Baingan ka Bharta

One of my favorite Punjabi recipe, which goes well with both rice and roti. I just love the smoky aroma and flavor of the baigan :) hope you like it.

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Ingredients:

Eggplants(baigan)-2 large
Onions-finely chopped 2 medium
Tomatoes-3
Yogurt-250 g
Red chilli powder-2 tsp
Turmeric powder-1 tsp
Coriander powder-1 tsp
Salt to taste
Oil- 3~4 tbs
Ginger+garlic paste-2 tsp
Garam masala-1 tsp

Ghee- 1 tbs

Chopped coriander leafs-to garnish

Procedure:  

Step1: Put an eggplant on medium flame of fire to roast.
Step2: After the eggplant turns black and brown let it cool down, remove the skin.
Step3: Mash the eggplant.
Step4: Heat oil in a pan. Add finely chopped onions and fry till transparent. Add ginger-garlic paste. Add chopped tomatoes. Stir till oil separates.
Step5: Add red chillies, coriander powder, turmeric and salt. Stir and gradually add stirred yoghurt.
Add mashed egg plant and stir.
Step6: Allow mix to simmer for around 8 minutes. Pour the ghee at the end.
Step7:Garnish with green chillies, green coriander and garam masala powder.

Bharwan baingan(Stuffed Eggplants)

Hello, I am back with another recipe :) hope you will enjoy it. You cal also follow me in my face book page -https://www.facebook.com/sabvalo

 Ingredients:

  1.small eggplants -6
  2.Onion -1 medium(finely chopped)
  3.Coriander leaves- to garnish
  4.Mustard oil- 1/2cup

 For filling:

  1.ginger-garlic paste- 1tbs
  2.Turmeric powder- ½ tbs
  3.Cumin powder- ½ tbs
  4.Coriander powder- ½ tbs
  5.Red chilli powder- ½ tbs
  6.Cashew nuts(paste)- ½ cup 
  7.Salt – to taste
  8.Yogurt- 2tbs
  9.Hot Water - to make the filling

 Procedure:

  1.Wash and split the eggplants into four parts, while keeping them together at the stalk. Keep them   aside.
  2.Take a bowl and mix all the ingredients in the ‘filling’ section to make a smooth paste, adjusting   the amount of water.
  3.Stuff the masala firmly into the eggplants. Keep aside the reaming masala, we will use it in the   gravy.
  4.Heat the oil in a pan in medium flame, until it is hot. Add the chopped  onion and cook them till they   become translucent. Now add the eggplants and turn around a few times on high heat(around2-3mins).
  5.Reduce heat , add the remaining masala cover and cook till tender, stirring a few times.
  6.Garnish with chopped coriander leaves and serve hot with paratha or rice. Enjoy  