Showing posts with label North Indian Dishes. Show all posts
Showing posts with label North Indian Dishes. Show all posts

Wednesday, February 6, 2013

Bhindi Fry

At Dusk, little over two months ago when I was sitting beside the window of my balcony with a cup of tea,while I was about to take my next sip heard a brief shout of a familiar vegetable by a street vendor at the far end of the road... A big overdose of my ego convinced me that it was Okra or Ladies Finger  which I heard.... I rambled across the street to grab the Vegetable by  Making an guesstimate of all the delicious recipes I could prepare out of it... I could not trace the man I was searching for and came home with a heavy heart and saw my Husband standing at the door with a  carry bag...My joy knew no bounds when I saw Okra's peeking through the bag and smiling at me....  

Among many relishing recipes I decided to prepare 'Bhindi fry' or 'Okra fry'...

Okra is probably one of the widely loved vegetable,along with many nutritional benefits it also bestows many medicinal values...

Bhindi Fry (Okra Fry)is an easy to make tasty dish.The crispiness and the perfect seasoning makes it as one of the Idyllic Side dishes...   

1)8 to 10 okra/bhindi/ladies finger
2)2 Tbsp Besan/Chickpeas Flour
3)pinch of Turmeric powder
4)Pinch of Asafoetida/Hing
5)1 tsp Red chilly powder
6)1 tsp Garam masala
7)2 to 3 Tbsp vegetable oil or any cooking oil
8)salt as per the taste

1)Wash, wipe and slit the ladies finger into length wise 
2)Mix all the dry ingredients and add 2 to 3 spoons of water make a thick paste
3)Stuff all the okra's with this masala paste 
4)Keep small frying pan on heat and add oil.
5)when the oil is warm enough add the stuffed okra's and shallow fry until both sides turns crisp...

Crispy Okra or Bhindi Fry is ready,serve hot as a side dish...   

Monday, January 23, 2012

Baby Corn Curry

Getting Up early on cold winter mornings is a tough task for all of us who would like to Curl Up under a quilt and wait for the Lethargic Sun to get into action and warm up for us to an extend where we can easily venture in to the Kitchen with out Shuddering too much.

On one such Chilly day I prepared Hot Baby Corn Curry and  the dish turned out be an  Idyllic and perfectly Harmonized with the Weather.

Baby Corn
Baby Corn is most common in Asian Cuisine,it is eaten both raw and cooked.It is also called as Candle Corn or Cereal Corn and can be seen in the wide variety of dishes starting from Salads to Manchurians..

 Baby Corn Curry

1)1 cup baby corn(cut into 1 inch pieces)
2)1 big onion chopped
3)1 big tomato diced
4)1Tbsp ginger garlic paste
5)1 tsp garam masala
6)2 tsp red chilly powder
7)1 tsp sugar
8)1 tsp turmeric
9)salt as per the taste
10)1tsp mustard seeds
11)1tsp coriander powder
12)3 Tbsp butter or vegetable oil

1)Take butter in a kadai,add mustard seeds
2)After the spluttering stops add baby corn pieces,turmeric powder and pinch of salt.Fry for 5 minutes
3)Add chopped onion and ginger garlic paste.Fry until the onion turns translucent.
4)Add diced tomato,red chilly,garam masala,sugar and cover the lid and allow it to cook for 5 minutes.Add water if required.
5)Check the seasonings and cut the flame to off.
 Baby Corn Curry is ready,serve hot with chapathi's and pooris.

1)Few tsp of roasted ground nut or peanut powder can be added to get the crunchy texture.
2)Kasoori Methi can be added to enhance the flavor.
3)Baby corn can be pressure cooked if you don't like the crunchy texture of the corn.

Sunday, January 15, 2012

Veggietable Almond Kurma

The Early Morning Always Elites me with the Soft Breeze Swirling on my face, the Chirping Birds Flying and Singing Happily and the Golden Sun Rays Peering through my window.This is just one Prodigy of the Nature which Happens Everyday.This Rejoiced my hungry eyes and now it was the time to Gobble my hungry stomach. 

My today's recipe is mixed veggie curry kurma or korma.A korma is a dish made using combination of veggies along with yogurt,cream,coconut milk or any nut and seed pastes.The spices and the vegetables decides the taste of the korma.Any Summation or Diminution of spices and vegetables yields an altogether new taste and a recipe. 

