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Brinjal Bharta

Madhuri.Dixit's picture
<p><a href="http://www.flickr.com/photos/rjw1/8491329515/">Image Credit</a></p>
Ingredients
  Aubergines 5
  Oil 6 Tablespoon
  Green chili 1
  Peppercorns 10
  Garlic 2 Clove (10 gm)
  Ground turmeric 1⁄2 Teaspoon
  Onion 3 , chopped
  Ginger piece 1 Small, chopped
  Tomatoes 4 , skinned and mashed
  Chili powder 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Chopped coriander 1 Tablespoon (To Garnish)
  Pepper To Taste
Directions

Baste the aubergines with a little oil and bake them in a moderate oven at 350°F, Gas Mark 4 for about 45 minutes, or until tender.
When cool, remove the skins and mash the pulp.
Using an electric grinder or pestle and mortar, grind the chilli, peppercorns, garlic and turmeric together to form a paste.
Heat 5 tablespoons oil in a large frying pan (skillet) and saute the onions until golden brown in colour.
Add the spice paste to the onions with the ginger and cook for 2 minutes, stirring.
Add the mashed aubergines and cook until slightly browned, stirring well.
Add the tomatoes, chilli powder and season to taste with salt and pepper.
Cover and cook for 15 minutes over low heat.
Sprinkle chopped coriander leaves and serve.

Recipe Summary

Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegan, Vegetarian
Ingredient: 
Brinjal

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