Baingan Ka Bharta is a popular dish from the north region of India. It goes best with Tandoori roti and Rajma, the other specialties from that region.
| Preparation Time: | 60 minutes |
| Servings: | 3 |
Ingredients
| Baingan (Eggplant) | 1 large |
| Red onion | 1/2 cup chopped |
| Tomatoes | 1/2 cup chopped |
| Freshly blended tomato | 1/4 cup |
| Green chilies | 1 |
| Fresh coriander leaves | To garnish |
| Finely chopped ginger | 1 tbsp |
| Oil | 2 tbsp |
| Jeera (cumin seeds) | 3/4 tsp |
| Haldi (turmeric powder) | 1/2 tsp |
| Red chilli powder (lal mirch) | 1/4 tsp |
| Dhaniya (coriander) powder | 1.5 tsp |
| Long (cloves) | 2 |
| Pepper corns | 3-4 |
| Salt | 1/2 tsp |
| Garam Masala | 1/2 tsp |
Method
- Wash the baingan and make a few cuts in it. It’s important to make cuts in eggplant otherwise it will explode while roasting.
- Now broil the eggplant in the oven or grill it on the stove till it’s soft from all sides (about 20 minutes). Keep flipping the eggplant every 7-8 minutes while broiling.
- Cool it down, peel, remove the stem and mash it a bit. Keep aside.
- Crush peppercorns and cloves coarsely and keep aside.
- Heat oil in a pan. Add jeera seeds and wait till they puff up.
- Now add ginger and onions. Saute till onions become translucent.
- Add haldi powder, chili powder, dhaniya powder, crushed peppercorns and cloves, and stir till fragrant.
- Quickly add freshly blended tomato, chopped tomatoes and chopped green chilies. Saute till the oil starts showing.
- Add mashed baingan and salt. Mix well and cook for 5 minutes.
- Finally add chopped coriander leaves and garam masala and mix well. Turn off the heat. Baingan Ka Bharta is ready.
- Serve it hot with Rice, Flat bread and Mix Dal – Chana, Whole Urad, Whole Masoor.
Summary
Recipe Name
Baingan Ka Bharta
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 1 Review(s)