Tuesday, April 7, 2009

Baigan Ka Bharta

1 large Brinjal ( Obergeine or Egg Plant)
2 tablespoons Oil
1 pinch Asafoetida (Heeng or Hing)
1/2 teaspoon Cumin seeds ( Jeera)
1 large Onion
1 tablespoon Chopped ginger
1 teaspoon Chopped garlic
1 teaspoon Green chillies
1 large Chopped tomatoes
1 teaspoon Chilli powder
1/2 teaspoon Turmeric powder
1/2 teaspoon Garam masala
Salt (As per taste)

1. Wash and wipe the brinjal.
2. Roast it over direct flame for a few mintues, turning it often so that it cooks evenly.
3. Roast till the brinjal shrinks, blackens and starts peeling off.
4. Cool, peel and mash the brinjal.
5. Heat the oil in a pan.
6. Add the asafoetida and cumin seeds and saute till the seeds are light brown in colour.
7. Add 1/2 the chopped onion, ginger, garlic and green chillies.
8. Saute on a low flame for about 5 mintues, stirring continously.
9. Add the Garam Masala and cook for a minute
10. Add the chopped tomato, mashed brinjal, chilli powder,turmeric powder and salt.
11. Cook covered on a low flame for about 5 mintues.
12. Mash the brinjal thoroughly with the back of a ladle and add the remaining onion.
13. Cook uncovered on a high flame for 2 mintues, stirring continuously.
14. Add the garam masala and mix well.
15. Garnish with chopped coriander leaves and green chillies.


2 medium sized onions
1/2 cup oil
400 gms ladyfinger
2 tblsp pomegranate seeds powder (anardana powder)
1 tblsp lemon juice
1 tblsp coriander powder
1/2 tsp turmeric powder
salt to taste
1/2 tsp garam masala powder
1 tsp red chilli powder

1. Wash, wipe and trim ladyfingers.
2. Make a deep slit on one side of the ladyfinger to create a pocket.
3. Take off and finely slice onion.
4. Mix red chilli powder, coriander powder, turmeric powder, pomegranate seed powder, garam masala powder and salt with four-tblsp oil to make a thick paste.
5. Stuff the ladyfingers liberally with this masala paste.
6. Heat up oil in a pot and stir fry cut onion for two to three minutes or until translucent.
7. Gently slide in the stuffed ladyfingers and stir fry on medium heat up for five minutes turning them occasionally.
8. Sprinkle lemon juice and serve hot.