Baingan Kaa Bhartaa (Eggplant Punjabi Style)
recipe comes from a web site which gives a first
class insight into Indian Cooking, what it is
about and how to create some of the recipes in
your own home.
is the web site of Suvir
Saran, a native of New Delhi, India, who
was raised on traditional Indian cooking. He is
a passionate and inventive cooking teacher as
well as a sort of unofficial ambassador of Indian
culture; wherever he goes (in India, Europe and
the United States) he finds himself teaching people
- colleagues in classes and jobs, strangers in
airports and on the street - to love the food
and culture of his native country.
learn more why not visit Suvir Saran's own
web site - click
medium sized large eggplants, washed
3 tbsp. canola oil
1 large red onion, finely chopped
1 large ripe tomato, very finely chopped
1 inch fresh ginger, chopped very finely
3 cloves garlic, ground into a paste
juice of half a lemon
2 tbsp. fresh cilantro leaves, chopped
1 tsp. red chilli powder
1/2 tsp. dhania (coriander seed) powder
1 tsp. grated coconut (do not use sweetened
1/2 tsp. garam masala salt to taste
a medium to high flame roast the eggplants one
by one. Turn often to ensure even browning.
Keep burning until evenly charred all over.
aside for a couple of minutes and then hold
under cold running water. This helps loosen
the charred skin. Remove it and discard it.
Make sure all the skin is removed. Set aside.
the pulp nicely with a potato masher.
a Kadai, heat the oil. When hot add ginger and
garlic and cook until the garlic is cooked but
not burnt. Add onions, stir fry until a nice
light golden color. Add the coconut and cook
for a brief minute.
add the tomatoes, all dry masalas (spices),
and simmer until oil separates.
the eggplant pulp, lemon juice, and one tablespoon
of chopped cilantro and salt. Sauté until
the oil separates.
with remaining cilantro, serve hot.
visit Suvir Saran's
web site - click
you have a question for Suvir email him at email@example.com