Baingan Bharta Recipe

 Ingredients

1 eggplant 

½ cup finely chopped onions

2 medium sized tomatoes

5 to 6 medium-sized garlic cloves

½ teaspoon chopped green chillies

¼ teaspoon red chilli powder

2 tablespoons oil 

1 tablespoon chopped coriander leaves (cilantro)

Salt as required

Method

Roasting Eggplant

Step 1: The eggplant should be washed in water and dried with a kitchen towel. Without tearing it apart, cut the eggplant from the base up to an inch away from the stem.

Step 2: As stated above, cut on four sides or directions. The eggplant must be in its entirety when you put it on the stove.

Step 3: Check for worms or any black spots by carefully pulling apart the cut sides. If any worms are visible, throw the eggplant away. 

Step 4: Continue if the eggplant appears to be worm-free and clean. You can choose to cover it with a thin layer of oil.

Step 5: Keep it for stovetop roasting over direct flame. Maintain a medium-low or low flame. You can afterwards wipe away some of the liquids and drippings that fall as the eggplant cooks.

Step 6: The sides of the stove-top burner should not be placed on or covered with aluminum foil since it can burn and be hazardous.

Step 7:The eggplant can also be grilled in the oven. However, be aware that the eggplant lacks the smokey flavor. To ensure that the eggplant is cooked evenly, hold it between tongs and turn it every 2 to 3 minutes. 

Step 8: Roast the eggplant until it is fully done and soft. Check the doneness with a fork or knife. There should be no resistance when the knife slides through the aubergine. Remove the eggplant and let it cool in a bowl of water.

Preparing Baingan Ka Bharta

Step 9: Heat oil in a kadai, frying pan, or skillet. Then add finely minced garlic and onions. The onions should be sautéed until tender and transparent, stirring frequently. Don’t let them brown.

Step 10: Add chopped tomatoes and green chillies. Mix well. Cook the tomatoes, stirring frequently, until the mixture begins to separate the oil.

Step 11: The oil from the masala combination should start to come out and the tomatoes should become pulpy and soft.

Step 12: Red chili powder will now be added. Mix and stir once more. Include the mashed or diced eggplant. Completely combine. Use salt to season. Sauté often stirring for 4 to 5 minutes at low to medium heat.

Step 13: The coriander leaves can either be used to decorate the bharta or added last. Serve baingan bharta with roti or naan. Even toast or grilled bread and plain rice or jeera rice go nicely with it. You may also serve it with any main dish or dinner that is North Indian.

Tips to Enhance the Taste

Use the large, purple eggplant with fewer seeds. The eggplant should feel light in your hands. This indicates that there are fewer seeds on it.

Roasting the eggplant on the stovetop rather than in the oven will give the meal a smokey taste.

Using mustard oil results in an extremely nice flavor and taste. You can substitute any other cooking oil if you don’t like mustard oil.

Grill eggplants over hot coals for a more genuine flavor and taste.

To your liking, adjust the amount of spices and tomatoes.

Add some lemon juice while serving for extra zing.

Serving Ideas

A chapati or paratha should be served with baingan ka bharta. Even bread, grilled or toasted bread, and simple steamed rice or jeera rice go nicely with it. It may also be used as a vegetable side dish for any North Indian meal.

Nutritional Content in Baingan Bharta Recipe

Calories 230 kcal

Fats 15g

Carbs 24g

Protein 4g

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