mandag den 22. oktober 2012

Baingan Bhurtha



Baingan Bhurtha eller Baingan ka Bhartha er en grønsags ret fra den farverig Punjab.  Det laves ved  at en hel aubergine bliver ristet i ilden/ovn  for at give det en røget smag,  hvorefter man  fjerner skallen og steger indmad med tomater, løg, chilli og krydderier.  En slag stegt og vel kryddert aubergine mos. Jeg laver min Bhurta lidt anderledes og egentlig vil det være mest korrekt at kalde min bhurtha en slags  raita.  Bhaingan Bhurtha spises med roti eller pratha / smørbagt pande fladbrød)

English: Baingan Bhurtha or Baingan ka Bhartha is a vegetable dish from the colourful Punjab.  Traditonally made by rosting the whole aubergine/eggplant in fire/oven to give the dish a smokey flavor . Then removeing the skin and frying the  eggplant meat with tomatoes, onion, chili and spices.  A  kind of roasted eggplant mash. My bhurta is made a little differently and is more a kind of raita then bhurta.  Baingan Bhurtha is eaten with roti or pratha ( butter baked flatbread)


1 stor aubergine/ 1 large eggplant
halv løg, skåret i tynde strimler/ half onion , thin sliced
2-3 grønne chili, skrået i små tynde stykker / 2-3 green chili cut in to small thin pieces.
2 spsk frisk hakkek koriander/ 2 tbsp fresh chopped corainder leafs
1 tsk rød chili pulver/ 1 tsp red chili powder
1 tsk salt/ 1 tsp salt
½ tsk senneps frø / ½ tsp mustard seeds
½ tsk Nigella frø/ ½ tsp nigella seeds
1 tsk spids kommen frø/ 1 tsp cumin seeds
½ tsk corainder frø pulver / ½ tsp coriander seeds powder
½ tsk garam masala/ ½ tsp garam masala
6 spsk yoghurt / 6 tbsp yoghurt
2 spsk olie / 2 tbsp oli


Skær auberginen i skiver og læg dem på en bageplade. Rist dem i frovarm oven 250 gr til de er ristet på begge sider. Tog ca 8 minutter i min oven. Kør dem og skær dem i små tern

Cut the eggplant in long slices as shown in the picture. Roast them in preheat oven 250 degree Celcius till they are roasted on both sides . It took about 8 minuts in my oven. Cool the slices and cut them in to small pieces.




Varm oilen på en pande,  rist senneps frø og nigella frø i olien.  Når sennepsfrø begynder at poppe, tilsæt spidskomen frø og rist yderliger endnu 1 minut under omrøring. Tilsæt løgene  og de friske chili.  Steg 1-2 minut

Heat oil in a pan, add mustrad seeds and nigella seeds. When the mustard seeds begins to pop add the cumin seeds. Fry for another minut while stirring and then add the onions and fresh chili. fry 1-2 minuts.



 Tilsæt alle de kydderierne undtagen garam  masala. steg igen nogle få minutter under omrøring. Kom aubergine stykkerne i og steg 3-4 minutter. Tilsæt de friske koriander blade . rør list rundt og sluk for varmen.  Afkøl Bhurtaen.   

Add all the spices except garam masala and fry again for some fwe minuts while stirring. Add the eggplant pieces and stir fry 3-4 minuts. Add the fresh chopped coriander leafs and take the pan of the heat.  Let the Bhurta cool.


Rør yoghurten i og  drys med garam masala.   Tip : Man kan også spise Bhurta uden yoghurt.

Mix in the yoghurt in the Bhurta.  TIP:  The Bhurta can also be eaten with out the yoghurt.





Vi spiste vores Baingan Bhurta med pratha og Chana Tarka Dal.   Der kommer opskrift på Dal og pratha i løbet af de næste to uger.

We enjoyed our Baingan Bhurta with pratha and Chana Tarka Dal. I will try to write the recipes for these two during the next two weeks.





2 kommentarer:

  1. Hi Misbah, I love this recipe but am not familiar with Nigella seeds. What is it?

    SvarSlet
    Svar
    1. Thankyou Christie :) sometime they are also called black onion seeds.

      Slet