Baingan Bharta (North Indian Recipes)

Baingan bharta is a popular vegetarian dish from the Indian subcontinent, especially in North India. It is made with roasted or grilled eggplant, which is mashed and mixed with spices, herbs, and aromatics, resulting in a smoky, flavorful, and aromatic dish. 

Baingan bharta is a healthy and nutritious dish as eggplant is a good source of fiber, vitamins, and minerals. It can be enjoyed as a side dish or main course and is popularly served with steamed rice, dal, or raita. The smoky flavor of the roasted eggplant and the blend of spices and herbs give baingan bharta a unique taste and aroma that is sure to delight your taste buds.

Here is the recipe:

 

Recipe: Yields 3 persons

Ingredients

Aubergine 1 big

Tomato 1 big

Onions 2 medium sized

Green chilli 1 or 2 slit

Ginger 1 inch (grated)

Garlic 3 to 4 pods(if it is small in size)

Fresh coriander 2 tbsp finely chopped

Oil 3 tbp

Mustard seeds 1 tsp

Cumin seeds(jeera) 1 tsp

Turmeric 1/2 tsp

Salt to taste

Kashmiri chilli pdr 1 tsp ( spice level according )

Dhania pdr 1 tsp

Jeera pdr 1 tsp

Amchur pdr a pinch

Garam Masala 1 1/4 tsp ( tip: I use MDH Baingan Bharta masala and 1/4 of garam masala)

Jaggery 1/2 tsp

Kasuri methi few finely crushed with your palm

Water half cup

Method:-

 Wash the aubergine and wipe it. Apply some oil. Make a slit on the aubergine. Insert green chili and garlic pods in the aubergine. Roast it well on the stovetop. The texture of the aubergine should be properly cooked. Roast the tomato as well. Once both are roasted well set them aside.

                                                  

 Allow it to cool completely. In the meantime chop the onions  and coriander finely. Grate the ginger.

     
Let`s check the aubergine. Peel the skin of the aubergine, green chilies, and garlic, mash it, and keep aside. Mash the tomato as well. Set it aside. Meanwhile, add oil to the pan. Heat it up. Add the mustard seeds and jeera. Let it crackle. Add grated ginger, and saute it for a min. Add the onions. Fry till it becomes translucent. Add all the dry masalas (mentioned in the ingredients table) and saute it for about 4 mins. Cover and cook it in a low heat. Add the mashed tomato and saute it well. Cover and cook it well until the oil is separated from the pan. Add water. Cover and cook again.
 

After 5 mins add the mashed aubergine, green chilli, and garlic mixture. Give a nice mix. Cover and cook it again for about 5 mins on low heat. Garnish with freshly chopped coriander. Enjoy with paratha or roti of your choice.
 

Note: You can skip the step of the green chili and garlic pods if you wish as seen in the roasting method picture. You can add it separately while sauteing the onions. Ginger garlic paste can be used in this step.

Enjoy !!!!

 

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Nutritional Value Per Serving of Baingan Bharta (Approximately):

 

Calories: Approximately 100-130 kcal

 

Fat: 6-8 grams

 

Saturated Fat: 0.5-1 grams

 

Cholesterol: 0 milligrams

 

Sodium: 300-400 milligrams

 

Carbohydrates: 12-15 grams

 

Fiber: 4-5 grams

 

Sugars: 6-8 grams

 

Protein: 2-3 grams

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