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Baingan Bharta Recipe | Roasted Eggplant | Eggplant Recipe | Baingan Bharta || FABFoodies

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Ingredients

Adjust Servings:
500 gm brinjal
4 -5 ybsp oil
1/2 tsp hing
1/2 tsp musturd seeds
1 tbsp green chilli finely chopped
1 inch ginger grated
2 medium onion finely chopped
1 large tomatoes finely chopped
coriander leaves finely chopped
1/2 tsp garam masala
1 tsp turmeric powder
1/2 tsp coriander powder
1 tsp red chilli powder
1/2 tsp cumin powder
as per taste salt
1/2 tsp sugar

Nutritional information

Baingan Bharta Recipe | Roasted Eggplant | Eggplant Recipe | Baingan Bharta || FABFoodies

Features:
  • Spicy
Cuisine:

    A simple baingan bharta recipe without the use of many masalas and spices. We
    simply love this recipe in its simplicity and taste

    • 30
    • Serves 2
    • Medium

    Ingredients

    Directions

    Share

    A simple baingan bharta recipe without the use of many masalas and spices. We
    simply love this recipe in its simplicity and taste. Baingan Bharta is one of the favorite North Indian cuisine and also from authentic gujarati dishes. Even those who don’t like it will relish eating Baingan Bharta for sure. You can make this delicious dish in very less time with ingredients like Brinjal, tomatoes,  spices and green coriander.

    I have made baingan bharta in this way and also by adding spices like turmeric powder, dhania
    powder (coriander powder) etc. One thing, I have observed is that the smoky aroma and avor
    of the baingan comes out very distinctly in this simple recipe.

    In this baingan bharta recipe,There is also another method to make it  the dhungar method of infusing the smoky aroma of burnt charcoal.  However, this method is optional and you can easily skip it.
    Few tips for baingan bharta recipe:
    1. If the baingan is not cooked properly after you check its doneness with a knife. Then
    continue to roast it for some more minutes.
    2. While buying the baingan for bhartha, go for the ones which are light. A heavy brinjal
    indicates that there are ripe seeds in it and this may spoil the taste of the bhartha.

    • While selecting brinjal from the market make sure that it soft. Press it down with your hand while selecting. If it is been pressed down easily. Eggplant is soft enough and is also dark in color.The stalk color should be nice green in color. It should be fresh.
    • Coating the brinjal with some oil prior roasting it, helps in roasting it nicely and it gets easy to remove the skin from it.
    • We have used mustard oil here in this recipe as it enhances the taste. You can also use any other cooking oil.
    • If you prefer eating spicier then you can adjust the quantity of red chili powder.
    • We have used finely chopped ginger here as they taste good while consuming the sabzi.But if you don’t like it finely chopped then grind the whole ginger along with tomatoes.
    • Here is an easy recipe to make this amazing side dish. Serve this delicious and lip-smacking baingan bharta steaming hot along with chapatti, parantha, naan or rice. Enjoy!
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    Steps

    1
    Done

    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.

    2
    Done

    Roast the brinjal till its completely cooked and tender. With a knife check the
    doneness. The knife should slid easily in aubergines without any resistance.
    Remove the baingan and immerse in a bowl of water till it cools down.

    3
    Done

    You can also do the dhungar technique of infusing charcoal smoky flavor in the
    baingan. This is an optional step. Use natural charcoal for this method. Heat a
    small piece of charcoal on flame till it becomes smoking hot and red.
    4. Make small cuts on the baingan with a knife. Place the red hot charcoal in the
    same plate where the roasted aubergine is kept. Add a few drops of oil on the
    charcoal. The charcoal would begin to smoke.
    5. As soon as smoke begins to release from the charcoal, cover the entire plate
    tightly with a large bowl. Allow the charcoal smoke to get infused for 1 to 2
    minutes. The more you do, the more smoky the baingan bharta will become. I
    just keep for a minute. Alternatively, you can also do this dhungar method once
    the baingan bharta is cooked, just like the way we do for Dal Tadka.

    4
    Done

    Peel the skin from the roasted and smoked eggplant.

    5
    Done

    In a kadai or pan, heat oil. Then add musturd seeds, hing, green chilli, ginger and cook it for 2-3 min. then add finely chopped onions and garlic.

    6
    Done

    Saute the onions till translucent. Don't brown them.

    7
    Done

    Add the chopped tomatoes and mix it well and Saute the tomatoes till the oil starts separating from the mixture.

    8
    Done

    Add the chopped cooked baingan. Stir and mix the chopped baingan very well with the onion-tomato masala mixture.

    9
    Done

    Add all the masala like turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala powder, salt and sugar and mix well then cover it and cook for 4-5 min

    10
    Done

    Finally stir in the coriander leaves with the baingan bharta or garnish it with them. Serve Baingan Bharta with phulkas, rotis or chapatis. It goes well even with bread, toasted or grilled bread and plain rice or jeera rice.

    Bhumi Parikh

    Hey, my name is Bhumi Parikh and I am the host of this channel (FAB Foodies). I purely focus on creating and posting vegan recipe videos which are easy to recreate and can be cooked with the ingredients which are easily available. My channel primarily focuses on Indian cuisine, I post some recipes from other cuisines as well.

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