Monday, May 18, 2009

Brinjal Tomato Capsicum Bartha

Brinjal Tomato bartha is a gravy side dish. We in Udupi (Karnataka State) prepare bartha very often with brinjal/egg plant and tomatoes. It is done in different ways. It is spicy, tangy with little sweet and goes well with almost all the main dish.

Brinjal Tomato bartha goes well with Rice and Chapatis and Rotis too. Bartha means its cooked and smashed spicy dish.
I have used brinjal, capsicum and tomatoes with little spices. It is a spicy dish.
No  onions or garlic is used in the curry.

Ingredients :

To Cook :
Brinjal : 1 ( Medium Size )
Tomato : 2 ( Small size)
Capsicum : 1
To Add 
Pepper pods : 3 to 4
Green chillies : 2
Ginger : a small piece
Coriander Leaves : 2 sticks
Salt : to taste
Rasam Powder : 2 Teaspoons
Jaggary (Option ) : 1 Table spoon
Water : 1/2 cup
Turmeric Powder : a pinch
To Season : 
Oil : 1 Tea spoon
Mustard Seeds : 1/2 Tea spoon
Urd Daal : 1/2 Tea spoon
Curry Leaves : 5 to 6
Ingh : a pinch

Method :

1. Wash and cut capsicum, tomatoes, coriander leaves, green chilly. Crush pepper pods and keep it aside. Wash and remove the outer layer of ginger. Wash it again and grate it.
2. Wash and cook brinjal in a pressure cooker for 5 to 6 minutes and leave it for cooling.
3. Remove the outer layer of brinjal once it is cool, smash the pulp and keep it aside.

3. Keep a pan on the fire and heat. Add mustard seeds and urid dal. Let it splutter.
4. Add curry leaves, green chilly and ingh. Add cut capsicum. Fry nicely till it is soft.

5. Add tomatoes and fry for 2 minutes. Add smashed pulp and mix it well. Add jaggery. Add crushed pepper. Add grated ginger.

6. Add rasam powder, salt and little turmeric powder. Mix it nicely.
7. Add water if required (1/2 cup ). Let it cook nicely for 2 to 3 minutes.
8. Add coriander leaves and put off the fire. Shift the ready curry to a serving dish.

9. Brinjal Tomato Bartha is ready to serve.  Serve with a piece of onion.  (serving onion is optional)

Note :
You can cook brinjal as you like it.
1. Wash it, cut it into small pieces and cook in little water. Smash the whole thing nicely.
2. Wash the whole brinjal and pressure cook for 5 to 6 minutes. Remove the outer skin once it is cooled. Smash the pulp and then use the pulp.
3. Wash and cook straight on gas burner. Apply little oil on the outer layer before keeping the brinjal on the burner. Remove the outer layer and use the pulp.
Use of spice according to your taste. You can add cut onions and garlic (optional). Use of jaggery is also optional. More/less. No need to add tamarind or lemon extract.
Any brand of rasam powder can be used. Use a round brinjal to prepare bartha.
Time : 15 minutes
Serves : 3 to 4.

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