Baingan Bharta Recipe | Oven roasted &smoked Eggplant | How to make Baingan Bharta


FULL VIDEO ON YOUTUBE:

https://www.youtube.com/watch?v=85XWr5JL3MA

Baingan Bharta Recipe | Oven roasted & smoked Eggplant | How to make Baingan Bharta

Hey guys, here is an irresistible smoky flavoured side dish Baingan Bharta (smoked Eggplant). Please try this yummy dish and don't forget to comment, like, share and SUBSCRIBE to my channel Curry for the Soul on YouTube for more such delicious and easy recipes.

Traditionally, eggplant is roasted in a tandoor oven with burning coal to give a smoky flavour. To replicate that smoky effect, I have burnt a piece of charcoal on gas and poured ghee on it. Immediately I have covered the lid to capture the smoke. Watch this video.

Baingan Bharta is one of the classic North Indian recipes. Here is my style of preparing with few spices like chilli powder, garlic, onions, tomatoes etc. and everyone in my family loves it including my grandkids who never used to like eggplant earlier. I have also added a capsicum and a veg stock cube to enhance the taste.

Serve this heavenly dish with naan, chapati, paratha or rice.

BAINGAN BHARTA RECIPE:

Prep time: 5 mins. Cook time: 40 mins. Total time: 45 mins.

Author: Curry for the Soul

Recipe Type: Vegetarian delights

Cuisine: Indian (North Indian)

Serves: 6

Ingredients:

1 large eggplant

2 tbsp oil

1 capsicum, chopped

1 tsp Shah Jeera or Cumin seeds

1 tbsp garlic, chopped

2 green chillies, chopped

1 pinch asafoetida

2 large onions, chopped

1/2 tsp salt and 1/2 tsp rock salt

2 large tomatoes

1 tsp Kashmiri chilli powder

1/4 tsp turmeric powder

1 tsp coriander powder

1 veg stock cube (optional)

1/4 tsp garam masala

1/4 tsp chaat masala (optional)

Coriander leaves for garnishing

1-2 small pieces of charcoal

1 tsp ghee (clarified butter)

Method:

Wash the eggplant and make slits

Spray some cooking oil on it and roast it in the oven for 30 mins. at 180c.

(If you are using small size eggplants then the time will reduce accordingly).

Cool the eggplant and scoop the pulp with a spoon and keep it aside

In a deep pot or kadai, heat 2 tbsp oil and add chopped capsicum

Stir for 2 minutes and remove when it is still crunchy and keep it aside

In the same kadai add Shah jeera or cumin seeds

When they crackle, add garlic, green chillies and asafoetida

Stir for a minute and add chopped onions, 1/4 tsp salt and saute until they turn light brown

Add chopped tomatoes, 1/4 tsp salt and saute until tomatoes are soft

Add Kashmiri chilli powder, turmeric powder, coriander powder, veg stock cube and mix

Add the mashed eggplant pulp and mix it thoroughly

Add roasted capsicum, garam masala, chaat masala, rock salt and mix

Add coriander leaves for garnishing

Charcoal Tadka:

Burn 2 small pieces of charcoal on gas

When they turn red hot, place them in a small bowl and keep inside the baingan bharta pot

Pour a tsp of hot ghee on the burning charcoal and immediately close the lid to capture the smoke

After 5 minutes, discard the charcoal

Your tandoor smoky flavoured Baingan Bharta is ready to be served with chapati or naan.

STEP-BY-STEP INSTRUCTIONS IN FOLLOWING PICTURES:


  • Facebook Social Icon
  • Twitter Social Icon
  • Google+ Social Icon
  • YouTube Social  Icon
  • Pinterest Social Icon
  • Instagram Social Icon
Featured Posts
Recent Posts
Archive
Search By Tags
No tags yet.
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square

© 2017 by Curry for the Soul. All rights reserved.

  • Facebook Social Icon
  • Twitter Social Icon
  • Google+ Social Icon
  • YouTube Social  Icon
  • Pinterest Social Icon
  • Instagram Social Icon

Call :        042 619 6832 

Email:      icccurryforthesoul@gmail.com

Location: Brisbane, Australia