Smoky Baingan bharta recipe, prepared with large eggplant (brinjal), onions and tomatoes. Learn how to make this delicious brinjal recipe with stepwise pictures and video.
Baingan means brinjal in Hindi and bharta is nothing but a curry. This Baingan bharta is one of the most commonly made side dishes in many North Indian homes.
Similarly, in south India, they make Brinjal kosthu(Kathirikai kojju) with small purple brinjals. Although both tastes similar, the methods are slightly different from each other.
Moreover, this Baingan bharta is different mainly because of its smoky flavor and taste. I will show you the easy method to roast/burn the large eggplant.
Don’t miss to check out the popular South Indian “Yennai kathirikai kulambu” recipe from my blog.
In addition, this Baingan ka bharta is comparatively easier than other detailed curries. The only extra time taken will be for roasting and peeling off the skin.
Baingan bharta recipe | How to make smoky Baingan Barta
Few tips on how to choose fresh Brinjal:
1) First, touch and feel the soft firm flesh. You should not feel too hard while touching.
2) Next, the surface should be smooth and spotless. Wrinkled and patchy akin means the aubergine is old.
3) Furthermore, the stem should be green and fresh. Discolored, brown and tilted stem brinjal is an old one.
For more curries/gravies:
Watch the video uploaded in the recipe card and subscribe to my youtube channel 🙂
Baingan bharta recipe | How to make smoky Baingan bharta
Ingredients
Ingredients:
- 1 eggplant (large brinjal)
- 2 tbsp. oil
- 1 tsp cumin seeds
- 5 garlic pods
- 2 green chillies
- 1 big onion
- ¼ tsp asafoetida
- 2 tomatoes
- ¼ tsp turmeric powder
- ½ tbsp. chilli powder
- 1 ½ cups water
- 1 tsp salt as required
- Coriander leaves
Instructions
Preparation:
How to roast the Brinjal:
- Wash Brinjal, dry out with a cloth.
- Apply a tsp of oil on the skin as shown in the picture.
- Insert a long knife or stainless steel rod through the stem like this.
- Place on direct fire by holding carefully. Keep the stove on simmer mode.
- Rotate once in every two minutes to roast all the sides evenly.
- The heat from the fire penetrates through the oiled skin and cooks the eggplant.
- Cook the top portion also for a few minutes.
- In a few minutes of rotating and roasting, the skin breaks out and smoky aroma arises.
- Each aubergine takes around five to seven minutes to get roasted completely.
- To check the doneness, insert a knife and if it goes inside smoothly without reluctance, then it's done.
- Remove from the fire, let it cool down completely.
- Peel off the skin fully.
- Mash and keep aside. If you find more seeds inside you can remove.
Recipe for making Baingan bharta:
- Heat oil in a pan, season with cumin seeds.
- Add chopped garlic and green chillies, saute in the oil.
- Put chopped onions and fry until they become light brown color.
- Add chopped tomatoes and cook them soft.
- Now add turmeric powder and chilli powder.
- Some water to cook the masalas and add the mashed brinjal.
- Mix the cooked brinjal well with the base masala.
- Add required salt for the curry.
- Mix and cook for five minutes in medium heat.
- Garnish with chopped coriander leaves and switch off.
- Serve with roti, naan, chapati or phulka.
Video
Notes
Nutrition
Preparation:
How to roast the Brinjal:
- Wash Brinjal, dry it with a cloth. Apply a tsp of oil on the skin as shown in the picture.
- Insert a long knife or stainless steel rod through the stem like this. Place on direct fire by holding carefully. Keep the stove on simmer mode.
- Rotate once every two minutes to roast all the sides evenly.
- The heat from the fire penetrates through the oiled skin and cooks the eggplant. Cook the top portion also for a few minutes.
- In a few minutes of rotating and roasting, the skin breaks out and a smoky aroma arises.
- Each aubergine takes around five to seven minutes to get roasted completely.
- To check the doneness, insert a knife and if it goes inside smoothly without reluctance, then it’s done. Remove from the fire, let it cool down completely.
- Peel off the skin fully.
- Mash and keep aside. If you find more seeds inside you can remove them.
Recipe for making Baingan bharta:
- Heat oil in a pan, season with cumin seeds.
- Add chopped garlic and green chillies, saute in the oil.
- Put chopped onions and fry until they become light brown color. Also, add a pinch of asafoetida.
- Add chopped tomatoes and cook them soft.
- Now add turmeric powder and chilli powder.
- Some water to cook the masalas and add the mashed brinjal.
- Mix the cooked brinjal well with the base masala. Add required salt for the curry.
- Mix and cook for five minutes on medium heat.
- Garnish with chopped coriander leaves and switch off.
- Serve with roti, naan, chapati or phulka.
Tips:
1) Usually, I don’t add garam masala and coriander powder for this Baingan bharta. But you can use 1/4 tsp in each of them if you wish.
2) Also, choose medium size Baingan for this recipe. Because too large brinjal may be tough to get cooked in the middle portion.
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