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Gurudwaras of World

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Gateway to Sikhism proudly launches  Gurudwaras of World @ www.worldgurudwaras.com on auspicious day of Khalsa Sajna Divas , Vaisakhi April 14th 2012.  Worldgurudwaras.com  will strive to be most comprehensive directory of Historical Gurudwaras and Non Historical Gurudwaras around the world.

The etymology of the term 'gurdwara' is from the words 'Gur (ਗੁਰ)' (a reference to the Sikh Gurus) and 'Dwara (ਦੁਆਰਾ)' (gateway in Gurmukhi), together meaning 'the gateway through which the Guru could be reached'. Thereafter, all Sikh places of worship came to be known as gurdwaras.

It is  a work in progress and  We strongly urge the Sikh Cyber Community to contribute to this  project by submitting  contact information, details, images  of Gurudwaras around the  world to make this a comprehensive directory.

Punjabi Cuisine

Cuisine of Punjab:Baigan Bhartha

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Baigan Bhartha

Ingredients

2 med. large seedless brinjals
1 large onion finely chopped
1 large tomato grated
1/2 tsp. each ginger & garlic ground
1/2 lemon
1 tbsp. coriander chopped
1 tsp. red chilli powder
1/2 tsp. dhania (coriander seed) powder
1/2 tsp. grated coconut
1/2 tsp. garam masala
salt to taste
3 tbsp. oil

Method

  1. Choose healthy firm brinjals.

  2. Hold over a direct flame with stalk.

  3. Turn and evenly burn till skin is charred.

  4. Repeat for other brinjal. Cool a bit.

  5. Hold under running water and gently scrape skin.

  6. Remove stalks, put brinjal in a large bowl. Mash well.

  7. Heat oil in a heavy saucepan.

  8. Add ginger garlic, stir. Add onions, stir fry till pink.

  9. Add tomatoes, all dry masalas, simmer till oil separates.

  10. Add lemon juice, coconut, brinjals, coriander and salt.

  11. Stir, simmer till oil separates again.

  12. Garnish with coriander, serve hot with parathas, etc.

Making time: 20 minutes
Makes: 4 servings

Shelflife: fresh or freeze for further use.

Source: bawarchi.com

 

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