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Baingan Bharta Recipe (Indian Mashed Eggplant)


Baingan Bharta is a well-liked Punjabi dish from the North Indian delicacies. It’s made with a mash of roasted eggplant, onions, tomatoes, herbs and spices. The eggplants are roasted or grilled on direct flame over the stovetop or on pink scorching charcoal which provides them a smoky taste and style. I share a merely scrumptious household heirloom recipe of Eggplant Bharta that isn’t overloaded with spices in order that the smoky flavors of the roasted eggplant and tanginess of the tomatoes come via within the dish.

overhead shot of baingan bharta in a dark blue rimmed white bowl garnished with cilantro

What’s Baingan Bharta

Baingan Bharta is a well-liked North Indian Punjabi dish of smoky mashed eggplants in a sautéed, tangy, spiced base of onions, tomatoes, garlic, spices. The Hindi phrase Baingan means eggplant (or aubergine or brinjal) in English and Bharta means mashed.

You may evaluate Baingan Bharta to the Center Jap dish Baba Ganoush as the strategy of roasting eggplant is similar. However the seasonings, spices and many others used are completely totally different and distinctive.

There are a lot of regional Indian variations of constructing Baingan ka Bharta. Not solely the spices and herbs differ, however some variations additionally add boiled/steamed inexperienced peas, whereas a couple of have curd (yogurt) added. In some variations typically the tomatoes are given a miss.

The recipe that I’ve shared right here is the Punjabi model that we make in our residence. On events I do add some steamed inexperienced peas to the Eggplant Bharta.

We merely love this Baingan ka Bharta on account of its simplicity and style. I’ve discovered this genuine Punjabi recipe from my mom-in-law who makes glorious Punjabi meals.

baingan bharta garnished with cilantro in a blue rimmed white bowl

How is Eggplant Bharta made

1. Roasting and mashing or chopping cooked eggplant

To make baingan bharta eggplants are roasted on a direct flame on a gasoline stovetop or on a mattress of scorching charcoal or in a tandoor. Later the charred pores and skin is peeled and the aubergines are mashed.

In Punjab, the eggplant is usually roasted within the tandoor. Because of this, it would get infused with the distinct smoky charcoal aroma. This isn’t attainable these days as we should not have charcoal-based tandoors or charcoal burners in our kitchens.

Roasting on a direct flame infuses a smoky taste within the eggplant. You’ll solely get this smoky aroma and taste, when the eggplants are hearth roasted on a stove-top and never grilled or baked within the oven.

I’ve roasted eggplant within the oven as soon as and the Baingan Bhartha didn’t have its distinct smoky taste and style.

On this recipe, I’ve additionally integrated the dhungar technique of infusing the smoky aroma of burnt charcoal. The tactic is proven within the step-by-step pictorial. Nonetheless, this technique is optionally available and you’ll simply skip it.

2. Cooking in onion-tomato masala base

Later the mashed eggplant is added to a sauteed combination of onions, tomatoes, garlic, spices and cooked additional.

Tomatoes give a pleasant tang on this recipe and harmonizes with the sweetness of the onions and eggplant. Garlic additionally provides quite a lot of depth and taste to this straightforward comforting baingan ka bharta.

I often make the dish this fashion however I’ve additionally experimented by including floor spices like turmeric powder, coriander powder, garam masala powder and many others.

One level, I’ve noticed is that the smoky aroma and taste of the eggplant comes out very distinctly on this easy recipe the place fewer floor spices are used.

However if you happen to like a extra bolder model of baingan bharta, then add your favourite Indian floor spices to it.

Step-by-Step Information

The way to make Baingan Bharta

Roast Eggplant

I share a technique which I implement when roasting the brinjal. Utilizing this technique, you could be virtually positive of not having any worms within the brinjal previous to roasting.

1. Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen serviette. Lower the eggplant from its base up-to an inch away from the stem with out breaking it aside.

Lower on 4 sides or instructions as proven within the picture beneath. The eggplant must be entire once you place it on the stove-top. So keep in mind to chop gently.

cutting the eggplant

2. Gently pull aside.

pulling apart the chopped eggplant

3. Open the lower components barely extra and examine for worms or any black spots. Discard the eggplant if you happen to see any worms in it.

checking for worms on a pulled apart eggplant

4. If the eggplant seems to be clear and with out worms, you may proceed additional. Optionally rub a little bit of oil throughout it.

Maintain it for roasting on direct flame on the stove-top. Maintain the flame to medium-low or medium. You might additionally embed some garlic cloves within the eggplant previous to roasting it.

I place a spherical steel rack on the stove-top burner and place the eggplant on it. You should use a steel baking rack however ensure that the steel gained’t soften whereas roasting.

