Ingredients with Measurements:
- 2 large eggplants
- 2 tbsp mustard seeds
- 1 tbsp cumin seeds
- 1 tbsp coriander powder
- 1 tbsp turmeric powder
- 1 tbsp red chili powder
- 1 tbsp garam masala
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 2 tbsp vegetable oil
- Salt, to taste
- Fresh cilantro, chopped for garnish
Special equipment needed:
- Oven
- Large mixing bowl
- Frying pan
- Fork
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the eggplants in half lengthwise and place them on a baking sheet. Pierce the eggplants with a fork several times and bake them for 30-40 minutes or until the skin is charred and the flesh is soft.
3. Remove the eggplants from the oven and let them cool. Once cooled, remove the skin and mash the flesh with a fork.
4. In a frying pan, heat the vegetable oil over medium heat. Add the mustard seeds and cumin seeds and cook until they start to pop.
5. Add the chopped onions, minced garlic, and grated ginger to the pan and cook until the onions are translucent.
6. Add the coriander powder, turmeric powder, red chili powder, and garam masala to the pan and cook for 1-2 minutes.
7. Add the mashed eggplant to the pan and mix well. Cook for 5-10 minutes or until the mixture is heated through.
8. Season with salt to taste and garnish with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 50 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 150
Fat: 7g
Carbohydrates: 20g
Protein: 4g
Sodium: 200mg
Substitutions for ingredients:
- Mustard seeds can be substituted with mustard powder.
- Vegetable oil can be substituted with any other cooking oil.
- Fresh cilantro can be substituted with parsley or mint.
Variations:
- Add diced tomatoes to the pan for a tangy flavor.
- Add diced potatoes to the pan for a heartier dish.
- Add diced bell peppers to the pan for a colorful twist.
Tips and tricks:
- Pierce the eggplants with a fork before baking to prevent them from exploding.
- Use a non-stick frying pan to prevent the mixture from sticking to the pan.
- Adjust the amount of red chili powder according to your spice preference.
Storage instructions:
Store the leftover Baingan Bhurtha in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Baingan Bhurtha in the microwave or on the stove over medium heat until heated through.
Presentation ideas:
Serve the Baingan Bhurtha in a bowl and garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
Baingan Bhurtha pairs well with rice or naan bread.
Suggested side dishes:
- Cucumber raita
- Mixed vegetable salad
- Roasted potatoes
Troubleshooting advice:
- If the eggplants are not fully cooked, bake them for an additional 10-15 minutes.
- If the mixture is too dry, add a splash of water or vegetable broth to the pan.
Food safety advice:
Make sure to wash the eggplants thoroughly before baking them.
Food history:
Baingan Bhurtha is a popular Indian dish made with mashed eggplant and spices. It originated in the Punjab region of India.
Flavor profiles:
Baingan Bhurtha is a spicy and flavorful dish with a smoky flavor from the charred eggplant.
Serving suggestions:
Serve the Baingan Bhurtha with rice or naan bread for a complete meal.
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Region: Indian