BEGUN PORA(BURNT BRINJAL/EGGPLANT CURRY/ BAINGAN KA BHARTA) THE SEASON WINTER PROVIDES A LOT TO TWIST THE TASTES OF OUR TONGUE. BURNT BRINJAL IS SUCH A DISH. THE TASTE IS AWESOME AND I LIKE GARLIC , GREEN CHILIS , AND OLIVE OIL WITH IT.THE PROCESS IS EASY,HAVE A LOOK, AND PLEASE PLEASE LET ME KNOW HOW HAVE U ENJOYED IT. Ingredients 1 large brinjal/eggplant 2 medium sized potato 2 medium sized onions chopped 1 ripe tomato burnt 4 green chillies chopped 4 cloves of garlic chopped A stick of curry leaves 2 tbsp mustard oil 1 tablespoon of olive oil 1 tablespoon green chili pickle Salt to taste Coriander leaves for garnishing Process Wash the brinjal, wipe it, place it on a roti grill and burn it on all sides until you see its skin start peeling . I shall suggest to use mustard oil all over the brinjal brfore burning it. It will help you to peel the burnt skin. Once it is burnt completely, allow the brinjal to cool, then gently peel the burnt skin and mash it. Same wise peel the skin of the burnt tomato. Boil the potatos and smash it. Then mix up the burnt brinjal, burnt tomato, boiled and smashed potatoes , chopped onions, chopped chilis, coriander leaves, curry leaves, chili pickle, mustard oil in a bowl. It is better to mix it in a mixture. I usually do that for a smooth paste. Then sauté the chopped garlic in olive oil and mix it with the past. Now your baingan ka varta is ready with an international touch…
Posted on: Sun, 07 Dec 2014 07:42:11 +0000
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