Friday, April 30, 2010

Baingan ka Bharta(brinjal chutney)

Tried and tasted by Nivedita
Hi All,
Brinjal is the main vegetable used in North Karnataka. Brinjal and Onion sabji is a must in every marriage in few communities in Hubli and Dharawad.
Brijnal is known as zero life vegetable also. Many people do not like the taste of brinjal! But, as usual I love this vegetable also. And I love the most in brinjal preparation is this Baingan bharta.
I know two methods to make this one. This time I am giving you the method that is used in North Karnataka. One more is Punjabi style which has its own flavor and method.

Coming to the recipe,
Ingredients used are,
Brinjal - 1 big
Green chilly - 1 or 2
Onion - 1 medium, chopped in to fine cubes
Garlic - 2 flakes(optional)
Fresh coriander - handful
Salt to taste
Lime juice - 1 tbsp
Wash and wipe the brinjal. Prick to make holes all the over. Brush it with oil and roast it on a flame or in a microwave. When cold, keep in water for few minutes. Peel the skin and take the flesh out carefully, Avoid the skin as it tastes bitter.
Roast the green chilly and garlic(if using) Grind  it to make a coarse paste. or you can use  pestle, it gives better taste,
Now, add the roasted brinjal and other ingredients. Again use pestle and mortar to mix all the masalas properly. Check and adjust the taste.
Baingan ka bharta is ready to eat with Jowar rotti or chapati. My dauguter loves it, if I spread it on chapati with curds and make the roll.
Bharta tastes great with Jowar rotti and curds.

Please bear with me and give me some time to post the recipes regularly.

Keep Smiling,

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