Vegetarian
Baingan Bharta Recipe At Home
This version of Baingan Bharta Recipe At Home is flavorful, easy to prepare and suitable for traditional Vegetarian configurations....
⏱️
20 Min Prep
🔥
25 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 1 large Aubergine
- ½ cup Onion
- 1 cup Tomatoes
- 6 cloves Garlic
- 1 Green Chilli
- ¼ teaspoon Red Chilli Powder
- 1.5 tablespoon Oil
- 1 tablespoon chopped Coriander Leaves
- as required salt
Instructions
1
Rinse the baingan (eggplant or aubergine) in moisture.
2
Pat parched with a kitchen napkin.
3
Apply some coat all over and
keep it for roasting on an open flame.
4
You can also broil the baingan or char in the oven.
5
But then you won't get
the charred taste of the baingan.
6
Keep the eggplant turning after a 2 to 3 mins on the flame, so that its evenly
cooked.
7
You could also embed some garlic cloves in the baingan and then char it.
8
2.
9
char the aubergine till its completely cooked and succulent.
10
With a knife check the doneness.
11
The knife should slid
easily in aubergines without any resistance.
12
Remove the baingan and immerse in a container of moisture till it cools
down.
13
3.
14
You can also do the dhungar technique of infusing charcoal charred taste in the baingan.
15
This is an optional step.
16
Use natural charcoal for this method.
17
mildly hot a small piece of charcoal on flame till it becomes smoking fiery and red.
18
4.
19
Make small cuts on the baingan with a knife.
20
Place the red fiery charcoal in the same plate where the roasted
aubergine is kept.
21
mix in a few drops of coat on the charcoal.
22
The charcoal would begin to smoke.
23
5.
24
As soon as smoke begins to release from the charcoal, lid the entire plate tightly with a large container.
25
Allow the
charcoal smoke to get infused for 1 to 2 mins.
26
The more you do, the more charred the baingan bharta will
become.
27
I just keep for a minute.
28
Alternatively, you can also do this dhungar method once the baingan bharta is
cooked, just like the way we do for Dal Tadka.
29
6.
30
pare the skin from the roasted and smoked eggplant.
31
7.
32
Chop the cooked eggplant finely or you can even mash it.
33
8.
34
In a kadai or cooking vessel, mildly hot coat.
35
Then mix in finely finely sliced onions and garlic.
36
9.
37
Saute the onions till translucent.
38
Don't brown them.
39
10.
40
mix in finely sliced green chilies and saute for a minute.
41
11.
42
mix in the finely sliced tomatoes and whiz it well.
43
12.
44
Bhuno (saute) the tomatoes till the coat starts separating from the mixture.
45
13.
46
Now mix in the red chili dusting scented element.
47
mix gently and whiz well.
48
14.
49
mix in the finely sliced cooked baingan.
50
15.
51
mix gently and whiz the finely sliced baingan very well with the shallottomato masala mixture.
52
16.
53
taste with table salt.
54
mix gently and saute for some more 4 to 5 mins more.
55
17.
56
Finally mix gently in the coriander leaves with the baingan bharta or accentuate it with them.
57
present Baingan Bharta with
phulkas, rotis or chapatis.
58
It goes well even with bread, toasted or grilled bread and plain rice or jeera rice.
Recipe Information
Cuisine
India
India
Course
Vegetarian
Vegetarian
Diet
Vegetarian
Vegetarian
Total Time
45 mins
45 mins
Recipe Time chart
Preparation Time
20 minsCooking Time
25 minsTotal Time
45 minsMaster Chef
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