roasted eggplant

Baingan Bharta Recipe – How to make Roasted Eggplant

Baingan Bharta Recipe  – How to make Roasted Eggplant

Baingan Bharta is one of the favorite North Indian cuisine. Even those who don’t like it will relish eating Baingan Bharta for sure. You can make this delicious dish in very less time with ingredients like Brinjal, tomatoes,  spices and green coriander.

Here is an easy recipe with step by step pictures to make this amazing side dish. Serve this delicious and lip-smacking baingan bharta steaming hot along with chapatti, parantha, naan or rice. Enjoy!

Direction:

Getting ready:

Take a brinjal ( 500 grams). Coat the brinjal with some oil prior roasting it.Eggplant bharta

Take 3 tomatoes ( chopped roughly ) , ½ inch ginger piece, cut in rough chunks, 2 green chilies, cut them into half for  masala. Add all to mixer jar and grind it. Transfer it to a bowl.Eggplant bhartaMaking :

Make a cut from the knife over the brinjal and add ½ pinch asafoetida inside it. Turn it around and mark 3 more cuts. Add some more asafoetida in each cut.eggplant bharta

Turn on the flame and place a net stand over it. Then keep the brinjal over this stand. Keep turning around the brinjal and roast each side nicely. After a while press and check if it has turned tender. Turn of the flame. It takes 10 minute to roast the brinjal.eggplant bharta

Once the brinjal is roasted well, place it on a plate. Let it cool a little and then peel of its skin. Remove the roasted black skin from it.

eggplant bhartaFor preparing the masala heat 2 tbsp oil in a pan and let it heat sufficiently then add the remaining asafoetida, ½ tsp cumin seeds, ½ tsp turmeric powder, and 1 tsp coriander powder and reduce the flame to prevent the spices from browning. Also add less than ½ piece of ginger (finely chopped).eggplant bharta Sauté the masala for a while ,and then add ground tomato-ginger-green chili paste, followed by ¼ tsp red chili powder. Sauté the masala until oil starts separating from it.Keep stirring the masala at regular intervals and keep the flame medium.

eggplant bharta Once the masala is ready, add ¼ tsp garam masala and 1 tsp salt. Cut the roasted brinjal and add to the masala. Also add some green coriander and mix thoroughly. Cook for 3 to 4 minutes on low flame so that brinjal absorbs all the spices.

eggplant bharta Serving :

Once the bharta is ready, transfer it to a plate. Lip smacking and super tempting brinjal bharta is now ready. Garnish with some green coriander sprigs. Serve this scrumptious eggplant bharta with chapatti, naan, paranthas or rice. This much quantity of bharta is sufficient for 3 to 4 family members. eggplant bharta Suggestion:

  • While selecting brinjal from the market make sure that it soft. Press it down with your hand while selecting. If it is been pressed down easily. Eggplant is soft enough and is also dark in color.The stalk color should be nice green in color. It should be fresh.
  • Coating the brinjal with some oil prior roasting it, helps in roasting it nicely and it gets easy to remove the skin from it.
  • Don’t use too much quantity of asafoetida while filling the brinjal.
  • We have used mustard oil here in this recipe as it enhances the taste. You can also use any other cooking oil.
  • If you prefer eating spicier then you can adjust the quantity of red chili powder.
  • We have used finely chopped ginger here as they taste good while consuming the sabzi.But if you don’t like it finely chopped then grind the whole ginger along with tomatoes.

 

Baingan Bharta Recipe - बैंगन का भर्ता - How to make Roasted Eggplantroasted eggplant
Author: 
Recipe type: main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Eggplant- 1 (500 grams)
  • Tomatoes – 2 ( 150 gms)
  • Ginger- ½ inch piece
  • Green chili – 2
  • Mustard oil – 2 tbsp
  • Green coriander- 2 to 3 tbsp (finely chopped)
  • Cumin seeds- ½ tsp
  • Asafoetida- ½ pinch
  • Turmeric Powder- ½ tsp
  • Coriander Powder- 1 tsp
  • Red chili powder- ¼ tsp
  • Garam Masala – ¼ tsp
  • Salt – 1 tsp or to taste
  • Ginger – ½ inch piece ( finely chopped )
Instructions
  1. Take a brinjal ( 500 grams). Coat the brinjal with some oil prior roasting it.
  2. Take 3 tomatoes ( chopped roughly ) , ½ inch ginger piece, cut in rough chunks, 2 green chilies, cut them into half for masala. Add all to mixer jar and grind it. Transfer it to a bowl.
  3. Make a cut from the knife over the brinjal and add ½ pinch asafoetida inside it. Turn it around and mark 3 more cuts. Add some more asafoetida in each cut.
  4. Turn on the flame and place a net stand over it. Then keep the brinjal over this stand. Keep turning around the brinjal and roast each side nicely. After a while press and check if it has turned tender. Turn of the flame. It takes 10 minute to roast the brinjal.
  5. Once the brinjal is roasted well, place it on a plate. Let it cool a little and then peel of its skin. Remove the roasted black skin from it.
  6. For preparing the masala heat 2 tbsp oil in a pan and let it heat sufficiently then add the remaining asafoetida, ½ tsp cumin seeds, ½ tsp turmeric powder, and 1 tsp coriander powder and reduce the flame to prevent the spices from browning. Also add less than ½ piece of ginger (finely chopped).
  7. Sauté the masala for a while ,and then add ground tomato-ginger-green chili paste, followed by ¼ tsp red chili powder. Sauté the masala until oil starts separating from it.
  8. Keep stirring the masala at regular intervals and keep the flame medium.
  9. Once the masala is ready, add ¼ tsp garam masala and 1 tsp salt. Cut the roasted brinjal and add to the masala. Also add some green coriander and mix thoroughly. Cook for 3 to 4 minutes on low flame so that brinjal absorbs all the spices.
  10. Once the bharta is ready, transfer it to a plate. Lip smacking and super tempting brinjal bharta is now ready. Garnish with some green coriander sprigs. Serve this scrumptious eggplant bharta with chapatti, naan, paranthas or rice. This much quantity of bharta is sufficient for 3 to 4 family members.

 

 

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