Ingredients with Measurements:
- 2 large eggplants
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 green chilies, finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- Salt to taste
- 2 tablespoons chopped fresh coriander leaves
Special equipment needed:
- Oven or gas stove
- Mixing bowl
- Fork
- Large skillet or wok
- Wooden spoon
Step-by-step instructions:
1. Preheat the oven or gas stove to 200°C.
2. Pierce the eggplants with a fork and roast them on the oven or gas stove until the skin is charred and the flesh is soft.
3. Remove the eggplants from the heat and let them cool.
4. Once cooled, peel the skin off the eggplants and mash the flesh with a fork.
5. Heat the vegetable oil in a large skillet or wok over medium heat.
6. Add the cumin seeds and fry until they start to sizzle.
7. Add the chopped onion and fry until it turns golden brown.
8. Add the ginger-garlic paste and green chilies and fry for another minute.
9. Add the turmeric powder, red chili powder, coriander powder, garam masala powder, and salt to taste. Fry for another minute.
10. Add the mashed eggplant and mix well.
11. Cook for 5-7 minutes, stirring occasionally, until the mixture is heated through.
12. Garnish with chopped fresh coriander leaves.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Oven or gas stove: 200°C
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 8g
Carbohydrates: 12g
Protein: 2g
Fiber: 5g
Substitutions for ingredients:
- Vegetable oil can be substituted with any other cooking oil.
- Cumin seeds can be substituted with mustard seeds.
- Green chilies can be substituted with red chili flakes.
Variations:
- Add diced tomatoes for a tangy flavor.
- Add boiled potatoes for a heartier dish.
- Add paneer cubes for a creamy texture.
Tips and tricks:
- Use a fork to pierce the eggplants evenly for even roasting.
- Use a wooden spoon to prevent the eggplant from sticking to the skillet.
Storage instructions:
Store the leftover Spicy Baingan Bharta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Spicy Baingan Bharta in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Spicy Baingan Bharta in a bowl with a sprinkle of fresh coriander leaves on top.
Garnishes:
Fresh coriander leaves
Pairings:
- Serve with hot naan bread or roti.
- Serve with a side of cucumber raita.
Suggested side dishes:
- Cucumber raita
- Steamed rice
- Garlic naan bread
Troubleshooting advice:
- If the eggplant is not cooked through, roast it for a few more minutes.
- If the mixture is too dry, add a splash of water.
Food safety advice:
- Make sure the eggplants are cooked through before consuming.
Food history:
Baingan Bharta is a popular Indian dish that originated in the Punjab region. It is made with roasted eggplant and spices and is typically served with naan bread or roti.
Flavor profiles:
Spicy, smoky, and savory
Serving suggestions:
Serve the Spicy Baingan Bharta as a main dish or as a side dish to a larger meal.
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Region: Indian