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

 

 

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Categories: Beverage; Fruit; Indian; Vegetable


The History of Recipes

It is quite possible to trace the history of transcribed cooking instructions back into the far past, in truth as far back as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, generally, these old cook books were just very simple hieroglyphic or cunieform recipes for food preparation.

Progressing into Roman times 25BC a roman called Apicius created some documents showing how to cook the recipes prepared by the Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into appetizers, entrees and afters, a style of dining still practiced today. Additionally, he tells us how the ancient chefs were skilled in the use of many different herbs, including a few that will be familiar to modern cooks like thyme, fennel and dill.

Later on, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the Middle-East, including spices like coriander, parsley, basil and rosemary. The introduction of these new tastes led to an outbreak in manuscripts on cookery, many of which are kept safe in private collections.

When we get to the twentieth century, cookbooks are starting to become popular due to increased literacy, people having increased free time and having more money to spend.

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We hope you enjoy this Baingan Bharta recipe.

 


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