BAINGAN KA BHARTA

INGREDIENTS	QUANTITY
SUBOL BAINGAN	1 KG
ONION	4 NO
TOMATO	4 NO
GINGER	2 SPOON
GARLIC	1 SPOON`
CORIANDER LEAVES	2 SPOON
GREEN CHILLI	2 SPOON
CUMIN WHOLE	1 T. SPOON
CUMIN POWDER	1 SPOON
CORIANDER POWDER	1.5 SPOON
TURMERIC POWDER	0.5 T. SPOON
KASHMIRI CHILLI POWDER	1 SPOON
DRY MANGO POWDER	1 SPOON
SALT	AS PER
OIL	100 ML
	`

Procedure :-

Baingan ka bharta, a delicacy of Punjab. It can be made in various ways but if you make it in traditional way you will get the real taste and flavor of the dish. People use to boil the Baingan in pressure cooker or sometimes they roast it on the gas fire but when you roast in the oven or in charcoal tandoor the authentic flavor will come out. And u will get the smoky tastes. In the other hand the smoky taste also depends upon how you skin off the Baingan. You should not remove the skin totally just keep a bit of burnt skin and roughly chop the Baingan after roasting and peeling.

That all you need is the fine chopped onion, tomato, green chilli, ginger and garlic.

The taste of the vegetable and also the dish whatever you are going to prepare is depend upon your cutting of the vegetables and the way you cook the food, and also on temperature.

To start with the Baingan ka bharta, take a pan or kadai put oil in it, when the oil get heated add whole cumin or jeera and crackle it. After tempering add half of the fine chopped ginger, garlic and green chili and make it light brown on slow fire. After that add fine chopped onion and make it also brown in color on slow fire till the oil separate then add fine chopped tomato and keep on cooking on slow fire and cook it till the tomato get dissolved in onion and oil separates. Then add all powdered spices like cumin powder, coriander powder, and kashmiri chilli powder and keep on stirring. Add salt as per taste, always put the salt in the food after putting tomatoes, salt helps in There is a term in Indian cuisine called BHUNO, so keep on bhuno this mixture with the addition of little water and wait till the oil separates. Then the color should be reddish yellow of the gravy. Add roughly chopped Baingan in the gravy and try to smash this baingan in the gravy with the help of ladle and mix it well. Add dry mango powder at the last so that it will give you the good sour punch. Don’t use chaat masala instead of using dry mango powder otherwise the taste will go off. Finish it with the chopped coriander leaves and also put the rest of chopped ginger, garlic and green chilli and mix it well.

Your Baingan ka bharta is ready to eat.

For the garnish use plain or masala onion rings on the top.