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Baingan Bharta is a popular Indian dish that combines roasted eggplant with tomatoes, onions, and spices to create a smoky and flavorful meal. If you’re looking for a quick and easy vegetarian option, this dish is perfect for you. In this article, we’ll guide you through the step-by-step process of making Baingan Bharta from scratch.
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How to make It!!
First Roast the eggplant on an open flame until it is charred and soft. Let it cool, then remove the skin and mash the pulp. In a separate pan, sauté onions until they are translucent. Add tomatoes, ginger, garlic, and green chilies and cook until the tomatoes are soft.
Next, add the eggplant pulp to the pan and mix well. Add a variety of spices such as cumin powder, coriander powder, turmeric powder, and garam masala to create a rich and aromatic flavor. Stir the mixture until the spices are evenly distributed.
Add some chopped coriander leaves and salt to taste. Cook for a few more minutes until the flavors have blended well. Once the mixture is cooked, you can serve the Baingan Bharta with rice, roti, or naan.
If you’re looking to add some extra protein to your meal, you can also add some boiled chickpeas or diced paneer to the mixture. This will add a nice texture and flavor to the dish.
Baingan Bharta is a dish that is loved by vegetarians and non-vegetarians alike. Its unique flavor and aroma make it a staple in Indian cuisine. The dish is also packed with nutrients, making it a healthy and delicious option for any meal.
Here we Go for Delicious meal
In conclusion, Baingan Bharta is a flavorful and easy-to-make dish that is perfect for vegetarians and non-vegetarians alike. With its smoky flavor and aromatic spices, it is sure to be a crowd-pleaser. So, why not give this dish a try today and impress your friends and family with your culinary skills?
Baingan Bharta Recipe
Ingredients
For roasting the eggplant:
- 1 large eggplant /2 Medium size eggplant Baingan
- 1 tablespoon oil
- Salt to taste
For the Baingan Bharta:
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 onion finely chopped
- 1 tablespoon ginger-garlic paste
- 2 tomatoes finely chopped
- 1 green chili finely chopped
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 1/4 cup chopped coriander leaves
Instructions
- Wash the eggplants and pat them dry. Poke them all over with a fork.
- Heat a griddle or tawa on medium heat. Place the eggplants on the griddle and roast them for 10-15 minutes, turning them occasionally, until the skin is charred and the flesh is soft and cooked through. Remove from heat and let them cool.
- Once cooled, peel off the charred skin and mash the eggplant flesh with a fork. Keep aside.
- Heat oil in a pan on medium heat. Add cumin seeds and let them crackle.
- Add chopped onions and green chilies. Cook until the onions turn translucent.
- Add ginger paste, garlic paste, and chopped tomatoes. Mix well and cook until the tomatoes are soft and mushy.
- Add coriander powder, red chili powder, turmeric powder, and salt. Mix well and cook for 2-3 minutes.
- Add mashed eggplants to the pan and mix everything together. Cook for 5-7 minutes, stirring occasionally, until everything is well combined and heated through.
- Garnish with fresh coriander leaves and serve hot with naan bread, roti, or rice.
Notes
Baingan bharta tastes even better the next day as the flavors develop more.
To make this dish vegan, use vegetable oil instead of ghee.
Yes, you can add other vegetables like bell peppers, peas, or carrots to Baingan Bharta to make it more nutritious and flavorful.
Baingan Bharta can be made as spicy or mild as you like by adjusting the amount of chili powder and other spices used in the recipe.
Baingan Bharta can be served with naan, roti, or rice. It also goes well with a side of raita or salad.
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