EASY BAINGAN BHARTA (OVEN ROASTED/BROILED EGGPLANT CURRY)
Baingan Bharta is a prized Indian and Pakistani (Punjabi) dish. It consists of roasted eggplant in a delicately spiced dry curry. This recipe includes instructions on how to broil it in the oven, plus some essential tips on how to get it to taste amazing!
Provided by Izzah Cheema
Categories Main Course Side Course Side Dish
Time 50m
Number Of Ingredients 16
Steps:
- Set your oven rack so that your eggplants will be as close as possible to the heat source. Use a fork or knife to poke holes throughout the eggplant to prevent it from bursting in the oven.
- Preheat your broiler on High (550 degrees F/287 C). Line a sheet pan with aluminum foil for easy cleanup. Roast the eggplants for about 30 minutes, turning midway. The skin will blacken and the eggplant may burst a little.
- Once the eggplant cools down (you can place it in a bowl of water to speed this up) peel the blackened skin, remove the stem and coarsely mash its flesh. I like to do this using the "pulse" function of my food processor. Set aside.
- Heat ghee and oil in a skillet a little over medium heat and add the cumin seeds. They will start to sputter. Immediately add the onion and sauté for 5-8 minutes, or until slightly golden. Add the garlic and ginger and continue to sauté until the raw smell disappears, or about 20 seconds. Add the tomatoes and cook until they're soft and the oil starts to leave the sides, about 5 minutes. Add a bit of water (if needed so the spices don't get burnt) and add the salt, paprika, red chili, and turmeric.
- Add the mashed eggplant and green chili peppers and cook, stirring often, until it is well cooked and becomes mushy like a purée, about 8-10 minutes. Taste and add oil, salt or paprika (for more color) as needed.
- Turn off the heat. Stir in the chopped cilantro leaves. Sprinkle lemon juice and garam masala over it. Serve with naan, roti or other bread. I like to eat it with some yogurt on the side to add some coolness to the dish.
Nutrition Facts : Carbohydrate 18 g, Protein 2 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 38 mg, Sodium 380 mg, Fiber 4 g, Sugar 9 g, Calories 294 kcal, ServingSize 1 serving
SHAHI BAINGAN BHARTA (CREAMY ROASTED MASHED EGGPLANT)
Make and share this Shahi Baingan Bharta (Creamy Roasted Mashed Eggplant) recipe from Food.com.
Provided by eatrealfood
Categories Curries
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Prick the eggplant with a fork a few times, lightly oil and bake in a preheated oven at 400°F Roast until they are tender, about 30-40min or until the flesh yields easily to pressure.
- Remove the pulp, peel and mash.
- Heat oil, add onion and cook until golden brown.
- Add garlic, chilis and all the dry spices listed.
- Add tomato and cook, stirring, till tomato gets pulpy, about 10mins.
- Stir in the roasted eggplant pulp, and cook on medium-low heat, about 15min.
- Stir in the cream and garnish with chopped cilantro.
Nutrition Facts : Calories 168.6, Fat 11.7, SaturatedFat 3.6, Cholesterol 15.4, Sodium 17.3, Carbohydrate 16.1, Fiber 6.7, Sugar 6.8, Protein 3.2
BAINGAN BHARTA
Roasted mashed spiced Eggplant
Provided by Vegan Richa
Categories Side Dish
Time 40m
Number Of Ingredients 13
Steps:
- Roast the eggplant on a medium flame gas burner for 15-20 minutes, moving it every 4-5 minutes. It should start becoming charred and mushy and look like the picture above. I dont roast the eggplant completely like my mom does, because then the gas burner becomes very messy. The eggplant starts to drip once the skin gets charred and open. I usually put a foil and some water in the burner base to help with the cleaning later. The burner top though, you cant save:). I just char the skin to get the roasted taste in the eggplant.
- Let the eggplant cool and then remove the as much skin as possible.
- Mash the eggplant.
- In a large pan, heat the oil.
- Add in the mustard seeds and wait till they sputter.
- Add in the turmeric, and coriander powder and mix well.
- Add in the chopped ginger, garlic and Serrano pepper and mix well. Let cook on medium flame for 5 minutes
- Add in the chopped onions and cook them till soft(5-7 minutes)
- Add in the chopped tomato and the mashed eggplant and mix well.
- Add in salt and cook covered on medium-low flame.
- Stir every 5 minutes.
- In about 10-15 minutes the mixture will start to dry up a bit.
- Some people like the bharta more wet than others.. I like mine quite dry so I cook it for 10-15 minutes on low heat till it is dry and a nice earthy brown color.
- Garnish with cilantro leaves and serve hot with chapatis, or Naan or any Indian Bread!