1)12 to 15 almonds/badam soaked overnight
2)2 cups mixed vegetable(any of your choice)
3)1 chopped onion
4)1 chopped tomato 
5)1 cup milk
6)3 tsp sugar 
7)5 to 19 pepper corns
8)1/2 inch cinnamon stick
9)1 Tbsp ginger garlic paste 
10)5 to 6 dry red chillies 
11)2tsp jeera/cumin 
12)1Tbsp coriander seeds
13)3Tbsp vegetable oil 
14)1tsp mustard seeds 
15)salt as per the taste
16)coriander leaves for garnishing
17) 4 to 5 cloves
18)mustard seeds

1)1)Pressure cook the veggie carrot & Beans
2)Dry roast cumin,coriander,red chillies,pepper, cinnamon,cloves.
3)Blend tomato ,almond and the spices into a fine paste. 

4)Take oil in a Kadai/Wok,add mustard seeds,when it starts to splutter add finely chopped onion and fry until the onion turns into translucent (By adding little salt)
5) Add the remaining veggies including Cauliflower(Wash the cauliflower throughly)
6)Add the masala paste and dilute it to the required consistency by adding milk
7)Add sugar and salt and cover the lid(helps in absorbing the seasoning) for 5 minutes
8)Switch off the flame when Veg Kurma is ready..
9)Garnish with Cilantro/Coriander.

        Veggie Almond Korma is ready,serve hot with Chapathi,Roti or with Poori's.

Tuesday, November 2, 2010

Rajma Curry

A few days ago a  Strange Craving Randomly popped in to my head and when ever this happens I generally wait before Plunging in to the Kitchen  giving enough time for the  Hankering  to Wane Off.

But this time the desire didn't shrink instead It kept pecking  me in the middle of the night and that is when I decided to give this recipe a shot..Though this recipe is one of the recurring recipes on my dining table, I feel I have not tailored this recipe to the perfection and hence kept thinking about Improvising to get an Impeccable result..

This time I could say I am almost successful in hitting the Bulls-Eye and hence decided to save the image and blog about it... 

Rajma Curry:
This Delicious healthy side dish  is a very popular north Indian dish  liked  not only in North   but allured all over the India as well..  
The Kidney Bean with its dark red skin is named for its visual resemblance to a Kidney...
 The preparation includes overnight soaking of the beans followed by the broiling of the beans and later mixing with whole spices.... 

1)2 small cups Rajma/Red kidney bean soaked over night
2)1 large onion chopped finely
3)1 large tomato chopped finely
4)1 Tbsp ginger garlic paste
5)2 tsp red chilly powder
6)1 Tbsp coriander cumin powder
7)Kasuri methi(app 2 tsp)
8)1 tsp Haldi/Turmeric
9)1 Tbsp Garam masala
10)2 Tbsp fresh cream (optional)
11)2 Tbsp vegetable oil
12)1 tsp Cumin/Jeera
13) Coriander/cilantro for garnish
14)Salt and sugar according to the taste

1)Pressure cook Red kidney bean by adding a tsp of salt and few drops of oil.(min 4to 5 whistles)save the excess water..
2)take vegetable oil in a kadai,add cumin seeds,wait until it splutters,then add ginger garlic paste,onion and saute until it turns golden brown color(Add a pinch of salt)
3)add finely chopped tomato,haldi,the whole spice powder(garam masala,red chilly powder,coriander cumin powder) fry until the tomato becomes soft.
4)add cooked Rajma along with the water,add Kasuri methi(rub b/w the palms)salt,sugar and some more water if required.Cover the lid and allow it to cook for about 15 minutes until the Rajma bean cooks and soaks up all the flavor.
5)Finely add fresh cream,coriander leaves and cut the flame to off.

Rajma Bean curry is ready,Serve with hot Basumathi rice , parata ' or with roti's...

1)The preparation of the Rajma curry varies from region to region and from kitchen to kitchen ,Rajma bean tastes well if cooked with lots of whole spices..
2)Rajma should be soaked well and cooked well before consuming.. soaking for an overnight makes the bean softer and also helps in absorbing the flavor....
3)Adding little salt and oil while pressure cooking  avoids Rajma bean getting over cooked.   
4)Rajma curry makes a great combo with Jeera-Rice,plain Basumathi rice with pure Ghee and also with all kinds of Roti's.. 

Thursday, April 1, 2010

Palak Tofu Curry(Spinach Curry with Toffu)

Palak paneer  is One Hot Favorite dish from North India which has a rich creamy taste with a Nice Inviting Color..If this Popular dish is on the buffet table then I bet paratas,poori's and chapathi's will be conflicting with each other to scoop the curry ... 

