Ingredients with Measurements:
- 1 large eggplant
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 onion, chopped
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
- 2 tomatoes, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 1/4 cup chopped cilantro
Special equipment needed:
- Grill or gas stove
- Mixing bowl
- Blender or food processor
- Large skillet or wok
Step-by-step instructions:
1. Preheat the grill or gas stove. Pierce the eggplant with a fork and place it on the grill or gas stove. Roast the eggplant until the skin is charred and the flesh is soft.
2. Remove the eggplant from the heat and let it cool. Remove the charred skin and discard it. Mash the eggplant flesh with a fork or blend it in a food processor until smooth.
3. Heat the vegetable oil in a large skillet or wok over medium heat. Add the cumin seeds and fry until they start to sizzle.
4. Add the chopped onion, ginger, and garlic to the skillet. Fry until the onion is translucent.
5. Add the chopped tomatoes to the skillet. Fry until the tomatoes are soft and mushy.
6. Add the turmeric powder, coriander powder, cumin powder, and red chili powder to the skillet. Fry for 1-2 minutes.
7. Add the mashed eggplant to the skillet. Mix well with the spices and vegetables.
8. Add salt to taste. Fry for 5-7 minutes or until the bharta is heated through.
9. Garnish with chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 8g
Carbohydrates: 11g
Protein: 2g
Fiber: 5g
Substitutions for ingredients:
- Use olive oil instead of vegetable oil.
- Use ghee instead of oil.
- Use ground cumin instead of cumin seeds.
- Use canned tomatoes instead of fresh tomatoes.
Variations:
- Add chopped green chilies for extra heat.
- Add diced potatoes for a heartier dish.
- Add cooked peas for a pop of color and texture.
Tips and tricks:
- Make sure to char the eggplant skin well to get a smoky flavor.
- Use a non-stick skillet to prevent the bharta from sticking to the bottom.
- Adjust the spices to your taste.
Storage instructions:
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 the stovetop until heated through.
Presentation ideas:
Serve the bharta in a bowl or on a plate. Garnish with chopped cilantro.
Garnishes:
Chopped cilantro
Pairings:
- Serve with rice or naan bread.
- Serve with cucumber raita or yogurt.
Suggested side dishes:
- Lentil soup
- Chickpea curry
- Mixed vegetable stir-fry
Troubleshooting advice:
- If the bharta is too dry, add a splash of water or vegetable broth.
- If the bharta is too wet, cook it for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to wash the eggplant thoroughly before roasting it.
- Store the leftover bharta in the refrigerator and consume within 3 days.
Food history:
Eggplant bharta is a popular dish in Indian cuisine. It originated in the northern region of India and is typically served as a side dish.
Flavor profiles:
Eggplant bharta has a smoky, spicy, and savory flavor.
Serving suggestions:
Serve the eggplant bharta as a side dish with rice or naan bread.
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Region: Indian