Ingredients with Measurements:
- 1 large eggplant (baingan)
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 tomatoes, finely chopped
- 1 green chili, finely chopped
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- Salt, to taste
- Fresh coriander leaves, chopped for garnish
Special equipment needed:
- Gas stove or grill
Step-by-step instructions:
1. Roast the eggplant on a gas stove or grill until the skin is charred and the flesh is soft.
2. Once the eggplant is cool enough to handle, peel off the skin and mash the flesh with a fork or potato masher.
3. Heat oil in a pan and add cumin seeds.
4. Once the cumin seeds start to splutter, add chopped onions and sauté until they turn golden brown.
5. Add ginger-garlic paste and sauté for another minute.
6. Add chopped tomatoes and green chili and cook until the tomatoes turn soft and mushy.
7. Add red chili powder, turmeric powder, coriander powder, and salt. Mix well.
8. Add the mashed eggplant and mix well. Cook for 5-7 minutes on medium heat.
9. Garnish with fresh coriander leaves and serve hot with roti or rice.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 8g
Carbohydrates: 12g
Protein: 2g
Fiber: 6g
Substitutions for ingredients:
- You can use any other vegetable oil instead of the oil mentioned in the recipe.
- You can use any other chili powder instead of the red chili powder mentioned in the recipe.
- You can use any other herb or spice for garnish instead of coriander leaves.
Variations:
- You can add boiled and mashed potatoes to the bharta to make it more filling.
- You can add peas or any other vegetable of your choice to the bharta.
- You can add paneer or tofu to the bharta to make it more protein-rich.
Tips and tricks:
- Make sure to roast the eggplant until the skin is charred and the flesh is soft to get the perfect texture.
- You can add a pinch of garam masala powder for extra flavor.
- You can adjust the amount of chili powder and green chili according to your taste.
Storage instructions:
You can store the leftover bharta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the bharta in a microwave or on a stove until heated through.
Presentation ideas:
Serve the bharta in a bowl and garnish with fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
Baingan ka bharta goes well with roti, naan, or rice.
Suggested side dishes:
- Raita
- Salad
- Papad
Troubleshooting advice:
- If the bharta is too dry, you can add a little water or tomato puree to it.
- If the bharta is too spicy, you can add a little sugar or honey to balance the flavors.
Food safety advice:
Make sure to wash the eggplant thoroughly before roasting it.
Food history:
Baingan ka bharta is a popular dish in North India and Pakistan. It is believed to have originated in Punjab.
Flavor profiles:
Spicy, tangy, and smoky
Serving suggestions:
Serve hot with roti or rice.
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Region: Indian