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Recipe of Baingan Bharta | How to Make Minced Grilled Eggplant

Vama Dattani | Monday, August 25, 2014 |
Baingan Bharta
Baingan Bharta or minced eggplant is a sabzi prepared by grilling the eggplant. After the eggplant is grilled its mashed and tossed in indian spices and herbs. Its a very famous dish in rural India. A lot of people do not like eggplant, however the Baingan Bharta variant is so tasty that everybody would like this dish. Eggplants are a great source of iron, calcium and other minerals. They provide fiber and also improve blood circulation and control diabetes. To prepare Baingan Bharta the eggplant can be grilled over charcoal or directly on fire. This infuses a smoky flavour in the dish. Baingan Bharta can be eaten with a flat bread like Roti or with Khichdi and salad or raita by the side. So lets proceed step by step.


Prick the eggplant with knife and place it on a burner. Don't remove the stem it will help us in turning the eggplant.

And grill over on a medium high flame, turning as necessary till the skin turns black. 

When the eggplant is cool enough to handle peel the skin of eggplant. And also trim away the hard stem.

Now mash the eggplant.

Finely chop tomatoes, garlic, ginger and onions. In Baingan Bharta I prefer adding green onions. But you can also use normal onions.

Heat oil in a pan and add mustard seeds and asafoetida.

After the seeds crackle add the onions(jus the white part of green onion) and sprinkle some salt and cook for about 2-3 minutes.

Now add ginger, green chillies and garlic and cook for 3 minutes.

Add turmeric powder, red chilli powder, salt.

Mix well all the masalas and cook for a minute. Now if you want you can add chopped tomatoes and cook them till thet become soft. Actually my mom says putting the tomatoes in this step will give the same flavour like any other Punjabi sabzi. Adding them at the end will give a little bit of a different taste.

Now add the mashed eggplant.

Mix all the ingredients well and add tomatoes. Cover the lid and cook till tomatoes become tender.

Our Baingan Bharta is ready. Garnish with spring onion greens and coriander leaves. Serve hot with Bajra roti. 

Baingan Bharta
   
RECIPE OF BAINGAN BHARTA
Chargrilled eggplant tossed in indian herbs and spices.
By Vama
PREP TIME:10 Minutes COOK TIME:10 Minutes TOTAL TIME:20 Minutes

INGREDIENTS
  • 2 Eggplant/Baingan
  • 1 small Tomato
  • 2 cloves Garlic
  • 1 Green Chilli
  • 1/2 inch Ginger
  • 4 tablespoon Oil
  • 1/4th tablespoon Mustard Seeds
  • 1/4th tablespoon Turmeric Powder
  • 1/4th tablespoon Red Chilli Powder
  • Salt to Taste
  • Handful Coriander Leaves
Baingan Bharta


INSTRUCTIONS
  1. Prick the eggplant with knife and place it on a burner. Don't remove the stem it will help us in turning the eggplant.
  2. And grill over on a medium high flame, turning as necessary till the skin turns black. 
  3. When the eggplant is cool enough to handle peel the skin of eggplant. And also trim away the hard stem.
  4. Now mash the eggplant.
  5. In Baingan Bharta I prefer adding green onions. But you can also use normal onions. Finely chop tomatoes, garlic, ginger and onions. 
  6. Heat oil in a pan and add mustard seeds and asafoetida.
  7. After the seeds crackle add the onions(jus the white part of green onion) and sprinkle some salt and cook for about 2-3 minutes.
  8. Now add ginger, green chillies and garlic and cook for 3 minutes.
  9. Add turmeric powder, red chilli powder, salt.
  10. Mix well all the masalas and cook for a minute.
  11. Now add the mashed eggplant.
  12. Mix all the ingredients well and add tomatoes. Cover the lid and cook till tomatoes become tender.
  13. Our Baingan Bharta is ready. Garnish with spring onion greens and coriander leaves. Serve hot with Bajra roti. 

Tips

1.Baingan/Eggplant can be spoilt from inside. So slit with a knife and check before using.
2.Many baingan are with a lot of hard seeds so after the baingan is grilled remove the seeds if there are any.
3.You can also roast the baingan on tawa if you don't have a gas burner but an electric one.
4.You can also add tomatoes after onions like we do in all Punjabi sabzi. In baingan Bharta we prefer adding at the last.
  
If you are looking for other main course recipes check Bharva Bhindi , Guvar Dhokli , Corn Curry

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