Punjabi Baingan Bharta (eggplant mesh)
The North Indian way to make Eggplant. Cooks pretty fast and is super delicious. Usually served at Gurudwara's during Lunggarr( free temple food).
Easy to make so don't hesitate!"The only thing I didn't add was the ginger, and for myself I like to add a lightly scrambled egg to eggplant and rice when finished. It sure is delicious, and the chili gives a bit of heat at the end of each bite. Yum!" - samanthadoyle
Yield: 5 Ready in 40 minutes
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Punjabi Baingan Bharta (eggplant mesh) Preparation
Put eggplant in oven at 400 degrees F.
Take eggplant out after testing how cooked it is.
Test- take a knife and the eggplant, If goes through wih ease then the eggplant is cooked. Approx 20 mins.
Once eggplant is cooked, peel the outer skin and mash the eggplant with hands till broken down. Cut the stem!Do not drain the water it secretes.
-Heat oil in a pot and heat on high setting.
-Add the cumin seeds and wait 15 seconds.
-Next add onions which should be cut length wise and thin. Cook till onions turn slightly translucent.
-Add cut green chillies, ginger paste, garlic
paste, garam masala poweder and Turmeric
powder.Mix well. Let cook for about 5 mins keep
-Add the cut eggplant and mix well. Had half a cup
of water and mix well. Let cook for about 10 mins
on medium high setting.
-Add salt as per taste.
-Garnish with finly chopped fresh corriander leaves.
Serve with rice or with Roti/Naan.
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