Ingredients with Measurements:
- 2 large eggplants
- 1 bunch of spinach, washed and chopped
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves for garnish
Special Equipment Needed:
- Oven or grill
- Blender or food processor
Step-by-Step Instructions:
1. Preheat the oven to 400°F (200°C). Prick the eggplants with a fork and roast them in the oven or on the grill until the skin is charred and the flesh is soft. Let them cool down, then peel off the skin and mash the flesh with a fork.
2. Heat oil in a pan and add chopped onions. Sauté until they turn golden brown.
3. Add ginger-garlic paste and chopped green chilies. Sauté for a minute.
4. Add chopped tomatoes and cook until they turn soft and mushy.
5. Add cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala. Mix well.
6. Add chopped spinach and cook until it wilts.
7. Add mashed eggplants and mix well. Cook for 5-7 minutes.
8. Add salt to taste and mix well.
9. Garnish with fresh coriander leaves.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Oven or grill temperature: 400°F (200°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 120
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 200mg
Total Carbohydrates: 15g
Dietary Fiber: 7g
Sugars: 7g
Protein: 3g
Substitutions for ingredients:
- You can use any other leafy greens instead of spinach, such as kale or collard greens.
- You can use any other type of chili pepper instead of green chilies, such as jalapeños or serranos.
Variations:
- You can add other vegetables to this dish, such as bell peppers or carrots.
- You can add paneer (Indian cottage cheese) to make it more filling.
- You can add some cream or yogurt to make it creamier.
Tips and Tricks:
- Make sure to prick the eggplants before roasting them to prevent them from exploding.
- You can also roast the eggplants on a gas stove or over an open flame.
- You can adjust the amount of spices according to your taste.
- You can make this dish ahead of time and reheat it before serving.
Storage Instructions:
You can store the leftover Baingan Bhurtha with Spinach in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the Baingan Bhurtha with Spinach in a pan on medium heat until heated through.
Presentation Ideas:
Serve the Baingan Bhurtha with Spinach in a bowl and garnish with fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
- Serve with rice or naan bread.
- Serve with a side of raita (yogurt sauce) or chutney.
Suggested Side Dishes:
- Cucumber and tomato salad
- Roasted vegetables
- Lentil soup
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 dish is too spicy, you can add some cream or yogurt to tone down the heat.
Food Safety Advice:
- Make sure to wash the spinach thoroughly before using it.
- Store the leftover dish in the refrigerator and reheat it before serving.
Food History:
Baingan Bhurtha is a popular Indian dish made with roasted eggplants. It originated in the northern part of India and is now enjoyed all over the country.
Flavor Profiles:
This dish has a smoky and spicy flavor with a hint of sweetness from the roasted eggplants.
Serving Suggestions:
Serve this dish as a main course with rice or naan bread, or as a side dish with other Indian dishes.
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Region: Indian