INGREDIENTS
Brinjal / Aubergine - 500 gm
Onions - 100 gm (chopped)
Ginger (chopped finely)- 1 inch cube
Green Chilies (chopped finely) - 2
Tomatoes (diced) - 2 medium
Salt - according to taste
Dry Mango Powder - 1/2 tspn
Tamarind Paste - 2 tbsp
Brown Sugar - 1 tspn
METHOD
1. Roast the aubergines over open flame till the skins are charred (blackened). Prick the aubergine with a sharp knife, it should easily pierce through.
2. Cool the aubergines and remove the charred skins.
3. Crush the pulp to coarse bits
4. Add the chopped onions, ginger and chilies
5. Add salt and mix thoroughly.
6. Add tamarind paste and brown sugar.
7. Mix it and serve with Parantha / Roti / Naan
Note - Always roast on open flame. The charred skin gives it a smoky flavor.
REFERENCE IMAGES -
https://img.werecipes.com/wp/wp-content/uploads/2014/06/baingan-bharta-recipe-roasted-baingan.jpg
http://i0.wp.com/seasonalflavours.net/wp-content/uploads/2014/06/baingan-bharta-pulp.jpg
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