Spicy "Baingan-ka-Bhartha"Brinjal Curry

Name: Spicy "Baingan-ka-Bhartha"Brinjal Curry
Cuisine: Indian
Ingredients: 2 Mid sized Brinjals; 6 Tomatoes; 2 Big Lemons; 2 Onions; Green Chilis; Ginger (Optional if you use Ginger Garlic Paste in the mix); "Masalas" Condiments :; Tumeric (Haldi); Ginger-Garlic Paste; Garam Masala (chilli powder); White Vinegar; Paprika Powder (if you have some); Oil (little to do a "Bhigar") in the beginning; Add more oil later - when all the vegetables are half cooked

Art by Meesh @cook_9280989

Came back from abroad - after 30 years - to a new home - where no one knew how to make my favourite Indian dish. So I learned from many experts and came up with my own version. Delicious!

Art by Meesh @cook_9280989

Came back from abroad - after 30 years - to a new home - where no one knew how to make my favourite Indian dish. So I learned from many experts and came up with my own version. Delicious!

Saved

Ingredients

2Mid sized Brinjals
6Tomatoes
2Big Lemons
2Onions
Green Chilis
Ginger (Optional if you use Ginger Garlic Paste in the mix)
"Masalas" Condiments :
Tumeric (Haldi)
Ginger-Garlic Paste
Garam Masala (chilli powder)
White Vinegar
Paprika Powder (if you have some)
Oil (little to do a "Bhigar") in the beginning
Add more oil later - when all the vegetables are half cooked

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Steps

1

First wash the two Brinjals and poke them all over with a deep fork - smear them with oil - leave them for an hour or so
2

With a sharp knife "Score" each of the Brinjals into six sections - just cutting through the skin - not into the Brinjal
3

Burn the skin of the Brinjals on the open fire (keep turning them with a pair of tongs) till the skin is almost all wrinkled and blackish
4

Remove the green cap and the stem attached to it
5

Cut the slieces six per Brinjal along the scored places
6

Cool the Brinjals and sprinkle a little paprika onto the pulpy inside of each slice - and put them aside till later
7

Use a Pressure Cooker for a quick cook-up - or a normal big pot
8

Take a pinch of each Masala and lightly "burn" with a tablespoon of oil
9

With a wooden spoon keep mixing the 'Masalas' in the dish - till you get a good smell of the mix (don't worry if it all sticks to the bottom of the dish - keep scraping it off gently) This is called the "Bhigar"!
10

Add the chopped/diced Onions in the 'masala-mix' for 2-3 minutes - till slightly brown
11

Put the pre-chopped Tomatoes into the dish and swirl it all around
12

Add another pinch or two of Salt & Sugar - mix on a low heat for 2-3 minutes
13

Squeeze some lemon - and add chopped green chillies - into the mix - sprinkle a tea-spoonful of white vinegar into the mix
14

Add half a cup of water & put the lid on the pressure cooker
15

Heat for 5 minutes - for the first hiss - switch off the heat
16

Wait for it all to cool - remove the whistle slowly - take off the lid
17

Add a table-spoonful of Imli (Tamarind) Paste if you like it to have a "sour-ish" flavour
18

Add the Brinjals into the mix (add one half cup more of water- if you want to have a "liquidy"curry)! Some prefer a "pastey" consistency
19

Put the lid back on - and cook till the second hiss 10 minutes or so
20

Your 'Baingan-Ka-Bharta' is ready
21

Serve with Yogurt and Chapatis or White Rice.
22

Adding pickles/salt to taste ENJOY!