How To Make Baingan Bharta Recipe
An insight On Bhaingan Ka Bharta Recipe
Baingan ka bharta recipe or Baingan Bharta recipe is a quintessential dish that originated from the North Indian cuisine and it is famous in the states of Gujarat, Karnataka, Punjab, West Bengal and Maharashtra.
Baingan ka bharta recipe is also popular in the state of Bangladesh. From these states it slowly spread to other parts of the country too. Baingan bharta or Baingan ka Bharta is a vegan dish made of mashed brinjal or eggplant after it is grilled in direct fire or over charcoal. The highlight of baingan ka bharta is that, the dish is fully infused with smoky flavour. It is then cooked with onion, tomato, garlic and other spices. The spices added are mild and therefore you can taste the original flavour of smoky egg plant. It tastes awesome with any type of roti and any variety of rice.
Baingan Ka Bharta Recipe - Variants :
Baingan ka bharta or Baingan Bharta recipe is a part of the cuisines of many states in India. Baingan Bharta is prepared in different ways and it varies from one state to another. For example, Baingan Bharta has different names like bhaingan satni, olo, wangyacha bharit and baingan da bhurta. It is almost similar to the dish `kathrikkai gotsu`(though not exactly) from Tamil Nadu in which the egg plant is roasted and mashed well in direct fire and then cooked with other spices and it is served with steamed rice. In Gujarat it is eaten with makki roti, bajra and chukka roti on a daily basis and some varieties include curd or yoghurt in it. In Karnataka, it is called ennagayi and is served with akki roti. In Uttar Pradesh and west Bihar it is called as baingan ka chokha. In Gujarat, it is known as Ringan No Oro where it is served with bajra roti, kichadi and khadi.
Baingan Bharta - Scientific Reference :
Eggplant or commonly called as `brinjal` belongs to the plantae kingdom and solanaceae family and its botanical name is solanum melongena. Commonly, it can be found in colours like dark purple, light purple with white stripes and light green. All these varieties are edible and grown in all parts of India throughout the year and therefore baingan ka bhartha recipe can be prepared all through the year. Its seeds are edible like that of a tomato but eaten only cooked and not raw. Egg plant is an ancient Indian vegetable and it got its hindi name baingan from Sanskrit.
Baingan Ka Bharta Recipe's Popularity :
It is an awesome vegan sabzi that goes well with rotis, naan, parathas and rice. It is best suited for lunchboxes and it is an apt dish to try with children who are reluctant to eat egg plants in general. As we make this recipe more palatable with the richness of butter, fresh cream and a squeeze of lemon, everyone will find it irresistible at the sight of it. It is an indispensable dish in every north Indian household as it is not only flavourful, but also very easy to make with available ingredients at home.
Let us see the method of preparing this authentic dish from the North Indian cuisine in a simple way.
Some Tips To Make Exotic Baingan Ka Bharta Recipe :
• You can choose egg plants of any colour (green, purple, white & purple) to make this baingan ka bharta recipe. But always choose plump, fleshy and less seeded ones to make this Baingan Bharta Recipe.
• If you chop the vegetables a little bigger, it will spoil the mashy finishing of the dish and therefore finely chop all the veggies including the green chillies and garlic.
• Be generous about using the oil because we add quite a lot of spices in this Baingan Bharta Recipe.
• A dash of butter and fresh cream at the end will enhance the flavour to a greater extent but it is purely optional.
• Ensure that you garnish the Baingan bharta with coriander leaves and lemon juice as it gives a combined flavour to the Baingan Bharta recipe.
Ingredients Required To Make Baingan Ka Bharta Recipe
Baingan Bharta Recipe - How To Make Baingan Ka Bharta Recipe
To make Baingan Ka Bharta recipe, Wash and clean all the vegetables.
Take a clean muslin cloth and wipe them and keep it aside.
Chop the onion, tomato, green chilli, ginger, garlic and coriander leaves into fine pieces and keep aside.
To Roast the Baingan for Baingan Bharta recipe, Place the egg plant one by one on direct heat and roast it on all sides by turning it slowly on all sides using a pair of tongs.
When the outer skin of the eggplant becomes completely black after burning, take it out.
Similarly remove the charred skin from all the egg plants to get the softer portion to cook our Baingan Bharta
Let it cool for 2 minutes.
When it is still warm, just peel of the skin from it and cut the stalk.
Do it with the other egg plants too.
Put them in a bowl and mash it with a masher and a thick consistancy of brinjal will be ready, We'll use this now to make our Baingan Bharta
To Cook the Baingan Bharta, Heat a pan in the stove and keep it in medium flame.
Pour two tablespoons of cooking oil in it and once it is heated, drop a bay leaf along with the chopped garlic and mix well.
