Burnt brinjal bottle gourd & tomato bartha Brinjal recipes. Brinjal or Baigan (in hindi) is also popularly called as eggplant, aubergine. Brinjal (Solanum melongena), is an easily cultivated plant belonging. Also called by names like aubergine and eggplant, this purple-hued fleshy vegetable is a versatile thing and fun to cook with.
- First, take a pan, add water and bottle gourd pieces, cook till it gets soft. Keep aside.
- Take one big brinjal, apply oil on top and cook it on the stove on the medium flame.
- Then take a bowl add water then put the brinjal and remove the outer layer skin. Then chop it into small pieces and keep aside.
- After that take a pan, add oil, mustard seeds, cumin seeds, chopped ginger, chopped garlic and just saute it for a minute.
- Then add chopped onion, salt as per taste, saute all these nicely.
- Then add a pinch of turmeric powder, hing, curry leaves, chopped green chilies, chopped tomato, red chili powder, coriander powder, cumin powder, boiled bottle gourd pieces. Saute all these again for few minutes.
- Add cut brinjal pieces and check the salt then add salt as per taste.
- At last, garnish with chopped coriander leaves.
Serve with hot rice or roti.