1 large purple eggplant (skin
1 texture should be firm)
1 medium onion, chopped
2 tomatos (preferably plum
1 tomatos)
2 to 3 cloves garlic
1 (optional/or more acc. to
1 taste)
1 to 2 tsp. any generic indian
1 masala powder
1 tbsp lemon juice
1 hot pepper (eg. jalepeno)
1 acc to taste
1 salt
1 cilantro, chopped for
1 garnish
1 cumin seeds 1tsp
1 turmeric powder 1 t (opt)
Directions
Grill the eggplant (lightly oiled) on an open flame, turning it
around fhen skin is charred...skin should turn completely black.
(sometimes the eggplant might burst open and make a mess..) (if you
have an electric range, grill it on a hot skillet, at max heat)
peel, cool slightly. mash with a fork.
Heat 2 tablesp. (or 1) oil. Fry cumin seeds, chopped onion and crushed
garlic with turmeric added. Add half of chopped tomatos. Fry some
more! add mashed eggplant. Add salt and masala powder (spice powder)
and hot peppers. cook on low heat for about 5-7 mts. Let cool
slightly and then add lemon juice. Garnish with remaining chopped
tomatos and cilantro.
Do let me know if you are satisfied with the finished product
:).
i usually serve it with hot parathas or in a pinch, pita bread.
From: balach01@assets.wharton.upenn.edu (R. BALACHANDRAN). rfvc
Digest V94 Issue #205, Sept. 23, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Servings: 3 servings
Baingan Bharta Recipe brought to you by Recipe Ideas
Categories: Beverage; Fruit; Indian; Vegetable
The History of Recipes
It is possible to trace the history of written recipes way back into the distant past, in truth as far back as ancient Egypt, and possibly even further. Interesting though that is, mostly, these ancient cookbooks were just primitive hieroglyphic instructions for meal preparation.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history are a few tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. As we move on, there are two interesting recipe books which appeared in the 1300s : a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the curry that is popular today, but rather descriptions of the types of meals on the menues of the upper classes of those days. Later, in the fifteenth century, the Crusaders brought back many new foods and herbs from the Middle-East, including spices such as coriander, parsley, basil and rosemary. These new foods and tastes was responsible for an eruption in manuscripts on food, many of which are now in private collections. During the following few hundred years, the powerful families of the West tried to offer the most exotic meals, and as a result chefs and their collection of recipes increased in prestige. However, it was during the 19th century that formal cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and writing down recipes of the day. By the time we get to the 1900s, recipe books are starting to become popular mostly as a result of increased literacy, more spare time and a general increase in wealth. The arrival of television brought us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Baingan Bharta recipe.
