Baingan Da Bhurtha Recipe

• 2 x Brinjals large, seedless, healthy
• 2 x Onions finely minced
• 1 x Tomato finely minced
• 1 tsp Garlic grated
• 1 tsp Ginger grated
• 2 x Red chillies dry crushed
• 1 tsp Cumin seeds
• 1 tsp Red chilli pwdr
• 1 tsp Dhania pwdr
• 1/2 tsp Turmeric pwdr
• 1/2 tsp Cinnamon-clove pwdr, (refer)
• 1/2 tsp Punjabi garam masala pwdr, (refer) Salt to taste
• 2 tsp Lemon juice
• 2 tsp Ghee
• 2 Tbsp. Oil

1. Hold the brinjals with stems over fire, to burn skin.
2. (Or possibly run a few drops of oil, microwave in a loose-lid bowl for 3 min).
3. When skin blackens, hold under running water.
4. Skin won't blacken if microwaved.
5. Therefore peel.
6. Gently scrub off skin.
7. Mash brinjals to a puree.
8. Heat oil in a heavy kadai.
9. Add in ginger garlic and stirfry for a minute.
10. Add in onions, all dry masalas, except red chilli pwdr, stiry for a minute more.
11. Add in tomatoes, brinjals, salt, lemon juice and stir.
12. Simmer for five min.
13. Take in serving bowl.
14. Just before serving, heat ghee in a small pan.
15. Hold pan over bowl, add in chilli pwdr, and pour immediately over bhartha.
16. Don't allow the chilli pwdr to burn.
17. Garnish with minced coriander.
18. Serve warm with tandoori roti, paratha, etc.
19. Making time: 25 min
20. Makes: 4 servings
21. Shelflife: Best fresh (1 month on freezing.)

brinjals, onions, tomato, garlic, ginger, red chillies, cumin, red chilli pwdr, turmeric, cinnamon, garam masala, lemon juice, ghee, oil

Taken from cookeatshare.com/recipes/baingan-da-bhurtha-73705 (may not work)