Traditional Indian Recipe - Baingan Bharta
Baingan Bharta is a smoky eggplant dish that exemplifies the use of wholesome, minimally processed ingredients in Indian cooking.
Ingredients:
- 1 large eggplant
- 2 tomatoes, finely chopped
- 1 onion, finely chopped
- 2 green chilies, chopped
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves for garnish
Instructions:
1. Prick the eggplant with a fork and roast it over an open flame or in the oven until the skin is charred and the flesh is soft. Allow it to cool, then peel off the skin and mash the flesh.
2. Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and green chilies. Saute until onions turn golden brown.
3. Add ginger-garlic paste and sauté for a minute. Then add chopped tomatoes and cook until they turn mushy.
4. Add turmeric powder, red chili powder, and salt. Mix well and cook for a few minutes.
5. Add the mashed eggplant to the pan and mix thoroughly with the masala. Cook for another 5-7 minutes until flavors blend well.
6. Garnish with freshly chopped coriander leaves and serve hot with roti or rice.
This traditional Baingan Bharta recipe preserves the natural smoky flavor of the eggplant and showcases the richness of locally sourced ingredients.
Ingredients:
- 1 large eggplant
- 2 tomatoes, finely chopped
- 1 onion, finely chopped
- 2 green chilies, chopped
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves for garnish
Instructions:
1. Prick the eggplant with a fork and roast it over an open flame or in the oven until the skin is charred and the flesh is soft. Allow it to cool, then peel off the skin and mash the flesh.
2. Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and green chilies. Saute until onions turn golden brown.
3. Add ginger-garlic paste and sauté for a minute. Then add chopped tomatoes and cook until they turn mushy.
4. Add turmeric powder, red chili powder, and salt. Mix well and cook for a few minutes.
5. Add the mashed eggplant to the pan and mix thoroughly with the masala. Cook for another 5-7 minutes until flavors blend well.
6. Garnish with freshly chopped coriander leaves and serve hot with roti or rice.
This traditional Baingan Bharta recipe preserves the natural smoky flavor of the eggplant and showcases the richness of locally sourced ingredients.