vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Baingan Da Bhurtha

Baingan da Bhurtha
Mughalai style chicken curry

Mughalai Style Chicken Curry

Mughlai Chicken is a rich and delicious restaurant-style chicken gravy belonging to the north Indian......

Crispy fry chicken

Crispy Fry Chicken

Truly crispy fried chicken tenders are an amazing weekend snack, you're the whole family will love. ...

PALAK CHICKEN CURRY

Palak Chicken Curry

The combination of spinach and chicken is an everlasting, healthy and delicious combination which ta......

Pan Fry Chicken

Pan Fry Chicken

Presting you a most perfect and flavourful chicken dish with a spicy touch will be a perfect appetiz......

MALAI METHI SUBJI

Malai Methi Subji

This is a very rich and flavourful North Indian style curry made with mixed vegetables fenugreek lea......

Baingan Da Bhurtha Recipe, How To Make Baingan Da Bhurtha Recipe

Baingan da bhurtha is an exceptional vegetarian Eggplant dish. It is a traditional Punjabi dish.After roasting, the eggplant is mashed and added to the onion and tomato mixture curry along with aromatic spices.

About Recipe

How to make Baingan da Bhurtha

(89 ratings)
0 reviews so far
Prep time
mins
Cook time
mins
Total time
0 mins
Baingan da Bhurtha
Author : Vahchef
Main Ingredient : 0
Servings : 0 persons
Published date : November 16, 2016


Ingredients used in Baingan da Bhurtha
• Brinjals - 2 numbers.
• Onions - 3/4 cup.
• Tomato - 1/2 cup.
• Garlic - 1 teaspoons.
• Ginger - 1 teaspoons.
• Red chillies - 2 numbers.
• Cumin seeds - 1 teaspoons.
• Red chilli powder - 1 teaspoons.
• Dhania powder - 1 teaspoons.
• Turmeric powder - 1/2 teaspoons.
• Cinnamon-clove powder - 1/2 teaspoons.
• Punjabi garam masala powder - 1/2 teaspoons.
• Salt - to taste.
• Lemon juice - 2 teaspoons.
• Ghee - 2 teaspoons.
• Oil - 2 teaspoons.
Method:
  1. Hold the brinjals with stems over fire, to burn skin. (Or run a few drops of oil, microwave in a loose-lid bowl for 3 minutes).
  2. When skin blackens, hold under running water.
  3. Skin will not blacken if microwaved. Therefore peel.
  4. Gently scrub off skin. Mash brinjals to a puree.
  5. Heat oil in a heavy kadai. Add ginger garlic and stirfry for a minute.
  6. Add onions, all dry masalas, except red chilli powder, stirfry for a minute more. Add tomatoes, brinjals, salt, lemon juice and stir.
  7. Simmer for five minutes. Take in serving bowl.
  8. Just before serving, heat ghee in a small pan.
  9. Hold pan over bowl, add chilli powder, and pour immediately over bhartha.
  10. Do not allow the chilli powder to burn.
  11. Garnish with chopped coriander.
  12. Serve hot with tandoori roti, paratha, etc.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter