Ingredients Jump to Instructions ↓

  1. 2 brinjals large, seedless, healthy

  2. 2 onions finely chopped

  3. 1 tomato finely chopped

  4. 1 tsp. garlic grated

  5. 1 tsp. ginger grated

  6. 2 red chillies dried crushed

  7. 1 tsp. cumin seeds

  8. 1 tsp. red chilli powder

  9. 1 tsp. dhania powder

  10. 1/2 tsp. turmeric powder

  11. 1/2 tsp. cinnamon-clove powder (refer)

  12. 1/2 tsp. punjabi garam masala powder (refer)

  13. salt to taste

  14. 2 tsp. lemon juice

  15. 2 tsp. ghee

  16. 2 tbsp. oil

Instructions Jump to Ingredients ↑

  1. Hold the brinjals with stems over fire, to burn skin.

  2. (Or run a few drops of oil, microwave in a loose-lid bowl for 3 minutes).

  3. When skin blackens, hold under running water.

  4. Skin will not blacken if microwaved. Therefore peel.

  5. Gently scrub off skin. Mash brinjals to a puree.

  6. Heat oil in a heavy kadai. Add ginger garlic and stirfry for a minute.

  7. Add onions, all dry masalas, except red chilli powder, stiry for a minute more. Add tomatoes, brinjals, salt, lemon juice and stir.

  8. Simmer for five minutes. Take in serving bowl.

  9. Just before serving, heat ghee in a small pan.

  10. Hold pan over bowl, add chilli powder, and pour immediately over bhartha.

  11. Do not allow the chilli powder to burn.

  12. Garnish with chopped coriander.

  13. Serve hot with tandoori roti, paratha, etc.


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