Saturday, September 10, 2011

Baigan Bartha

I prepared this recipe for the second time now and it has already become one of my favorite baigan recipes. When i went shopping vegetables today morning and i decided i will prepare baigan bartha today, as and when i saw it at the shop. Its usually rare to see at that shop and it had been like 5 months since i tried it for the first time and it had really come very well.

So gals, there is the way to cook.
First of all, buy one big baigan (for 2-3 people), wash and dry it. Apply oil all over the baigan and place it over medium flame burner. keep turning sides so that all sides get equally roasted. The outer skin will shrink and may even get cracked but just continue by making sure that you dont over burn it.
Once you feel its done, just put it inside a bowl of water to cool.
Meanwhile, Chop onions, green chillis, tomatoes, curry leaves and keep ready coriander leaves.
Also keep ready - Garam masala, chilli powder, turmeric powder, Coriander powder/Cumin powder and salt.

Heat the kadai, pour needed quantity oil and add mustard and cumin seeds and let it sputter. Now add the chopped onions, green chillis and curry leaves. Let it fry for a while and add turmeric powder, chilli powder, all other masalas and salt. Mix it and let it mix and get fried well. Now add tomatoes and continue boiling it till the tomatoes get smooth and mashed. Meanwhile try to cut the baigan which will be coming out in half mashed state.
Once tomatoes are done well, add baigan and mix it well. Add water to let it boil and cover the kadai. After few minutes check once and try to mash the content with a smasher. It will confirm whether the bartha is cooked well. If yes, let it be on the burner in high flame for few minutes, so as to remove any extra water, while mixing it well and taking care the masala doesn't stick to the bottom.

Now its done and all we have to do is transfer it to a beautiful Serving bowl and garnish with coriander leaves.

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