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Published on Aug 28, 2012
" BAINGAN BHERTA "
For this we are going to need 2 L eggplants. Start by cooking the eggplants on a md heat on a open flame. So cook it until the outside is somewhat charred and the insides are completely soft. Keep flipping them while you cook them. Once that’s done, separate the inside of the eggplant from the skin and dice them. The other ingredients you will need are 1 md onion, half garlic, 5-6 md-large sized tomatoes, 1ts full salt, 1ts full chilli powder, ½ ts turmeric powder and cumin seeds 1ts full. We are also going to need some fresh coriander and 5-6 green chillies. Start by frying the thinly sliced onion with approximately ½ cup of oil until they are pink in a wok. Once the onions are done add finely chopped garlic. Fry them for few seconds then add the cumin seeds, fry them. Add the spices the salt, the chilli and the turmeric. Mix it and add the sliced tomatoes to that and cover and cook it until they are soften and completely dissolved. Add the eggplant to the tomato curry that you had cooked, cover and cook it for quite sometime and do this on a md heat. This takes min ½ hour to cook. Keep an eye on this dish because you haven’t added any water it could stick to the bottom so check it regularly. Then add the green chillies mix it well and then add some fresh coriander and then mix it again and cook it for few more mins and the purpose of cooking it further is just to mix the flavour of coriander in well and that’s our dish ready.