Bell Pepper Bharta Food
BAINGAN BHARTA
This smoky, spicy, eggplant recipe is delectable! Roasted and flavored with North Indian spices, Baingan Bharta is great with hot rotis or steamed rice.
Provided by Venu Bendapudi
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Wash, dry and set eggplant on flame for roasting- use tongs to turn it around. Once its roasted well on all sides, you'll see that is turns dark and wrinkly; set it aside for cooling for about 5 minutes and then peel the and remove the stalk. Mush it with a spoon or spatula.
- Make sure you have all ingredients ready for the recipe. 1. Roasted peeled and mushed eggplant 2. Tomatoes 3. Cilantro 4. Turmeric powder, cayenne pepper, coriander powder and garam masala 5. Onions, ginger & garlic paste 6. Green bell pepper (optional).
- Heat oil in a pan, sauté onions and ginger garlic paste till onions turn golden brown. Add turmeric, chili powder and mix well.
- Add tomatoes, bell pepper and salt and continue sautéing for 3 to 4 minutes. Add Garam masala, coriander powder and mix well.
- Add the roasted eggplant to contents in the pan and mix well for 2 to 3 minutes. Add cilantro, stir contents and transfer to serving dish.
- Serve hot with fresh roti.
Nutrition Facts : Calories 105 kcal, Carbohydrate 18 g, Protein 3 g, Fat 4 g, Sodium 307 mg, Fiber 8 g, Sugar 10 g, ServingSize 135 g, SaturatedFat 3 g
BAINGAN BHARTA (EGGPLANT CURRY)
This is a really easy and tasty Indian dish that is sure to stir up your taste buds. Delicious baingan bharta is ready to eat with pita bread, Indian naan, or rice.
Provided by Yakuta Rasheed
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
- Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
- Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.
Nutrition Facts : Calories 146.1 calories, Carbohydrate 15.2 g, Cholesterol 1.8 mg, Fat 8 g, Fiber 6.2 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 739.4 mg, Sugar 7.5 g
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- Preheat oven to 400°. Place eggplant on oven rack and roast 30 minutes or until the eggplant feels soft on the inside and the skin is wrinkly. Remove from oven and place on the counter or cooling rack to cool, about 15 minutes. When able to handle, remove skin or scoop out the flesh with a spoon.
- While eggplant is cooling, place canola oil and onions in a skillet and cook until the onions are translucent. Add ginger root, minced garlic, diced tomatoes, chili powder, cumin and salt. Cook for a few minutes. Add in eggplant mush (after skin is removed) and cut up the eggplant meat with wooden spoon. Also add in roasted red pepper. Cook for 8-10 minutes until all flavors are incorporated.
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- Take a big size eggplant. Grease with oil, and put on gas directly. Roast it until its black skin burns completely. It will take around 15-20 minutes. You can grill it. For grilling, make slices from it, brush it with oil. When griller is ready, grill them until grill marks appears and slices are nicely browned, 3-4 minutes on both sides.
- Once it is finely smoked and cooked, let it be cool. Remove black burned skins from eggplant. Now cut it into small pieces or finely chopped or mashed it.
- Take a pan and heat oil, add minced garlic and just sauté it for 5 seconds, and chopped onion and tomato into it. Cook it for 5 minutes, now add your smoky eggplant, and mix it well.
- Do the seasoning. Add salt and red chili powder into it. You can add just pinch of sugar to balance the taste. Again simmer for just 2 minutes. Topping is ready to use.
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