Baingan Bharta Recipe
Baingan Bharta is a very popular Indian dish, which tastes very tasty. It is mostly eaten with roti or paratha. It can be eaten anytime for lunch or dinner. Apart from being delicious, Brinjal Bharta is also very easy to make. It is made by mixing roasted brinjal, onion, green chilli, tomato and less spices. Roasting brinjal directly on gas flame makes the smoky taste of brinjal more delicious. Let us learn in this article how to make very easy and delicious Baingan Bharta at home.
About baingan & Baingan bharta
Baingan Bharta is a popular Indian dish made from direct flame roasted brinjals. In this, the brinjal is roasted on fire or in a pan, its skin is removed, and then it is cooked with finely chopped onions, tomatoes, garlic, ginger, green chilies and spices. It is a delicious and spicy dish, which is served with roti, parantha or rice. Baingan Bharta's mild, intense and smoky taste is its identity.
Brinjal is a traditional vegetable of India and its scientific name is Solanum melongena. There are many types of these in India. Like purple brinjal, white brinjal, green brinjal and striped brinjal. Eggplant. Especially people of North India, Eastern India and Central India eat it with great enthusiasm. The method of making it may be slightly different in every region but its base remains the same – roasted brinjal and use of spices.
How to Make Baingan bharta Step by step
First of all, wash the brinjal and wipe it with a clean cloth. Now with the help of a knife, make small incisions on the brinjal so that when we roast the brinjal in the fire, it gets roasted easily and completely.
We will apply oil on the brinjal with the help of a brush. Place a grate over the gas and fry the brinjal on direct flame until its skin burns black and the inside becomes soft.
When the brinjal starts shrinking and turning black from one side, rotate it from all the sides and fry evenly. When the brinjal is completely roasted, remove it from the flame and let it cool, then remove the burnt skin and the stem at the back.
Mash the brinjal well with the help of a spoon.
Heat 2 spoons of oil in a pan, and add cumin seeds in it. When cumin seeds start crackling, add chopped onion, finely chopped green chilies and fry till they turn golden brown.
Add chopped tomatoes, turmeric powder, red chili powder and salt as per taste. Cook it until the tomatoes become soft and release oil from the spices.
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Now add mashed brinjal to it, mix it with a spoon and cook for 5-7 minutes.
Switch off the gas and garnish the bharta with fresh coriander leaves.
- 3 500 medium size eggplants (brinjal)
- 5 medium garlic cloves
- 3 medium size green chilies (as per taste)
- 3 medium size onion's chopped
- 3 medium size red tomatoes chopped
- 1/5 tablespoon vegetables oil
- 1/5 teaspoon red chiles powder
- 1 teaspoon coriander powder
- 2 tablespoon fresh coriander leaves
- 3/4 teaspoon salt (as per taste)
- 1/2 tablespoon garam mashala
- Baingan Bharta Recipe Step by step
- First of all, wash the brinjal and wipe it with a clean cloth. Now with the help of a knife, make small incisions on the brinjal so that when we roast the brinjal in the fire, it gets roasted easily and completely.
- We will apply oil on the brinjal with the help of a brush. Place a grate over the gas and fry the brinjal on direct flame until its skin burns black and the inside becomes soft.
- When the brinjal starts shrinking and turning black from one side, rotate it from all the sides and fry evenly. When the brinjal is completely roasted, remove it from the flame and let it cool, then remove the burnt skin and the stem at the back. & Mash the brinjal well with the help of a spoon.
- Heat 2 spoons of oil in a pan, and add cumin seeds in it. When cumin seeds start crackling, add chopped onion, finely chopped green chilies and fry till they turn golden brown
- Add chopped tomatoes, turmeric powder, red chili powder and salt as per taste. Cook it until the tomatoes become soft and release oil from the spices.
- Now add mashed brinjal to it, mix it with a spoon and cook for 5-7 minutes.
- Switch off the gas and garnish the bharta with fresh coriander leaves.
Always use brinjal that is fresh, soft and without blemishes, as well as light in weight and large with less seeds. If you find more seeds inside the brinjal, remove them separately. Because it can make the taste of Bharta bitter.
Keep in mind that while roasting the brinjal, turn it frequently with the help of tongs so that it gets cooked evenly from all sides. To make Bharta, use an iron pan or a vessel with a thick bottom so that it avoids burning.
Mustard oil adds a unique flavor to Bharta compared to other oils, if you are using mustard oil, then heat it well and add it. Always use less sour tomatoes. Otherwise too sour tomatoes can spoil the taste of the bharta.