Ingredients with Measurements:
- 2 large eggplants
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp red chili powder
- Salt to taste
- 3 tbsp oil
- Fresh coriander leaves for garnish
Special equipment needed:
- Charcoal grill or gas grill
- Mixing bowl
- Potato masher
Step-by-step instructions:
1. Preheat the grill to high heat. Wash the eggplants and pierce them with a fork in several places. Place them on the grill and cook for 20-25 minutes, turning occasionally, until the skin is charred and the flesh is soft.
2. Remove the eggplants from the grill and let them cool. Peel off the charred skin and discard it. Mash the flesh with a potato masher and set aside.
3. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Add chopped onions and green chilies and sauté until the onions turn translucent.
4. Add ginger paste and garlic paste and sauté for a minute. Add chopped tomatoes and cook until they turn soft and mushy.
5. Add coriander powder, garam masala, red chili powder, and salt to taste. Mix well and cook for 2-3 minutes.
6. Add the mashed eggplant to the pan and mix well. Cook for 5-7 minutes, stirring occasionally, until the mixture is heated through.
7. Garnish with fresh coriander leaves and serve hot with roti or naan.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Grill temperature: High heat
- Pan temperature: Medium heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 180
- Fat: 14g
- Carbohydrates: 12g
- Protein: 2g
Substitutions for ingredients:
- You can use any type of eggplant for this recipe.
- You can use any type of oil for cooking.
- You can adjust the amount of spices according to your taste.
Variations:
- You can add boiled potatoes or green peas to the bharta for extra flavor and nutrition.
- You can add a pinch of turmeric powder for a golden color.
- You can add a dollop of butter or cream for a richer taste.
Tips and tricks:
- Make sure to pierce the eggplants with a fork before grilling to prevent them from bursting.
- You can also roast the eggplants in the oven if you don't have a grill.
- You can make the bharta ahead of time and reheat it before serving.
- You can also freeze the bharta for later use.
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 stove until heated through.
Presentation ideas:
- Serve the bharta in a bowl or on a plate.
- Garnish with fresh coriander leaves or chopped onions.
Garnishes:
- Fresh coriander leaves
- Chopped onions
Pairings:
- Roti
- Naan
- Rice
Suggested side dishes:
- Raita
- Salad
- Pickles
Troubleshooting advice:
- If the eggplants are not cooked properly, they will be hard to mash. Make sure to cook them until the flesh is soft.
- If the bharta is too dry, you can add a little water or tomato puree to it.
Food safety advice:
- Wash the eggplants thoroughly before grilling.
- Make sure to cook the bharta until heated through to prevent any foodborne illnesses.
Food history:
- Baingan bharta is a popular Punjabi dish that originated in India. It is made with roasted eggplants and a variety of spices.
Flavor profiles:
- Spicy
- Smoky
- Tangy
Serving suggestions:
- Serve the bharta as a main dish or as a side dish.
- It goes well with Indian breads and rice.
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Region: Indian