Baingan Bharta - A delicious smoky roasted eggplant cooked in onion tomato gravy with aromatic spices. When treated right, it's creamy and earthy—a standout star in your dining table. It's time to bring this purple wonder back into the spotlight! 



Baingan Bharta - A delicious smoky roasted eggplant cooked in onion tomato gravy with aromatic spices. When treated right, it's creamy and earthy—a standout star in your dining table.

Baingan Bharta / Spiced eggplant.

Baingan Bharta / Spiced eggplant with some tips for plate presentation – Let the main player stand out. Here I have used a slice of eggplant to enhance the dish. Try to get some verticality in your dish. Everything just laid on the plate is boring. Rather stack or place them on an accompaniment. Anything that gets some differing heights to your dish will make it more visually appealing.



An (aubergine/ baingan) is not a very popular vegetable. People love to hate the ‘eggplant’ because of its texture. Some find it ‘bitter’ to taste. When treated right, it’s creamy and earthy—a standout star in your dining table. It’s time to bring this purple wonder back into the spotlight! It’s time to treat it right!

Baingan Bharta - A delicious smoky roasted eggplant cooked in onion tomato gravy with aromatic spices. When treated right, it's creamy and earthy—a standout star in your dining table. It's time to bring this purple wonder back into the spotlight! It's time to treat it right!

I like the aroma of burnt and charred aubergines or even smoke it with oil in the oven. I love the way it looks after it is prepared. The best way to choose the brinjals is, light in weight but big in size that means the lesser the seeds the lighter the brinjal weighs.




Baingan Bharta - A delicious smoky roasted eggplant cooked in onion tomato gravy with aromatic spices. When treated right, it's creamy and earthy—a standout star in your dining table. It's time to bring this purple wonder back into the spotlight! It's time to treat it right!

Different versions of this popular baigan bharta are made in several states in India.  A perfect dish to go along with hot rotis  naans or parathas.

Baingan Bharta / Spiced eggplant instructions for cooking.

  • Serves 3-4
  • Prep time: 20 minutes
  • Cooking time: 20 minutes

 Ingredients to prepare Baingan Bharta / Spiced eggplant

  • Aubergines – (2 medium sized) 500 gms
  • Oil – 1 tbsp
  • Asafoetida – pinch
  • Cumin seeds – 1/2 tsp
  • Garlic, crushed, finely chopped – 3 cloves
  • Finely grated ginger – 1 tsp
  • Medium onions, finely chopped – 2 nos
  • Tomatoes, finely chopped-  2 nos
  • Green chillies, split lengthwise-  2 nos
  • Turmeric –  1/2 tsp
  • Coriander powder 1/2 tbsp
  • Cumin  powder -1/2 tsp
  • Garam masala powder 1/2 tsp
  • Salt to taste

Method to cook Baingan Bharta / Spiced eggplant

  1. Make few slits on the eggplant. Immerse few pieces of garlic and green chilly into the egg plant with some salt. Apply some oil on the eggplant and cook it full in the oven. Applying the oil you will get a smoky flavour in the dish.
  2. Remove the eggplants onto a plate and keep aside. In 5 minutes, the eggplant will be cool enough to handle, and you can peel off the skins.
  3. Chop all the flesh, discard the stems and keep aside.
  4. In a heavy bottomed Pan, heat the oil. Add the asafoetida, cumin seeds.
  5. Once cumin seeds splutter, add the ginger and garlic and saute for few seconds.
  6. Add the finely chopped onions, toss well.
  7. Cover and cook until onions are soft, around 5-10 minutes.
  8. Add dry spices, cook for few minutes and the tomatoes with the salt.
  9. cover and cook until tomatoes are completely soft and mushy. Stir the dish.
  10. To the mix, add the mashed eggplant flesh, around 1/2 cup water and bring to a simmer. Sprinkle garam masala powder and simmer for 2 minutes.
  11. Remove from flame. Garnish Baingan Bharta / Spiced eggplant and  serve hot.
 

More similar recipes:

  1. Paneer cheese balls
  2. Chana masala curry
  3. Recipe for soya chunks fry
  4. Moru curry kerala style
  5. kovakka recipes
  6. Beetroot pachadi Kerala recipe
 
I would like to hear from you, please feel free to share your feedback in the comments.
You can also follow me on:
 
Regards,
Sumith.

Baingan Bharta - A delicious smoky roasted eggplant cooked in onion tomato gravy with aromatic spices. When treated right, it's creamy and earthy—a standout star in your dining table.

How to cook Baingan Bharta / Spiced eggplant
Print Pin
5 from 1 vote

Baingan Bharta / Spiced eggplant.

Baingan Bharta – A delicious smoky roasted eggplant cooked in onion tomato gravy with aromatic spices. When treated right, it's creamy and earthy—a standout star in your dining table. It's time to bring this purple wonder back into the spotlight! 



Course Main Course
Cuisine Indian
Keyword Baingan Bharta / Spiced eggplant.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 112kcal
Author Sumith Babu

Ingredients

  • 500 gms aubergines
  • 1 tbsp oil
  • asafoetida a pinch
  • 1/2 tsp cumin seeds
  • 3 cloves garlic chopped
  • 1 inch ginger chopped
  • 2 onion chopped
  • 2 tomatoes finely chopped
  • 2 green chilli split
  • 1/2 tsp turmeric
  • 1/2 tbsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp garam masala powder
  • salt to taste

Instructions

  • Make few slits on the eggplant. Immerse few pieces of garlic and green chilly into the egg plant with some salt. Apply some oil on the eggplant and cook it full in the oven. Applying the oil you will get a smoky flavour in the dish.


  • Remove the eggplants onto a plate and keep aside. In 5 minutes, the eggplant will be cool enough to handle, and you can peel off the skins.


  • Chop all the flesh, discard the stems and keep aside.


  • In a heavy bottomed Pan, heat the oil. Add the asafoetida, cumin seeds.


  • Once cumin seeds splutter, add the ginger and garlic and saute for few seconds.


  • Add the finely chopped onions, toss well.


  • Cover and cook until onions are soft, around 5-10 minutes.


  • Add dry spices, cook for few minutes and the tomatoes with the salt.


  • cover and cook until tomatoes are completely soft and mushy. Stir the dish.


  • To the mix, add the mashed eggplant flesh, around 1/2 cup water and bring to a simmer. Sprinkle garam masala powder and simmer for 2 minutes.


  • Remove from flame. Garnish Baingan Bharta / Spiced eggplant and  serve hot.


Nutrition

Calories: 112kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 84mg | Potassium: 521mg | Fiber: 7g | Sugar: 9g | Vitamin A: 541IU | Vitamin C: 19mg | Vitamin E: 1mg | Calcium: 39mg | Iron: 1mg
(Visited 19,042 times, 1 visits today)