Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, spicy "baingan-ka-bhartha"brinjal curry. It is one of my favorites. For mine, I’m gonna make it a little 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?
Spicy "Baingan-ka-Bhartha"Brinjal Curry is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Spicy "Baingan-ka-Bhartha"Brinjal Curry is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook spicy "baingan-ka-bhartha"brinjal curry using 14 ingredients and 22 steps. Here is how you can achieve that.
The ingredients needed to make Spicy "Baingan-ka-Bhartha"Brinjal Curry:
- Make ready 2 Mid sized Brinjals
- Make ready 6 Tomatoes
- Take 2 Big Lemons
- Get 2 Onions
- Prepare Green Chilis
- Make ready Ginger (Optional if you use Ginger Garlic Paste in the mix)
- Get "Masalas" Condiments :
- Make ready Tumeric (Haldi)
- Make ready Ginger-Garlic Paste
- Make ready Garam Masala (chilli powder)
- Make ready White Vinegar
- Get Paprika Powder (if you have some)
- Prepare Oil (little to do a "Bhigar") in the beginning
- Make ready 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’s going to wrap it up with this exceptional food spicy "baingan-ka-bhartha"brinjal curry recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