Nutrition Facts : Calories 133 kcal, Carbohydrate 21 g, Protein 3 g, Fat 5 g, Sodium 595 mg, Fiber 8 g, Sugar 11 g, ServingSize 1 serving
BAINGAN BHARTA (ROASTED EGGPLANT SALAD)
Provided by Aarti Sequeira
Time 1h25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 500 degrees F.
- Line a baking sheet with foil. Make 3 slashes in each eggplant, from top to tail, equally distanced around the eggplant. Rub the eggplants with a little peanut oil. Sit them on the baking sheet and roast until soft all the way to the center and the skin is brown, about 45 minutes, rotating the pan and flipping the eggplants halfway through. Remove from the oven and cool.
- Once cool, skin the eggplant. Chop the flesh until it's relatively smooth but not mushy.
- In a large skillet, warm the peanut oil over medium-high heat. Once the oil is shimmering, add the onion and saute until it turns golden brown. Add the eggplant flesh, garlic, chile and cilantro leaves. Cook 2 minutes. Add a splash of water if it begins to stick.
- Add the turmeric, cumin, and 2 teaspoons of salt. Stir and cook another 5 minutes.
- Turn off the heat. Add the yogurt and stir to combine. Taste for seasoning, and garnish with cilantro leaves and a sprinkle of ground cumin. Serve either warm or slightly chilled.
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
BAINGAN BHARTA
This satisfying vegetarian dish is adapted from a recipe belonging to Julie Sahni, the popular Indian chef, cookbook author and teacher. Its preparation is very similar to baba ghanoush in that you roast and mash the eggplant before seasoning it with aromatics, herbs and spices, but its flavor profile is wildly different. Here, turmeric, garam masala and jalapeño add warmth, while the addition of lime juice provides brightness. Serve it as a dip with flatbread (like pita or store-bought roti), or as a main dish with rice and raita.
Provided by Mark Bittman
Categories dinner, easy, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prick the eggplant with a thin-blade knife. Grill over or next to very high heat, turning as necessary until the skin is blackened and the eggplant collapses. Or broil, or roast on a heated cast-iron pan in the hottest possible oven. It will take about 20 minutes.
- When the eggplant is cool enough to handle, peel (this will be easy) and trim away the hard stem. Chop or mash in a bowl, with lime juice.
- Heat the oil in a skillet over medium-high heat; add the onion. Cook, stirring often, until the onion is golden brown, about 10 minutes. Add the garlic and chiles and cook for another minute. Add the tomato, turmeric and salt. Cook until the tomato is soft, 5 minutes or so.
- Stir in the eggplant purée and cook, stirring, 3 to 5 minutes. Stir in the cilantro and garam masala and turn off the heat. Serve hot with warm chapati bread or pita, or over rice.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 8 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 9 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 484 milligrams, Sugar 12 grams, TransFat 0 grams
BAINGAN BHARTA- INDIAN STYLE FIRE ROASTED EGGPLANTS
Baingan Bharta is a favorite North Indian curry made by first roasting the eggplants until very soft. The flesh is scraped from the skin and cooked with tomatoes, onions, garlic, fresh and dried coriander, turmeric, and other spices until thickened and richly flavored.
Provided by udita
Categories Vegetable
Time 40m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Prick eggplants and roast them over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off.
- The sure shot way to check if the eggplants are done is to pierce them with the back of a spoon, if it enters the brinjal like soft butter then they are done.
- When at room temperature remove the skin and mash the pulp.
- Chop the onions, tomatoes and green chilli.
- Heat oil(preferably mustard oil) in a kadahi(wok) and add chopped onions. Sauté until they are pink. Do not brown them.Then add chopped ginger, garlic, chopped green chilli and stir.
- After about 1/2 a minute add the tomatoes and the salt(adding salt with the tomatoes softens the tomatoes faster and thus makes cooking easier)When the tomatoes are done(oil seperates from them)add all the powders except for the garam masala powder and cook for another 1/2 a minute.
- Now add the mashed brinjals. After this point not much cooking is required. Cook for about 1/2 to 1 minute and finally add the garam masala and chopped corriander leaves.
- Serve immediately with roti, paraatha, naan, pitta bread, or even on a toast! We love it on a crunchy toast - irresistable, I tell you!
Nutrition Facts : Calories 151.8, Fat 7.5, SaturatedFat 1.2, Sodium 599.4, Carbohydrate 21.2, Fiber 7, Sugar 9.2, Protein 3.4
More about "shahi baingan bharta creamy roasted mashed eggplant food"
MASHED ROASTED EGGPLANT | BAINGAN BHARTA | AIR FRYER AND ...