When the nice flavour of garlic comes out of it, add the chopped ginger and green chillies until it turns light brown.
Now add the anise, cloves and cinnamon and roast for a second or two.
Then add a teaspoon of ginger garlic paste and mix everything well.
After a minute, when the aroma of the spices comes out, add the finely chopped onion and stir for a minute or two into it.
Then add the chopped tomatoes and let it soften.
Adjust the flame to low mode, to get the cookware heated up to the correct temperature to cook our Baingan Bharta Recipe
At this stage, add the mashed egg plants to it along with a little water.
Add the required salt with a pinch of turmeric and asafoetida to our baingan Bharta recipe.
Subsequently, add the measured quantities of chilli powder, coriander powder and add a little more water.
Then add half a teaspoon of garam masala and sprinkle some kasuri methi over the cooking Baingan Bharta.
Mix everything so well and cover it with a lid.
Allow the baingan bharta recipe to cook for 10-12 minutes in the low flame.
After a while, when you open the lid you will see the oil oozing out from the sides.
If you find the baingan bharta too thick, just sprinkle some water and mix up well and adjust the consistency.
Just cover it up again and let it cook for some more time.
After five minutes (approximately) just open the lid and you will notice the nice aroma coming out of the bharta.
Now add a tea spoon of yogurt or curd over it and give a mix.
Finally, squeeze a tablespoon of fresh cream over the bharta for added richness.
Then you smear a teaspoon of butter for enhanced flavour.
You can skip this step it you are too particular about the calories.
At last, garnish it with some finely chopped coriander leaves and squeeze a lemon over it.
Switch off the stove.
Now the `baingan ka bharta` is ready to eat.
Serve it hot with chukka roti or basmathi rice along with North Indian special kichadi and khadi with a glass of chilled chaas( butter milk).
Ingredients
Directions
To make Baingan Ka Bharta recipe, Wash and clean all the vegetables.
Take a clean muslin cloth and wipe them and keep it aside.
Chop the onion, tomato, green chilli, ginger, garlic and coriander leaves into fine pieces and keep aside.
To Roast the Baingan for Baingan Bharta recipe, Place the egg plant one by one on direct heat and roast it on all sides by turning it slowly on all sides using a pair of tongs.
When the outer skin of the eggplant becomes completely black after burning, take it out.
Similarly remove the charred skin from all the egg plants to get the softer portion to cook our Baingan Bharta
Let it cool for 2 minutes.
When it is still warm, just peel of the skin from it and cut the stalk.
Do it with the other egg plants too.
Put them in a bowl and mash it with a masher and a thick consistancy of brinjal will be ready, We'll use this now to make our Baingan Bharta
To Cook the Baingan Bharta, Heat a pan in the stove and keep it in medium flame.
Pour two tablespoons of cooking oil in it and once it is heated, drop a bay leaf along with the chopped garlic and mix well.
When the nice flavour of garlic comes out of it, add the chopped ginger and green chillies until it turns light brown.
Now add the anise, cloves and cinnamon and roast for a second or two.
Then add a teaspoon of ginger garlic paste and mix everything well.
After a minute, when the aroma of the spices comes out, add the finely chopped onion and stir for a minute or two into it.
Then add the chopped tomatoes and let it soften.
Adjust the flame to low mode, to get the cookware heated up to the correct temperature to cook our Baingan Bharta Recipe
At this stage, add the mashed egg plants to it along with a little water.
Add the required salt with a pinch of turmeric and asafoetida to our baingan Bharta recipe.
Subsequently, add the measured quantities of chilli powder, coriander powder and add a little more water.
Then add half a teaspoon of garam masala and sprinkle some kasuri methi over the cooking Baingan Bharta.
Mix everything so well and cover it with a lid.
Allow the baingan bharta recipe to cook for 10-12 minutes in the low flame.
After a while, when you open the lid you will see the oil oozing out from the sides.
If you find the baingan bharta too thick, just sprinkle some water and mix up well and adjust the consistency.
Just cover it up again and let it cook for some more time.
After five minutes (approximately) just open the lid and you will notice the nice aroma coming out of the bharta.
Now add a tea spoon of yogurt or curd over it and give a mix.
Finally, squeeze a tablespoon of fresh cream over the bharta for added richness.
Then you smear a teaspoon of butter for enhanced flavour.
You can skip this step it you are too particular about the calories.
At last, garnish it with some finely chopped coriander leaves and squeeze a lemon over it.
Switch off the stove.
Now the `baingan ka bharta` is ready to eat.
Serve it hot with chukka roti or basmathi rice along with North Indian special kichadi and khadi with a glass of chilled chaas( butter milk).