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Woolworths Masterclass Chef Series: Baingan Bhartha

Woolworths Masterclass Chef Series

Woolworths Masterclass Chef Series: Baingan Bhartha

Recipe By: Chef Vanie Padayachee


Baingan Bhartha (smoked aubergine curry)
750gr aubergines
100ml oil

Rub the aubergines with oil.
Roast over gas hob till cooked and well charred.
Remove from oven and place into a bowl and cover with cling film to sweat.
Dip the cooled roasted aubergines in cold water and wash off the charred skin or peel it gently.
Roughly chop the aubergines
Keep the juices from the chopped aubergines for later use

This recipe can be done on a braai/gas stove top if no tandoor oven available
100ml oil/ghee
2 medium onions, finely chopped
2 medium tomatoes, blanched and chopped into small cubes
50g tomato puree
10g fresh ginger, juliennes
¼tsp or chili powder or red curry powder
½tsp ground coriander
½tsp salt
2 reen chilies split lengthwise
10gr fresh coriander

Heat the oil.
Add the onions and saute for 3 minutes.
Add the ginger, chili powder/red curry powder and coriander powder.
Add the fresh tomatoes and tomato puree and cook for 5 minutes over medium heat.
Add the roasted chopped aubergines and green chilies.
Turn down the heat to a slow temperature and cook gently till all is fully cooked.
Check seasoning by adding salt.
Add the fresh coriander and mix well .
Garnish the dish with fresh coriander and a few stands julienne ginger.

Tawa Chapatti roti

500 gcake flour
150 g fine wheat flour
10 g salt
30 g oil
±500ml water

Mix the wet ingredients together.
Mix the dry ingredients together in a mixing bowl.
Make a well in the centre of the bowl and add the wet ingredients and mix well to a smooth soft workable dough.
Set aside and cover with cling film to rest.
Roll into a long roll and cut into small balls of 100gr each.
Sprinkle a bit of flour onto a surface and roll the dough into flat disks the size of a side plate.
Mix 50g butter and 50ml oil together.
Heat a heavy bottom tawa/sauce pan; place a few drops of butter mixture into the pan.
Place chapatti in and gently cook for 2 minutes over medium heat (if you have a gas burner you can cook this over a grid).
And turn over and cook for 1 minute as well.
Remove from pan and place onto a plate, cover to keep moist and set aside until required.

Baingan Bhartha (smoked aubergine curry)
Recipe By: Chef Vanie Padayachee



Baingan Bhartha (smoked aubergine curry)
750gr aubergines
100ml oil

Rub the aubergines with oil.

Roast over gas hob till cooked and well charred.
Remove from oven and place into a bowl and cover with cling film to sweat.
Dip the cooled roasted aubergines in cold water and wash off the charred skin or peel it gently.
Roughly chop the aubergines
Keep the juices from the chopped aubergines for later use

This recipe can be done on a braai/gas stove top if no tandoor oven available
100ml oil/ghee
2 medium onions, finely chopped
2 medium tomatoes, blanched and chopped into small cubes
50g tomato puree
10g fresh ginger, juliennes
¼tsp or chili powder or red curry powder
½tsp ground coriander
½tsp salt
2 reen chilies split lengthwise
10gr fresh coriander

Heat the oil.
Add the onions and saute for 3 minutes.
Add the ginger, chili powder/red curry powder and coriander powder.
Add the fresh tomatoes and tomato puree and cook for 5 minutes over medium heat.
Add the roasted chopped aubergines and green chilies.
Turn down the heat to a slow temperature and cook gently till all is fully cooked.
Check seasoning by adding salt.
Add the fresh coriander and mix well .
Garnish the dish with fresh coriander and a few stands julienne ginger.

Tawa Chapatti roti
500 gcake flour
150 g fine wheat flour
10 g salt
30 g oil
±500ml water

Mix the wet ingredients together.

Mix the dry ingredients together in a mixing bowl.
Make a well in the centre of the bowl and add the wet ingredients and mix well to a smooth soft workable dough.
Set aside and cover with cling film to rest.
Roll into a long roll and cut into small balls of 100gr each.
Sprinkle a bit of flour onto a surface and roll the dough into flat disks the size of a side plate.
Mix 50g butter and 50ml oil together.
Heat a heavy bottom tawa/sauce pan; place a few drops of butter mixture into the pan.
Place chapatti in and gently cook for 2 minutes over medium heat (if you have a gas burner you can cook this over a grid).
And turn over and cook for 1 minute as well.
Remove from pan and place onto a plate, cover to keep moist and set aside

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