Guest Post From Kiran-Bangain Ka BhartaKiran is a new blogger and she blogs at Kiran's Food Corner . She is a wonderful person and very beautiful too. Her blog has wonderful posts and lovely pictures. When I asked her if she wanted to do a guest post on my blog, she was delighted. I am sure you will love her website when you do visit it . We have been chatting a lot these days, and she is very friendly. Some of her recipes which I absolutely love are Tri-Colour Pooris , Banana Split , Biscuit Pizza and many more. This is the first time I am taking a guest post from another fellow blogger. I hope all of you blogger friends will give her a hearty and warm welcome. The guest post she has chosen is Baingan Bharta . So here goes...
|Bangain Ka Bharta|
- 3 medium Bringals (eggplants)
- 4-5 tbsp Oil
- 1 tsp Cumin seed
- 1/2 tsp Mustard Seed
- 3 Onions,chopped
- 3 cups spring Onion,Chopped(green part)
- 1 inch piece Of Ginger,chopped
- 3 tsp Red chilly Powder
- 1/4 tsp turmeric powder
- 1/2 tbsp Coriander Powder
- 5 Tomatoes,chopped
- 8 Garlic Coves,chopped
- Salt to taste
- 4 tbsp Fresh coriander leaves,chopped
Wash, pat dry and prick (1 or 2 places) eggplants. Roast them over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off and eggplants start to shrink.
Let them cool. You can cool them by dipping them in water. Remove skin and mash the pulp completely and remove seed.
Heat oil in a kadhai. Add cumin and Mustard seeds. Cook for half a minute and add onions and sauté until translucent. Add ginger and garlic and cook for a minute.
Add Spring Onion,cook for a min,add tomatoes and cook till done.
Add red chilli, turmeric, coriander powder and salt and mix well.
Add mashed roasted eggplants. Cook for seven to eight minutes over medium heat, stirring continuously. Add coriander leaves.
Serve hot with roti, chapati or parantha.
For step-by-step pictures, do visit her blog Kiran's Food Corner. (The link is given above.)