Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, spicy "baingan-ka-bhartha"brinjal curry. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
My mother makes the best Baingan ka Bharta. Its simple recipe without much effort but many things have to kept into mind to bring out the best of its flavour. Learn how to Roast an Eggplant on your stovetop? Make sure the brinjal is properly roasted otherwise it effects the taste and texture of bhartha.
Spicy "Baingan-ka-Bhartha"Brinjal Curry is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. Spicy "Baingan-ka-Bhartha"Brinjal Curry is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can have spicy "baingan-ka-bhartha"brinjal curry using 14 ingredients and 22 steps. Here is how you cook it.
The ingredients needed to make Spicy "Baingan-ka-Bhartha"Brinjal Curry:
- Take 2 Mid sized Brinjals
- Prepare 6 Tomatoes
- Prepare 2 Big Lemons
- Get 2 Onions
- Make ready Green Chilis
- Get Ginger (Optional if you use Ginger Garlic Paste in the mix)
- Take "Masalas" Condiments :
- Get Tumeric (Haldi)
- Prepare Ginger-Garlic Paste
- Prepare Garam Masala (chilli powder)
- Take White Vinegar
- Prepare Paprika Powder (if you have some)
- Make ready Oil (little to do a "Bhigar") in the beginning
- Make ready Add more oil later - when all the vegetables are half cooked
Instructions to make Spicy "Baingan-ka-Bhartha"Brinjal Curry:
- First wash the two Brinjals and poke them all over with a deep fork - smear them with oil - leave them for an hour or so
- With a sharp knife "Score" each of the Brinjals into six sections - just cutting through the skin - not into the Brinjal
- Burn the skin of the Brinjals on the open fire (keep turning them with a pair of tongs) till the skin is almost all wrinkled and blackish
- Remove the green cap and the stem attached to it
- Cut the slieces six per Brinjal along the scored places
- Cool the Brinjals and sprinkle a little paprika onto the pulpy inside of each slice - and put them aside till later
- Use a Pressure Cooker for a quick cook-up - or a normal big pot
- Take a pinch of each Masala and lightly "burn" with a tablespoon of oil
- With a wooden spoon keep mixing the 'Masalas' in the dish - till you get a good smell of the mix (don't worry if it all sticks to the bottom of the dish - keep scraping it off gently) This is called the "Bhigar"!
- Add the chopped/diced Onions in the 'masala-mix' for 2-3 minutes - till slightly brown
- Put the pre-chopped Tomatoes into the dish and swirl it all around
- Add another pinch or two of Salt & Sugar - mix on a low heat for 2-3 minutes
- Squeeze some lemon - and add chopped green chillies - into the mix - sprinkle a tea-spoonful of white vinegar into the mix
- Add half a cup of water & put the lid on the pressure cooker
- Heat for 5 minutes - for the first hiss - switch off the heat
- Wait for it all to cool - remove the whistle slowly - take off the lid
- Add a table-spoonful of Imli (Tamarind) Paste if you like it to have a "sour-ish" flavour
- Add the Brinjals into the mix (add one half cup more of water- if you want to have a "liquidy"curry)! Some prefer a "pastey" consistency
- Put the lid back on - and cook till the second hiss 10 minutes or so
- Your 'Baingan-Ka-Bharta' is ready
- Serve with Yogurt and Chapatis or White Rice.
- Adding pickles/salt to taste ENJOY!
So that is going to wrap this up for this exceptional food spicy "baingan-ka-bhartha"brinjal curry recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
