Bhumika JagtapThe Ultimate Baingan Bharta Recipe
Baingan Bharta is a charred dish that is full of flavor and is a common household in Indian households, especially if you are a fan of earthy flavors and bold spices. By following this recipe, you can make an appetizing version of the dish that has been being served for years. Baingan Bharta has a lot of flavors and is very nutritious making it an ideal option for a full meal The Baingan Bharta Recipe.
What is Baingan Bharta?
Baingan Bharta is a Punjabi vegetarian dish that entails roasted eggplant. The dish is smoky in taste due to the mixing of spices when the eggplant is mashed. The dish is served with roti, naan, and steamed rice. Baingan Bharta is of Northern India origin and is characterised with an earthy flavor with a rustic feel.
| Ingredient | Quantity |
|---|---|
| Large eggplant | 1 (approximately 500g) |
| Oil | 2 tbsp |
| Onion (finely chopped) | 1 medium |
| Tomatoes (finely chopped) | 2 medium |
| Green chilies (finely chopped) | 2 small |
| Garlic cloves (minced) | 4 |
| Ginger (grated) | 1 tsp |
| Cumin seeds | 1 tsp |
| Turmeric powder | 1/2 tsp |
| Red chili powder | 1 tsp |
| Coriander powder | 1 tsp |
| Garam masala | 1/2 tsp |
| Fresh cilantro (chopped) | 2 tbsp |
| Salt | To taste |
Baingan Bharta Preparation
- Roast the Eggplant – Clean and pat dry the egg plant. The eggplant should be lightly pierced using a knife, and a few garlic cloves should be inserted. Roast it using direct flames or an oven at a temperature of 200 degrees celsius, until its skin darkens, and its insides become soft. This should take roughly 10 to 15 minutes.
- Cool and Peel – Let the roasted eggplant cool off, after which remove its skin and mash its insides and set them aside.
- Prepare the Base – Place a pan on medium heat and add some cooking oil into it. Once heated, toss in some cumin seeds, and let them sizzle for a bit.Slice some onions and toss them in the pan, letting them sauté until golden brown.
- Cook the Tomatoes – Toss in ginger and garlic followed by green chillies. Stir it for a minute and then chop tomatoes into the mixture and continue cooking the mixture till the tomatoes absorb all the oil, and become tender.
- Add Spices – Add cumin powder and red chilli powder into the mixture, and mix it well.
- Combine the Eggplant – Add the previously prepared baingan paste into the mixture, and allow the mixture to puree together. Cover the mixture and let it cook over a medium flame for about 10 minutes, while stirring it periodically.
- Finish and Garnish – Add some garam masala along with freshly cut coriander, and stir again before letting the mixture simmer for another minute. Once done, serve while hot.
Expert Recommendations for Baingan Bharta
- Choose the Correct Eggplant: The best one is the large variety with smooth skins.
- Deepen The Smoky Flavor: After positioning shredded eggplant into a bowl which has been previously ghee drizzled over hot charcoals, place an ash that has been thoroughly mixing on a fire stack. Close off for around a half hours.
- Moderate The Spicy Flavors: Tailor the green chilies and red chili powder to demand.
- Best Served Hot: Baingan Bharta taste best when served immediately.
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FAQ’s
Q: Can I skip the roasting for preparing Baingan Bharta?
A: Roasting is important for the smoky flavor, but the eggplant should preferably be baked or grilled.
Q: Is Baingan Bharta a healthy dish?
A: Yes, it is quite nutritious thanks to its high fiber, vitamin, and antioxidant content.
Q: Can I store Baingan Bharta?
A: Yes, but only in an airtight container and for no longer than two days, preferably served hot.
