Baigan Bhartha

by AnneJacob
Brinjal(Vazhuthananga) curry - Baigan Bhartha
Print Recipe
Votes: 1
Rating: 4
You:
Rate this recipe!
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Eggplants(Brinjal/Vazhuthananga) - 3 1/2 lbs
  • Vegetable oil - 3 tbsp
  • Cumin seeds(Jeerakam) - 1 tsp
  • Onion(finely chopped) - 1 no
  • Ginger(grated) - 1 tbsp
  • garlic(chopped) - 1 tbsp
  • Tomatoes(finely chopped, peeled) - 3 nos
  • Green chillies(chopped) - 3 nos
  • Garam masala powder - 1/2 tsp
  • Red chilly powder(cayenne) - 1/2 tsp
  • Lemon - 1/2 of
  • Salt(As reqd) -
  • Coriander leaves - 1 cup
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Eggplants(Brinjal/Vazhuthananga) - 3 1/2 lbs
  • Vegetable oil - 3 tbsp
  • Cumin seeds(Jeerakam) - 1 tsp
  • Onion(finely chopped) - 1 no
  • Ginger(grated) - 1 tbsp
  • garlic(chopped) - 1 tbsp
  • Tomatoes(finely chopped, peeled) - 3 nos
  • Green chillies(chopped) - 3 nos
  • Garam masala powder - 1/2 tsp
  • Red chilly powder(cayenne) - 1/2 tsp
  • Lemon - 1/2 of
  • Salt(As reqd) -
  • Coriander leaves - 1 cup
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Prick few holes on eggplant/brinjal and place on flame*. Keep turning until charred and soft inside.
  2. Collect the pulp. Discard the skin. Chop roughly.
  3. Heat oil in a pan.
  4. Add cumin seeds followed by onions, ginger and garlic. Fry for 3 minutes.
  5. Add the tomatoes, chillies, red chilly powder, garam masala and salt. Stir and fry for 2 minutes.
  6. Turn heat to medium low and cook for 8 minutes or until tomatoes are soft.
  7. Put the eggplant pulp. Stir and cook for 5 to 8 minutes.
  8. Garnish with lemon juice and coriander leaves.
  9. :- Serve hot with chapathi or paratha.
  10. *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.
Share this Recipe
 

Related Posts

Leave a Comment