Ravi Talwar's video: Traditional Punjabi Style Baigan Bhurta English subtitles

#बैगन_का_भुर्ता _Bhurta #पंजाबी_विधि _style #पंजाबी_रैसिपी _recipe _food _curry हिंदी में अंग्रेजी सबटाइटल्स के साथ, Hindi narration with English subtitles, बैगन का भुर्ता अत्यन्त स्वादिष्ट भारतीय व्यंजन है. ये उत्तर भारत में, विशेष रूप से पंजाब मे अत्यन्त लोकप्रिय है. इसे नान, रोटी या परांठे के साथ परोसा जाता है. आप भी बनाएं और अपने अनुभव नीचे कमेंट्स कालम में साझा करें. ऐसे और रेसिपी वीडियो देखने के लिए लाइक और सब्सक्राइब करें, ये बिलकुल मुफ्त है. Recipe: Serves: 4 Ingredients * 2 large size eggplants (बैगन), * 2 or 3 tbsp. cooking oil or ghee (clarified butter) (२ या ३ बड़े चम्मच तेल या घी), * 2 or 3 onions, peeled and chopped (२ या ३ कटे प्याज़), * 2 or 3 tomatoes, chopped (२ या ३ कटे टमाटर), * 2 tbsp. tomato puree (२ बड़े चम्मच टोमैटो प्यूरी), * 2 fresh green chilies, cut into halves, lengthwise (२ लम्बी कटी हरी मिर्च), * 1/4 or 1/2 cup pre-boiled green peas (optional) {१/४ या १/२ कप उबले हरे मटर (ऐच्छिक)}, * 2 tbsp. chopped fresh green coriander for garnish (२ या ३ बड़े चम्मच कटा हुआ ताज़ा हरा धनिया), * 1 tsp cumin seeds (१ छोटी चम्मच जीरा), * 1 tsp salt or to taste (स्वादानुसार नमक), * 1/2 tsp red chili powder or to taste (१/२ छोटी चम्मच या स्वादानुसार पिसी लाल मिर्च), * 1 tsp ground coriander seeds (१ छोटी चम्मच धनिया पाउडर), * 1/2 tsp garam masala powder (१/२ छोटी चम्मच गर्म मसाला). Method 1- Set up your gas-stove to medium-high flame. Put a wired rack over stove and place 2 eggplants over medium-high flame to roast. Roast while rotating eggplants occasionally so as to roast evenly on all sides. Take care while rotating sides from steam coming out of eggplants. You may roast eggplants in your oven also after making a few holes in their skin so as to allow steam to escape, but roasting over open fire adds a lovely smoky flavor into eggplants. Roast from all sides including base. Remove eggplants from fire after they are well roasted on all sides. Dump them in cold water or at room temperature. 2- After cooling down the hot roasted eggplants peel off charred skin completely. Tear apart from middle to check that roasting is done completely. Squeeze out water from roasted eggplants and discard stems. Mash peeled roasted eggplants with a fork or with your fingers. Keep aside for a while. 3- Add 2 or 3 tbsp. cooking oil in a pan over medium heat. Add 1 tsp cumin seeds, when cumin starts to crackle add 2 or 3 peeled and chopped onions into pan. Stir and sauté for 5 or 6 minutes or until lightly browned. 4- Add in 2 chopped tomatoes along with 2 horizontally slit fresh green chilies, you may use chopped chilies instead of horizontally slit ones. Cook and stir for 4 to 5 minutes or until tomatoes are tender, occasionally, keep on smashing tomatoes with spoon. 5- Stir in 2 or 3 tbsp. tomato puree, cook and stir for 2 to 3 minutes. 6- Season with salt to taste, half tsp red chili powder or to taste, 1 tsp coriander powder, and ½ tsp garam masala. Stir and cook for 2 minutes. 7- Now add roasted and mashed eggplants into onion tomato mixture. Stir until well mixed then add in ¼ or ½ cup pre-boiled green peas. Adding green peas is completely optional but most of people love green peas in caviar. Stir to mix and cook further for 3 to 4 minutes. 8- Delicious baigun bhurta or eggplant caviar is ready. Garnish with chopped fresh green coriander or cilantro and serve warm with naan roti or parantha, enjoy.