Baingan ka Bharta:
Wash 2 medium sized brinjals and poke with a knife all over to leave visible wounds on its surface. Then roast the brinjal over the flame directly and separate the skin once it is done. To know if it is roasted, try poking the knife into the brinjal. Once roasted, the knife enters effortlessly, and the brinjal would have become pulpy. Keep the brinjals aside.
In a non stick pan, take 4 medium sized finely chopped onions, half a green chilli, also finely chopped, crushed ginger – approx. 1” in size and dry roast all together till the onions turn brown. Add 4 medium sized finely cut tomatoes, 1 ½ tsp. salt, ½ tsp turmeric, ½ tsp red chilli powder, ½ tsp bhoona jeera powder (bhoona jeera powder is made by dry roasting the jeera till it turns deep brown and then ground to a powder), ½ tsp coriander powder and sauté for around 5 mts. Then add 1 cup green peas and the mashed brinjal. Mix everything nicely and cook on low flame for the next ten minutes.
- Level of difficulty: Medium
- Serves 4
- Self Appraisal – 8/10
The mixed dal is the fortunate result of an accidental mixing of the pulses when they were being transported to our place. Like a proprietary recipe, we now have no clue of the ratios in which they have been mixed. The dal though quite faithfully, turns out deliciously well every time it has been made. The mixture of pulses is soaked overnight and then cooked in a manner similar to the moong dhuli dal.
Wash 2 medium sized brinjals and poke with a knife all over to leave visible wounds on its surface. Then roast the brinjal over the flame directly and separate the skin once it is done. To know if it is roasted, try poking the knife into the brinjal. Once roasted, the knife enters effortlessly, and the brinjal would have become pulpy. Keep the brinjals aside.
In a non stick pan, take 4 medium sized finely chopped onions, half a green chilli, also finely chopped, crushed ginger – approx. 1” in size and dry roast all together till the onions turn brown. Add 4 medium sized finely cut tomatoes, 1 ½ tsp. salt, ½ tsp turmeric, ½ tsp red chilli powder, ½ tsp bhoona jeera powder (bhoona jeera powder is made by dry roasting the jeera till it turns deep brown and then ground to a powder), ½ tsp coriander powder and sauté for around 5 mts. Then add 1 cup green peas and the mashed brinjal. Mix everything nicely and cook on low flame for the next ten minutes.
- Level of difficulty: Medium
- Serves 4
- Self Appraisal – 8/10
The mixed dal is the fortunate result of an accidental mixing of the pulses when they were being transported to our place. Like a proprietary recipe, we now have no clue of the ratios in which they have been mixed. The dal though quite faithfully, turns out deliciously well every time it has been made. The mixture of pulses is soaked overnight and then cooked in a manner similar to the moong dhuli dal.
No comments:
Post a Comment