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Tuesday, 25 August 2009

Baigan Bartha / Baigan Bharta


Its a eggplant cooked in Indian style, with spices. This curry is one of my fav. Ind recent days i started to love the eggplant recipes and tried different styles, which suits my taste. I am posting this recipe specially for Kavya, who asked me for eggplant curry recipes. So i will start with bigan bartha recipe, and soon will post as many as possible. Well.....i have already made you wait for long , by not posting new recipes all these day, its all becuase i was so tried from my Indian trip and took pretty much time to get on my daily routine. So, by no more wasting time , i would directly go for the recipe. And here is the recipe just for you........

Ingredients :

Eggplant - ( Medium size ) 2 numbers
Cumin seeds : 1 tsp
Garlic - 10 crushed
Ginger and garlic paste : 1 tsp
Big onions - 1 chopped finely
Tomatoes - 2 ( Chopped)
Chilly Powder - 1 and 1/2 tsp
Salt - To taste
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Oil - To fry
Garam masala - 1 tsp
Grren peas - ( Handful ) ( Frozen) ( If using fresh, need to soak it and pressure cooker it before using in the recipe)

Preparation :

* Take the eggplant and wash it. Wipe it with the tissue papper. Npw apply oil all over it generously.

* Preheat the oven, and set the oven temperature for 250 c and cook the eggplant for 20 - 25 mins. ( Until it is cooked well)

* Now peel the eggplant skin, and chop it into pieces. ( Make sure it is cooked well..)

* Now take a pan, add oil, and add the cumin seeds.

* Then add the crushed garlic, and fry till it changes the colour.

* Then add the chopped onions. and fry till golden brown.

* Now add the chilly powder, coriander powder, turmeric powder and salt to it. ( Fry for few moins for the raw smell to disappear)

* Now add the chopped tomatoes and fry for few mins. ( Close the lid and cook for few mins , until the tomatoes get cooked and become soft.)

* Finally add the cooked and chopped eggplant and mix well.

* Check for the taste and also make sure the eggplant is cooked, if not you could now close the lid and cook for some more time..

* Finally add the garam masala and the green peas and cook for 5 mins.

Hmmmmm.......the yummy and spicy baigan bharta is ready. Serve hot with plain rice, chapathi, naan or roti.


Click here for the printable version fo this recipe

10 comments:

  1. This is another favourite Indian dish of mine. I love how Indian people cook eggplants, so intelligent!

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  2. I love this so much great combo with jeera rice and roti.. Looks so tempting lavanya

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  3. Thanks Pavithra. Its my fav recipe too

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  4. Thanks Kenny T. Nice to read your recipe

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  5. Looks spicy and delicious.. wonderful clicks.. thanks for sharing!!

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  6. Hi Lavanya,

    You have a nice space out here. This baingan bartha looks delicious. One of my favs with roti!

    Anu
    www.mriganayani.com

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  7. Mriganayani, thanks for your visit. I am glad that you really liked it.

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  8. YOu are always welcome Hari Chandana. Glad you liked it.

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  9. Hi - the recipe looks really good, but I have a question about the Ginger and garlic paste - how do you make the paste? When do you put it in?

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  10. hi Jenna, Thanks for visiting spice-india. Ginger and garlic paste is to be added just after the onions are added and fry well. If you are making ginger and garlic paste more to store then try to add bit of vinegar to it so that i stay for long time. ( Many months). To prepare ginger and garlic paste, take 1 full garlic, peel the skin off and then take ginger and peel off the skin and chop in to very small piece. Now add both to a blender and grind it into paste adding some water. If you are using immeditely then you dont need to add vinegar to it, but if you want to make more paste and wanted to store then add vinegar and store it in fridge.

    Hope you enjoy preparing the dish. And do give your feedback.

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