Skip to main content

BAINGAN BHARTA

Ingredients :
Baingan - 2 medium size .
Onion - 2 large chopped 
Tomato - 2 medium chopped
Ginger - 2 inch finely grated
Garlic - 10 cloves finely chopped
Coriander leaves - 1/2 cup chopped
Green chilli - 4 chopped
Cumin (whole) - 1/2 tsp
Bay Leaf - 1
Turmeric Pd - 1 tsp
Chilli Pd - 1 tsp
Cumin pd -1tsp
Coriander Pd - 1 tsp
Amchur Pd - 1 tsp
Salt - according to taste 
Oil - Mustard or olive oil 2 Tbsp

Procedure :

Roast Baingan first then de-skin it  then mash it and keep it aside.
Heat oil in a pan add whole cumin and bay leaf when its little brown add chopped garlic fry little then add onion to it fry till it changes its colour .Add tomato fry it together adding little salt,  when nicely cooked add all the dry spices to and fry till it starts leaving oil and its cooked.Add mashed baingan and fry it again thoroughly till its cooked add garam masala pd and ginger chopped . Your Baingan Bharta is ready to serve . Enjoy!!!!

Labels:
Location: Kolkata, West Bengal, India

Comments

Post a Comment

Popular posts from this blog

PRAWN CUTLET

PRAWN CUTLET: INGREDIENTS: ·        6 prawns(500 gm approx) ·        2 tablespoon ginger and garlic paste ·        2 teaspoon coriander and Green chilli paste ·        2 teaspoon garam masala powder ·        salt as required ·        3 tablespoon onion paste ·        2 egg ·        Corn flour as required ·        2 cup bread crumbs ·        refined oil for deep frying METHOD: ·     In a large bowl add ginger and garlic paste, onion paste, coriander and green chilli paste, garam masala powder, eggs and salt. ·     Mix all the ingredients well and dip the prawn pieces into the bowl. Make sure that each piece has an ev...
Post a Comment
Read more

STUFFED POINTED GOURD WITH PANEER/ POTOLER DORMA /STUFFED PARWAL

P OTOLER DORMA / POINTED GOURD STUFFED WITH PANEER: INGREDIENTS: Potol or pointed gourd - 6 numbers FOR STUFFING: Paneer  - 250 grams Raisin - 2 Tablespoon Ginger paste - 1tsp Cashew -2 Tbsp Green chili - 2 (finely chopped) Onion - 1/2 cup chopped CUmin powder - 1 tsp  FOR GRAVY Posto (poppy seeds)- 2 tsp Green chili - 4 Charmagaz or melon  seeds - 2 tsp Ginger paste - 2 tsp Tomato paste - 1/2 cup Cumin powder - 1 tsp Coriander powder - 1 tsp Turmeric - 1/2 tsp Red chilli powder -1 tsp Bay leaves -2 Garam masala -1tsp Oil - for frying and 2 Tbsp for gravy making. Ghee - 1tsp. METHOD:   First, wash the potol or pointed gourd and scrape it very lightly. Now cut one side head of the potol and scoop of the potol seed totally with the help of a spoon handle till it is empty. Keep the potol in saltwater for a while. Now prepare the stuffing, heat 1 tbsp of oil add onion and green chili saute for a while then a...
Post a Comment
Read more

BREAD

BANANA BREAD BANANA BREAD PREP TIME: 10 mins COOK TIME: 30 to 40 minutes SERVINGS: 8 TO 10 INGREDIENTS: Flour: 11/2 cups or 180 GMS Bananas:2(ripe) Butter: 1/3 cup or 75gms Sugar: 3/4 cup Eggs: 1 (beaten) Baking soda: 1tsp Salt :1pinch cinnamon: 1/2 tsp vanilla extract:1tsp METHOD Sieve together flour, cinnamon.salt and baking soda, and keep aside. Grease a loaf tin or pan with butter Beat the egg and keep aside. Preheat oven to 100 degrees centigrade for at least 15 mins. Mash the bananas well with masher or puree it. Add sugar and vanilla essence and mix well, till the sugar gets dissolved. Add butter and beaten egg and mix it well Now mix together flour with the wet ingredients slowly in small parts. Avoid over mixing and no lumps. Transfer the batter to the greased pan. Bake for 30 to 40 minutes or until the skewer inserted comes out clean. You may need to adjust baking time by 5 to 10 minutes depending on the oven. But you need to keep an eye af...
Post a Comment
Read more