BAINGAN KA BHARTA / EGGPLANT / BRINJAL RECIPE / SIDE DISH

BAIGAN KA BHARTA

Baigan ka bharta is all favourite dish. This dish is made without onion but however it was very tasty. Let us see how to make this BAINGAN KA BHARTA

INGREDIENTS:-

* Eggplant / Baingan (Brinjal) -2

* Tomato - 2 & chopped

* Garlic - 1 Teaspoons

* Garlic - 1 tsp

* Salt to taste

* Cumin seeds - 1 tsp

* Red chilli powder -1tsp

* Coriander  powder  - 1 tsp

*  Turmeric powder - 1/2 tsp

*  Garam masala powder - 1/2 tsp

* Lemon juice - 2 tsp

* Oil -2 tsp

* Ghee - 2 tsp

METHOD:- 

1. Take the  Baingan /Brinjals / Eggplant with stems over fire to burn skin. 

2. When skin turns out in black colour, then hold them under running water.

3. Gently wash off skin and mash brinjals.

4. Heat oil in a kadai then add cumin seeds. After crackle it add ginger  and stir fry. 

5. Add  all dry spices, except red chilli powder, stir fry for a minute more.

6. Add mashed brinjals, salt, lemon juice and stir and mix it well

7. at last add chopped tomatoes and Cook it for five minutes.

8. Take it in serving bowl.

9. Heat up ghee in a small pan and add chilli powder but don't allow to burn chilli powder and pour over bhartha.

10. Garnish it with chopped green  coriander leaves.

11. Serve this dish with tandoori roti, paratha, etc. ENJOY

NOTE:-

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EGGPLANT FRITTER ( BRINJAL PAKODA ) BEGAN KA PAKODA

EGGPLANT FRITTER( BRINJAL PAKODA)

BEGAN KA PAKODA

BRINJAL is also called Eggplant or Began . BRINJAL PAKODA (FRITTER) is made a snack in India . Its always good to eat a home made pakoda for better health. At sweetshops in India, the oil is reheated every time if something is to be heated or cooked. Everything is cooked in same oil, changes the texture of the oil and every cooked item leave its flavour which doesn't bring the right taste of  pakoda, that we can call fritter as pakoda too. I prefer to cook at home and tasty enough  not to resist. 

Let us prepare BRINJAL FRITTER

INGREDIENTS:-

* 8-10 small brinjal cut into round shape

* 1 cup -Besan or gram flour

* 2 tbs -Rice flour or cornflour

* ½ tsp -Red chilli powder/lal mirch powder

* ½ tsp -Turmeric powder/haldi

* ½ tsp -Garam masala powder

* ½ tsp -Ajwain/carom seeds

* ⅔ to ¾ tsp -Salt or add as required

* 1''-Ginger (grated)

* 2 Green chilli finely chopped

* ¼ cup -Water

METHOD:-

* Place gram, rice flour or cornflour & all ingredients in a bowl

* Make liquid batter ,consistancy like thread with the help of water as shown in picture & keep aside for 5 minutes for setting

* Heat oil in kadahi (wok) on medium flame

* Dip round piece of brinjal in batter 

* Place in Kadahi & deep fry  in oil till they becomes crispy & golden in colour

* Drain all pakoda and place them on a kitchen paper towel so that extra oil is absorbed.

* Fry the pakoras in batches this way. When done keep all of them aside.

*Serve hot EGGPLANT PAKODA with green coriander chutney or tomato sauce as you like

NOTE:-

Try these EGGPLANT PAKODA and share your comment 

SPICY EGGPLANT (BRINJAL)

STUFFED SPICY EGGPLANT

EGGPLANT (BRINJAL)

Eggplant is also called brinjal in India. It has various shapes and different colours. It can be made in same method either long or small round . It can serve with puri, parantha, chapati & rice depending on your choice. Let us go for preparation: -

INGREDIENTS : -

* Eggplant- 1/2 kg, very small size

* Oil -1 1/2 tbs,

* Cumin seeds -1tsp,

* Red chilli powder - 1tsp,

* Coriander powder -2tbs,

* Funnel seeds -1tbs,

* Turmeric powder -1/2tsp,

* dried ginger powder -1/4tsp,

* Dried mango powder -1/2 tsp

* Garam masala -1/2 tsp,

* Salt to taste,

* Green coriander leaves for garnish.

METHOD : -

* Wash eggplant and dry very well,

* Cut all eggplant in to 4 parts but keep joint from one down,

* Mix all spices by little oil and fill into eggplant.If spices remains keep aside,

* Now heat oil in a wok (kadahi) and add cumin seeds. Let it crackle very well,

* Put all eggplants in to wok & mix well

* Cover it and let it cook for 5 to 7 minutes. After that stir it and again cook it for 5 minutes,

* When it cooked and becomes soft then mix remaining spices in to it,

* Once again cook for 2 to3 minutes,

* In last turn off the flame. Cover the lid on wok for 4 to 5minutes,

* Now eggplant is ready.Turn out it in to a plate & garnish with coriander leaves,

* Serve it with Puri, Parantha, Chapati or Rice.

NOTE :-

Awaiting for your response and welcome  your comments.