February 17, 2015 Vengna nu Bhartu (Baingan Bhartu)

Vengna nu Bhartu (Baingan Bhartu) (Eggplant Bhartu) (from cookbook)

Vengna nu Bhartu (Baingan Bhartu)
Vengna nu Bhartu (Baingan Bhartu)

Ingredients:

  • ¾ kg Baingan (also known as Vengnu or Eggplant)
  • 2 leaves Kari patta
  • 1 chopped onion
  • Ginger/garlic paste 1 tbsp
  • Haldi power ½ tsp
  • 2 chopped green chillies
  • Jeera powder ½ tsp
  • Corriander powder ½ tsp
  • 2 whole peeled tomatoes
  • Salt to taste
  • Coriander to garnish

Method:

  1. Peel the Baingan and cut into  small pieces and boil in water for 15-20 minutes.
  2. Mash the boiled baingan into paste and keep it aside.
  3. Take a wok and heat oil add kari patta and onion and saute till light brown.
  4. Add ginger/garlic paste, haldi, coriander powder, Jeera powder and saute till 5 minutes.
  5. Add chopped tomatoes and saute some more.
  6. Next add the mashed baingan, salt to taste and mix it well and cook.
  7. Add little water according to your consistency required.
  8. Garnish with coriander. Serve with Naan, Rotli or Khichri

 

Tips:

  1. Instead of boiling baigan/brinjal, wash properly, wipe and apply oil and put the gas on low and try to roast it completely, turning at times. When the skin starts cracking and its roasted completely, off the gas and then mash it up. Its tastes better.
  2.  I add marinated prawns or fish and cook with it.
  3. One can add curd also after its completely cooked. Very tasty.

 This is a sample recipe from our cookbooks


Rita

Since 1999 to date we celebrate 20 years of www.ParsiCuisine.com. ParsiCuisine.com, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

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