baingan bharta recipe

Instant Pot Baingan Bharta Recipe - Spiced Mashed Eggplant. 1 Pot 30 min Serve as dip with flatbread or with curries or Dals. Vegan Glutenfree Nutfree Soyfree Recipe

Instant Pot Baingan Bharta Recipe - Spiced Mashed Eggplant

tsp oil

tsp cumin seeds

onion ((chopped))

ginger ((finely chopped))

garlic ((finely chopped))

hot green chilli ((such

turmeric

tsp garam masala

tsp coriander

tsp smoked paprika

tomato ((diced))

eggplant

salt

water

peas

cilantro

Set your instant pot to sauté, once it has heated up, add&nbsp;oil. Let the oil heat up and add the cumin seeds. Cook for half a minute. Add the onion, ginger, garlic, green chili and a good pinch of salt. Cook for 3 minutes.

Add all the ground spices and mix well. Then add the tomato and allow to cook for 2 minutes. Mash the larger pieces of tomato and deglaze with a tbsp of water if needed.

Once the tomato is tender, add the eggplant, salt, water and give it a good mix. Cancel sauté mode, close the lid, then pressure cook for 9-10 minutes. Let the pressure release naturally.

Open the lid and mash the eggplants really well using a potato masher. Taste and adjust the salt and flavor as needed. Add 1/2 teaspoon of liquid smoke for additional smoky flavor. Press sauté mode and cook for 3 minutes, stirring occasionally, (cook a few mins longer for thicker and more roasted)&nbsp; then add the peas and cilantro and mix in. Cancel sauté.

Serve hot and garnish with additional cilantro, pepper flakes and sprinkle smoked paprika.

Follow step 1 and 2 over medium heat in a skillet. Add the eggplant and cook for 2 mins to brown some edges. Add salt and water. Cover and cook until the eggplant is tender.

Mash the eggplant. And continue to cook for another 5-8 minutes. Taste and adjust the salt and flavor. Add liquid smoke if needed. Add peas and cilantro and take off heat.

Stovetop instructions:

Freezer-friendly Roasted eggplant vegan baingan bharta recipe with steamed tomatoes

Vegan Baingan Bharta (roasted eggplant) Recipe

eggplants

onion, finely chopped

tomatoes, finely chopped

tbsp. oil

cumin seeds

red chili powder

coriander powder

turmeric powder

tsp. garam masala

cilantro leaves, chopped

mustard seeds (optional)

Salt

Note: The original recipe calls

Clean eggplant, then use a knife to poke holes throughout. 

Rub eggplants with oil, then let roast until they are nicely cooked throughly. You should see a nice char develop. Take off the grill and let cool. 

Then peel the skin off and remove the stem. 

Heat oil in a large pot, and add cumin seeds and mustard seeds (optional). 

Once onion has softened, add ginger, then garlic. Salt to taste.

Add tomatoes and cook until they are soft (8-10 minutes)

Add remaining spices: red chili pepper powder, turmeric power, coriander powder, and garam masala). 

Add roasted eggplant (baingan) to the pan and stir. 

Cook for an additional 5-7 minutes. Season with salt to taste.

Garnish dish with freshly chopped cilantro leaves.

Note: Original recipe calls for asafoetida (also known as hing) but we didn't have it when we made this dish. 

I read online that a substitute for this spice, which is common in South Indian vegetarian dishes, is a combination of onion and garlic. 

Since this dish has both, we opted to skip out on the asafoetida (hing).

An absolutely amazing dish, widely popular across India and beyond, Baingan Bharta is an eggplant recipe that is easy-to-make and tastes delicious. It is made with the ingredients, namely, eggplant, cumin, yogurt, tomato, cilantro, onion, curry powder along with garlic and ginger paste all cooked in healthy vegetable oil which surely will be available in the nearest grocery store. Introduce this tasty dish on several occasions like kitty parties, game nights, pot lucks and more. Being a low-calorie, low-fat dish, this eggplant recipes makes for an ideal and healthy choice for your next buffet menu. You can serve this Baingan Bharta recipe with butter naan, roti or even rice. Garnish with a slice of lemon and experience the burst of flavors in the very first bite itself. So, go right ahead and read the following steps given below and give it a try, we bet you will never regret. Put some time and energy of yours and impress your guests with your marvelous culinary skills in one go. Witness your guests' satisfaction dripping from their faces followed by abundance of compliments addressed to you. Even if you don't see any occasion happening in near future, then trust us, it is worth making anyway. Make it for your small gatherings or for your partner on this coming weekend and spend a fine evening relishing and savoring the various flavors offered by this easy recipe. Also, don't forget to share this Baingan Bharta recipe among your family and friends, earning all the credit and appreciation for yourself.

