Baingan Bharta has many fans all over the world. This Baingan Bharta is just one of the several versions of Eggplant Bharta from north India. The word ‘Bharta’ (pronounced BHURR-taah) refers to dishes in which the ingredients are roughly mashed either before or after the dish is prepared. The Baingan or brinjal cooked directly over the flame till the skin is charred and can be peeled off combined with a fine blend of spices.

 

In Gujarat it is also a famous winter dish. Which is generallty served with bajara roti and garlic chutney. Every one just love to have this yummy baingan bharta during cold winter days.

 

Baingan_Bharta

Baingan Bharta
 
Prep time
Cook time
Total time
 
Baingan Bharta has many fans all over the world. This Baingan Bharta is just one of the several versions of Eggplant Bharta from north India.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 3 - 4
Ingredients
  • 500 gm bhartha baingan
  • ½ cup onion ( fine chopped ) ( 1-2 med size onions )
  • ½ cup tomatoes ( fine chopped ) ( 1-2 med size tomatoes )
  • 1 cup green of spring onion
  • ½ cup green garlic ( fine chopped with leaves )
  • 1 green chili ( fine chopped )
  • 1 tsp garlic paste
  • ½ tsp red chili powder or add as required
  • 1 tbsp oil
  • Salt as required ( approx. 1 tsp )
  • 3-4 tbsp chopped coriander leaves
  • For Tadka :
  • 1 tsp oil
  • 1 tsp garlic paste
  • ½ tsp red chili powder
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen napkin.
  2. Apply some oil all over and keep it for roasting on an open flame.
  3. You can also grill the baingan or roast in the oven. But then you won't get the smoky flavor of the baingan.
  4. Keep the eggplant turning after a 2 to 3 minutes on the flame, so that its evenly cooked.
  5. Roast the eggplant till completely cooked and tender.
  6. Turn off flame and allow it to cool for some time.
  7. Peel the skin from the roasted and smoked eggplant.
  8. Chop the cooked eggplant finely or you can even mash it.
  9. In a kadai or pan, heat oil. Add chopped Green chilies and grated garlic. Sauté it for a while.
  10. Then add finely chopped onions. Saute onion till light brown color.
  11. Add chopped green garlic. Saute for 2-3 min.
  12. Add chopped greens of spring onion.
  13. Add some of salt. Saute for 3-4 min.
  14. Add the chopped tomatoes. Cook till tomatoes get cooked.
  15. Add red chili powder and mix it well. Cook till oil starts separating from the mixture.
  16. Add the chopped roasted baingan.
  17. Stir and mix the chopped baingan very well with the onion-tomato masala mixture.
  18. Season it with some salt. Stir and Cook till oil starts release.
  19. Turn off flame.
  20. Garlic Tadka ( Optional )
  21. Make a paste of garlic in mortar pastel for tadka.
  22. Heat oil for tadka.
  23. Add garlic. Fry garlic for 1-2 min. Add red chili powder. Add it into prepared baingan bharta.
  24. Mix well. Finally stir in the coriander leaves with the baingan bharta or garnish it with them.
  25. Serve Baingan Bharta with parathas, rotis or bhakhari. It goes well with bajra rotla.
Notes
While selecting the brinjal for this recipe be sure to choose one's that are large with a shiny smooth surface without any holes, as these are likely to have a lower number of seeds.

Before chopping the roasted baingan, cross check it from inside.
 [/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]