Comments on: Burning baingan bharta

By: Puneet Madaan

Puneet Madaan — Sat, 18 Apr 2009 20:39:01 +0000

#Mukta

I rubbed the skin with oil, and placed it inside oven at 230°C for about 30 minutes..

after 30 minutes, it was done… skin was still purple ( but turned crispy)… it was pretty easy after words to peeling it off, as due to internal skin, the cooked Aubergines meshed gathered at the center, and skin was just like sort of a ballon…

By: mukta

mukta — Fri, 06 Mar 2009 17:41:17 +0000

Hi mallika,
I have hot plate, so can I roast the aubergines in Oven. And also how to do that in the oven?

By: Cooking the Books

Cooking the Books — Tue, 30 Sep 2008 09:15:31 +0000

I made this last night and it was absolutely HEAVENLY. Thank you so much for the recipe!! I used an alternative method for the aubergine, which I think you might appreciate — I cooked the aubergines over medium heat in a completely dry skillet until the skin charred and the flesh collapsed. Here’s a link to the aubergine method on my blog:

http://annmah.net/2008/09/15/dry-pan-eggplant-egg-cellent/

And here’s a link to my post on your fabulous baignan bharta;

http://annmah.net/

I also tried your aloo gobi with less success but it was my own fault — I got nervous and added too much water!! (Hanging head in shame). As a result, the cauliflower was overcooked and not golden.

Your blog is great and I’m going to link to it!

By: tim

tim — Mon, 23 Jul 2007 17:13:02 +0000

Twice replied to your mail address – each time returned. Oh, well!!
= Tim

By: Mallika

Mallika — Mon, 23 Jul 2007 16:15:05 +0000

Hi Tim

Thanks for dropping by. Should you have any other queries, I am also on mallika@quickindiancooking.com.

Four ounces of red finger chillies sounds like a lot. But then Goan food is very, very spicy normally. Also, I am from Calcutta originally and infamously crap at stomaching chillies.

Two teaspoons of red chillies would have done my nut in too. Next time try half the amount. It will hurt you enough without killing you off completely.

The other thing is that red finger chillies are quite difficult to find in normal shops, unless you want dry ones, which every Indian corner shop should have or happily source for you.

I hope you ate the lobster anyway… would be a right shame to waste it!

Chrs

By: tim

tim — Mon, 23 Jul 2007 15:48:42 +0000

What a refreshing site! I’m posting here because I can’t see any easier way to reach you.

Reason? Rick Stein’s recipe for GOAN LOBSTER using a GOAN MASALA paste. To some 12 tsp of ingredients, he adds FOUR OUNCES of RED FINGER CHILLIES. And uses 3 tbs of that for 2 Lobsters.

Not knowing what ‘finger chillies’ were – hence my search & finding you – I used 2 tsp of BIRD’S EYE chillies – all I had. Despite several years near ‘Calcutta’ in the ’40s, it blew my top!!

Could he REALLY have meant FOUR OUNCES?? Surely FINGER CHILLIES are not that mild?

= Tim

By: Erica

Erica — Thu, 12 Jul 2007 17:16:35 +0000

I made this last night and it was absolutely delicious. I will definitely be making it again, and experimenting with the other techniques mentioned here – thanks for the recipe!

By: Coffee

Coffee — Wed, 04 Jul 2007 03:34:59 +0000

Aubergines is on fire!!! Hahahaha…… It was a nice read.

By: Dumela

Dumela — Tue, 03 Jul 2007 10:14:07 +0000

Hi… i was laughing so much when i read… “my husband dashed into the study to tell me the aubergines were on fire”, I make it the same way, except i mash them before adding them to the onion masala mix… i shud try your way, it probably is more chunkier…. thanks for the recipe…

By: Maninas

Maninas — Mon, 02 Jul 2007 22:35:48 +0000

This sounds lovely! I saw another version with yoghurt, instead of tomatoes. Both sounds great. I shall have to try them when I’ve overcome my fear of flaming aubergines!