Thursday, 3 December 2009
Bayngan Bartha/Egg Plant curry
Egg plant(big long purple coloured) 2
Onion 2 chopped
Tomato 2 chopped
Green chilly 2 chopped
coriander leave for garnishing
Ginger garlic paste 1 tsp
Garam masala powder 2 tsp
red chilly powder 1 tsp
oil 4 tsp
Urad dhal 2 tsp,mustard seed 1 tsp, turmeric powder 1/2 tsp
Salt to taste
Jaggary 1/2 tsp
lemon juice 1 tsp(optional)
Put the oil on the surface of the egg plant and roast properly on the burner(or you can keep in the oven for 15 mins also)and dip in cold water for 5 to 10 mins. Now take out from the water and peel of its skin by hand,cut in to small peaces and keep aside.
Now in a pan heat the oil and add urad dhal , when it becomes light brown,add mustard seed once crackle add green chilly,turmeric powder and chopped onion,when it is transparent,add ginger garlic paste and fry for a min.
Now add tomato,red chilly powder,garam masal, salt,lemon juice, Jaggery and fry for ten mins.
Now add egg plant chopped and mix it well,let this fry for another 5 mins.Now take of the pan from the heat,put this in a serving bowl and garnish with coriander leaves,,,,
We can have this with rooti,chapati and even with rice,,,
Tip:For extra taste you can greated or powdered coconut to it while serving...