Ingredients with Measurements:
- 2 large eggplants
- 1/2 cup cashews, chopped
- 2 tablespoons ghee or vegetable oil
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 green chilies, finely chopped
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garam masala
- Salt, to taste
- 1/4 cup fresh cilantro, chopped
- Lemon wedges, for serving
Special equipment needed:
- Oven or grill
- Large mixing bowl
- Potato masher or fork
- Large skillet or wok
Step-by-step instructions:
1. Preheat the oven or grill to 400°F.
2. Pierce the eggplants all over with a fork and place them on a baking sheet. Roast or grill the eggplants for 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft.
3. Remove the eggplants from the oven or grill and let them cool for a few minutes.
4. Peel off the charred skin and discard it. Mash the eggplant flesh with a potato masher or fork until it's smooth.
5. In a large skillet or wok, heat the ghee or vegetable oil over medium heat. Add the cumin seeds and fry for 30 seconds until fragrant.
6. Add the chopped onion, garlic, ginger, and green chilies to the skillet. Cook for 5-7 minutes until the onion is soft and translucent.
7. Add the ground coriander, turmeric, and garam masala to the skillet. Cook for 1-2 minutes until fragrant.
8. Add the mashed eggplant to the skillet and stir well to combine. Cook for 5-7 minutes until the mixture is heated through.
9. Add the chopped cashews and cilantro to the skillet. Stir well to combine.
10. Season with salt to taste.
11. Serve hot with lemon wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 50 minutes
5. Temperature:
Oven or grill: 400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 16g
Carbohydrates: 17g
Protein: 5g
Fiber: 8g
Sugar: 8g
Sodium: 240mg
Substitutions for ingredients:
- You can use peanuts or almonds instead of cashews.
- You can use coconut oil or butter instead of ghee or vegetable oil.
- You can use ground cumin instead of cumin seeds.
- You can use ground ginger instead of grated ginger.
- You can use red chili powder instead of green chilies.
Variations:
- You can add diced tomatoes or tomato puree to the skillet for a tangy flavor.
- You can add diced potatoes or peas to the skillet for a heartier dish.
- You can add paneer or tofu to the skillet for a vegetarian protein source.
Tips and tricks:
- Make sure to pierce the eggplants all over with a fork before roasting or grilling them to prevent them from exploding.
- You can also roast the eggplants directly on the flame of a gas stove if you don't have an oven or grill.
- You can adjust the amount of green chilies to your liking for more or less heat.
- You can garnish the dish with additional chopped cilantro or sliced green onions.
Storage instructions:
- Baingan bharta can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat baingan bharta, simply microwave it for 1-2 minutes or heat it up in a skillet over medium heat until heated through.
Presentation ideas:
- Serve baingan bharta in a large bowl or on a platter.
- Garnish with additional chopped cilantro or sliced green onions.
- Serve with lemon wedges on the side.
Garnishes:
- Chopped cilantro
- Sliced green onions
- Lemon wedges
Pairings:
- Naan bread
- Basmati rice
- Raita
- Pickles
Suggested side dishes:
- Chickpea curry
- Tandoori chicken
- Lamb kebabs
- Vegetable samosas
Troubleshooting advice:
- If the eggplants are not fully cooked, you can roast or grill them for a few more minutes until they're soft.
- If the mixture is too dry, you can add a splash of water or vegetable broth to the skillet.
Food safety advice:
- Make sure to wash the eggplants thoroughly before roasting or grilling them.
- Store baingan bharta in the refrigerator within 2 hours of cooking.
Food history:
- Baingan bharta is a popular vegetarian dish in Indian cuisine. It originated in the Punjab region of India and Pakistan.
Flavor profiles:
- Baingan bharta has a smoky, earthy flavor from the roasted eggplant. It's also slightly spicy from the green chilies and fragrant from the spices.
Serving suggestions:
- Baingan bharta can be served as a main dish or as a side dish.
- It's often served with naan bread or basmati rice.
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Region: Indian