Tuesday, May 20, 2008

Brinjal baratha ( baainghan baratha ) with curd

Brinjal baratha is a side dish and it can be eaten with rice , rotis, chapatis and poori.

Things needed :

Brinjal : ( Round brinjal ) : 1 ( medium size )
Onion : 1 ( Small )
Green chilly : 2
Coriander leaves : 2 to 3 sticks
Curry leaves : 6 to 8
Asfatodia ( Ingh ) : a pinch
Mustard seeds : 1/4 tea spoon
Urd daal : 1/4 tea spoon
Salt : to taste
Oil : 1 tea spoon
Curd : 1/2 cup

Method :
Wash brinjal and cut in to small pieces and cook for 3 to 6 minutes. ( Or You can even boil the whole brinjal in a pressure cooker.( 3 to 4 minutes , With weight ). Leave it for cooling. Cut onion , green chillies and coriander leaves in to small and keep it in a bowl. Remove the outer skin from the cooked brinjal and use the pulp (which is inside) mix with onion mixture . Use a spoon and mix it well. Add salt to it.
Keep a pan on the fire . Put oil and heat for 10 seconds. Add mustard seeds and urd daal . Let it spurt. Add curry leaves and ingh . Remove from the pan and add it to the brinjal mixture. Add curd and mix thoroughly. Now brinjal baratha is ready to serve.

Note : Cooking the whole brinjal is not advisable since there will be worms inside the brinjal most of the time. S o cut in to big pieces and then cook . Adding fried majjige menasu ( in Kannada, also called as moru molagai in Tamil ) will give a very good taste.
Majjege menasu is green chillies which are soaked in salty butter milk and dried in the hot sun.


  1. Is only the skin of the brinjal meant to be used?

  2. Use the pulp inside the brinjal ..not the skin ...


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