How to prepare Baigan Bartha (Brinjal Barth)?

Question

My hubby like this dish, but i do knw to prepare. first of all i havent tried it also.
give me simply and tasty recipe..
and also tel me with what to eat this dish. (for.e.x roti, chapati, rice etc)

Answer 1

Baingan Da Bhurtha
Ingredients

2 brinjals large, seedless, healthy
2 onions finely chopped
1 tomato finely chopped
1 tsp. garlic grated
1 tsp. ginger grated
2 red chillies dried crushed
1 tsp. cumin seeds
1 tsp. red chilli powder
1 tsp. dhania powder
1/2 tsp. turmeric powder
1/2 tsp. cinnamon-clove powder (refer)
1/2 tsp. punjabi garam masala powder (refer)
salt to taste
2 tsp. lemon juice
2 tsp. ghee
2 tbsp. oil
Method
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.)

Answer 2

Baingan Bartha
Ingredients
1 egg plant (brinjal)
(should be fat and big)
1 big onion
3-4 green chillies
1 tablespoon fine cut ginger
2 small tomatoes
Method
If you have an oven, preheat the oven to 300 degrees. Put the Egg Plant in
the baking sheet and keep checking it/turning it till the outer skin starts
cracking and can be peeled off without difficulty.
Remember, this process has to be done carefully so that the inner part of the
Eggplant is also cooked well.If you have a gas burner, put the eggplant
directly on the burner and keep turning it till the outer skin starts cracking and
can be peeled off easily.
Allow the eggplant to cool a little. Peel the outer skin of the eggplant. When
the skin is removed, crush the eggplant using knife/spoon well so that it has an
even consistency.
Put some oil in a pan. When hot, put some Jeera(cumin seeds) into it and put
the (not so finely chopped onion) into it. When the onions are light golden
brown, add the (finely cut)green chillies and (finely cut)ginger to it.
Heat it for 2-3 minutes. Add all the masalas. Add the eggplant to it. Stir it well
and crush the eggplant as much as possible. Heat it for 5 minutes. Garnish
with coriander leaves and serve hot with Parathas/Rice.
1/4 tsp red chilli powder
1/2 tsp haldi/turmeric powder
1 tsp dhania powder
salt to taste
oil & jeera for saute
green coriander to garnish

this is simple and ghar ka try this out

Answer 3

Baingan bhurta....yummm yummmmmmmmmm
Ingredients

2 brinjals large, seedless, healthy
2 onions finely chopped
1 tomato finely chopped
1 tsp. garlic grated
1 tsp. ginger grated
2 red chillies dried crushed
1 tsp. cumin seeds
1 tsp. red chilli powder
1 tsp. dhania powder
1/2 tsp. turmeric powder
1/2 tsp. cinnamon-clove powder (refer)
1/2 tsp. punjabi garam masala powder (refer)
salt to taste
2 tsp. lemon juice
2 tsp. ghee
2 tbsp. oil
Method
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

so best of luck.....

Answer 4

if you want to make it simple and easshort you can try like this
1.)take a baingan and 3 or 4 garlic.make cuts in baingan with knife and put garlic inside baingan through that cuts .
2.)roast it in oven or over gas burner .Also roast one tomato and 2 chilly.
3.)peel off the skin of baingan an tomato.
4.)take a fry pan .heat some oil .fry some onion then add baingan ,tomato , chilly and salt.
note-if you want you can add 1/2 teaspoon dhania powder and 1/2 tea spoon garam masala after frying onion then fry it for a while and then add baingan,tomato ,chillyand salt.
you can have baingan bharta with simple parantha also.

Answer 5

It is a matter of taste. If no restriction for use of oil, fried salry brinjal is better, else fry it before boiling in the Indian way (if you mean so)

Answer 6

It is very simple and delicious,can be eaten with roti or paratha with rice also .
buy fresh ,big size bharata bengan from market.one bengan is 500 grams.
chop green onion,green garlic or dry garlic paste with chilly and ginger paste as per ur taste.
wash bengan,wipe it ,roast it directly on gas frame,skin will get almost burn,after it is cooked directly on flame ,dip it in bowl of water ,keep it for sometime .when it becomes cold ,pill its skin with ur fingers.smash it with knife. keep it aside.
take oil in pan ,heat it ,add green onion,garlic chilly ginger and fry it for some time ,add tomato purre in it .stir fry it.then at last add crush of bengan stirr it periodically.add salt red chiily powder.serve it . if u like to add lemon juice it is up to you.
enjoy the dish at the time of winter with bajara roti and butter milk with salad of onion added simply lemon juice and salt .

Answer 7

Firstly bhurtha is eaten with Bafla or Bati which u have to either roast in oven or into a tandoor.

Roast baigans on direct flame and then give'em a perfect fry.

that's it. more i can tell u on chat only.

pradyumn_shrivastava

Answer 8

1st u burn it in oven then u paste it mixing chili & onion