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Baingan Bharta

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The recipe is called baingan bharta and comes from Punjab, a region in northern India. Baingan is the eggplant, minced vegetables means bharta instead.

Preparation:
First roasted aubergines cooking would provide for the more traditional open flame, but the oven will do, the important thing is that the eggplant is thoroughly cooked and charred. Of flame you can simply roast the eggplants with the help of two kitchen tongs; baked it will be necessary to cut in half the eggplant, anoint them with a little oil and cook at 200 degrees, first in a static oven, then with the grill.
When the eggplants are soft and well cooked, spellatele with your hands or with the help of a spoon: set aside the pulp and discard the peel, then mash with a fork.
Heat a few tablespoons of oil in a pan; When the oil is hot, pour the caraway seeds, cumin seeds and when they begin to brown, add the onion, garlic and chilli.
Cook on high heat for a few minutes, until the onions are golden, then add ginger, tomatoes, garam masala and, last, the eggplant.
Mix well this cream and cook a few minutes until all ingredients are well blended
ingredients:
3 eggplants
One or two tomatoes, diced, or two canned tomatoes
1 onion, chopped coarse
1 tablespoon minced garlic or ½ teaspoon garlic paste
3 hot peppers
fresh ginger, a scratch
1 teaspoon of turmeric
1 teaspoon paprika
½ teaspoon ground cumin
1 tsp garam masala powder (if you have one dose of chili paste, decreased)
extra virgin olive oil
salt and pepper