PUNJABI BAINGAN BHARTA - OVEN ROASTED MASHED INDIAN EGGPLANT CURRY
Indian Punjabi style baingan bharta recipe helps you to make delicious oven roasted eggplant gravy with blended spices which makes a very yummy side dish with rice, chapathi or poori.
Provided by Recipe Garden
Categories Side Dish
Time 1h55m
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degree Fahrenheit.
- Wash the eggplant, slice with knife over a few parts and bake in the preheated oven for 1 hour and 15 minutes or until the eggplant is roasted very well. The skin of the eggplant will look wrinkled and may turn slightly pale and brown as it gets roasted. Oven temperatures can slightly vary and so the baking times also may slightly vary, so just keep an eye once its almost an hour of baking.
- Allow the roasted eggplant to cool down in the rack, while we prepare the onion tomato gravy for the dish.
- Peel and wash the onion, and slice the onion finely.
- Heat the oil in a small pan and add the cumin seeds.
- When the cumin seeds are lightly fried, add the broken dried red chilies and fry for a few seconds.
- Add the chopped onions and saute for 2 minutes.
- Add salt, crushed garlic and ginger and saute for another few minutes, about 8 to 10 minutes until the onions turn transparent in color.
- Chop the tomatoes in small pieces and add the chopped tomatoes to the sauteed onions in the pan.
- Cook the tomatoes by sauteing the contents for another 3 to 4 minutes until the tomatoes are cooked and blended with the onions.
- Meanwhile if the eggplant is cooled enough, transfer the roasted eggplant to a bowl, and gently scoop out the flesh discarding the skin.
- Add the eggplant pulp to the tomato onion mixture and mix well.
- Add 1/4 cup of water to the pan and bring the mixture to a boil.
- Cook in low heat for another 2 to 3 minutes until the eggplant is nicely blended with the onions and tomatoes in garlic and ginger.
- Add the remaining spices to the pan - turmeric powder, red chili powder, coriander powder and garam masala powder to the pan and saute the contents for another 2 more minutes. Baingan bharta or roasted eggplant curry is ready to serve!
Nutrition Facts : Calories 245 kcal, Carbohydrate 25 g, Protein 5 g, Fat 15 g, SaturatedFat 1 g, Sodium 224 mg, Fiber 9 g, Sugar 12 g, ServingSize 1 serving
BAINGAN BHARTA (EGGPLANT BHARTA)
Indian baingan bharta made with grilled eggplants, spices, onions, tomatoes and coriander leaves. This super flavorful dish is easy and is great to serve as a side dish. It goes well with roti, rice or even with bread.
Provided by Swasthi
Categories Side
Time 35m
Number Of Ingredients 13
Steps:
- Rinse eggplants well under running water and wipe dry with a kitchen tissue. Make 4 slits on the brinjal and push 4 garlic cloves deep inside 2 slits. Also push 2 slit green chilies in the other 2 slits. Brush them with oil.
- On Direct Fire: With the help of a tong, place it on direct fire. You can do it either on the red hot coal or stovetop. Keep turning it to all the other sides and grill until it is done completely roasted. It takes about 12 to 14 mins.
- To grill in oven: Line a metal tray with foil. Cut each eggplant to 2 parts and place them on the tray with the skin side on top. You can also place the tomatoes in the same tray. Broil/Grill them at 460 F or 240 C for 16 to 18 mins.
- In air fryer: Place baingan, chilies, garlic and tomatoes in the air fryer basket. Air fry at 400 F or 200 C. It takes roughly about 22 mins for the whole eggplant, 16 mins if you halve the eggplant & air fry.
- Once done, check by inserting a fork into the eggplant. It should go in smoothly & easily meaning it is soft and cooked well. (Check step-by-step photos above)
- Cool the eggplant and peel the skin. Optionally - Transfer the eggplant to a bowl and cover it for 5 mins. Once done remove the skin.
- Mash or chop the eggplant, grilled garlic and green chilies. Keep these aside. Chop the tomatoes, onions and raw garlic as well.
- Pour oil to a hot pan. When the oil turns hot, add chopped ginger and garlic.
- Saute for 30 to 60 seconds until aromatic.
- Then add chopped onions and saute until they turn light golden.
- Add tomatoes and salt. Cook until they become soft. Then add red chili powder and cook for a few minutes until the raw smell from the tomatoes goes away.
- Then mashed eggplants, garlic and green chilies. (You may want to save half of the green chilies for later after taste testing)
- Mix everything and mash it a bit to blend well. Then add garam masala and cook for 3 to 4 minutes on a medium heat.
- Taste test and add more salt and green chilli. Garnish with coriander leaves.
- Serve baingan bharta with roti, rice or naan.
Nutrition Facts : Calories 243 kcal, Carbohydrate 30 g, Protein 5 g, Fat 14 g, SaturatedFat 1 g, Sodium 973 mg, Fiber 11 g, Sugar 15 g, ServingSize 1 serving
BAINGAN BHARTA
Baingan bharta is a popular Punjabi dish from the North Indian cuisine. It is made with a mash of fire-roasted eggplant, onions, tomatoes, herbs and spices. I share a simply delicious family heirloom recipe which you will love.
Provided by Dassana Amit
Categories Side Dish
Time 30m
Number Of Ingredients 9
Steps:
- Rinse the eggplant in water and then pat dry with a kitchen napkin. Cut the eggplant from its base up-to an inch away from the stem without breaking it apart.
