Baingan Bharta (Eggplant)
October 9th, 2009 filed under Dry Vegetables, Gluten Free, Subji (Vegetables), Vegan
Baingan Bharta is mashed eggplant cooked with spiced tomato very flavorful dish. Traditionally bharta is made with charcoal roasted eggplant but I have adopted it to the modern kitchen. This is a very popular dish in Punjab usually served with roti.
Recipe will serve 2 to 3.
Ingredients:
- 1 Eggplant (should be big and fat)
- 2 medium size tomatoes
- 1/2 cup green chopped red bell pepper (capsicum)
- 1 green chili
- 1/4 inch piece of ginger
- 3 tablespoons oil
- Pinch of asafetida
- 1 teaspoon cumin
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon red chili
- 1 teaspoon sat adjust to taste
- 1/4 teaspoon garam masala
- 2 tablespoon chopped cilantro to garnish
Method:
- Cook the whole eggplant (put it on a microwave safe dish) in microwave for 8 to 10 minutes until it is tender. If you are using an oven, preheat the oven at 400 degrees F and bake it for about 45 minutes turning the sides every fifteen minutes. Be sure to first put the eggplant in an oven safe shallow bowl or a cookie sheet.
- Let it cool and peel off the skin then chop the eggplant in small pieces and keep aside.
- Blend the tomatoes, ginger and green chili.
- Heat the oil in a saucepan on medium high and stir fry the bell pepper for about a minute. Take out the bell pepper from pan and keep aside.
- Use the same saucepan with remaining oil heat the oil little more. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready. Add asafetida and cumin seed.
- After cumin seeds crack, add tomato puree, coriander powder, turmeric, red chili, and salt and let it cook for a few minutes until tomato puree has started leaving the oil.
- Add eggplant let it cook on medium heat keep stirring the eggplant and mashing the eggplant as it cooks.
- Cook for about 8 to 10 minutes.
- Add bell pepper, fresh cilantro, and garam masala to the eggplant and mix it gently.
- Bharta is ready serve hot with rotis, parathas, or naan. Enjoy!
[...] The recipe can be found here: Baingan Bharta [...]
Laxmi
I don’t think that there is any way to get a charcoal effect out of cooking something in a microwave type oven. Unfortunately they’re not magic but good luck!
Thanx for thi sreceipe. But pls guide me on how to cook the same in LG mvo with charcoal effect. Charcoal effect helps to get the same smoky effect which wud be obtained by putting it in bhatti. Pls guide.
Could you maybe try a drop or two of liquid smoke?
To get a charred effect take the eggplant out of the oven after they
have been cooked and place them directly over a high gas flame on
the stove. (it should work with electric stoves too)
Rotate the eggplant till the skin is charred all over.
Then take the eggplant off the stove, slice length wise and scoop out
the eggplant – a few bit of charred skin will get included but that’s okay.
You will get a nice smokey eggplant aroma using this technique.
The downside is that you can end up making a mess on your stove which you have clean up.
[...] for this recipe goes to Manjula’s Kitchen. I’ve altered a few things, but the flavors remain the [...]
Hi Aunty!!!!!
I have crazy question for u, wat is corn starch?
I’ve attempted to cook baingan bharta at home before, but this recipe was the first to bring success. Love the creamy texture and minimal tomato-y taste. Delicious!
[...] making small stabs at defeating the dread aubergine. I discovered roasting and pureeing. I cooked baingan bharta, as almost every vegetable tastes good drowned in a gingery, garlicky curry. I couldn’t bear [...]
[...] accompany it I made a baingan bharta (curried eggplant) and a zingy coriander-mint chutney. All were delicious the next morning too, [...]
Hello Manjula Aunty – Do you recommed using Onions in Baingan Bharta?
began bhurta so delisich . i was try so tasty thanks you .we wants green beens recipes spices can you make this recipes thank a lot.