Monday, February 22, 2016

Masala Lavash with smoked Baingan ka Bharta


Recently I was hanging out in FoodHall,1MG mall and I saw different flavors of Lavash. I didn't think too much and picked up one packet of masala Lavash. Lavash is basically a thin Armenian flat bread. Though its origin is from Armenia, its widely used in Middle Eastern countries. I thought of giving a modern twist to our simple 'Baingan ka Bharta by pairing it with Lavash and the combo was heavenly. I prepared smoked Baingan ka bharta for the first time and it came out well. Thanks to my maid, Bhanu Didhi who gave me this awesome recipe. She learned it from a Punjabi family. So here is the recipe for a Smoked Baingan ka Bharta.

Serves - 3 people
Cooking Time - 25 mins

Ingredients

Eggplant                          - 1, Big
Onion                              - 2, small (finely chopped)
Tomato                            - 3 small (finely chopped)
Green chilies                   - 3 no's (finely chopped)
Garlic                               - 3 no's (finely chopped)
Cumin seeds                   - 3/4 tsp
Turmeric powder             - 1/2 tsp
Kashmiri red chilly powder - 2 tsp 
Garam masala                 - 1/2 tsp 
Oil                                     - 2 1/2 tbsp
Salt
Corriander leaves             - Chopped, for garnishing (optional)

Preparation

  •  Wash and pat dry eggplant with a paper towel or a clean cloth.


  •  Apply oil on eggplant.
  • In a medium flame, fry the eggplant in a grill pan or place directly on a gas stove till it get roasted and skin starts peeling from all the sides.
 
  •  Remove from the flame and peel the skin (if required, wash it). 
  • Chop the eggplant and keep it aside.

  • Heat oil in a kadai and add cumin seeds, garlic and let it splutter.
  • To this add chopped onion and green chilies and saute till it becomes slightly brown in color.
  • Add all the masalas- Turmeric powder, Kashmiri chilly powder, garam masala and salt. Stir for 1 min.
  • Add the chopped tomatoes and fry till it becomes mushy and oil starts appearing from the sides.
  • Add the chopped eggplant and fry for another 3mins. Switch off the flame.
Now for the extra smoky flavor:
  • Transfer the Bharta to a deep bottomed vessel (Preferably Borosil glass bowl or a steel bowl).
  • Heat two pieces of charcoal and place it in a small steel bowl/katori.
  • Make a small gap in the center of bharta and place the small bowl with charcoal in it. 
  • Pour 1/2 tsp of ghee on charcoal and immediately close it with a lid. 
  • Make sure smoke is coming out well from the charcoal. Keep it aside for few mins.
  • Take out the lid and remove the bowl with charcoal.
 
  • Garnish it with chopped coriander leaves or basil leaves and serve hot with Lavash or Indian bread.
If you have any suggestions, please leave a comment :) 
 
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