| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Punjabi |
Bawarch1 |
1 |
servings |
INGREDIENTS
| 2 |
|
Brinjals large; seedless, healthy |
| 2 |
|
Onions finely chopped |
| 1 |
|
Tomato finely chopped |
| 1 |
ts |
Garlic grated |
| 1 |
ts |
Ginger grated |
| 2 |
|
Red chillies dried crushed |
| 1 |
ts |
Cumin seeds |
| 1 |
ts |
Red chilli powder |
| 1 |
ts |
Dhania powder |
| 1/2 |
ts |
Turmeric powder |
| 1/2 |
ts |
Cinnamon-clove powder; (refer) |
| 1/2 |
ts |
Punjabi garam masala powder; (refer) |
|
|
Salt to taste |
| 2 |
ts |
Lemon juice |
| 2 |
ts |
Ghee |
| 2 |
tb |
Oil |
INSTRUCTIONS
Hold the brinjals with stems over fire, to burn skin. (Or run a few
drops of oil, microwave in a loose-lid bowl for 3 minutes).
When skin blackens, hold under running water.
Skin will not blacken if microwaved. Therefore peel.
Gently scrub off skin. Mash brinjals to a puree.
Heat oil in a heavy kadai. Add ginger garlic and stirfry for a minute.
Add onions, all dry masalas, except red chilli powder, stiry for a
minute more. Add tomatoes, brinjals, salt, lemon juice and stir.
Simmer for five minutes. Take in serving bowl.
Just before serving, heat ghee in a small pan.
Hold pan over bowl, add chilli powder, and pour immediately over
bhartha.
Do not allow the chilli powder to burn.
Garnish with chopped coriander.
Serve hot with tandoori roti, paratha, etc.
Making time: 25 minutes
Makes: 4 servings
Shelflife: Best fresh (1 month on freezing.)
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