Like Palak Paneer,Some recipes depend on one special Ingredient,the absence of which can make the dish Ordinary but the addition of the special Ingredient can make the dish Extraordinary....

Yes you guessed it right,the special Ingredient which was missing in my curry was Paneer,no doubt paneer adds tons of additional flavor and extra creaminess to the dish,but is slightly heavier on the health's point of view...Hence I made a slight change by Introducing 'Tofu'  in to my curry.. It turned out to be a Delectable Curry...

Tofu is also known as Soy Bean Curd,is a soft Cheese like curd made by curdling hot soybean milk and later compressed into a solid block...
In recipes Tofu acts like a sponge and has the miraculous ability to soak up any flavors added to it...

1)1 Bunch Palak/spinach
2)1 finely chopped onion
3)1 finely chopped tomato
4)1 Tbsp ginger garlic paste
5)1 Tbsp Cumin Coriander powder
6)2 green chillies
7)1 tsp Garam masala
8)1 tsp red chilly powder
9)1 tsp sugar
10)1/2 cup milk
11)1 cup diced tofu
12)1 tsp Kasoori Methi(optional)
13)1 tsp Parsley powder or Fresh cilantro
14)salt as per taste
15)3 Tbsp vegetable oil
16)1 tsp cumin/jeera seeds 

1) Throughly clean the Palak/spinach, and boil the leaves,green chillies by adding very little water and salt(lid should be covered while boiling) for 5 minutes
2)Blend the Palak and chillies in to a fine paste and keep it aside.
3)Take oil in a Kadai,when the oil gets warm add cumin/jeera seeds.
4)After the spluttering add ginger garlic paste, onion,little salt and fry until the onion turns into golden brown color.
5)Add tomato and dry Masalas(cumin coriander powder,garam masala,red chilly powder ) and fry until the oil starts leaving the pan.(for about 8 to 10 minutes)
6)Add Palak paste,salt,sugar and milk to get the required consistency.Cover the lid and allow to cook until the all the seasoning mixes well with Palak and raw smell vanishes.
7)Add cilantro, kasoori Methi(By rubbing between your palms) 
8)Fry the tofu by adding a tsp of oil,until it turns into light golden brown color,add these tofu's into the Palak gravy and cut the flame to off. 

1)adding little sugar and covering the lid while cooking  Palak helps in retaining the Palak's green color. 
2)Instead of Tofu Paneer can be added.  

Nutritional benefit of Palak and Tofu: 
1)All the good news about Tofu being a health promoting food is true,its a good source of protein,specially soy protein as well as many other nutrients which are very good for health.
2)This Low fat tofu's are good source of Calcium,Iron and helps in minimizing cardiovascular diseases.
3)Spinach or Palak is an excellent source of vitamins like K,A,B,E and C and also a very good source of dietary fibers ,Iron Calcium and Potassium.
4)Helps in preventing Cancer,good for healthy bones,has an Anti-Inflammatory property. 

Thursday, March 11, 2010

Green Gram (Moong Bean)Curry

Some Dishes are Savored for its Uniqueness,few others are Favored for its Simplicity , Some more are Allured for its Flavorsome Touch,few Handful Dishes are Treasured for its Nutriment,Quite others  for its Lemony kick and many more for its Authenticity..
 Considering the above verdict  I just a gave a try to this Green Gram Curry and found myself Hankering for it over and Over again..When  the flavors come together they embrace all the above mentioned aspects to make it a Healthy and a Munch-able Choice..

In Green Gram Curry the main Flavor contribution is  by soaked Green Gram and the right amount of seasoning makes it rich and nutritious... 

1)1 Cup whole Green gram/Moong Bean(Soaked over night)
2)1 onion finely chopped
3)1 tomato finely chopped
4)Cilantro/Coriander for garnishing
5)1 tsp mango powder
6)2 tsp garam masala or Curry masala
7)1 tsp Red Chilly Powder
8)1 tsp Turmeric/Haldi
9)Pinch of Hing
10)2 tsp sugar
11)1 Tbsp Cumin-Coriander Powder(Dry Roasted Powder)
12)Salt according to the taste
13)1 tsp freshly grated garlic

For Tadka:
1)2 Tbsp  vegetable Oil
2)1 tsp mustard seeds
3)1 tsp Jeera/cumin seeds

