Baingan Bharta
Baingan actually gets its name from Ba-Guun, meaning, something which has no known use and properties. So, the early settlers burnt it, smoked it and bar be qued it to find some flavour out of it. Till they came up with the mashed smoked aubergine cooked with onion and tomato base.
Smoked Aubergine with Caramelized Onions and Fresh Farm Tomaotes.
Enlarge the picture to get the fragrance of spices.
Recipe
Round Black Aubergine/ Egg Plant : 2 Nos large
Onions : 2 nos , cut into small peices
Tomatoes : 2 Nos cut into fine peices
Peas : For dressing it up.
Corainder leaves : Accessories for flavour: small bunch
Green Chillies : Good Lot
Garlic : 2 to 3 cloves
Ginger : Small Thumb.
Cummin Seeds : 1T
Turmeric : 1T
Red Pepper : 1 T
Garam Masala : 1 T
Fire Ritual for the Aubergine.
Smoke it by rolling it over till fully soft. Pull it out and wash in running water
peel the epidermal layer and allow it to cool.
On cooling, simply mash .
My little kitchen makes it hard for me to cook and shoot elaborately.
Onions , tomatoes, green chillies, corainder leaves, garlic and ginger ready
Oil the Wok, add cummins to splutter and pour in garlic till brown.
Add onions and await browning.
At this stage, add green chillies, peas, ginger and tomatoes .
Splash all the spices one after another.
Wait till the Tomato juices get seprated from the onions, say 6mins and 12 seconds ( huh)
Add the Mashed smoked aubergine and allow it to absorb all the flavors of onions
tomatoes , chillies and spices. Dress it up with coriander leaves and
centre it on a chapati and eat hot.
Till it cooks, take pictures of all the odd things in your house.
Tuk Tuki watches carefully my cooking stunt.
No comments:
Post a Comment