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    Home

    Baingan Bharta Recipe / Baingan ka Bharta Recipe

    September 17, 2014 By Aarthi 21 Comments

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    I have been thinking of making this dish for quite a while. Whenever i go to supermarkets i buy a eggplant to make this, but i end up making this brinjal fry or this simple brinjal roast. Last week i bought this eggplant and immediately got into action and made it, i loved it so much and it turned out brilliant..

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    This dish is similar to baba ganoush, will share that recipe soon. You can serve it with roti or rice. You can even serve it as dip for chips or anything. Give this a try and let me know how it turn out..

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    Preparation Time : 10 mins
    Cooking Time : 35 to 40 mins
    Serves : 4 to 5

    Ingredients:
    Eggplant - 1 large
    Oil - 2 tblspn
    Cumin Seeds / Jeerakam - 1 tsp
    Onion - 1 medium size chopped finely
    Green Chilli - 2 chopped finely
    Ginger Garlic Paste - 1 tblspn
    Tomatoes - 2 large or 3 medium size chopped finely
    Turmeric Powder / Manjal Podi - 1 tsp
    Chilli Powder - 2 tsp
    Coriander Powder / Malli Podi - 1 tblspn
    Cumin Powder - 1 tsp
    Garam Masala Powder - 1 tsp
    Salt to taste
    Coriander Leaves - 3 tblspn finely chopped
    Lemon Juice a squeeze to taste

    Method:

    Show the brinjal to open flame and toast it constantly turning it, the skin will get charred and cooked completely. Once it is cooked completely, remove it to a plate and let it cool completely. Peel the skin off and chop the brinjal into very small pieces.

    Now heat oil in a kadai. Add in cumin seeds and let it splatter.

    Add in onions and green chillies and saute till golden. Add salt if needed.

    Add in ginger garlic paste and saute for a min.

    Add in tomatoes and cook till it turns mushy.

    Add in all spice powders and saute for a min.

    Add in the cooked mashed brinjal and toss well.Cook this on low heat for 5 to 7 mins.

    Add in coriander leaves and lemon juice. Mix well.

    Serve.

    Pictorial:
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    Take a big and fresh brinjal or eggplant

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    Now lets roast them

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    Roast them well..You have to keep on turning them

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    My brinjal tooked me around 7 to 8 mins to roast
     completely

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    Look how charred it looks

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    Peel them carefully

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    Once they are peeled

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    Chop them well

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    Take your other ingredients

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    Crackle some cumin seeds in oil

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    Add in onions and chillies

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    Add in some ginger garlic paste

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    saute them till they turn light golden

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    Sprinkle some salt

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    Add in some chopped tomatoes

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    cook till it turns mushy

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    Add in all spice powders

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    Cook till oil separates

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    Add in cooked brinjal

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    Mix well and cook on a low heat for 5 to 8 mins

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    Now it is all done

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    You can squeeze some lemon juice and
    top some coriander leaves

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    serve..
    « Carrot Cupcakes Recipe / Carrot Cupcakes with Cream Cheese Frosting
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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Anonymous

      at

      Wow... Wat a dish... Beautifully presented... Should we add ginger garlic paste or just grated ginger.. SUMI

      Reply
    2. Surya

      at

      Hi,
      Looks delicious!! I m gonna try this tonight & thanks for sharing the receipe.

      Reply
    3. Anonymous

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      Hi nice recipe.I always like ur pictorial.U said that u'd be posting all the menu u did for ur daughter's birthday.we r waiting for the birthday post!

      Reply
    4. Renuka

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      Delicious! I love anything with brinjal

      Reply
    5. Kurinji

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      really mouthwatering here.. tempting clicks...
      http://kurinjikathambam.blogspot.in/

      Reply
    6. Torviewtoronto

      at

      looks fabulous

      Reply
    7. Catherine

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      Delicious eggplant dish. Catherine xo

      Reply
    8. Aarthi

      at

      @AnonymousYou have to add ginger garlic paste

      Reply
    9. Anonymous

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      Can i make the same receipe adding a full eggplant with skin cut in small peaces. Thank u mam.

      Reply
    10. Aarthi

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      @AnonymousThat is not the authentic way..it will not taste same. because the charred taste is what matters

      Reply
    11. Nafeesa Mohd

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      Tried it aarthi... Good one....

      Reply
    12. dimple sajnani

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      hiiii aarti cn v add some fresh cream

      Reply
    13. Aarthi

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      @dimple sajnanithis recipe dont need cream.

      Reply
    14. Anonymous

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      I make small prick with a fruit knife , and add garlic pods in each of them , and then roast , it tastes much better and also I add lime after I remove from the stove .

      Reply
    15. Anonymous

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      Is one brinjal enough? Don't we get more tomato taste than brinjal? Are we roasting the brinjal just to remove the skin or to cook the brinjal completely?

      Reply
    16. Aarthi

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      @Anonymousyes it is enough. it is a big one. And you have to cook the brinjal completely.

      Reply
    17. Food World

      at

      very antique dish even so yummy...
      Chicken Tikka

      Reply
    18. Anonymous

      at

      Can we use our ordinary egg plant forr ths,i mean tht small one.

      Reply
    19. Aarthi

      at

      @Anonymousyes u can use, but big ones are good.

      Reply
    20. Sonia David

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      Aarthi,
      Can I use green bringal?

      Reply
    21. Aarthi

      at

      @Sonia Davidno this is the variety used in this dish

      Reply

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