Vegetarian
India
Spicy
Bun
Calorific
Learn how to prepare this delicious recipe with a step-by-step video tutorial.
Ingredients
- - Aubergine : 1 large
- - Onion : ½ cup
- - Tomatoes : 1 cup
- - Garlic : 6 cloves
- - Green Chilli : 1
- - Red Chilli Powder : ¼ teaspoon
- - Oil : 1.5 tablespoon
- - Coriander Leaves : 1 tablespoon chopped
- - salt : as required
Instructions
1 - Rinse the baingan (eggplant or aubergine) in water.
2 - Pat dry with a kitchen napkin.
3 - Apply some oil all over and
keep it for roasting on an open flame.
4 - You can also grill the baingan or roast in the oven.
5 - But then you won't get
the smoky flavor of the baingan.
6 - Keep the eggplant turning after a 2 to 3 minutes on the flame, so that its evenly
cooked.
7 - You could also embed some garlic cloves in the baingan and then roast it.
9 - Roast the aubergine till its completely cooked and tender.
10 - With a knife check the doneness.
11 - The knife should slid
easily in aubergines without any resistance.
12 - Remove the baingan and immerse in a bowl of water till it cools
down.
14 - You can also do the dhungar technique of infusing charcoal smoky flavor in the baingan.
15 - This is an optional step.
16 - Use natural charcoal for this method.
17 - Heat a small piece of charcoal on flame till it becomes smoking hot and red.
19 - Make small cuts on the baingan with a knife.
20 - Place the red hot charcoal in the same plate where the roasted
aubergine is kept.
21 - Add a few drops of oil on the charcoal.
22 - The charcoal would begin to smoke.
24 - As soon as smoke begins to release from the charcoal, cover the entire plate tightly with a large bowl.
25 - Allow the
charcoal smoke to get infused for 1 to 2 minutes.
26 - The more you do, the more smoky the baingan bharta will
become.
27 - I just keep for a minute.
28 - Alternatively, you can also do this dhungar method once the baingan bharta is
cooked, just like the way we do for Dal Tadka.
30 - Peel the skin from the roasted and smoked eggplant.
32 - Chop the cooked eggplant finely or you can even mash it.
34 - In a kadai or pan, heat oil.
35 - Then add finely chopped onions and garlic.
37 - Saute the onions till translucent.
40 - Add chopped green chilies and saute for a minute.
42 - Add the chopped tomatoes and mix it well.
44 - Bhuno (saute) the tomatoes till the oil starts separating from the mixture.
46 - Now add the red chili powder.
49 - Add the chopped cooked baingan.
51 - Stir and mix the chopped baingan very well with the oniontomato masala mixture.
54 - Stir and saute for some more 4 to 5 minutes more.
56 - Finally stir in the coriander leaves with the baingan bharta or garnish it with them.
57 - Serve Baingan Bharta with
phulkas, rotis or chapatis.
58 - It goes well even with bread, toasted or grilled bread and plain rice or jeera rice.
