Baingan Bharta is a delicious vegetarian dish that pairs well with Indian bread or rice.
*Recipe on video and text may differ from each other!
How to cook Baingan Bharta:
Baingan Bharta is a delicious vegetarian dish that pairs well with Indian bread or rice. Enjoy the smoky and flavorful taste of this classic Indian recipe! Here's a recipe for Baingan Bharta, a flavorful Indian dish made with roasted eggplant:
- 1 large eggplant (baingan)
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (optional, adjust to taste)
- Salt to taste
- Fresh cilantro leaves, chopped (for garnish)
- Lemon wedges (for serving)
- Preheat your oven to 200°C (400°F). Pierce the eggplant with a fork in a few places. Place the eggplant on a baking sheet and roast it in the oven for about 30-40 minutes or until the skin is charred and the flesh becomes soft.
- Remove the eggplant from the oven and let it cool. Once cooled, peel off the charred skin and discard it. Mash the roasted eggplant flesh using a fork or chop it finely.
- Heat oil in a pan or skillet over medium heat. Add cumin seeds and let them splutter.
- Add the chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and green chilies to the pan. Sauté for a minute until the raw smell disappears.
- Add the chopped tomatoes and cook until they become soft and mushy.
- Stir in the turmeric powder, coriander powder, red chili powder (if using), and salt. Mix well.
- Add the mashed or chopped roasted eggplant to the pan. Mix everything together, ensuring the spices coat the eggplant evenly.
- Cook the mixture for about 5-7 minutes, stirring occasionally, allowing the flavors to blend well.
- Garnish with freshly chopped cilantro leaves.
- Serve Baingan Bharta hot with roti, naan, or rice. Squeeze some fresh lemon juice over the bharta before eating for an extra tangy flavor.
More recipes from channel - Hebbars Kitchen