Hi All!!
I love watching cookery shows, especially the ones which are presented by chefs. When the chefs present a show, not only do I learn new recipes but more than that, I’m always interested in the quick tips and tricks suggested by them especially for enhancing flavour.
In one such shows Devavrata Jategaonkar who is a carving expert had suggested this method of Dungar which is used in the five star hotels to produce the smoky effect. I love the smoky effect and have tried it in various recipes like the Flambéed Capsicum in Red Gravy, Smoked Cottage Cheese Stuffed Okra and Smoked Plantain kebab with cream cheese filling. The smoked effect takes the recipe to a new unmatched height which is quite impressive.
S is not very fond of the regular baingan bharta, when I mentioned to him that I’ve made bharta for dinner, he reluctantly took it in his plate. I kept looking at his face and the minute he put it in his mouth he said ‘excellent’ and then bombarded me with his questions..how did I make it? What was the special thing that I’ve added? and many more. I just smiled at him and explained him the process. He liked it so much that he shared the recipe with his colleague telling him it’s an excellent preparation. His colleague replied him saying, Sir, you are lucky to have a five star chef at home
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.So here’s the five star recipe to the unusual, aromatic bharta. Thanks Chef Devavrata your tip really worked
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.| Dungaar Baingan Bharta  Serves:4 Preparation Time:20mins Cooking Time:10mins Ingredients1 Roasted Brinjal 1 medium onion 1large tomato 2green chillies 2tsp grated ginger 3/4tsp red chilli powder 3/4tsp turmeric powder 1-1/2tsp coriander powder 1/2tsp cumin powder 1thick garlic pod salt to taste oil for cooking For Dungar/ Smoking 2-3 cloves 2green cardamoms 1bay leaf 1piece cinnamon 2tsp ghee 2 pieces charcoal MethodMake incisions on the Eggplant and insert the garlic pod. Smear a few drops of oil and roast the eggplant directly on flame. With the help of water, remove the charred peel of the eggplant and then mash the pulp. The roasted garlic adds a great flavour to the eggplant. Heat about 2-3tbsp oil and add mustard seeds. Tip in the chopped green chillies followed by onion and ginger. Sauté nicely. Mix all the powdered spices and salt to taste. Finally add the tomatoes and eggplant and cook till done. Make a well in the bharta and keep a bowl in it. Put all the whole spices and burning charcoal over it. Put the ghee and cover the pan with a lid so that the smoke gets trapped and spreads the smoked spice flavour in Bharta. Keep covered for 10mins. Remove the lid and remove the bowl. Serve the bharta. The aroma of spices and the smoke flavor spreads in the Bharta and gives it an amazing flavor which is difficult to be described.. Another tasty version of Methi infused Baingan Bharta can be checked here. |
Sending this to Rasi's I'm Star Event
and Cooking For Myself at Vegetarian Surprises. Sending it to Julie's EP Series- Herbs and Spices, Cilantro and Cumin
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