Baigan Bhartha
Baigan Bhartha
Brinjal(Vazhuthananga) curry - Baigan Bhartha
Ingredients
- 3 1/2 lbs Eggplants Brinjal/Vazhuthananga
- 3 tbsp Vegetable oil
- 1 tsp Cumin seeds Jeerakam
- 1 no Onion finely chopped
- 1 tbsp Ginger grated
- 1 tbsp Garlic chopped
- 3 nos Tomatoes finely chopped, peeled
- 3 nos Green chillies chopped
- 1/2 tsp Garam masala powder
- 1/2 tsp Red chilly powder cayenne
- 1/2 of Lemon
- Salt As reqd
- 1 cup Coriander leaves
Instructions
- Prick few holes on eggplant/brinjal and place on flame*. Keep turning until charred and soft inside.
- Collect the pulp. Discard the skin. Chop roughly.
- Heat oil in a pan.
- Add the tomatoes, chillies, red chilly powder, garam masala and salt. Stir and fry for 2 minutes.
- Turn heat to medium low and cook for 8 minutes or until tomatoes are soft.
- Put the eggplant pulp. Stir and cook for 5 to 8 minutes.
- Garnish with lemon juice and coriander leaves.
- :- Serve hot with chapathi or paratha.
- *If using flame, be careful. To prepare using an oven, preheat oven to 240 C or 475 F. Cut in half lengthwise and place them, cut side down on a lightly oiled baking sheet. Bake for 10-15 minutes or until the eggplants have collapsed slightly. Remove and after a while spoon out the flesh. Discard the skin. Chop them roughly.
Tried this recipe?Let us know how it was!
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