Mangalorean Recipes

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Baingan Burtha

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1/2TeaspoonTurmeric Powder 
1TeaspoonCoriander Powder 
1TeaspoonChilly Powder, Red 
1TeaspoonJeera/Cumin Seeds 
2TablespoonCooking Oil 
2LargeChillies, Red DryCrushed
1LargeTomatoesFinely Chopped1
2LargeOnionsFinely Chopped
2LargeBrinjals - black shinySeedless
 As RequiredSaltto taste


Hold the brinjals with stems over fire, to burn skin. (Or run a few drops of oil, microwave in a loose-lid bowl for 3 minutes). When skin blackens, hold under running water. Skin will not blacken if micro-waved. Therefore peel. Gently scrub off skin. Mash brinjals to a puree. Heat oil in a heavy kadai. Add ginger garlic and stir fry for a minute. Add onions, all dry masalas, except red chilly powder, stir for a minute more. Add tomatoes, brinjals, salt, lemon juice and stir. Simmer for five minutes. Take in serving bowl. Just before serving, heat ghee in a small pan. Hold pan over bowl, add chilly powder, and pour immediately over bhartha. Do not allow the chilly powder to burn. Garnish with chopped coriander. 
Serve hot with tandoori roti, paratha, etc.

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