Recipe - Baingan Brinjal Bartha (Not Julia Bartha)

Baingan Bartha - Ingredients[This is not a quick recipe]:

• 2 Large Bartha Brinjal(egg plant/Baingan) [these are very big brinjals]
• 2 or 3 finely chopped Onions[the recipe is a semi-gravy, so finely chop every ingredient]
• 1 small tomato finely chopped
• 4 finely chopped green chillies
• A little ginger, finely chopped too. finely chopped Garlic (more the garlic more the taste)
• A cup of Curd
• Dry Red Chillies Crushed as flakes.
• 1 tsp red chilly powder, 1 tsp dhania(coriander) powder, 1 tsp haldi(turmeric) powder
• 1 tsp garam masala powder
• Salt to taste, lime juice, ghee and Vegetable/Sunflower Cooking Oil

Method:

1. Roast The Brinjal: Slit the brinjal into 4 sections, apply oil to the whole brinjal and roast it in open flame for 15 minutes or till the brinjal is soft and cooked.
2. Heat oil in a thick broad pan, add garlic, ginger and fry.
3. Once it's fried, add the onions with all the powders and fry till golden brown, make sure enough oil is floating to cook the other ingredients.
4. Add the tomato, brinjal, a bit of lemon juice, salt and fry for 6 to 7 minutes.
5. Keep stirring so the bottom does not stick.
6. Add 3 to 4 spoonful of curd and immediately turn off the heat. [else the curd will be cooked]
7. Now the dish is ready to be served with Rotis/Chappatis.
8. Garnish with coriander and heat ghee with chilly flakes and pour over the dish.

Add more curd as needed. Not may would use curd, but this is a very tasty variation. Try both the variations, with and without curd. Choose the option that fits you best. This is an elaborate recipe that fits a good week-end dinner. Leave your comments with any variations, or questions about the dish.