Baingan Bharta (Eggplant)
October 9th, 2009 filed under Dry Vegetables, 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!
Delicious as all your recipes!
I microwaved the eggplant 10 minutes and it was ok, didnt have to pierce it at all, but next time ill do just in case
I think the most important part in this recipe is that you need to pierce the eggplant with a fork in several places before microwaving or putting it in the oven otherwise the eggplant can burst and can cause damage/accident…
THIS IS VALID FOR MOST VEGETABLES (POTATOES TOO).
Hi Manjulaji,
Thanks for all the recipes… i frequently refer to your site for new and interesting cuisines.
Can you kindly let me know what asafetida is? I have everything else but that.
Thank you,
Susan
Hi, susan
Simple thing.. is just go to any indian.. store near your place and ask about asafetida they will be able to help you find. good lucky.
Ask for it by its Hindi/Urdu name “hing” if they don’t know “asafetida”.
i am looking for recipes kyoya kaju. how to make.
sharad.
Thank you Manjula! You have made eating vegan a delicious experience!
My egg plant exploded in the microwave after 4 minutes and I didn’t cook the red pepper long enough. It still tasted good though! I think I’ll try to bake the eggplant next time. ..
Pierce the eggplant in several places with a knife before microwaving. That should keep it from exploding!
Thanks, that’s a good idea. I’m a beginner at this!
wooohhh aunty,
its really yummy.i tried it and came out very well.
thank u.
Thanks for sharing very yummy recipes!!!
I have tried lots of your recipes & all came out very good.
You are located at which place?
Shaveta
Yum! Looks good!