A well-known dish from North Indian cuisine is baingan bharta. The ingredients are roasted eggplant, onions, tomatoes, herbs, and spices blended together. In order to give the eggplants a smokey flavor and taste, they are roasted or grilled over an open flame on the stovetop or over red-hot charcoal. This simple baingan bharta recipe is quite flavourful and delectable. Serve it with rice, roti, or paratha. It complements beautifully when served as a side dish with toasted bread or naan.
| Recipe Name | Baingan Bharta Recipe |
| Place of Origin | North Indian |
| Total Time Taken | 35 minutes |
| Preparation Time | 15 minutes |
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 |
Frequently Asked Questions About Baingan Bharta Recipe
Q. Is it possible to freeze Baingan Bharta?
Yes, you can freeze baingan bharta for up to a month. If you wish to freeze the bharta, leave out the raw veggies like green onions, green garlic, and cilantro. Thaw the bharta in the refrigerator overnight.
Q. How long does it take to roast the whole eggplant?
Preheat the oven to 400°F. Pierce the skin numerous times. Keep it in the oven for 35 to 45 minutes on a baking sheet until tender.
Q. What causes the bitter flavour in my baingan bharta?
Because the seeds tend to make the bharta bitter, remove them before mashing. To make this delectable dish, you'll also need onions, tomatoes, ginger, garlic, green chilies, cilantro, and Indian spices.
Q. How do you correctly cook eggplant?
Depending on your choice, the eggplant can be diced or sliced into rounds. Simply heat olive oil in a pan over medium or medium-high heat to cook eggplant. When the oil is hot, add the eggplant and sauté until it is soft, about 5 to 7 minutes.
Q. Is there gluten in baingan bharta?
Baingan bharta is a smokey Indian eggplant meal that is naturally vegan and gluten free.
Q. How do you tell whether a brinjal is rotten?
When purchasing an eggplant or brinjal, the flesh should be firm but not hard to press. If your eggplant is mushy to the touch, it's starting to rot. Furthermore, if the flesh of the eggplant is slimy, discard it.
Q. Is it possible to overcook eggplant?
Long cooking does not harm eggplant, unlike many other vegetables. Undercooked eggplant can have a chewy texture but overcooked eggplant is soft. Cooking in an aluminium pot will cause the eggplant to discolour.
