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Begun Pora/roasted aubergine/ baingan bhartha
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A picture of Begun Pora/roasted aubergine/ baingan bhartha.

Begun Pora/roasted aubergine/ baingan bhartha

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

#indiankitchen

#indiankitchen

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Begun Pora/roasted aubergine/ baingan bhartha

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

#indiankitchen

#indiankitchen

Read more
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Ingredients

  1. 4medium aubergine
  2. 1 tablespoonlemon juice
  3. 1 tablespoonmustard oil or any cooking oil
  4. 1/2 cupchopped tomatoes
  5. 2onions chopped
  6. 2-3green chillies
  7. 1 tablespoonminced garlic or fresh green garlic
  8. 1/2 cupchopped coriander
  9. to tasteSalt
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Steps

  1. 1

    Roast the aubergine on gas until soft and skin charred. Keep rotating to cook even.
    Alternatively you can roast the aubergine in an oven as well.

    A picture of step 1 of Begun Pora/roasted aubergine/ baingan bhartha.
    A picture of step 1 of Begun Pora/roasted aubergine/ baingan bhartha.
  2. 2

    Cool, remove the skin, mash with a fork Peel the eggplant and mash it with fork.

    A picture of step 2 of Begun Pora/roasted aubergine/ baingan bhartha.
    A picture of step 2 of Begun Pora/roasted aubergine/ baingan bhartha.
  3. 3

    Heat oil in a pan and add chopped onions, garlic and green chillies and sauté until onion gets soft and gets caramelised. Add tomatoes and salt to taste and cook for a minute.

    A picture of step 3 of Begun Pora/roasted aubergine/ baingan bhartha.
    A picture of step 3 of Begun Pora/roasted aubergine/ baingan bhartha.
  4. 4

    Add the mashed aubergine and cook until all liquid from aubergine is absorbed.
    Finally add lemon juice and mix well. Remove and transfer in serving dish and garnish with coriander.

    A picture of step 4 of Begun Pora/roasted aubergine/ baingan bhartha.
  5. 5

    Serve with any Indian flatbread,naan or pita chips.

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Rekha Bapodra
Rekha Bapodra @rekhascooking
on April 03, 2019 09:27
Wilby, England, United Kingdom
Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.
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