Gypsy Style Eggplant- Smoked Banjaran Baingan Bartha

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2 Ratings
18 Reviews
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Recipe By Vahchef
20 m
4 servings
51.4 Cals

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Gypsy Style Eggplant- Smoked Banjaran Baingan Bartha Recipe, Baingan Ringna Sabji, How To Make Gypsy Style Eggplant- Smoked Banjaran Baingan Bartha Recipe

Name: GYPSY STYLE EGGPLANT- SMOKED BANJARAN BAINGAN BARTHA
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4

A North Indian speciality of roasted brinjals made into a simple but exotic preparation which can be served with roti, chapati.

About Recipe

Vankaya Sannvankaya koora, Kathirikai Kuzhambu, Begun torkari

How to make GYPSY STYLE EGGPLANT- SMOKED BANJARAN BAINGAN BARTHA

(2 ratings)

18 reviews so far

Prep time
10 mins

Cook time
10 mins

Total time
20 mins

GYPSY STYLE EGGPLANT- SMOKED BANJARAN BAINGAN BARTHA

Author : Vahchef
Main Ingredient : Brinjal Eggplant

Servings : 4 persons
Published date : January 17, 2019

Ingredients used in GYPSY STYLE EGGPLANT- SMOKED BANJARAN BAINGAN BARTHA
• Eggplant - 1 numbers.
• Onion - 1 numbers.
• Tomato - 1 numbers.
• Cumin seeds - 1 teaspoons.
• Dry red chillies - 4 numbers.
• Coriander seeds - 1 teaspoons.
• Garlic - 5 numbers.
• Green chillies(chopped) - 1 teaspoons.
• Coriander leaves - 1 teaspoons.
• Salt - 0 to taste.
• Lime juice - 1 tablespoons.
Method:
1. Take the eggplant, onion, tomato and roast it directly on flame and remove the peel then mash it separately and keep aside. 2. Take a pan and add cumin seeds, dry red chillies, coriander seeds to dry roast them. 3. Transfer the roasted ingredients into a pestle to crush it coarsely and then take into a bowl. 4. To the same bowl add crushed garlic, green chillies, coriander leaves, salt, mixture of eggplant, onion, tomato and mix it thoroughly with pestle. 5. To it add lime juice and check for seasoning and serve it with roti or chapati.

rahul tiwari Posted on Sun May 05 2013

This is my village dish that I still eat I love it and I can't live without it.

Reply 0 - Replies

You are the best chef I've ever had thank you thank you so much

Serkan E Posted on Sun May 05 2013

We Turks also make this, but we use diffrent spices. Olive oil, garlic, sumak, red (hot) chilli powder and salt.

Jason Gurtz-Cayla Posted on Sun May 05 2013

The history and explanation serves to make a really nice picture in the mind of how the dish came to be and how it should be

potbottle Posted on Sun May 05 2013

nice dish!

bluevozhak Posted on Sun May 05 2013

People of Indian descent in Trinidad and Tobago (Caribbean) make something similar, but with onions, garlic and chilli and we sear with hot oil in the end. amazing dish

MAHSIN MAHBUB Posted on Sun May 05 2013

Where on earth do u find all these díshes. Lolz

Eezee Listen Posted on Mon May 06 2013

I had to laugh loud! I am Indian living in a very Irish part of Eire, in a small area in West Cork mountains where the Irish language is still spoken.I am surrounded by forests and fields and many cows! The farmers here were AMAZED when I got the i

babyeshkar Posted on Wed May 08 2013

Ok I jst made for dinner last night.. ofcourse in the Oven and on cooktop :-) took me an hour! .. but gottu tell u it turned out mindblowing.. the flavours of these spices brought the dish to life! I have never tasted such a baingan dish in my life..

SS Thakker Posted on Wed May 08 2013

Nice your food Recipes this Vah re Vah.com i regularly witching.......

What is the best spices or ingredients used in panier butter, Tikka, pasanda and veg makhani in five star hotels because at home this test dose not come... So please help and suggest there secret ingredients......

I think u have to start Food computation program in national like Master Chef India.....