric - 1 tbl spn
Chilly Powder - 1/2 tbl spn
Cumin Seeds - 1/4 tbl spn
Oil - 2-3 tbl spn
Salt to taste
1) Spread oil on the brinjal with your hands or brush and place it on the stove on direct fire and roast it on all sides by turning it once in a while. (If you have a grill you can use that as well)
The oil coated helps in cooking the brinjal crispy on the outside and easy to peel off once roasted.
2) Once the whole brinjal is roasted peel of the outer skin. Just roughly beat the brinjal and keep aside. (Don't worry if it is charred. The inside soft part is what we will use)
3) Take a kadai or non stick pan and add 2 tbl spn of oil and once hot add cumin seeds, onions and little salt and fry till onions are transparent.
4) Then add ginger and garlic paste, Green chilles and saute till the raw smell disappears and good aroma spreads.
5) Then add chopped tomatoes and add all the powders (Jeera Powder, Coriander powder, Chilly Powder and Turmeric) one by one and saute them well till all are finely cooked.
6) To this add the roasted and peeled brinjal which you kept aside to this mixture and saute.
7) Close a lid and cook for about 3 mins till done.
8) Check the seasoning and add some salt if required.
9) Garnish with chopped fresh coriander leaves and serve hot with chapatis / pulkas / paratas.
See you soon with the next recipe.