Ingredients with Measurements:
- 2 large eggplants
- 1/2 cup grated coconut
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 1 tbsp ginger-garlic paste
- 2 tomatoes, finely chopped
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- Salt to taste
- 2 tbsp chopped coriander leaves
Special equipment needed:
- Oven
- Mixing bowl
- Blender or food processor
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 400°F. Pierce the eggplants with a fork and place them on a baking sheet. Roast them in the oven for 30-40 minutes or until the skin is charred and the flesh is soft.
2. Remove the eggplants from the oven and let them cool. Once cooled, peel off the skin and mash the flesh in a mixing bowl.
3. In a blender or food processor, blend the grated coconut until it becomes a fine powder.
4. Heat oil in a large skillet over medium heat. Add cumin seeds and let them splutter.
5. Add chopped onions and sauté until they turn translucent.
6. Add ginger-garlic paste and sauté for a minute.
7. Add chopped tomatoes and cook until they turn soft and mushy.
8. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
9. Add the mashed eggplant and coconut powder. Mix well and cook for 5-7 minutes.
10. Garnish with chopped coriander leaves.
Time:
Preparation time: 10 minutes
Cooking time: 50 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 170
Fat: 10g
Carbohydrates: 18g
Protein: 4g
Fiber: 9g
Substitutions for ingredients:
- You can use desiccated coconut instead of grated coconut.
- You can use ghee or butter instead of oil.
Variations:
- You can add chopped green chilies for extra heat.
- You can add chopped bell peppers for extra crunch.
- You can add boiled and mashed potatoes for a thicker consistency.
Tips and tricks:
- Make sure to pierce the eggplants with a fork before roasting them in the oven.
- You can also roast the eggplants on a gas stove or grill.
- Use fresh coconut for the best flavor.
- Adjust the spices according to your taste.
Storage instructions:
You can store the leftover Baingan Bharta with Coconut in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Baingan Bharta with Coconut in a microwave or on a stovetop until it is heated through.
Presentation ideas:
Serve the Baingan Bharta with Coconut in a bowl or on a plate. Garnish with chopped coriander leaves.
Garnishes:
- Chopped coriander leaves
- Lemon wedges
- Chopped onions
Pairings:
- Roti or naan
- Steamed rice
- Raita
Suggested side dishes:
- Papad
- Pickles
- Salad
Troubleshooting advice:
- If the eggplants are not cooked properly, they will be hard to mash. Make sure to roast them until the flesh is soft.
- If the Baingan Bharta with Coconut is too dry, add a little water or coconut milk to adjust the consistency.
Food safety advice:
- Wash the eggplants thoroughly before roasting them.
- Store the leftover Baingan Bharta with Coconut in the refrigerator to prevent spoilage.
Food history:
Baingan Bharta is a popular Indian dish that originated in the Punjab region. It is made with roasted eggplants and a variety of spices.
Flavor profiles:
Baingan Bharta with Coconut is a flavorful and aromatic dish that has a smoky and nutty flavor from the roasted eggplants and coconut.
Serving suggestions:
Serve the Baingan Bharta with Coconut as a main dish or as a side dish with Indian bread or rice.
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Region: Indian