1)Pressure cook the soaked Green gram until it gets crumbled( by adding few drops of oil and salt)
2)Take oil in a kadai/wok,add mustard seeds and Cumin seeds
3)When the spluttering starts add finely chopped onion fry  until it turns golden brown in color(by adding a  pinch of salt) 
4)Add finely chopped tomato,garlic, Asafoetida/Hing,Haldi/Turmeric and fry until the water from the tomato dries out
5)Add the Masalas( cumin-coriander powder,mango powder,garam masala,red chilly powder)
and fry for a minute.
6)Add the cooked Green gram, sugar,salt  and some water to meet the required consistency
7)Cover the lid for about 2 to 3 minute until the green gram absorbs all the flavors..
8)Switch off the flame and Garnish with cilantro before serving.. 

1)Generally this dish demands Heavy Cream,Butter or some fat to enhance the taste,but due to the health's point of view I excluded that..Non-Fat sour cream or less fat milk can do the trick..
2)Green Gram Curry makes a great side dish for Chapathi and Naan's.
3)Adding little salt and oil while pressure cooking the green gram helps in retaining the rigid texture..

Monday, February 22, 2010

Daal Makhani

There is so much Action  going on  in my kitchen these days,many new dishes are making their way and old ones are back with New Avatar and some Traditional recipes are dominating and Steering towards Perfection.
Daal Makhani is a dish hails from the 'Land of Five Rivers' that is Punjab..It is traditionally cooked with  Hulky amount of Butter or cream and Simmered to get an  Earthen Flavor and a Creamier Texture..

Seriously Folks, I have been obsessed with this dish ever since I had this in one of the Indian Restaurants in Vegas,I was dying to try it at home.. I almost followed the traditional recipe but Replaced Butter or Cream with Milk,which possessed the same Creaminess as  the original recipe..

1)1 cup green gram Daal(Moong Bean) or Rajma Daal
2)1/2 cup Channa Daal
3)1/2 cup Urad daal
4)1 1/2 cup Milk
5)1 tsp Ginger Garlic paste
6)1 Tbsp Coriander-Cumin Powder
7)1 tsp kasoori Methi 
8)2,3 tsp red chilly powder
9)1 onion finely chopped
10)1 tomato finely chopped
11)1 tsp garam masala
12)Cilantro for garnishing
13)2 Tbsp vegetable oil
14)2 tsp sugar
15)Pinch of Hing/Asafoetida and Haldi/turmeric
16)Salt as per taste
17)1 tsp of Mustard seeds and Jeera/Cumin
18)1 tsp of butter
19)1 tsp of Mango powder

1)Soak the lentils and Channa daal for an over night or for minimum 8 hours
2)Pressure cook the soaked daal along with the water by adding a teaspoon of oil and salt until it gets crumbled
3)Take oil in  wok/Kadai,when it gets to warm add mustard seeds , jeera and pinch of hing
4)When the seeds starts to splutter add finely chopped onion and a pinch of salt and fry until the onions turns golden brown in color
6)Add finely diced tomato and fry until the water from the tomato disappears
7)Add Coriander-Cumin powder,haldi,red chilly powder,mango powder,garam masala,sugar and fry until the seasoning mixes well.
8)Add the cooked daal,salt and give a nice mix and fry until the masala gets mixed
9)Add milk, mix well and close the lid and allow it to cook for about 5 minutes
10)Finally add kasoori methi(gently rub between your Palms to give a nice flavor) and cilantro/coriander for garnish 
11)Daal Makhani is ready Serve hot with a teaspoon of butter on top.

                                       Daal Makhani!!
                                       Enjoy With Roti or Rice!!
                                               Creamy Daal Makhani!!

 1. The lentils present in this make it a high protein dish
2. If you use black urad dal (with the skin) then it gives an authentic color to Makhani.

Nutritional Benefit of Lentils: 
1)Lentils are easy to cook than compared to any dried beans,absorbs seasoning quickly and has Nutritional Value and are available through out the year.
2)Lentils are the leading ingredient which has a high fiber content.
3)Lentils contributes a major role in Heart Disease,reduces the risk of heart disease,helps in controlling cholesterol.
4) They are the highest sources of antioxidants
5)Its a boon for the diabetic patients as it helps in preventing the wide swings in blood sugar level..