Word that because the eggplant cooks a few of the juices and drippings will fall which you’ll be able to wipe later. I don’t advocate inserting or overlaying the edges of the stove-top with aluminum foil as they’ll burn and be harmful.

You can even grill the brinjal or roast it within the oven. However then do remember that you gained’t get the smoky taste within the eggplant.

roasting eggplant in stove-top burner

5. With the assistance of tongs, preserve turning the eggplant after 2 to three minutes on the flame, in order that it’s evenly cooked.

roasting eggplant in stove-top burner

6. Roast the aubergine until it’s fully cooked and tender. With a knife or fork examine the doneness. The knife ought to slide simply in eggplant with none resistance.

checking the roasted eggplant with a knife

7. Take away the eggplant and immerse in a bowl of water until it cools.

Charcoal Smoke Eggplant (Optionally available Step)

8. You may choose to do that dhungar strategy of infusing charcoal smoky taste within the eggplant. That is an optionally available step and will increase the smokiness within the dish. However it’s not an important step and even with out doing this step you’ll nonetheless get a scrumptious baingan ka bharta.

Use pure charcoal for this technique. Warmth a small piece of charcoal on flame until it turns into smoking scorching and pink.

coal pieces on a round wired tray on stove-top burner

4. Make small cuts on the roasted baingan with a knife. Place the pink scorching charcoal in the identical plate the place the roasted aubergine is stored. Add a couple of drops of oil on the charcoal. The charcoal would start to smoke.

smoked charcoal with oil dripping on it and sides placed close to the roasted eggplant in a steel plate

5. As quickly as smoke begins to launch from the charcoal, cowl your entire plate tightly with a big bowl.

Permit the charcoal smoke to get infused within the eggplant for 1 to 1.5 minutes. I simply preserve for a minute.

Alternatively, you can too do that dhungar technique as soon as the baingan bharta is cooked.

roasted baingan and smoked charcoal covered with a steel bowl

6. Now whether or not you could have smoked the eggplant with charcoal or not, let it cool at room temperature.

When cooled, peel the charred pores and skin from the eggplant. You may rinse the eggplant in water if you happen to choose.

You can even scoop the eggplant flesh with a spoon as a substitute of peeling the charred pores and skin.

eggplant after charcoal smoking it on the steel plate

7. Chop the cooked eggplant. The water that you just see are the juices of the roasted eggplant. If you happen to see loads of seeds within the cooked eggplant, then take away and discard them.

chop fire roasted eggplant

Make Baingan ka Bharta

8. In a kadai or pan or skillet warmth 2 tablespoons oil. You should use peanut oil or sunflower oil or mustard oil. Generally I make the bharta in mustard oil which provides the dish its distinctive pungent style.

Then add finely chopped 1 medium-sized onion (about ½ cup finely chopped onion). Additionally, add finely chopped 5 to six medium garlic cloves (about 1 heaped teaspoon of finely chopped garlic).

onions and garlic in a pan

9. Sauté the onions until they soften and switch translucent, stirring usually. Don’t brown them.

onions being sautéed to make baingan bharta

10. Add 1 chopped inexperienced chili (about ½ teaspoon of chopped inexperienced chillies) and blend. At this level you may add a pinch of asafoetida (hing), if you happen to choose. However if you happen to comply with a gluten-free eating regimen, omit including the asafoetida.

chopped green chillies and asafoetida on the sautéed onions

11. Add finely chopped 2 medium to giant tomatoes (about 1 cup finely chopped tomatoes). Combine very effectively.

chopped tomatoes in the pan

12. Sauté the tomatoes till the oil begins separating from the combination. You must carry on stirring usually when sautéing tomatoes.

The tomatoes should grow to be softened, pulpy and you must see oil releasing from the edges.

tomatoes cooked in the pan

13. Now add ¼ teaspoon pink chili powder or cayenne. Stir and blend effectively.

red chilli powder sprinkled on the softened tomatoes

14. Add the chopped or mashed eggplant.

chopped cooked eggplant on the tomatoes in the pan

15. Mix, stir and blend the mashed eggplant very effectively with the onion-tomato masala combination. Season with salt as per style.

salt sprinkled on the baingan bharta mixture

17. Sauté baingan bharta stirring usually for about 4 to five minutes on low to medium-low warmth.

baingan bharta being sauteed

18. The baingan bharta is prepared. Lastly stir in 1 tablespoon coriander leaves or garnish with chopped coriander leaves.

chopped coriander leaves on baingan bharta

Serving Ideas

Serve baingan ka bharta with phulka or chapati or paratha. It goes effectively even with bread, toasted or grilled bread and plain steamed rice or jeera rice.

