Thank you Mrs Mac for inviting me to contribute to this scrumptious blog.
Maria posted her Baba Ganouj on SS , I found it quite similar to Baigan ka Barta which we make in India. You can reduce the spices according to your taste and make a milder dish.
Vegetarian Baigan Ka Bharta is a mashed and Indian spiced eggpant dish, to be eaten with rice or Indian breads. This vegetarian Indian recipe is also vegan. Baigan ka bharta, also sometimes spelled "baingan ka bjarta" is an Indian Punjabi favorite.
See also: More vegetarian Indian food recipes
Ingredients:
2 tbsp olive oil or vegetable oil. divided
2 eggplants, sliced in half
1/3 tsp mustard seed
2 bay leaves
2 green chilies, minced
1 tbsp fresh ginger, grated or minced
1 onion, diced
2 tomatoes, chopped
1/2 tsp turmeric
1/2 tsp chili powder
1/2 tsp mango powder (optional)
1/2 tsp garam masala (a mixture of curry, cumin and coriander can make a reasonable substitute)
dash salt, to taste
1/2 tsp lemon juice
Preparation:Drizzle the eggplants with one tablespoon olive oil and bake at 400 degrees for 20 minutes, or until soft. Cool and remove peels. Mash or blend until smooth.
In the remaining one tablespoon of olive oil, heat the mustard seeds, bay leaves, chilies, ginger and onions for a few minutes.
Add the eggplant and remaining ingredients and stir well to combine. Allow to cook for at least 6 to 8 more minutes.
Serve hot with rice or Indian bread.
See also: More vegetarian Indian food recipes
Ingredients:
2 tbsp olive oil or vegetable oil. divided
2 eggplants, sliced in half
1/3 tsp mustard seed
2 bay leaves
2 green chilies, minced
1 tbsp fresh ginger, grated or minced
1 onion, diced
2 tomatoes, chopped
1/2 tsp turmeric
1/2 tsp chili powder
1/2 tsp mango powder (optional)
1/2 tsp garam masala (a mixture of curry, cumin and coriander can make a reasonable substitute)
dash salt, to taste
1/2 tsp lemon juice
Preparation:Drizzle the eggplants with one tablespoon olive oil and bake at 400 degrees for 20 minutes, or until soft. Cool and remove peels. Mash or blend until smooth.
In the remaining one tablespoon of olive oil, heat the mustard seeds, bay leaves, chilies, ginger and onions for a few minutes.
Add the eggplant and remaining ingredients and stir well to combine. Allow to cook for at least 6 to 8 more minutes.
Serve hot with rice or Indian bread.
4 comments:
Hope someone tries this recipe
Amrita, I've read that many Indian families have their own garam masala mixes .. do you buy or make your blend? I have everything ingredient wise except for the 'star' eggplant. This may be worth a stop at my nearby farm for a few 'purple jewels' :)
We used to make our own garam masala mix but now i buy it.
My dry grinder doesn 't work very well and I am not good with the grinding stone.Try this Cathy.
Ooh! Ooh! I'll have to try this! It sounds wonderful. :)
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