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.
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).
Serving Size 1 cup
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.