Bhaingan Burtha (Punjabi-style Eggplant Curry)
Ingredients:
1 large eggplant
1/2 cup plain yogurt
3 tablespoon vegetable oil
1 teaspoon cumin seeds (ground)
1 medium onion, finely chopped
1 tablespoon ginger garlic paste (readymade or fresh)
1 diced tomato
1 tablespoon tomato paste (optional)
a few fresh chilies (chopped)
curry powder or garam masala to taste
salt to taste
cilantro for garnish (optional)
Directions:
Preheat oven on Broil at about 450 degrees (baking also works, but I find broiling makes the skin easier to peel off)
Wash eggplant and pat dry
Place eggplant on a pyrex dish or baking sheet.
Coat with 1 tablespoon of oil and use a fork to make some holes (this prevents terrorist activity in your oven)
Broil for about 15 minutes on each side or until tender. This really depends on how big the eggplant is. The eggplant should have "deflated" and become mushy.
Remove from the oven and let the eggplant cool, then peel
Heat the rest of the oil in a pot over medium heat and fry the onions with the cumin for a few minutes then add the tomato,
ginger garlic paste, other spices, chilies, and yogurt.
Now add the eggplant and use a wooden spoon to break it apart into a mash.
Cover the mixture and cook further on medium heat for 5-15 minutes or until its smooth.
Add salt to taste and use tomato paste to add color and consistency. Garnish with cilantro and serve.
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3 comments:
I like the decorations :-P
Hi Chef, your recipes sound (and look) super tasty!
I did have a couple questions though. When making the bharta, what do you suggest to even out the sourness you'd get from the tomato paste and the yogurt combo? Also, how do you keep the yogurt from turning into curds and whey as it heats.
Finally, you mentioned garnishing with cilantro, but I believe your picture's got some mint in place. Never had mint garnish on my bharta before ;).
This recipe is FOOL PROOF! First off, I rarely cook, and I don't like eggplant very much, but after reading this recipe, I was curious to give it a shot. Not only did the pictures look delicious, but the instructions were so simple. So, I went to the grocery store and purchased only the items I would need for a one-time prep, skeptical that I would (1) be able to pull it off, (2) like the taste of eggplant and (3) be able to prepare the dish as easily as it seemed. Man, did I become a believer! The prep was simple and efficient (i.e. while the eggplant baked, I chopped; while the onions/cumin fried, the eggplant cooled) and the humorous inserts in the instructions kept me entertained. The dish was ready in less than an hour and it tasted AMAZING. Thanks, Chef! I can't wait to try your other dishes.
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