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BAINGAN BHARTA RECIPE

BAINGAN BHARTA RECIPE



BAIGAN BHARTA RECIPE (LC14206) - This dish is an Indian vegetarian recipe with origins form the North of India. The aubergines / brinjals are roasted & skinned and cooked in a onion & tomato spiced thick gravy.

Recipe Category:

Brunch Recipes , Curry Recipes , Dinner Recipes , Lunch Recipes , Veg recipes of India , Vegetable curry recipes , Vegetable recipes , Vegetarian dinner recipes , Vegetarian recipes

Cuisine:

Indian Recipes

Ingredients:


  • Tomatoes for Baingan bharta recipe
    Tomatoes
    3 number
    Finely chopped
  • green chilli for Baingan bharta recipe
    green chilli
    1 number
    Finely chopped
  • Eggplant for Baingan bharta recipe
    Eggplant
    2 number
  • Black Cardamom for Baingan bharta recipe
    Black Cardamom
    1 tablespoon
    Crushed
  • Vegetable Oil for Baingan bharta recipe
    Vegetable Oil
    3 tablespoon
  • Turmeric powder for Baingan bharta recipe
    Turmeric powder
    1 tablespoon
  • Ginger Paste for Baingan bharta recipe
    Ginger Paste
    1 tablespoon
  • Coriander powder for Baingan bharta recipe
    Coriander powder
    2 tablespoon
  • Red Chili Powder for Baingan bharta recipe
    Red Chili Powder
    1 tablespoon
  • Garam masala powder for Baingan bharta recipe
    Garam masala powder
    1 tablespoon
  • Salt for Baingan bharta recipe
    Salt
    to taste
  • Fresh Coriander for Baingan bharta recipe
    Fresh Coriander
    2 tablespoon
    Chopped

Steps:


1.Chop the tomatoes into small pieces & keep it aside.

2.Chop the green chilli & keep it aside.

3.Wash the eggplant and roast them on tava for few minutes & keep it on open flame until the skin turns dark color.

4.Remove the eggplant skin and chop the pulp roughly.

5.Using the potato masher, coarsely mash the eggplant pulp and keep aside for later use.

6.In a mortar and pestle, crush the black cardamom into powder.

7.Heat oil in the heavy bottom pan, add cardamom powder, green chilli, turmeric powder and Tomato. Saute well.

8.Now add ginger paste and mashed eggplant pulp into the pan and mix well.

9.Add coriander powder, red chilli powder, garam masala and salt. Mix well.

10.Cook on medium heat for 5-6 minutes or until oil separates.

11.Garnish with chopped coriander leaves (optional).

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