Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, baingan bhartha (mashed aubergine curry). It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Baingan bharta (mashed aubergine curry) India has one of the richest food cultures in the world. Plant-based, super-thrifty dishes are nuanced by the addition of warm spices and served with those. Browse: Home / Baingan Bharta (Mashed Aubergine/Eggplant Curry) Baingan Bharta (Mashed Aubergine/Eggplant Curry) This one is a requested dish and with aubergine in season in NZ, I thought it was a great request. To make the eggplant curry (baingan bharta) Peel and wash the onion, and slice the onion finely.
Baingan Bhartha (mashed aubergine curry) is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Baingan Bhartha (mashed aubergine curry) is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook baingan bhartha (mashed aubergine curry) using 15 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Baingan Bhartha (mashed aubergine curry):
- Get 2 medium size aubergines
- Make ready Oil to cover the aubergines
- Take 2 tablespoons oil
- Prepare 1/4 teaspoon cumin seeds
- Make ready 1 large finely chopped onion
- Get 2 chopped tomatoes
- Take 1 tablespoon minced garlic
- Get Salt as per your taste
- Take 1 teaspoon red chilli powder
- Get 1 teaspoon turmeric powder
- Take 1 teaspoon jeera powder
- Take Sprinkle of sugar
- Get Squirt of tomato ketchup
- Make ready 1 teaspoon fresh lime juice
- Take Fresh chopped coriander
This type of roasting can now be done in several ways as it suits our modern lifestyle. Baingan bharta or Mashed eggplant curry is a classic North Indian recipe where eggplants are grilled over charcoal to infuse a smoky flavour and is cooked with a blend of spices. Today, I'm going to walk you through the oven method. Baingan bharta is a popular Indian curry made by roasting the eggplant till it is charred well and cooked perfectly from inside.
Instructions to make Baingan Bhartha (mashed aubergine curry):
- So cover both aubergines in oil and slit these at the sides and place on a grill on high heat till the skin of the aubergine is cooked make sure u don’t burn this. Then let these cool for a while.
- Whilst they are cooling take a pan add oil to it warm this up and add the cumin seeds till they pop. Then add onions and cook until brown then add tomatoes and garlic and sauté these. Then add salt chilli powder turmeric powder and jeera powder with sugar ketchup lime juice and mix really well.
- By then the aubergines will be cool take the skin off and mash the aubergines up till they are finely mashed and mix this into the sauce in the pan mix really well and cook for a couple of minutes then add fresh chopped coriander for decoration and enjoy 😊
Today, I'm going to walk you through the oven method. Baingan bharta is a popular Indian curry made by roasting the eggplant till it is charred well and cooked perfectly from inside. The flesh of the smoky eggplant is mashed and then cooked with spices to make a delicious mash that tastes heavenly when served with roti and boondi raita. Baingan bharta is a vegetarian Indian dish where eggplants are grilled over hot charcoal, mashed and then mixed or cooked with onions, tomatoes & spices. Vangyache bharit, widely known as baingan bharata, is a very famous vegetarian recipe option in India, especially Maharashtra and Punjab.
So that’s going to wrap this up for this exceptional food baingan bhartha (mashed aubergine curry) recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