Monday, January 25, 2010

Veg Kurma

As I was deciding Today's Menu,I did a  Quick scan at my available veggies and realized that I Ignored one Veggie  completely,that is The Gobi/Cauliflower..I bought these veggies in prior to the Sankranthi and  blame my self for getting lost in the Holiday-Hush...When it comes to Gobi my mind just points to Gobi Manchurian and stops working beyond that...Today I some how pulled a recipe which turned out to be  a great one  by taking the help from the fellow veggies,some spices and Nuts.... and decided to name my karma as veg Kurma!!

Korma/Kurma is basically a dish Rich in Flavor,heavy with thick Creamy texture.. The creaminess can be obtained from yogurt,curds,coconut milk,seed pastes or Nut pastes..

1)1 cup Cauliflower/Gobi
2)1 cup carrot
3)1/2 Cup chopped Beans
4)1/2 cup onion
5)1/2 cup Tomato
6)10 to 12 cashews
7)2 to 3 clove pieces
8)1 Tbsp ginger garlic paste
9)1 tsp pepper
10)1 tsp Cinnamon powder
11)1 Tbsp Cumin/Jeera and Coriander seeds
12)4 to 5 Dry Red chillies
13)2 tsp sugar
14)Lemon juice
 16)1 cup milk
17)Salt as per the taste
18)3 Tbsp oil
19)Bay leaf(optional)

1)Pressure cook the veggie carrot & Beans
2)Dry roast cumin,coriander,red chillies,pepper, cinnamon,cloves,Bay leaf and cashews
3)Blend them in to a fine paste by adding little water
4)Take oil in a Kadai/Wok,add Cumin seeds,when it start to splutter add finely chopped onion and fry until the onion turns into translucent (By adding little salt)
5)Add finely chopped tomato and fry for about 5 minutes,then add the remaining veggies including Cauliflower(Wash the cauliflower throughly)
6)Add the masala paste and dilute it to the required consistency by adding milk
7)Add sugar and salt and cover the lid(helps in absorbing the seasoning) for 5 minutes
8)Switch off the flame when Veg Korma is ready..
9)Garnish with Cilantro/Coriander

Veg Korma is ready,Serve with Chapathi's,Roti's or Phulka's 

                                            Veg Korma!!!
1)Cauliflower should be washed throughly ,its always better to wash them in a Luke warm Salt water.
2)Veg Korma goes well with Rice,Fried Rice and also with Ghee Rice.

Wednesday, January 6, 2010

Chole Masala/Chana Masala(Spicy ChickPeas)

This spicy Finger-Licking Dish  is  Native to Northern Part of India ..The Dish which is been Treasured  by Punjabi's,Loved by All  has Maintained a Niftier Position In the Indian Cuisine...  Simple Spices Used in the Dish makes It a Big Hit among the crowd...Chole-Batura has Won the Best-Pair award among the Epicures and is Considered as The  Must-Try pair...  Chole Masala asks a Little Effort in the Kitchen but  Like a Saying 
'A Little Goes a Long Way'...... 

Chickpea or Garbanzo  is one of the Tastiest among the Legume Family,it makes  a Delicious Nutty  dishes.It has a high amount of Proteins and sprouted Garbanzo is a Great Snack on its own... 

1)2 Cups Chick pea(Garbanzo,Kabul Kadle)
2)1 Big sized Tomato Finely chopped
3)1 Big sized Onion finely chopped
4)1 Tbsp Ginger garlic Paste(fresh home made tastes great)
5)1 Tbsp Cumin/Jeera and Coriander Powder
6)1 tsp Garam Masala
7)2 to 3 tsp Red chilly powder
8)1 Tbsp Chick peas/Besan Powder/Gram flour
9)3 Tbsp  vegetable Oil
10)Cilantro/coriander for garnishing
11)2 tsp sugar
12)Salt as per  the taste 
13)Pinch of Hing and Haldi/Turmeric
For tadka:Mustard seeds,jeera/cumin

1)Soak the Chick pea/Garbanzo beans over night
2)Pressure Cook the beans with little water,salt and a few drops of oil  
3)Take oil in wok/kadai,wait until it gets to warm,add mustard seeds,jeera.
4)When it splutters add hing,haldi, and chickpea powder(besan)
5)Fry for about 2 to 3 minutes then add finely chopped onion ,Ginger-Garlic Paste and tomato(add little to saute)
6)Keep frying until the raw smell vanishes and becomes tender
7)Add chilly powder,coriander-cumin powder,sugar and salt(Check the seasoning)
8)Finely add boiled chick pea,garam masala powder,cilantro and little water(to get the desired consistency)  cover the lid and allow to cook for 5  to 10 minutes(Until the chick pea absorbs all the seasoning)
9)Cut the flame to Off when it is done.
                              Chole Masala is ready
                Serve Hot With Batura,Poori,Phulka/Chapathi 

         Chole Masala makes a great combo with Naan as well.. 
                                 Chole Masala with Naan

      This is My Entry to Arundhuti's 'Served With Love' Event.