- Cut on four sides or directions as shown in the step-by-step guide above. The eggplant has to be whole when you place it on the stove-top.
- Pull apart the cut sides gently and check for worms or any black spots. Discard the eggplant if you see any worms in it.
- If the eggplant looks clean and without worms, then proceed further. Optionally you can spread a light layer of oil all over it.
- Keep it for roasting on direct flame on the stove-top. Keep the flame to medium-low or medium.
- Note that as the eggplant cooks some of the juices and drippings will fall which you can wipe later. I don't recommend placing or covering the sides of the stove-top burner with aluminum foil as they can burn and be dangerous.
- You can also grill the eggplant in the oven. But then do note that you won't get the smoky flavor in the eggplant.
- Secure the eggplant between tongs and keep on turning it after 2 to 3 minutes on the flame, so that it is evenly cooked.
- Roast the eggplant till its completely cooked and tender. With a fork or knife check the doneness. The knife should slide easily in aubergine without any resistance. Remove the eggplant and immerse in a bowl of water till it cools.
- You can also do the dhungar technique of infusing charcoal smoky flavor in the eggplant. This is an optional step. Use natural charcoal for this method. Carefully heat a small piece of charcoal on flame with the help of tongs or by placing it in a wired metal fire-proof rack above the flame, till it becomes smoking hot and red.
- Make small cuts on the roasted eggplant with a knife. Place the red hot charcoal in the same plate where the roasted aubergine is kept. Add a few drops of oil on the charcoal. The charcoal would begin to smoke.
- As soon as smoke begins to release from the charcoal, cover the entire plate tightly with a large bowl. Allow the charcoal smoke to get infused for 1 to 1.5 minutes.
- Alternatively, you can also do this dhungar method once the baingan bharta is cooked, just like the way we do for dal tadka.
- Whether you have charcoal smoked the eggplant or not, peel the charred skin when it cools. Chop finely or you can even mash it.
- In a kadai or frying pan or skillet, heat oil. Then add finely chopped onions and garlic.
- Stirring often, sauté the onions till they soften and translucent. Don't brown them.
- Add chopped green chillies and chopped tomatoes. Mix well.
- Sauté the tomatoes stirring often, till the oil starts separating from the mixture. The tomatoes should become pulpy, soft and oil should release from the masala mixture.
- Now add the red chili powder. Stir and mix again.
- Add the chopped or mashed eggplant. Mix thoroughly.
- Season with salt. Stirring often saute for some 4 to 5 minutes on low to medium-low heat.
- Finally stir in the coriander leaves or garnish bharta with them. Serve baingan bharta with phulka, roti or chapati. It goes well even with bread, toasted or grilled bread and plain rice or jeera rice.
- You can also pair it with any North Indian meal or mains.
Nutrition Facts : Calories 228 kcal, Carbohydrate 24 g, Protein 4 g, Fat 15 g, Sodium 672 mg, Fiber 9 g, Sugar 13 g, SaturatedFat 2 g, UnsaturatedFat 11 g, ServingSize 1 serving
BAINGAN BHARTA
If you love eggplant, you have to make this quick baingan bharta at home to serve alongside your favorite curry, or as part of an Indian vegetarian spread. This Punjabi specialty is a favorite way to enjoy eggplant.
Provided by Allrecipes Member
Categories Eggplant Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Place eggplant into a large pot and cover with water; bring to a boil. Boil until tender, about 10 minutes. Drain.
- Heat oil in a skillet over medium-high heat. Add onions, tomato, garlic, and ginger; cook and stir until onions have softened, 3 to 5 minutes.
- Mash eggplant with a fork; add it to the skillet along with garam masala, cumin seeds, mustard seeds, coriander, chili powder, and turmeric. Cook and stir until liquid evaporates, 2 to 3 minutes.
- Garnish with cilantro sprig.
Nutrition Facts : Calories 196.4 calories, Carbohydrate 24.3 g, Fat 11.4 g, Fiber 11.4 g, Protein 4.1 g, SaturatedFat 1.8 g, Sodium 17.1 mg, Sugar 9.6 g
BAINGAN KA BHARTA (INDIAN-PUNJABI STYLE)
Make and share this Baingan Ka Bharta (Indian-Punjabi Style) recipe from Food.com.
Provided by HeatherDawn._
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to broil on high. Grease the Egg Plant with some oil, poke 2 or three holes (so it doesn't explode)and put it in the oven. Keep checking it till the outer skin starts cracking and can be peeled off easily. You want the skin to burn a little so the eggplant has a smokey flavor.
- Allow the eggplant to cool a little. Peel the outer skin of the eggplant under cold water.
- When the skin is removed, mash the eggplant well so that it has an even consistency, you can keep seeds or remove them based on your preferance.
- Put some oil in a pan. When hot, put hing (Asafoetida)and Jeera (cumin seeds)in. After a minute or so, when the cumin seeds begin to turn darker and give off aroma, add the finely chopped onions.
- When the onions are light golden brown, add the finely cut green chillies and ginger to it.
- Heat the mixture for 2-3 minutes. Then add tomatoes and stir until this masala is pulpy and seperates from the oil.
- Add all the masalas and add the eggplant to it. Stir it well and crush the eggplant as much as possible.
- Heat and stir it until the egg plant is well blended into the onion and tomato paste mixture.
- The more you sauté it, the more enhanced the flavor becomes.
- Garnish with coriander leaves and serve hot with Parathas or Roti (Indian flat bread).
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