SPIT ROAST!!

COOLING!!

BAINGAN BHURTHA

Egg plant (round) 400gms
Oil 60ml
Green cardamom 1nos
Cloves 1nos
Coriander seeds (halved) ½ tspn
Cinnamon 1pc
Cumin ½ tspn
Chopped onions 50gms
Garlic chopped 10gms
Ginger chopped 10gms
Chopped green chillies 2nos
Chopped tomatoes 125gms
Turmeric powder ¼ tspn
Red chilli powder ½ tspn
Coriander powder 1tspn
Garam masala powder ½ tspn
Fenugreek leaves (dried) a pinch
Chopped coriander leaves 10gms
Salt to taste
Charcoal 1pc

INGREDIENTS!!
READY FOR COOKING!!

PREPARATION:
Spit roast the brinjals until the outer covering turns black. Transfer into cold water. Peel off the skin, mash the pulp. Keep aside. Heat oil, crackle the whole spices. Add the onions, ginger and garlic, saute until soft. Add in turmeric, red chilli powder and coriander powder. Stir for 10 seconds; add in chopped tomatoes and salt. Stir until the oil separates. Add in mashed brinjals, keep stirring until the mixture leaves the fat and the pan. Sprinkle salt and garam masala powder, chopped green chillies and dried fenugreek leaves and half of chopped coriander leaves. Burn the charcoal; put it in a small bowl. Keep it over the bhurtha, cover and smoke for about 20 minutes. Remove, dish out the bhurtha, garnish with remaining coriander and serve hot with the parantha or a chapatti.

SMOKING!!

SMOKING UNDERWAY!!

 

READY TO EAT!!

YUMMY!!

A REAL PUNJABI TREAT!!

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