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–+ servings

Baingan Bharta

Por Yodeimi Gómez
A delicious vegetarian recipe from India cuisine. Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen napkin. Apply some oil all over and keep it for roasting on an open flame....
5 from 2097 votes
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Tiempo Preparación 30 minutes
Tiempo Cocción 15 minutes
Tiempo Total 45 minutes
Plato Vegetarian
Cocina India
Raciones 4

Ingredientes

  • 1 large Aubergine
  • ½ cup Onion
  • 1 cup Tomatoes
  • 6 cloves Garlic
  • 1 Green Chilli
  • ¼ teaspoon Red Chilli Powder
  • 1.5 tablespoon Oil
  • 1 tablespoon chopped Coriander Leaves
  • as required salt

Instrucciones
 

  • Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen napkin. Apply some oil all over and
  • keep it for roasting on an open flame. You can also grill the baingan or roast in the oven. But then you won't get
  • the smoky flavor of the baingan. Keep the eggplant turning after a 2 to 3 minutes on the flame, so that its evenly
  • cooked. You could also embed some garlic cloves in the baingan and then roast it.
  • Roast the aubergine till its completely cooked and tender. With a knife check the doneness. The knife should slid
  • easily in aubergines without any resistance. Remove the baingan and immerse in a bowl of water till it cools
  • down.
  • You can also do the dhungar technique of infusing charcoal smoky flavor in the baingan. This is an optional step.
  • Use natural charcoal for this method. Heat a small piece of charcoal on flame till it becomes smoking hot and red.
  • Make small cuts on the baingan 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 2 minutes. The more you do, the more smoky the baingan bharta will
  • become. I just keep for a minute. Alternatively, you can also do this dhungar method once the baingan bharta is
  • cooked, just like the way we do for Dal Tadka.
  • Peel the skin from the roasted and smoked eggplant.
  • Chop the cooked eggplant finely or you can even mash it.
  • In a kadai or pan, heat oil. Then add finely chopped onions and garlic.
  • Saute the onions till translucent. Don't brown them.
  • Add chopped green chilies and saute for a minute.
  • Add the chopped tomatoes and mix it well.
  • Bhuno (saute) the tomatoes till the oil starts separating from the mixture.
  • Now add the red chili powder. Stir and mix well.
  • Add the chopped cooked baingan.
  • Stir and mix the chopped baingan very well with the onion­tomato masala mixture.
  • Season with salt. Stir and saute for some more 4 to 5 minutes more.
  • Finally stir in the coriander leaves with the baingan bharta or garnish it with them. Serve Baingan Bharta with
  • phulkas, rotis or chapatis. It goes well even with bread, toasted or grilled bread and plain rice or jeera rice.
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