Mutabal is a creamy delicious Arabian recipe. Most people take it as an Arabian dip. We eat it without any supporting dish. In desi style, you can use it as Raita. It is really healthy and its effectiveness (Taseer) is hot so you can eat it in winter and give it to you children. It will keep you active in cold. The best thing is that making it is really easy.
Recipe Video
Preparation time: 5 mins
Cooking time: 5 mins
Ingredients
Eggplant / Brinja - 4 pcs - Baingan
Yogurt - 6 tbsp - Dahi
Tahnia Sauce - 4 tbsp
Lemon Juice - 2 tbsp - Limu ka Rass
Olive oil - 3 tbsp - Zaitoon ka tael
Garlic Paste - 1 tbsp - Lehsan paste
Salt - Half tsp - Namak
Black pepper Powder - Half tsp - Kali Mirch Powder Fresh Coriander - As required - Dhania
Making
First burn Brinjals/Eggplant on stove. Then peel of their skin and separate inner material in a bowl. You can see this process by clicking here.
Then mash inner material with fork or masher to make it smooth. After that add Yogurt and Tahnia sauce and mix it well. Now add all other materials and mix it well. Your Mutabal is ready to serve. Enjoy.
Smokey Eggplant bharta which commonly is known as Baingan bharta is really delicious recipe. I would have named it BBQ bharta due to its coal kind of smell but actually no way related to bbq is used to cook this recipe. It can be cooked without chicken but we like to add chicken to give it a touch of BBQ which without meat is impossible. Enjoy
Preparation time: 20 mins Cooking time: 20 mins
Ingredients
Eggplant - 1.5 kg - Baingan Chicken - 1 kg - Murgi Yogurt - 3 tbsp - Dahi Cooking Oil - Half Cup - Tael Salt - 1 tbsp - Namak Black pepper powder - 1 and half tbsp - Kali Mirch powder Turmeric Powder - 1 teaspoon - Haldi Tomatoes - 4 pcs - Tamatar Onions - 2 medium pcs - Payaz Ginger Garlic paste - 1 tbsp - Lehsan adrak paste For Garnish Ginger - 1 piece - Adrak Green Chilies - 2 pcs - Hari Mirch
Making Eggplant / Baingan Bharta
Preparing Eggplant / Baingan
First we will burn brinjals on Stove by directly putting them on fire. After 5 to 6 minutes change their sides. When their skin is burnt then i will take those eggplants out in a bowl of clean water and let them cool.
After that i will separate the skin of eggplant and take out the inner material in another bowl. The more - best you burn the skin, it will be easier to separate it. The head won't come off so take a spoon and separate that part as shown in video. After that just mix them up and it is ready to use.
Preparing Baingan Bharta
First take a cooking pot and cooking oil in it. Then add Onions in it and cook them until they become lite golden. After that add Ginger garlic paste & cook it until it changes its color. Now add tomatoes in it along with all dry spices and mix them. After mixing them well just cover the lid for 2 to 3 minutes so material inside becomes soft. Now open the lid and use masher to make material softer and to turn it in to paste.
Make sure your material is really soft, pasty because that will make it more delicious. When your spices are ready then add chicken and mix it. After that close its lid for 6 to 7 minutes. Now when you will open its lid you might see water left by chicken, add yogurt 3 to 4 tbsp in it and mix it. Now cook chicken in the water left in the cooking pot. After that close the lid and let it cook for 10 minutes. Now open the lid and dry the remaining water and saute chicken well.
Water is dry now so its turn of Eggplant material. Add it in the cooking pot and mix it well with spices and chicken. After that close the lid for 5 minutes and let it cook.
Your Baingan Bharta is ready. Time to serve and enjoy.
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