This is a speciality of Punjabi cuisine. This doesn't contain any pickle as the name says, but has the spices which gives the taste of pickles. I bought a big eggplant/ brinjal from the super market and was thinking of preparing bartha with it. But when I was flipping a recipe book, I saw this recipe. The preparation is quite easy and it doesn't involve much grinding. The gravy is made using curd/yogurt and cream. The dish was very rich and was a perfect accompaniment to rotis. As K is not a great fan of eggplant, I prepared this dish and kept my fingers crossed until he tasted it. I went near him and asked slowly about the dish and he told that it was great. He also asked me whether it was the brinjal we bought. I said yes, and he was surprised that I turned that brinjal into a beautiful dish. We thoroughly enjoyed it with rotis. It also can be paired with rice and any Indian flat bread.
Ingredients:
Brinjal/ Eggplant-1 big
Oil-For Deep Frying
Onion-1
Curd/Yogurt-1cup
Ginger Garlic Paste-1tsp
Green Chilly-2 (finely chopped)
Kashmiri Chilly Powder-1/2tsp
Garam Masala-1/2tsp
Amchur/ Dry Mango Powder-1/2tsp
Salt-to taste
Turmeric Powder-1/2tsp
Oil-2tbs
Cream-3tbs
Coriander Leaves-3tbs
Achar Spices:
Fennel Seeds-1tsp
Mustard Seeds-1tsp
Fenugreek/ Methi Seeds-1tsp
Nigella Seeds-1tsp
Cumin Seeds-1/2tsp
Hing/ Asafoetida-1/2tsp
For The Marinade:
Ginger Garlic Paste-2tbs
Chilly Powder-1tsp
Turmeric Powder-1/2tsp
Salt-to taste
Oil-1tsp
Procedure:
1. Mix all the ingredients for marinade in a bowl.
2. Remove the stalk of brinjal and cut it into 1"cubes.
3. Add the marinade paste and toss it gently to coat all the pieces with the marinade.
4. Keep it aside for 15minutes.
5. Heat oil for deep frying and deep fry the brinjal pieces in batches. Keep it aside.
6. Heat oil in a pan. Take all the seeds in a bowl. Add it to the oil and when they crackle, add onions and green chillies.
7. When it is golden add ginger garlic paste and saute until the raw smell has vanished.
8. Add the chilly powder, garam masala, turmeric, amchur and salt and give a nice stir. Let it cook for 2minutes on low flame.
9. Add whisked curd and cream. If you want the baingan to be on the gravier side add milk to loosen the gravy.
10. Simmer and let it cook for 3-4minutes.
11. Add chopped coriander leaves and stir. Switch off stove. Transfer to a serving bowl, garnish with coriander leaves and serve.
Labels: BRINJAL, CURD, EGGPLANT, GRAVY, PUNJABI DISHES