Baigan Bharta Recipe | How to Make Baigan Bharta

Numbers eggplant/ brinjal

yoghurt (curd)

cilantro chopped

garlic paste

ginger paste

vegetable oil

Numbers tomato chopped

onion

curry powder

On a medium baking sheet, bake the eggplant for 25 minutes. You can also roast it directly on the gas stove for 5-10 minutes. Make sure to change the sides and be careful while doing this. Once done, let it cool. Peel off the skin of the eggplant and chop it.

Take a sauce pan and heat oil in it. Add cumin seeds and let them splutter. Add onions and saute until they turn golden brown. Then add ginger-garlic paste, tomato and curry powder into the sauce pan. Cook for 2 minutes. Take yoghurt in a bowl and whisk until a smooth consistency. Add yogurt to onion tomato curry. Mix well. Add eggplant and salt. Mix again. Cover the pan and cook for 10 minutes over high heat while stirring in between.

Reduce the heat and remove the lid. Cook for another 5 minutes and serve hot. You can pair it with parathas, roti or even rice. Pair it with salad of your choice and relish its amazing taste.

My authentic recipe for north Indian baingan bharta has creamy, smoky mashed eggplant in a minimally spiced tomato onion sauce. It&#39;s a dish even eggplant haters cannot resist.

Baingan Bharta

Italian eggplants ((or 1 large globe eggplant))

garlic ((crushed and left whole. Halve if large))

tsp avocado oil oil

onion ((finely chopped))

tbsp grated ginger

tomatoes ((finely diced))

green chili pepper ((like serrano

tbsp coriander

tsp cumin

cilantro ((finely chopped))

Make deep cuts in the eggplant by piercing the skin and flesh with the tip of a knife. Insert a crushed garlic clove inside each of the cuts until it&#39;s firmly embedded.

Place the eggplants directly over a medium-high gas flame (or on the grill).

Turn the eggplants every three to four minutes with a pair of tongs until the skin is cracked and shriveled and completely charred. The eggplant is ready when a knife inserted in the thickest part goes cleanly through.

Roast eggplants on stovetop or grill

Preheat the oven to 400 degrees. Cut each eggplant into half lengthwise. Make slits in the flesh portion of each half and insert a garlic clove in each. Place cut side down on a foil-lined pan and bake for 30 minutes or until a knife inserted in the thickest part of the eggplant goes cleanly through.

Set the eggplants aside until cool enough to handle.

Roast eggplants in the oven

Carefully peel the charred skin if you roasted the eggplants over an open fire, Don&#39;t be tempted to wash the eggplant because you will also wash off the smoky aroma. If you roasted the eggplants in the oven, it is easier to scoop out the flesh with a spoon. Don&#39;t worry if some charred bits of the skin stay on -- they will add more flavor.

Chop the eggplant roughly. You can also mash the eggplant with a fork or potato masher, but I prefer chopping for the best texture and flavor.

Peel eggplants

In a saucepan, heat the oil and add the cumin.

Once the cumin darkens slightly, add chopped onions and green chili peppers. Season with salt and sauté the onions over medium heat until the onions soften and start to brown.

Add the ginger to the onions and sauté for a minute.

Stir in the chopped tomatoes. Mix, and let them cook another five minutes or so until pulpy. Don&#39;t cook them for too long or until the oil separates because they will be too acidic by that time. You want the tomatoes to remain slightly sweet.

Stir in ground coriander, ground cumin, cayenne and turmeric. Mix well and toast the spices, about a minute.

Add the chopped or mashed eggplant and mix thoroughly until it disappears into the sauce. Add salt as necessary.

Turn off the heat after five minutes.  Garnish with cilantro and serve hot.

Make baingan bharta

This baingan bharta is as good, or better, than anything I've eaten at a restaurant. It is my favorite Indian dish to make, and everyone at home loves it including my fussy teenager.

I made the Baingan Bharta and loved it. Thanks for showing us how to prepare delicious healthy food Vaishali.

This was absolutely delicious as always! I made it with red onion seeing as that's what I had in the house but I'm so glad I did because it made it slightly sweet and extra special - I'd definitely recommend it!

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