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Smoked n Mildly Spiced Eggplant | Baingan ka Bharta | बैंगन का भरता
Baingan Ka Bharta is a very famous North Indian recipe. Though, it is also prepared in other parts of India as well, slightly tweaked to match the taste of that region . The twist I have made is I have used smoked eggplant, smoked tomatoes and smoked potatoes, mashed all of them together and then tempered separately with mustard oil. I have added some Arab flavour by adding zaatar powder inspired from Moutabel, (recipe found here) and at the end, squeezed some lemon.
What You Need:
1 Eggplant 1 big or 2 medium
2 Tomatoes 2 big
3 Potato 1 big
4 Onion 1 big
5 Green chili finely chopped 1
6 Coriander Leaves chopped 1
7 Mustard oil 1 tbsp
8 Mustard Seeds 1/4th tsp
9 Cumin Seeds 1/4th tsp
10 Fennel Seeds 1/4th tsp
11 Onion Seeds 1/4th tsp
12 Fenugreek Seeds 1/4th tsp
13 Salt To Taste
14 Lemon Juice 1 tsp
15 Zaatar powder (optional) 1/2 tsp
Steps To Make:
Wash eggplant properly and poke it in places with a fork .
Roast eggplant over fire on gas stove high flame.
Turn it at regular interval to roast it evenly.
Roast tomatoes also till you the skin turning black and splitting.
Boil potato and roast it also over fire till the skin turns black.
Now peel the skin of all the three.
Mash it together. Add some salt, green chili and coriander leaves.
Heat oil in a small tempering pan. Once it reaches smoking point, reduce flame.
Add all the dry spices, chopped onion and chopped garlic.
Cook till onion turns light brown.
Add this tempering to mashed eggplant.
Add zaatar powder if using and squeeze some lemon juice.
Enjoy it with Rotis or Chapattis.
Labels: Core Ingredient Brinjal/Augerbine/Eggplant/Baingan