Baigan ka bharta or baingan bharta is a dish that has been originated from the heartland of the Indian subcontinent. The main ingredient of this dish is eggplant or baingan which has a wide range of varieties of its own. Apart from the various varieties what people don’t know that brinjal is a great source of vitamin C, K & B6. It is also known to improve the health of your heart and is very helpful in improving your digestion. It is also said that people who eat brinjals are less prone to cancer than those who don’t. Apart from these, it is also known to improve your brain function so it is advised to include brinjal in your everyday eating habit.
FUN FACT: Eggplant or brinjal is not a vegetable but a fruit.
This recipe is a vegetarian recipe that is made by using minced or mashed brinjal, tomato, chillies with a mixture of Indian spices. Authentically this dish was usually grilled over a grill and charcoal that used to provide its smoky flavour but over recent times, it is being roasted over the stove on direct flame. This dish is usually eaten with roti or paratha but can also be paired up with rice and raita. In the eastern parts of India, specifically in the regions of Bihar and Jharkhand it is usually eaten with litti and is called chokha. This baingan ka bharta is usually made in various styles and recipes but here is my bit. I hope you like my version of baingan bharta and do tell me how did it taste and was easy to make or not.
Baingan Bharta Recipe
Ingredients
- 1 Brinjal large
- 1 Green Chilli large
- 2 Tomatoes
- 3 tbsp Mustard Oil
- 2 Red Chilli
- ¼ tsp Asafoetida
- 1 inch Ginger fine chopped
- 10-12 Garlic Cloves fine chopped
- 1 Onion fine chopped
- ¼ tsp Turmeric Powder
- 1 tsp Kashmiri Red Chilli Powder
Instructions
- Roast a big brinjal on a stove top or oven. Keep turning for even roasting from all sides.
- Put the brinjal in a bowl and keep it covered. On the same stove top roast chilli and tomato.
- Once roasted transfer them into a bowl and cover for 5 minutes. After 5 minutes peel off brinjal,chilli and tomato.
- Chop chilli and tomato into small pieces. Cut the top of brinjal and mash rest with a fork.
- Heat a pan and add mustard oil, once oil is hot add in chilli and asafoetida and mix.
- Add ginger, garlic and roast it well next add in onion and cook till it turns golden brown.
- Once onion is done add in roasted chopped chilli, roasted tomatoes and sauté for a while.
- Cover the pan for 2-3 minutes and cook till mixture is soft but stir a couple of times.
- Add in turmeric powder, Kashmiri red chilli powder for colour, mix and sauté till mixture is ready.
- Add in mashed brinjal, give it a good mix and fry for 5-6 minutes. Now cover and cook for 5 more minutes on low flame.
- Garnish with coriander leaves.
Notes
- Buy large shiny brinjal without any holes.
- Keeping the roasted vegetables will help you to remove the peel easily.
