Baingan Bharta is a quick , simple and delicious dish made with roasted Eggplant /Aubergine . It is one of the highly flavourful veggie with a mild sweet tone. You can grill, bake, roast, stew or just pan fry eggplants, they’re delicious in all forms. Though skin of eggplant also contains good nutritional values but unfortunately it can’t be used to prepare bartha as skin needs to be charred and discarded.
I love this simple and delicious baingan bharta so much that I swipe the plate clean with a piece of roti and dont mind licking my finger . That is how I enjoy Baingan bharta on my plate. In line with my Blog name , Baingan Bharta is truly one of my Palate’s Desire. When I say this , you can definitely imagine my taste for eating simple ,humble and homely cooked with no much extravaganza food or flavours.
Health Benefits: Aubergine or Eggplant is very much low in calories and has high dietary fibers. Hence it is highly considered in weight loss diet. It’s also rich in potassium and vitamin C which helps to keep a healthy heart by lowering the cholesterol. It also helps in lowering blood sugar level and its high fiber protects digestive tract. Try adding Eggplant in your regular diet to get the most of it.
If interested ,do look for other eggplant recipes on blog like Roasted Eggplant Chat and Brinjal Fry.
RECIPE CARD FOR BAINGAN BHARTA
Baingan Bharta is simple , easy yet delicious side dish prepared with roasted eggplant
- 500 grams Eggplant
- 2 no Onions, finely chopped
- 2 no Tomatoes, finely chopped
- 2 no Green chilli,finely chopped
- 1 Tsp Ginger ,grated
- 1 1/2 Tbsp Mustard Oil or any cooking oil
- 1 Tsp Jeera/Cumin seeds
- 1/2-3/4 Tsp Red Chilli powder
- 11/2 Tsp Salt or as required
- 2 Tbsp Fresh Coriander leaves
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Wash whole Baingan /Eggplant , pat it dry with kitchen napkin. Grease whole eggplant with 1 Tsp of oil.
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Keep it directly on medium flame and keep rotating till completely cooked on all sides and skin is completely charred.
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Once cooled, peel the skin and mash and keep it aside.
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In a Kadai /deep pot, heat 11/2 Tbsp of oil ,add Jeera/cumin seeds ,onion, grated ginger, green chilli and sauté for a while.
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Add red chilli powder, mashed eggplant pulp and mix well and allow it cook for 2 minutes.
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For this add chopped tomato, salt and allow it to cook till oil rises to the surface.
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Once it’s completely cooked , add fresh coriander leaves.
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Serve it as a side dish with roti/chapathi.
- After Roasting the egg plant , you can put roasted eggplant in cold water ,It helps in easy removal of the skin.
- You can also cook tomato first and then add eggplant or vice versa .
Step by Step direction for making Baingan Bharta :
Wash whole Baingan /Eggplant , pat it dry with kitchen napkin. Grease whole eggplant with 1 Tsp of oil.
Keep it directly on medium flame and keep rotating till completely cooked on all sides and skin is completely charred.
Once cooled, peel the skin and discard it. Mash the pulp and keep it aside.
In a Kadai /deep pot, heat 11/2 Tbsp of oil ,add Jeera/cumin seeds ,onion, grated ginger, green chilli and sauté for a while.
Add Red chilli powder, mashed eggplant pulp and mix well and allow it cook for 2 minutes.
For this add chopped tomato, salt and continue to cook till oil rises to the surface.
Once it’s completely cooked , add coriander leaves.
Serve it as a side dish with roti/chapathi.
good step by step pictures..looks so yum and tasty so delicious. thankyou for shearing. thankyou for shearing this information with us!chowringhee satyaniketan