Bell Pepper Bharta Food

BAINGAN BHARTA

Baingan Bharta image

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

Time 25m

Number Of Ingredients 10

Ingredients

1 Large Eggplant
1/4 Cup Tomato (Fine cut)
1/4 Cup Onion (Fine cut)
1/2 Cup Green Bell Peppers (Fine cut (optional) )
1 Teaspoon Ginger & Garlic Paste
1 Pinch Turmeric Powder
1/2 Teaspoon Red Chili Powder (Or cayenne pepper)
1 Teaspoon Garam Masala
1 1/2 Teaspoons Coconut Oil (Expeller pressed)
1/4 Teaspoon Sea Salt

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)

Baingan Bharta (Eggplant Curry) image

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

Ingredients

1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 tomato, diced
½ cup plain yogurt
1 fresh jalapeno chile pepper, finely chopped
1 teaspoon salt
¼ bunch cilantro, finely chopped

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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