Baingan
Bharta is a simple and delectable Punjabi recipe. Though the recipe is very
easy and simple the taste is extraordinary and complex because of the smoky and
charred flavour of the Baingan/Eggplant. The word bharta or bhurtha means
chopped or minced vegetables made from egg plant with is grilled over charcoal
or direct fire to infuse the dish with a smoky flavour. In South India especially in
Tamil Nadu we make Kathrikkai Chutney/Baingan Chutney/Egg plant chutney which is
also smoked and made with less ingredients but also is fantabulous. Do check
out Kathrikkai Chutney/Baingan chutney, Baba Ganoush[Middle Eastern delight] made with Aubergine/Egg plant/Baingan in the above links. Try this baingan
bharta and baingan recipe friends, each recipe has unique taste and you will
surely fall in love with it instantly.
Here’s
how to make Baingan Bharta with step by step photos…
Ingredients
Aubergine/Eggplant/Bharta baingan
|
1 big
|
Onion
|
1 finely chopped
|
Tomatoes
|
2 medium size finely chopped
|
Garlic cloves
|
5-6 finely chopped
|
Green chillies
|
2 finely chopped
|
Red chilli powder
|
¼ tsp
|
Cumin powder
|
¼ tsp
|
Garam masala powder
|
¼ tsp
|
Turmeric powder
|
¼ tsp
|
Salt
|
As needed
|
Coriander leaves
|
2 tbsp finely chopped
|
Oil
|
2 tbsp
|
Preparation
time: 10 minutes
Cooking
time: 15 - 20 minutes
Serves:
2-3
Method
Wash
the baingan/aubergine thoroughly and pat dry with a clean kitchen towel.
Apply
some oil all over the baingan and roast it over open flame until the skin
starts to shrink , charred and scaley . Turn the baingan now and then so that it cooks
evenly on all the sides.
Check
the baingan is cooked by inserting a knife, if it slides in easily into the
baingan then it is thoroughly cooked. Switch off the stove and transfer it to a
plate.
Let the
baingan cool down, then peel the skin and smash the roasted and cooked baingan
with a spatula or just run the knife to make small pieces.
Heat
oil in a kadai or pan, add the finely chopped onions, garlic, green chillies
and saute until translucent. Add a pinch of salt for the onions to cook faster.
Now add
the finely chopped tomatoes and saute well until it turns mushy.
Add red
chilli powder, cumin powder, garam masala powder, turmeric powder and stir
until all the raw smell vanishes.
Add the
mashed roasted baingan, salt and mix thoroughly. Stir and saute for another 4-5
minutes until all the spices are well combined.
Finally
add the chopped coriander leaves, mix it well and switch off the stove.
Serve
this delicious and irresistible Baingan Bharta with rotis or chapatis or
phulkas. You can as well make sandwich with baingan bharta and serve it for
evening snacks. It is also a great side dish for ghee rice or jeera rice or any
pulav varieties.
Thank
you all for visiting my space, please come back again for more delectable and
tempting recipes from my kitchen.
Other Chutney & Thogaiyal varieties that
might be of your interest...
Ellu Thogaiyal/Sesame Seeds Thogaiyal
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love this dish..you well explained it
ReplyDeleteone of my personal favourite...looks perfectly spiced & tasty
ReplyDeleteHealthy and yummy bharta. I make it often.
ReplyDeleteA new recipe for me....... Love this flavorful and spicy one........... :)
ReplyDelete