You can even serve it as a aspect veggie dish with any North Indian meal.

overhead shot of baingan bharta in a white bowl

Knowledgeable Suggestions

1. Choosing up the appropriate sort of eggplant

The brinjal that’s used to make bharta is the big darkish purple number of brinjal. This brinjal has extra flesh and fewer seeds. Attempt to get an eggplant which is giant and with a easy pores and skin.

The eggplant ought to really feel mild in your arms. Light-weight brinjal could have fewer seeds as in comparison with a heavy brinjal which could have ripe seeds and this will likely spoil the style of the bhartha.

Secondly additionally examine that there isn’t a crack or gap within the pores and skin. This might imply that some worm has gone contained in the baingan.

2. Hearth roasting eggplant

Roasting eggplant in a direct flame offers a extremely good smoky aroma and style to the bharta. Whereas roasting, carry on turning the brinjal after some minutes. This may make sure that the eggplant is cooked correctly.

To examine if the eggplant is cooked correctly or not, pierce a knife or fork via it from a few sides. If it slides easily with none resistance, the eggplant is cooked effectively.

3. Finest option to roast eggplant

  1. Firstly rinse eggplant with water and pat dry. Maintain the stem as with the assistance of the stem you may flip the eggplant.
  2. Then give a cross slit from the underside to the highest and examine for worms. Now you may roast the eggplant in direct flame.
  3. Maintain flame to medium or medium-low. Take care whereas turning the eggplant. Use tongs to show over the eggplant. Watch out whereas roasting.
  4. Flip the eggplant after each 2 to three minutes on the flame, in order that its evenly cooked.
  5. Unfold some oil on the eggplant earlier than roasting. You may even skip this step.
  6. Optionally, embed a couple of garlic cloves within the eggplant earlier than roasting for extra flavors.

4. Roasting eggplant within the oven

For roasting eggplant in an oven, preheat oven at 180 levels celsius for 10 minutes. Rinse after which lower into two components vertically or quarter the eggplant. You may even preserve the eggplant entire if you need.

If protecting entire, then give some slits on the eggplant with a knife. Line an aluminium foil or parchment on a baking tray. You can even unfold some oil on the eggplant items. Place the chopped aspect of the eggplant dealing with down and touching the parchment or foil.

Maintain the tray within the heart of your oven or close to the highest heating factor. At 180 Levels celsius bake or roast eggplant for 25 to 35 minutes or extra time until the pulp has grow to be mushy and easy.

Then later cool the eggplant and peel. Mash and use within the recipe. Do word that you just gained’t get the smoky aroma when roasting eggplant in an oven.

5. Cooking eggplant in a pan

For cooking on stove-top, add the chopped eggplants in a pan. Add water nearly overlaying the eggplants. Cowl and cook dinner until the eggplant items have softened.

Then drain all of the water very effectively and mash the cooked eggplant. You can even add a little bit of salt when cooking the eggplant items. Additionally do word that cooking eggplant in water gained’t give it any smoky aroma and taste.

6. Checking for worms

Generally even regardless of your greatest efforts and intention, it’s possible you’ll discover a worm within the eggplant after roasting. If this occurs, then discard your entire pulp and start once more.

To keep away from this occurring, you can too give a slit on the eggplant earlier than roasting and examine as I’ve proven above within the stepwise picture information. However right here too you may miss the worm whether it is hidden in someplace not seen to the attention.

An alternate technique is to cut the eggplants and roast them in an oven or cook dinner eggplant items with some water in a pan. Mash later and make the bharta.

Few extra Indian Eggplant Recipes To Attempt!

Please you should definitely charge the recipe within the recipe card or depart a remark beneath you probably have made it. For extra veetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

overhead shot of baingan bharta in a blue rimmed white bowl garnished with coriander leaves.

Baingan Bharta Recipe (Indian Mashed Eggplant)

Baingan Bharta is a well-liked Punjabi dish from the North Indian delicacies. It’s made with a mash of fire-roasted eggplant, onions, tomatoes, herbs and spices. I share a merely scrumptious household heirloom recipe which you’ll love.

Prep Time 20 minutes

Prepare dinner Time 10 minutes

Complete Time 30 minutes

Stop your display screen from going darkish whereas making the recipe

Roasting Eggplant

  • Rinse the eggplant in water after which pat dry with a kitchen serviette. Lower the eggplant from its base up-to an inch away from the stem with out breaking it aside.

  • Lower on 4 sides or instructions as proven within the step-by-step information above. The eggplant must be entire once you place it on the stove-top.

