indian eggplant

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:

A flavorful recipe for Brinjal Curry (Indian Eggplant) gently simmered in a fragrant Masala Sauce until meltingly tender. Serve with Indian-style Basmati Rice and naan bread for a delicious vegetarian/ vegan Indian-inspired meal.

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Brinjal Curry (Indian Eggplant) 

20-22 small, round or egg-shaped eggplant

coconut oil,

red chilies

tablespoons garam masala

tablespoons coriander seeds

black pepper

garlic

(fresh) grated coconut (easy to find in the frozen section at the Asian market)

tablespoons tamarind paste

brown sugar

water broth

coconut oil

tablespoon mustard seeds

asafoetida (hing powder)

cup curry leaves (fresh, or use frozen)

onion,

tomato, diced

Make 2 cuts down the center of the eggplant to make an x, but only about 3/4 of the way down so that the eggplant is still intact. See photo. Place in a big bowl and cover the eggplants with warm water and mix in 2 tablespoons salt , let soak for about 20-30 mins, opening the eggplants a little if possible, and let stand while you prep the remaining ingredients. Drain.

Heat ghee on med-low heat. Saute, stirring the dahl until it becomes golden and lightens in color, and get pretty toasted all the way through, about 5 minutes.  Increase heat to medium and then add dried chilies, garam masala, turmeric, coriander seeds, and black pepper. Stir until spices toast and become fragrant. Remove from heat and add dahl &amp; spice mixture to a blender with the grated fresh grated coconut, whole garlic and sliced ginger. Add the salt,  1/2 cup water (or a little more-  just enough to get the blender going) and pulse and blend until you have a uniform paste, adding more water to get the blender going if need be. Break up that dahl! Set aside.

Make the SPICE PASTE:

Heat oil on med heat in a saute pan or braiser and saute mustard seeds until they start to crackle, add asafoetida and curry leaves.  Saute one minute. Then add the eggplant and stir often, until their color changes and the skin looks a bit blister-y, about 10-12 minutes.

Add the sliced onion to the pan, stir and saute until onions become transparent.

Add the masala spice paste and stir so all of the eggplant is covered. Cook 3-4 minutes stirring.

Add the tomatoes and the Tamarind Water. Stir, and space eggplant evenly and make sure it is all mostly covered with the liquid. Bring to a simmer, reduce heat, cover and simmer for 20-25 min.

Open the lid and rearrange the brinjal, slightly prying them with a spoon so they open up a bit and soak up all the gravy. Cover and simmer for 20-25 more min.

Check again. Eggplants are done when they are meltingly tender and collapsing. Taste the sauce. If it tastes gritty, it is likely the lentils have not fully cooked and incorporated into the sauce, so continue simmering covered until the lentils dissolve. If too tangy, add a little more brown sugar and possibly salt.

Cook uncovered for 5 minutes to thicken up the masala sauce and concentrate those flavors.

Taste for salt, adding more if necessary- please see notes!

Garnish with chopped cilantro or fried curry leaves (sauteed in ghee to enhance flavor) and serve with basmati rice or naan. Enjoy!

BRINJAL

This was good but not my favorite, and I usually adore your recipes.  When do you add the asafetida powder?   Do the curry leaves get really of brown and disintegrate?  The aromas are tantalizing and the flavors complex, unusual, tart, earthy.  I am hoping that when I become more familiar with Indian cooking that these recipes will become easier.  Right now they are a bit daunting with all of the steps.   I threw in some chicken for my grandson who is not yet fond of eggplant.

Extremely complex! Rich and (not to be gross) almost meat like.I felt perhaps the spices could be cut down a little, but other than that this ranks as one of the best curries I've made in a very long while.Exceptionally flavorful.

Baingan bharta is THE eggplant dish that will make you fall in love with eggplant! It&#039;s a smoky eggplant mash mixed with a flavorful blend of garlic, ginger, spices, and tomatoes. Choose from the traditional method for the best results—smoking whole eggplants on an open flame—or the sauté method for something a little easier.

Baingan Bharta

Grapeseed oil oil

cumin seeds

red (or yellow) onion, (finely diced)

garlic cloves, (finely chopped)

1- inch piece ginger, (grated (or minced))

coriander

kosher salt

plum

kashmiri red chile powder*

garam masala

(16 grams) cilantro leaves and tender stems, (chopped)

Vegan naan, roti, or other flatbread, or cooked white or brown rice

Note: These first five steps are for the smoking the eggplant; check out the blog post &amp; notes below for the alternative sauté method.*Ventilate your kitchen and open the windows. Grab a fan if you have one. Peel any leaves from the top of the eggplant to prevent them from burning. Brush the eggplant with a bit of oil using a pastry brush or your hands, just a light coating.

Turn a gas burner on your stove to medium-low heat. Use tongs to hold the eggplant upright (vertically) and hold the bottom of the eggplant over the flame for 3 to 6 minutes to char the bottom, or until a paring knife can pierce the bottom without too much resistance. Flip the eggplant 180º and use tongs to char the top of the eggplant for 2 to 3 minutes, but make sure the stem doesn’t directly touch the flame to avoid burning.

Place the eggplant onto its side (lying flat, horizontally) and rest it directly on top of the flame, positioning the fatter bottom part directly over the flame. Gently rotate the eggplant every 2 minutes. Once deeply charred and very wrinkly, insert a paring knife into the fattest part: if the knife slides in easily and there is minimal resistance, the bottom is done. If your eggplant was soft/ripe to begin with, it might take 8 minutes. If not, it can take 16 minutes. Now insert a paring knife into the skinnier top part part. If it has no resistance, the eggplant is done. If there is a bit of resistance, cook for 4 to 6 minutes, rotating every 2 minutes, until charred and wrinkly.Note: as the eggplant cooks, it might sizzle a bit and some juice might escape onto your stove. This is normal.

Turn off the heat and use tongs to transfer the eggplant to a bowl. Cover with a plate to steam for 5 minutes. Use your hands to peel off the charred papery black flakes. Dip your hands in water to make it easier to peel. It&#39;s okay if tiny little black spots remain.

Slice off the head of the peeled eggplant. Using a knife, flat ended spatula, or potato masher, mash the flesh of the eggplant, as if you were mincing garlic.Note: If your eggplant was ripe/soft to begin with, it&#39;s possible the cooked eggplant will be quite watery. If that&#39;s the case, add it to a fine mesh sieve and push down on it with a spoon to squeeze out as much excess water as you can.

Make the bharta. Heat the 1 1/2 TBSP oil in a medium frying pan over medium-high heat. Once hot, add  cumin seeds and cook for 1 minute, tossing or swirling frequently to prevent burning. Add the onions with a pinch of salt and cook for 4 to 5 minutes, but don’t let them brown. Add the garlic, ginger, serrano peppers, and turmeric, and cook, stirring frequently for 60 to 90 seconds. Add the coriander, salt, and tomatoes, and cook until the oil starts to release from the tomatoes and the tomatoes are soft, about 5 minutes.

Add in the mashed eggplant mixture and red chile powder and toss well to combine. Reduce the heat to medium or medium-low and cook for 3 to 5 minutes, stirring often and mashing together. Add in the garam masala and chopped cilantro and season with ¼ teaspoon kosher salt. Serve warm with bread or rice of choice.

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Top 3 indian eggplant recipes from across the web

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Brinjal Curry (Indian Eggplant)

Baingan Bharta

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