Baingan Bharta is a popular north Indian Dish which is prepared by direct roasting of an eggplant on a stove.This vegetable recipe is an easy recipe that can be served with Bread, Roti, Chapati or Naan. The aroma of roasted eggplant increases the appetite.
This is a Healthy recipe as brinjal is rich in fiber, vitamin B6, and potassium so it is good for the heart
|Course: Main Course Cuisine: Indian|
»»» Equipment needed –
First take an eggplant, wash and apply some oil on the skin of an eggplant.
Keep it on the stove for roasting. Rotate the eggplant time to time to roast it uniformly. After roasting keep it for some time for cooling.
Meanwhile keep all other ingredients ready, it will save your time. Crush or finely chop garlic, finely chop green chilies, tomatoes, and onions.
peel the skin of the roasted eggplant. If the eggplant is roasted properly, the skin will get easily remove.
Mash the peeled eggplant properly.
Keep one frying pan on the stove for heating and pour some oil in it. Add mustard seeds and cumin seeds in oil for seasoning.
Then add crushed (or finely chopped) garlic cloves to the pan and fry for a second add green chilies, and curry leaves to the pan and fry it nicely.
Add the chopped onions and tomatoes to the oil. Add a little salt to the onions as it will help to cook fast. Fry them till onions and tomatoes cook properly (onions color changes to little reddish).
Add the spices – Red chili powder, Turmeric powder and asafoetida.
Mix them Properly and then add the mashed eggplant.
After frying the bharta for some time add some chopped coriander to it and mix it.
Cover the bharta with lid and keep it for 3 to 4 minutes.
Your tasty and spicy baingan bharta is ready.
Serve it with chapati, pickle and some salad for your lunch or diner.
Recipe Notes :
1.You can add spring onion to get some different taste.
2.Look for an eggplant with shiny and smooth skin, as wrinkled skin shows that the fruit is not fresh.
3.The fruit should be lighter as compared to the size, it shows that the eggplant is with lesser seeds.