Baingan ka Bhurta – This is a very simple, quick and more importantly authentic Indian side dish of grilled eggplant/brinjal/Baigan. In such a situation, you may have liked the brinjal at that time very much or you may not have liked it at all. But today we are going to tell you the method of making Brinjal Bharta, after knowing that you will make very tasty Brinjal Bharta in a short time. Baingan ka Bharta is a very popular recipe in North India. It is a favorite North Indian curry made by first roasting the brinjals until very soft. After which it is cooked with tomatoes, onions and Indian spices. It is mainly a vegetarian dish. Brinjal Bharta is made in many ways. If you are also thinking of making Tasty Brinjal Bharta at home, then definitely try this method.
First of all fry the brinjal. For this, first roast the brinjal well by placing it in the gas. After roasting, peel it again and mash the pulp well. Now put oil in a pan and heat it. After this add cumin, garlic-ginger paste and fry for a few seconds. Now add onion and fry till it becomes light brown. Now add finely chopped tomatoes, turmeric powder, coriander powder, garam masala, red chili powder, and salt and fry. Cook till the oil separates from the spices. Now add mashed brinjal, green peas and mix it well. After this add kasoori fenugreek and cook for 2-3 minutes. Your brinjal bharta is ready. Garnish with green coriander and eat with roti, non.
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Baingan ka Bhurta
Ingredients
- 500 gram Eggplant or baingan
- 2 medium onion finely chopped
- 4 medium tomatoes finely chopped
- 1 teaspoon garlic chopped
- 1 teaspoon ginger chopped
- 1 green chili chopped
- 1 teaspoon cumin
- ¼ tsp red chili powder
- 1 tablespoon coriander powder
- 2 tablespoon coriander leaves chopped
- 2 tablespoon oil
- 1 tsp Salt or to taste
Instructions
- Wash baigan in water. Pat dry. Put some oil all over and put it on gas for roasting direct on flame. You can roast in oven also or on grill.
- Keep on changing the sides of the baigan so that it can cook evenly
- Roast till completely cooked and remove from flame and put it in water to cool down.
- Remove the burned skin from the baigun and wash again to remove the remains of charred skin.
- Chop the baign or mash it
- Heat oil in kadai or pan.
- Add Jeera /cummin seeds. Let it sizzle, add onions and saute till translucent.
- Add garlic, ginger and saute for 1-2 minutes till the raw smell is gone.
- Add chillies and saute for a while.
- Add tomatoes and saute till the oil leaves the edges.
- Add corainder powder and red chilli powder, mix well
- Add baigan, mix well and saute for 4-5 minutes.
- Garnish with green corainder leaves
