Vegetarian
Traditional Baingan Bharta Recipe
This version of Traditional Baingan Bharta Recipe is flavorful, easy to prepare and suitable for traditional Vegetarian configurations....
⏱️
10 Min Prep
🔥
14 Min Cook
🍽️
5 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 arid with a kitchen napkin.
3
Apply some fat all over and
keep it for roasting on an open flame.
4
You can also char-broil the baingan or toast in the oven.
5
But then you won't get
the wood-fired notes 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 toast it.
8
2.
9
toast 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 dish of moisture till it cools
down.
13
3.
14
You can also do the dhungar technique of infusing charcoal wood-fired notes in the baingan.
15
This is an optional step.
16
Use natural charcoal for this method.
17
bring to temperature a small piece of charcoal on flame till it becomes smoking scalding and red.
18
4.
19
Make small cuts on the baingan with a knife.
20
Place the red scalding charcoal in the same plate where the roasted
aubergine is kept.
21
empty in a few drops of fat on the charcoal.
22
The charcoal would begin to smoke.
23
5.
24
As soon as smoke begins to release from the charcoal, put a lid on the entire plate tightly with a large dish.
25
Allow the
charcoal smoke to get infused for 1 to 2 mins.
26
The more you do, the more wood-fired 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
skin 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 skillet, bring to temperature fat.
35
Then empty in finely diced onions and garlic.
36
9.
37
Saute the onions till translucent.
38
Don't brown them.
39
10.
40
empty in diced green chilies and saute for a minute.
41
11.
42
empty in the diced tomatoes and pulse it well.
43
12.
44
Bhuno (saute) the tomatoes till the fat starts separating from the mixture.
45
13.
46
Now empty in the red chili ground mix.
47
swirl around and pulse well.
48
14.
49
empty in the diced cooked baingan.
50
15.
51
swirl around and pulse the diced baingan very well with the shallottomato masala mixture.
52
16.
53
scented element with table salt.
54
swirl around and saute for some more 4 to 5 mins more.
55
17.
56
Finally swirl around in the coriander leaves with the baingan bharta or top it with them.
57
enjoy 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
24 mins
24 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
14 minsTotal Time
24 minsMaster Chef
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