Baingan ka Bharta is a dish made from roasted Eggplants cooked with onions, tomatoes, chillies, ginger and garlic. It is primarily a vegetarian dish that is prepared by mincing eggplant (baingan) that is grilled over charcoal or direct fire. This infuses the dish with smoky flavor. The smoked and mashed eggplant is then mixed with fresh cilantro (coriander leaves), chili pepper, onion and mustard oil. Traditionally, the dish is often eaten with an Indian flat bread (Specifically Roti or paratha) and is also served with rice or Raita, a yogurt salad. Some people also add peas and other various vegetables to it. This dish can be prepared two ways with roasted eggplant – one with accompanying raw ingredients which typically includes mustard oil and the other with cooked ingredients. The recipe below uses the latter method.
There are so many people's who don't like Eggplans, or Brinjals or Aubergine, I am also one of them, I am not so much eggplant lover, But yes, sometimes I can have it, My hubby loves it..So, its quite worth to make it!!! That smoky effect enhance the flavor of the dish....That exact flavor is quite good!! So, To enjoy the dish, check out the step by step recipe below!
1 Big Eggplant
4-6 cloves of garlic
1 tbsp oil (preferably mustard oil)
5 tbsp spring onions, chopped
2-3 green chillies, finely chopped (deseeded, if you do not want the heat)
1 tsp red chilli powder (optional)
1/2 tsp turmeric powder
1 tsp coriander powder
1 ” piece ginger
1/2 small tomato
2-3 tsp freshly chopped cilantro/coriander leaves
Salt to taste
1. Grease Eggplants with oil, marinate with salt and red chili. Roast on naked flame till soften, keep aside.
2. Peel the outer burnt layer, making sure you keep the juices intact while doing so. Mash with the garlic in a bowl. Keep aside.
3. Heat oil in a pan. Add spring onions, green chillies, and Tomatoes lightly saute. Add the roasted eggplant-garlic and mash thoroughly. Cook till color changes.
4. Add red chilli powder, turmeric powder, salt and coriander powder. Cook for a few more seconds.
Once the eggplant is cooked, add ginger and very lightly saute.
5. Remove from fire. Cover and keep. After a few minutes open and mix in the finely chopped cilantro.
Serve hot with chapati/Paratha
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