Ingredients with Measurements:
- 1 large eggplant
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 tomatoes, finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- Salt to taste
- 2 tablespoons chopped fresh cilantro leaves
Special equipment needed:
- Oven or stovetop grill
Step-by-step instructions:
1. Preheat the oven to 400°F or heat a stovetop grill to medium-high heat.
2. Pierce the eggplant with a fork in several places and place it on a baking sheet or directly on the grill. Roast or grill the eggplant until the skin is charred and the flesh is soft, about 20-25 minutes.
3. Remove the eggplant from the oven or grill and let it cool. Once cooled, peel off the charred skin and discard it.
4. In a pan, heat oil over medium heat. Add cumin seeds and let them splutter.
5. Add chopped onions and sauté until they turn golden brown.
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 roasted eggplant and mash it with a spoon or spatula.
10. Cook for 5-7 minutes, stirring occasionally, until the mixture is well combined and heated through.
11. Garnish with chopped cilantro leaves.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Oven temperature: 400°F
Grill temperature: Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 110
Fat: 7g
Carbohydrates: 11g
Protein: 2g
Sodium: 250mg
Fiber: 5g
Substitutions for ingredients:
- Eggplant can be substituted with zucchini or yellow squash.
- Cumin seeds can be substituted with mustard seeds or fennel seeds.
- Ginger-garlic paste can be substituted with finely chopped ginger and garlic.
- Fresh cilantro leaves can be substituted with parsley or mint leaves.
Variations:
- Add chopped green chilies for extra heat.
- Add a pinch of garam masala for extra flavor.
- Add a tablespoon of yogurt for a creamy texture.
Tips and tricks:
- Make sure to pierce the eggplant with a fork before roasting or grilling to prevent it from bursting.
- To make the dish less spicy, reduce the amount of red chili powder.
- Use a non-stick pan to prevent the mixture from sticking to the bottom.
Storage instructions:
Baingan ka bhurta can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the bhurta in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the bhurta in a bowl or on a plate, garnished with chopped cilantro leaves.
Garnishes:
Chopped cilantro leaves, sliced green onions, or a dollop of yogurt.
Pairings:
Baingan ka bhurta pairs well with roti, naan, or rice.
Suggested side dishes:
Serve with a side of raita or cucumber salad.
Troubleshooting advice:
- If the eggplant is not cooked through, roast or grill it for a few more minutes.
- If the mixture is too dry, add a tablespoon of water or tomato puree.
Food safety advice:
Make sure to wash the eggplant thoroughly before roasting or grilling.
Food history:
Baingan ka bhurta is a popular vegetarian dish from the Indian subcontinent.
Flavor profiles:
Spicy, smoky, and savory.
Serving suggestions:
Serve hot as a main dish or as a side dish.
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Region: Indian