Monday, December 21, 2009

Potato Bhaji!!

Nothing can Beat the Poori-Bhajji Fusion..Both Poori and Bhajji Complement Each Other and Always go Hand-In-Hand..It Invites the Food-Lovers  with its Amazing Aroma and Earthy Flavors..Simple Herbs and Spices Makes a Big Difference While Creating the Dish..A slight Dash Of Fresh Garlic gives  a Garlicky Kick to the Palate.

1)2 to 4 Potatoes
3)2 to 3 garlic cloves(optional)
4)4 to 5 green chillies
5)1 finely chopped onion
6)Curry leaves and cilantro/coriander
7)Pinch of Haldi & Hing
8)Mustard seeds
10) 2 Tbsp vegetable Oil
11)Salt as per taste
12)Lime juice

1)Boil the potatoes until it becomes soft
2)Peel the skin and mash it(keep it aside)
3)Take oil in kadai/Pan,wait until it gets hot,add mustard seeds,jeera,curry leaves,chillies
4)When the mustard seeds starts to splutter,add hing,haldi,chopped onion,garlic,ginger(Pinch of salt allows onions to cook faster)
5)When the onions turns  light golden brown in color,add mashed potatoes and little of water to blend all together
6) Add salt as per taste and allow it to cook for a while(for about 5 minutes)
7)Finally Drizzle some lime juice,Cilantro/coriander and cut the flame to off
        Potato Bhajji is ready,serve hot with Poori's or Phulka/Chapati

Tuesday, December 8, 2009

Baingan Ka Bharta/Egg Plant/Brinjal Curry

Egg Plant/Brinjal Curry(Badnekayi Gojju)

I Think I cannot have Enough of this Eggplant or Brinjals.This is my Third Back-to -Back Entry of this  Glossy looking  & YummyTasting veggies...  Recently a new Recipe has made a Guest Appearance in my Kitchen and Managed to Knock-Out and Impress me Throughly..I got Hold of this   Famous North-Indian Recipe 'Baingan Ka Bharta'   from one of my Fellow Bloggers....Of Course I made some  tiny bit of variation to  Satisfy my taste bud..

Baingan Ka Bharta is a very Nutritious & Healthy Dish..Egg Plant/Brinjal that is the main Ingredient, which is very low in fat and Sodium & High In Dietary Fibers..Tomatoes,Onions and Garlic's along with the Flavor Contributes some more Richness and Nutriments to the Dish... 

1)1 Big Sized Egg plant(Badnekayi)/3 to 4 small  brinjals
2)1  Big  finely chopped Tomato
3)1 Big finely chopped Onions
4)3 to 4 cloves of garlic
5)1 Tbsp garam masala
6)2 slit green chillies
7)1 tsp red chilly powder
8)Pinch of Hing& Haldi/turmeric
9)1tsp jeera/cumin
8)1 tsp mustard seeds
9)3 tsp oil
10)Coriander/Cilantro leaves
11)1 tsp sugar
12)Lime juice
13)Salt as per taste

1)Roast the Egg plant directly on the gas stove for about 10 to 15 minutes
2)Make sure all the sides gets cooked equally
3)The outer layer of veggie will get burnt(make sure it does not get over cooked )  
4)After it is cooled down  completely ,remove the outer skin of the Veggie
5)Gently Mash it by retaining the Smoky flavor
6)Take oil in a kadai/pan and add jeera, mustard seeds
7)When mustard starts to splutter add slit green chillies,grated garlic,onion
8)Add a pinch of salt and keep frying until the edges of the onion turns to golden brown in color
9)Add tomato,hing,sugar,garam masala,red chilly powder(roast for some time after the addition of each ingredients)
10)Add the  mashed egg plant, cilantro/coriander,salt  and fry for some more time(5 minutes)
11)Switch Off the flame and add a dash of lime juice.(Give it a final mix)
    Baingan Ka Bharta Is Ready,Goes well with Rice and Roti's