Roasted brinjal (baingan ka bhartha)
#spiceweek4
#fennelseeds
This roasted brinjal is very favourite in all punjabi kitchen it iscalled baingain ka bhartha or brinjal chutney called in south. On the whole when we Roasted the brinjal on fire its smoky tastes come in the brinjal that tastes is amazing.
Roasted brinjal (baingan ka bhartha)
#spiceweek4
#fennelseeds
This roasted brinjal is very favourite in all punjabi kitchen it iscalled baingain ka bhartha or brinjal chutney called in south. On the whole when we Roasted the brinjal on fire its smoky tastes come in the brinjal that tastes is amazing.
Open in Cookpad AppSteps
- 1
First roasted brinjal on fire keep stand on the gas stove flame put brinjal on it one by one roast from all sides the skin burns and turns into black skin.
- 2
Dont worry when cool the brinjal at room temperature remove black skin and little clean it if another black particle on it.
- 3
Now heat oil in a pan add cumin and fennel seeds in it when crackle adds ginger and garlic little and saute it.
- 4
When the aroma came to add onion and saute for 5 minutes just change the clour of onion add tomatoes and saute till leaves the oil.
- 5
Add all dry masala salt etc.and saute for a minute add roasted brinjal and mashed with spatula and roast the brijal niced for5 minute or till leaves the oil
- 6
Add coriander leaves and cover the lid for 5 minutes so the flavor of coriander leaves comes on the bhartha
- 7
Yummy roasted brinjal or baingain ka bhartha is ready to serve with chapatti parantha and roti my daughter enjoys with rice also.
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