Punjabi Baingan Da Bhurtha

by chandapappa

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Baingan da bhurtha or roasted eggplant(brinjals) recipe is a punjabi vegetable preparation. The roasted aubergines are cooked with onion-tomato and ginger- garlic paste and best served with roti or naans.

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Punjabi Baingan Da Bhurtha recipe - How to make Punjabi Baingan Da Bhurtha

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Preparation Time: 10 mins Cooking Time: 25 mins Total Time: 35 mins 4Makes 4 servings
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Ingredients

2 seedless brinjals (baingan / eggplant)
2 finely chopped onions
1 finely chopped tomato
1 tsp grated garlic (lehsun)
1 tsp grated ginger (adrak)
2 tsp dry red chilli flakes (paprika)
1 tsp cumin seeds (jeera)
1 tsp chilli powder
1 tsp coriander (dhania) seeds powder
1/2 tsp turmeric powder (haldi)
1/2 tsp cinnamon (dalchini)
1/2 tsp garam masala
salt to taste
2 tsp lemon juice
2 tsp ghee
2 tbsp oil

Method

Hold the brinjals with stems over an open flame and roast till the slik turns black and brinjal turns soft.
Place them under running water and peel.
Mash the brinjal into puree and keep aside.
Heat oil in a kadhai, add the ginger and garlic and saute for a minute.
Add the onions, all dry masalas, except red chilli powder, mix well and saute for more 3 minutes.
Add the tomatoes, brinjals, salt, lemon juice and mix well.
Simmer for five minutes and transfer in serving bowl.
Just before serving, heat ghee in a small pan.
Hold pan over bowl, add chilli powder, and pour immediately over bhartha.
Do not allow the chilli powder to burn.
Garnish with chopped coriander.
Serve hot with tandoori roti, paratha, etc.