  • Pull aside the lower sides gently and examine for worms or any black spots. Discard the eggplant if you happen to see any worms in it.

  • If the eggplant seems to be clear and with out worms, then proceed additional. Optionally you may unfold a light-weight layer of oil throughout it.

  • Maintain it for roasting on direct flame on the stove-top. Maintain the flame to medium-low or medium.

  • Word that because the eggplant cooks a few of the juices and drippings will fall which you’ll be able to wipe later. I don’t advocate inserting or overlaying the edges of the stove-top burner with aluminum foil as they’ll burn and be harmful.
  • You can even grill the eggplant within the oven. However then do word that you just gained’t get the smoky taste within the eggplant.

  • Safe the eggplant between tongs and carry on turning it after 2 to three minutes on the flame, in order that it’s evenly cooked.

  • Roast the eggplant until its fully cooked and tender. With a fork or knife examine the doneness. The knife ought to slide simply in aubergine with none resistance. Take away the eggplant and immerse in a bowl of water until it cools.

Smoking Eggplant (Optionally available Step)

  • You can even do the dhungar strategy of infusing charcoal smoky taste within the eggplant. That is an optionally available step. Use pure charcoal for this technique. Fastidiously warmth a small piece of charcoal on flame with the assistance of tongs or by inserting it in a wired steel fire-proof rack above the flame, until it turns into smoking scorching and pink.
  • Make small cuts on the roasted eggplant with a knife. Place the pink scorching charcoal in the identical plate the place the roasted aubergine is stored. Add a couple of drops of oil on the charcoal. The charcoal would start to smoke.
  • As quickly as smoke begins to launch from the charcoal, cowl your entire plate tightly with a big bowl. Permit the charcoal smoke to get infused for 1 to 1.5 minutes.

  • Alternatively, you can too do that dhungar technique as soon as the baingan bharta is cooked, similar to the best way we do for dal tadka.

  • Whether or not you could have charcoal smoked the eggplant or not, peel the charred pores and skin when it cools. Chop finely or you may even mash it.

Making Baingan ka Bharta

  • In a kadai or frying pan or skillet, warmth oil. Then add finely chopped onions and garlic.

  • Stirring usually, sauté the onions until they soften and translucent. Do not brown them.

  • Add chopped inexperienced chillies and chopped tomatoes. Combine effectively.

  • Sauté the tomatoes stirring usually, until the oil begins separating from the combination.

  • The tomatoes ought to grow to be pulpy, tender and oil ought to launch from the masala combination. 

  • Now add the pink chili powder. Stir and blend once more.

  • Add the chopped or mashed eggplant. Combine totally.

  • Season with salt. Stirring usually saute for some 4 to five minutes on low to medium-low warmth.

  • Lastly stir within the coriander leaves or garnish bharta with them. Serve baingan bharta with phulka, roti or chapati. It goes effectively even with bread, toasted or grilled bread and plain rice or jeera rice.
  • You can even pair it with any North Indian meal or mains.

  • Use the purple-colored giant number of eggplant having fewer seeds. While you maintain the eggplant it ought to really feel mild. This can be a signal that it has fewer seeds.
  • To get the smoky taste within the dish roast the eggplant on stovetop and never within the oven.
  • Dhungar technique is optionally available and will increase the smokiness within the dish. However even with out utilizing the dhungar method, the baingan bharta will nonetheless style fabulous.
  • Recipe could be doubled or tripled. When roasting extra eggplants use the totally different burners of your stovetop.
  • Mustard oil offers a extremely good style and taste. If you happen to don’t like mustard oil then you should use any impartial oil. 

Vitamin Info

Baingan Bharta Recipe (Indian Mashed Eggplant)

Quantity Per Serving

Energy 228 Energy from Fats 135

% Day by day Worth*

Fats 15g23%

Saturated Fats 2g13%

Polyunsaturated Fats 3g

Monounsaturated Fats 8g

Sodium 672mg29%

Potassium 795mg23%

Carbohydrates 24g8%

Fiber 9g38%

Sugar 13g14%

Protein 4g8%

Vitamin A 762IU15%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 2mg10%

Vitamin B6 1mg50%

Vitamin C 23mg28%

Vitamin E 1mg7%

Vitamin Ok 15µg14%

Calcium 52mg5%

Vitamin B9 (Folate) 70µg18%

Iron 1mg6%

Magnesium 47mg12%

Phosphorus 97mg10%

Zinc 1mg7%

* P.c Day by day Values are primarily based on a 2000 calorie eating regimen.

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This Baingan Bharta recipe submit from the weblog archives first printed in August 2010 has been up to date and republished on December 2022.



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