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Ingredient
Eggplant/Brinjal Bhurta
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Chef :
Aruna ThaparEggplant/Brinjal Bhurta
#ga24 #Eggplant #karnataka
Eggplant/Baingun bhurta is prepared by mincing grilled eggplant and mixing it with tomato, onion, herbs and spices. Grilling the eggplant over charcoal or direct fire infuses the dish with a smoky flavour.
Ingredient
Food ration :
4 servingsCooking time :
30 minutes
4
Onions
4
Tomatoes
2" piece
ginger
1 bowl
peas
4 tbsp
Coriander leaves chopped
to taste
Salt
1/2 tsp
cumin seeds
1/2 tsp
Red chilli powder
1 tsp
Garam masala
1/2 tsp
Coriander seeds powder
4 tbsp
Cooking Oil
Cooking instructions
* Step 1
Wash and oil brinjals and keep on slow flame on a net ladle. Roast till soft.
* Step 2
Now remove skin of brinjals and wash it in running water.
* Step 3
Cut it horizontally in 4 pieces and remove it's hard seeds from inside. Wash again.
* Step 4
Heat cooking oil in a karahi and put cumin seeds and when cumin seeds splutter put finely chopped ginger and onion and fry till onions turn translucent. Now add fresh peas and mix.
* Step 5
Meanwhile make tomato puree by grating the tomatoes and remove skin of tomatoes. Add tomato puree in karahi and stir.
* Step 6
Add salt, red chilli powder and coriander seeds powder and mix. Add soit green chilli. Now put grilled eggplant in onion ginger karahi and cover it with a lid and cook for 10 minutes on low flame..
* Step 7
Stir and cook on low flame for 5 minutes.
* Step 8
Switch off the flame and transfer it to serving bowl. Garnish it with coriander leaves.
* Step 9
Serve hot with chapati.
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