Sunday, October 23, 2016
Gateway to Sikhism
Baigan Bhartha


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


  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: 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. brings to you a unique and comprehensive approach to explore and experience the word of God. It has the Sri Guru Granth Sahib Ji, Amrit Kirtan Gutka, Bhai Gurdaas Vaaran, Sri Dasam Granth Sahib and Kabit Bhai Gurdas . You can explore these scriptures page by page, by chapter index or search for a keyword. The Reference section includes Mahankosh, Guru Granth Kosh,and exegesis like Faridkot Teeka, Guru Granth Darpan and lot more.
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