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Indian Cuisine
Baigan Bhurta
Paratha and Puri
Non-Veg Curries
Dal and Soups
Biryani and Pullao
Dry dishes and Kababs
Chaat and Snacks
Chutney and Raita

2 baigan (brinjals)
6 flakes garlic
4 green chillies,seeded and chopped
4 tbsp desi ghee (clarified butter)
1 tsp jeera (cumin seeds)
1" piece ginger,finely chopped
1 tsp red chilli powder
1/2 tsp) turmeric powder
2-3 onions,finely chopped
250 gm tomatoes,chopped
2 tbsp hara dhania (coriander)chopped
Groundnut oil to brush brinjals
Crush the garlic flakes and mix into oil.
Brush the brinjals with this oil,and roast over
low heat on a gas range or on charcoal.
Remove, cool, peel the blackened skin and mash the flesh.

Heat ghee in a kadai,add cumin, stir over medium heat until it begins to pop, add ginger and green chilies, saute for a few seconds, add brinjals, red chilies and turmeric, and stir fry, until fat leaves the sides.

Now add onions, tomatoes and salt and stir fry until fat leaves the sides. Remove and adjust the seasoning. Garnish with coriander.

Chutney and Raita

Vandana Dubey's Recipe Site.