We Need Your Feedback

We want you to tell us what you would like to see on our posts; more recipes, more information about the same herbs and spices, or do you want to know about different ones?If so,which? Please leave answers to these questions in the comments boxes.We have made it easier for you to do this (today). If you have any other advice or a recipe that you would like us to include, tell us (recipes will be attributed to you).

Monday, June 20, 2011

WHAT IS BAINGAN KA BARTHA? SMOKED AUBERGINES: HOW TO MAKE DELICIOUS, EASY, SPICY SMOKED AUBERGINES WITH ONIONS


BAINGAN KA BARTHA
Baingan ka Bartha is a traditional vegetarian Pakistani recipe and a great way of cooking aubergines. As the skin is removed it is OK for those who suffer from IBS or Irritable Bowel Syndrome. First of all you have to char the aubergines over a gas flame so tat the skin can be removed easily and this gives the aubergines a delightful smoky flavour.

SPICY SMOKED AUBERGINES WITH ONIONS
Ingredients
2 medium aubergines
4 cloves garlic, finely chopped
1 inch ginger root, finely chopped
6 green chillies, finely chopped
3 tomatoes, chopped
6 onions, sliced
1 tbsp lemon juice
1 handful coriander leaves, shredded
½ handful mint, shredded
1 tbsp cumin seeds
1 tsp freshly ground black pepper
salt to taste
2 cups oil


Method
Char aubergine skin all over, over a low gas flame or place in an oven on a baking sheet; 5 minutes each side.
Put in cold water to remove all the skin. Remove the stem from the top of the aubergine and chop into small pieces.
Heat the oil in a pan and throw in the garlic, ginger and cumin seeds and cook or 1 minute. Add the chopped aubergines, salt, turmeric, green chillies and black pepper and fry for 3 minutes.
Then add the tomatoes, coriander seeds, chilli powder, ajwain or thyme, garam masala, and stir well until the tomatoes disintegrate.
Now add the onions and stir well to mix. Lower the heat and cover for 3 minutes. Then turn the heat up to medium and stir so that the mixture doesn’t stick for 5 minutes or until the oil rises to the top and can be clearly seen.
Add the coriander and mint leaves and remove from the heat. Leave for 5-10 minutes to settle and serve with roti, chapattis or naan or other bread of your choice.
This has Taste and is a Treat.

No comments:

Post a Comment

Copy the following code.