Baingan Bharta Recipe

Ingredients

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


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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.

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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.

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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.

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