I love This from my Childhood but my In-Laws doesn't like Eggplant,so very rare I cook this :(( but This time I got chance, My best Friend also like it n we were together and dish Came out.
Without frying, just add olive oil,Green chilly,salt and dish becomes Babaganush a United Arab Emirates Dish.
Sending This to "Guest Post For Rita Bose-Baingan Bharta".
Rita Bose my one of my Blogger frnd n Happy to being part of this.
http://www.rita-bose-cooking.com/
Ingredients
3 medium Bringals (eggplants)
4-5 tbsp Oil
1 tsp Cumin seed
1/2 tsp Musturd Seed
3 Onions,chopped
3 cups spring Onion,Chopped(green part)
1 inch piece Of Ginger,chopped
3 tsp Red chilly Powder
1/4 tsp turmeric powder
1/2 tbsp Coriander Powder
5 Tomatoes,chopped
8 Garlic Coves,chopped
Salt to taste
4 tbsp Fresh coriander leaves,chopped
Method
Wash, pat dry and prick (1 or 2 places) eggplants. Roast them over open flame or in a tandoor/preheated oven until the skin scorches and
starts peeling off and eggplants start to shrink.
Let them cool. You can cool them by dipping them in water. Remove skin and mash the pulp completely and remove seed.
Heat oil in a kadai. Add cumin and Musturd seeds. Cook for half a minute and add onions and sauté until translucent. Add ginger and garlic
and cook for a minute.
Add Spring Onion,cook for a min,add tomatoes and cook till done.
Add red chilli,turmeric,coriander powder and salt and mix well.
Add mashed roasted eggplants. Cook for seven to eight minutes over medium heat, stirring continuously. Add coriander Leaves.
Note
Remove Seed otherwise you will get Bitter taste.
Immersing in water, easy to remove skin.
If wants can add boiled green peas also.
Adding spring onion is not complusary but it gives nice flavour.
Without frying, just add olive oil,Green chilly,salt and dish becomes Babaganush a United Arab Emirates Dish.
Sending This to "Guest Post For Rita Bose-Baingan Bharta".
Rita Bose my one of my Blogger frnd n Happy to being part of this.
http://www.rita-bose-cooking.com/
Ingredients
3 medium Bringals (eggplants)
4-5 tbsp Oil
1 tsp Cumin seed
1/2 tsp Musturd Seed
3 Onions,chopped
3 cups spring Onion,Chopped(green part)
1 inch piece Of Ginger,chopped
3 tsp Red chilly Powder
1/4 tsp turmeric powder
1/2 tbsp Coriander Powder
5 Tomatoes,chopped
8 Garlic Coves,chopped
Salt to taste
4 tbsp Fresh coriander leaves,chopped
Method
Wash, pat dry and prick (1 or 2 places) eggplants. Roast them over open flame or in a tandoor/preheated oven until the skin scorches and
starts peeling off and eggplants start to shrink.
Let them cool. You can cool them by dipping them in water. Remove skin and mash the pulp completely and remove seed.
Heat oil in a kadai. Add cumin and Musturd seeds. Cook for half a minute and add onions and sauté until translucent. Add ginger and garlic
and cook for a minute.
Add Spring Onion,cook for a min,add tomatoes and cook till done.
Add red chilli,turmeric,coriander powder and salt and mix well.
serve hot with roti,chpati or paratha.
Note
Remove Seed otherwise you will get Bitter taste.
Immersing in water, easy to remove skin.
If wants can add boiled green peas also.
Adding spring onion is not complusary but it gives nice flavour.