From culinaryshades.com
5/5 (2)Total Time 45 minsCategory Dinner, Lunch, Side DishCalories 180 per serving
PUNJABI BAINGAN BHARTA – OVEN ROASTED MASHED INDIAN ...
From recipe-garden.com
BAINGAN BHARTA RECIPE (SMOKY EGGPLANT CURRY) | SIMMER TO ...
From simmertoslimmer.com
BAINGAN BHARTA RECIPE - CHEFDEHOME.COM
From chefdehome.com
EASY BAINGAN BHARTA (FIRE ROASTED EGGPLANT MASH) | INDIAN ...
From indianambrosia.com
BAINGAN BHARTA OR MASHED EGGPLANT CURRY | BAINGAN KA ...
From masalakorb.com
SHAHI BAINGAN BHARTA - FREEINDIANRECIPES.COM
From freeindianrecipes.com
RECIPE FOR BAINGAN BHARTA - PUNJABI ROASTED EGGPLANT CURRY ...
From saffrontrail.com
INSTANT POT BAINGAN BHARTA RECIPE - SPICED MASHED EGGPLANT ...
From veganricha.com
BAINGAN BHARTA (EGGPLANT) - INDIAN VEGETARIAN RECIPES
From manjulaskitchen.com
SHAHI BAINGAN BHARTA CREAMY ROASTED MASHED EGGPLANT ...
From pinterest.com
SHAHI BAINGAN BHARTA (CREAMY ROASTED MASHED EGGPLANT ...
From pinterest.co.uk
BAINGAN BHARTA | BAINGAN KA BHARTA RECIPE { + VIDEO ...
From palatesdesire.com
BAINGAN BHARTA RECIPE – ROASTED EGGPLANT MASH – BEST ...
From bestrecipes.in
BAINGAN BHARTA - BHAVNA'S KITCHEN & LIVING
From bhavnaskitchen.com
BAINGAN BHARTA | BAINGAN KA BHARTA RECIPE | EGGPLANT BHARTA
From vegrecipesofindia.com
BAINGAN KA BHARTA (INDIAN EGGPLANT) - MY HEART BEETS
From myheartbeets.com
BAINGAN KA BHARTA - ROASTED EGGPLANT RECIPE - FOOD INDIAN
From foodindian.org
BAIGAN BHARTA - OVEN ROASTED EGGPLANT RECIPE - SHWETA IN ...
From shwetainthekitchen.com
BAINGAN BHARTA RECIPE - SMOKED ROASTED EGGPLANT WITH GREEN ...
From archanaskitchen.com
HOW TO MAKE BAINGAN BHARTA, BAINGAN BHARTA RECIPE
From rachnas-kitchen.com
BAINGAN BARTHA (MASHED EGGPLANT ) - INSPIRESN
From inspiresn.com
SHAHI BAINGAN BHARTA (CREAMY ROASTED MASHED EGGPLANT ...
From pinterest.com
BAINGAN BHARTA (SPICY MASHED EGGPLANT) - MY DAINTY KITCHEN
From mydaintykitchen.com
BAINGAN BHARTA / BRINJAL BHARTA / SPICY MASHED EGGPLANT
From indiakirasoi.com
PUNJABI EGGPLANT (BAINGAN BHARTA) RECIPE - THE SPRUCE EATS
From thespruceeats.com
BAINGAN BHARTA RECIPE | BAINGAN KA BHARTA | SMOKY EGGPLANT ...
From hebbarskitchen.com
SHAHI BAINGAN BHARTA (CREAMY ROASTED MASHED EGGPLANT ...
From pinterest.co.uk
BAINGAN BHARTA RECIPE, PUNJABI BAINGAN BHARTA RECIPE
From tarladalal.com
| BAINGAN BHARTA (ROASTED EGGPLANT)KITCHEN OPERAS
From kitchenoperas.com
ROASTED BAINGAN BHARTA RECIPE: HOW TO MAKE ROASTED BAINGAN ...
From recipes.timesofindia.com
BAINGAN BHARTA RECIPE (HOW TO MAKE BAINGAN BHARTA RECIPE)
From spiceupthecurry.com
SHAHI BAINGAN BHARTA, RESTAURANT STYLE - OUR EDIBLE MEMORIES
From ourediblememories.com
BAINGAN "EGGPLANT" BHARTA - ROOTED AND GRATEFUL
From rootedandgrateful.com
BAINGAN BHARTA RECIPE – ROASTED EGGPLANT MASH
From mygingergarlickitchen.com
BAINGAN BHARTA RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
BAINGAN BHARTA (INDIAN EGGPLANT) | DESI~LICIOUS RD
From shahzadidevje.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love