Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, spicy "baingan-ka-bhartha"brinjal curry. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Spicy "Baingan-ka-Bhartha"Brinjal Curry is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Spicy "Baingan-ka-Bhartha"Brinjal Curry is something which I have loved my entire life. They are fine and they look fantastic.
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?
To begin with this particular recipe, we must first prepare a few components. You can cook spicy "baingan-ka-bhartha"brinjal curry using 14 ingredients and 22 steps. Here is how you can achieve it.
The ingredients needed to make Spicy "Baingan-ka-Bhartha"Brinjal Curry:
- Prepare 2 Mid sized Brinjals
- Prepare 6 Tomatoes
- Get 2 Big Lemons
- Get 2 Onions
- Make ready Green Chilis
- Make ready Ginger (Optional if you use Ginger Garlic Paste in the mix)
- Get "Masalas" Condiments :
- Prepare Tumeric (Haldi)
- Take Ginger-Garlic Paste
- Get Garam Masala (chilli powder)
- Get White Vinegar
- Take Paprika Powder (if you have some)
- Prepare Oil (little to do a "Bhigar") in the beginning
- Prepare Add more oil later - when all the vegetables are half cooked
Steps 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 it up for this special food spicy "baingan-ka-bhartha"brinjal curry recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
