Hello my lovely Readers and Viewers, hope you all have been well.I was away for some time,had been cooking of course but for guests :) How days run away one cannot even believe it's September and Autumn is knocking on our doors, i love Autumn and am looking forward to the orange and brown fall and candle light all over, i simply love Autumn :)
I had
actually planned to make the Hyderabadi baghare Baingan difficult
to translate word to word in English, but a very unique dish with Egg plant in
lots of roasted spices and tamarind sauce yummy :)
Well I go
in the kitchen all set to start and what do I see, no peanuts, no tamarind, I had
the sweet tamarind chutney but I needed the pulp and without my complete spices
this dish was a No Go…
Well I had
plan B , I made the equal yummy Eggplant Bhurta : )
(Click on the Pictures for a larger Image)
To many it
may be an Eggplant cream or paste but people who know the taste of it will know
what a real treat and pleasure it is to eat the Bhurta and how the mouth waters
while cooking it, at least I had it : ) We need no rocket science to make it
but still many don’t know, so I thought to jot down the recipe for my readers
who’d like to try this out : )
I remember
my Mom dearest used to roast them on the gas stove and take of the skin and I used
to think, why did she first burn it and then she took off the skin :/ Double
Mopple work…
Now I know
why :D anyway I have the hot plate stove, so well there is a solution to
everything, so I burnt my eggplants in the oven:)
It is easy
to make and very delish to enjoy it with Chapattis.
The fast
and easy way is as follows step by step, I did not take pictures of each as it
is cooked by itself I just moved my hands around lolz
Okay, so
you take like 5-6 baby eggplants
Wash and dry
and drizzle oil on them and rub all over
Place it in
a baking tray and let them roast in the oven on 220°C around 20 minutes
This is how
they will seem when first in the oven, and when taken out
You see the dents on them as they are cooked from inside and the Skin has left the grip
The skin
will actually peel off by itself and you will get the cooked fruit of the
eggplant
Take off
the skin with a help of a fork, and scrape out the fruit and cut it in chunks
Now heat
around ¼ cup of oil in a broad frying pan, sprinkle some cumin seeds and soon
after the mustard seeds, let splutter for seconds and then add in;
1 large cubed
onion to fry, and as the
onions turn soft, add in
1 large
cubed tomato,
2-3 chopped green chilies,
Spices as
1 tsp salt,
1/2 tsp red
chili
¼ tsp turmeric
And lotsssssssa crushed fresh garlic!
This is the
key to the Bhurta, the heavenly aroma you get is of the garlic mixed in spices
We need to taste the Eggplant and not only the hot spices, so have a control on the them :)
Stir all
well, no water at all, just keep stirring to avoid it burn, once you see the
oil showing up from sides, add the chopped eggplant and mix all with gentle
hands.
Turn off
the heat to a very low grade and let it simmer so all the spices and garlic
spread well in the eggplant. It is actually ready in 15 minutes, just garnish
with fresh coriander and enjoy with hot soft chapatti.
Bon Appetit
: )
