Shwet's Sizzling Wok

A foodie's delight

Baingan Bharta

on January 22, 2015

“Baingan Bharta” is my personal favorite !! I just love to have it with rotis, and even as a side with rice and dal. I had first tasted this in a punjabi restaurant in mangalore. It was so very flavorful, I absolutely fell in love with the smell of the coal that gave a deeper flavor to the dish.

I came across this recipe in google, and decided to give it a try, It came out just the way I wanted 🙂 and totally loved the texture of it. However I couldn’t roast it in a tandoor, I used my humble gas stove, But the outcome was great 🙂 Do try this simple recipe, Am sure you’re gonna love it.

Recipe credits : Veg Recipes of India

Ingredients
  • 1 large aubergine/bhartha baingan
  • 1 medium onion, finely chopped, about ½ cup finely chopped onion
  • 2 medium tomatoes, finely chopped, about 1 cup finely chopped tomatoes
  • 5 to 6 medium garlic cloves, finely chopped, about 1 heaped tsp of finely chopped garlic
  • 1 green chili, chopped
  • 2 tsp red chili powder or add as required
  • 1 to 1.5 tbsp oil
  • 1 tbsp chopped coriander leaves
  • 1 tbsp kasoori methi
  • salt as required
INSTRUCTIONS
  • Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen napkin. Apply some oil all over and keep it for roasting on an open flame. You can also grill the baingan or roast in the oven. But then you won’t get the smoky flavor of the baingan. Keep the eggplant turning after a 2 to 3 minutes on the flame, so that its evenly cooked. You could also embed some garlic cloves in the baingan and then roast it.
  • Roast the aubergine till its completely cooked and tender. With a knife check the doneness. The knife should slid easily in aubergines without any resistance. Remove from the flame and let it cool.
  • Peel the skin from the roasted and smoked eggplant.
  • Chop the cooked eggplant finely or you can even mash it.
  • In a kadai or pan, heat oil. Then add finely chopped onions and garlic.
  • Saute the onions till translucent. Don’t brown them.
  • Add chopped green chilies and saute for a minute.
  • Add in the chopped tomatoes and mix it well.
  • Saute the tomatoes till the oil starts separating from the mixture.
  • Now add the red chili powder. Stir and mix well.
  • Add the chopped cooked baingan.
  • Stir and mix the chopped baingan very well with the onion-tomato masala mixture.
  • Season with salt. Stir and saute for some more 4 to 5 minutes more.
  • Finally stir in the coriander leaves and kasoori methi. Serve Baingan Bharta with phulkas, rotis or chapatis. It goes well even with steamed rice

 

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2 responses to “Baingan Bharta

  1. wow …Looks absolutely mouthwatering !

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