BAIGAN BHURTHA (PUNJABI CUISINE)

Hello,

Happy father day and Happy yoga day today. Let me share few more simple dishes from North India. This baigan is from my terrace garden. Fresh and soft one. 

Home grown garden fresh brinjal. 

Baigan bhurtha(PUNJABI CUISINE)

Ingredients

Baigan - 1 large
Big onion - 1
Ripe red tomato - 2
Green chili - 3
Ginger a large piece
Oil - 1 tbsp
Mustard -1/2 tsp
Jeera -1/2 tsp
Coriander leaves a few
Curry leaves crushed

Method of Preparation

Wash and clean the Baigan and apply oil on the outer skin. Keep it directly on the burner. Cook it in medium flame. You will notice the as sides are roasted and the outer skin is burnt. Turn on the other side. I cook all four sides and the bottom. Off and remove from fire. Let it cool down.

Chop all the other vegetables ginger and chilli into fine pieces. Peel off Baigan and chop or smash.

Use a thick bottom pan pour oil and add mustard allow it to crackle. Now add jeera. Saute for a few seconds. Now add chopped onion, green chili, ginger, and tomato. Cook in high flame stirring it occasionally. Let it cook and oil gets separated. Now add chopped Baigan, turmeric and salt. Mix well. Cook fie another 5 minutes in slow flame. Garnish with crushed curry and chopped coriander leaves. Add a pinch of garam masala.

Serve as a side dish for rice or phulkas.