Table of Contents
About Eggplant Bharta
Aggplant bharta is a popular Indian dish made from direct flame roasted brinjals. In this, the baingan 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 paratha or rice. Baingan Bharta’s mild, intense and smoky taste is its identity.
Baingan is a traditional vegetable of India and its scientific name is Solanum melongena. There are many types of these in India. Like purple baingan, white baingan, green baingan and striped baingan. 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 baingan and use of spices.
Prepare vegetable for Eggplant bharta
- Onion Peel 2 to 3 medium sized onions and chop them finely. Always add finely chopped onions for Baingan Bharta so that it gets cooked quickly.
- Green Chillies Finely chop 3 to 4 green chillies.
- Tomatoes Wash 2 to 3 medium sized tomatoes and chop them finely. Remember, do not use bad or hole-ridden tomatoes.
- Coriander Leaves – 1/2 cup coriander leaves, separate the stem part, wash and chop finely.
How to Make Eggplant Bharta Step by step
First of all, wash the baingan and wipe it with a clean cloth.Now with the help of a knife, make small incisions on the baingan so that when we roast the baingan in the fire, it gets roasted easily and completely.
We will apply oil on the baingan with the help of a brush. Place a grate over the gas and fry the baingan on direct flame until its skin burns black and the inside becomes soft.
When the baingan starts shrinking and turning black from one side, rotate it from all the sides and fry evenly. When the baingan 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 baingan 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 baingan 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.
Expert Tips
- Always use baingan 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 baingan, remove them separately. Because it can make the taste of Bharta bitter.
- Keep in mind that while roasting the baingan, 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.
FAQ
How can I give smoky flavor to bharta if I don’t have a gas stove?
If you don’t have a gas stove you can Brinjal can be roasted in the oven on high heat. Or you can bring smoky flavor by roasting brinjal in an iron pan over hot coals.
Is brinjal bharta healthy?
Yes! It is low in calories and rich in fiber. Due to less amount of oil in it, it remains healthy.
How to store Brinjal Bharta?
Keep it in a lidded bowl in the refrigerator and reheat it in a pan before eating.
Is Baingan Bharta completely vegetarian?
Yes, Baingan Bharta is completely vegetarian.
Eggplant Bharta (Baingan Bharta Recipe)
Description
Eggplant bharta is also very easy to make. It is made by mixing roasted brinjal, onion, green chilli, tomato and less spices.
For roasting the Eggplant Bharta
Other Ingredient
Instructions
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Aggplant Bharta Recipe Step by step
First of all, wash the baingan and wipe it with a clean cloth. Now with the help of a knife, make small incisions on the baingan so that when we roast the brinjal in the fire, it gets roasted easily and completely.
-
We will apply oil on the baingan with the help of a brush. Place a grate over the gas and fry the baingan on direct flame until its skin burns black and the inside becomes soft.
-
When the baingan 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 baingan 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.
Note
Always use baingan 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 baingan, remove them separately. Because it can make the taste of Bharta bitter.
Keep in mind that while roasting the baingan, 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.
