“This is a really easy and tasty Indian dish that is sure to stir up your taste buds. Delicious baingan bharta is ready to eat with pita bread, Indian naan, or rice.”
In addition to featuring a host of vitamins and minerals, eggplant also contains important phytonutrients, many which have antioxidant activity. Phytonutrients contained in eggplant include phenolic compounds, such caffeic and chlorogenic acid, and flavonoids, such as nasunin.
Ingredients of Baigan Bhartha
* 3 1/2 lbs eggplants (aubergines)
* 3 tablespoons ghee or vegetable oil
* 1 teaspoon cumin seed (Jeera)
* 1 large onion, finely chopped
* 1 tablespoon ginger, grated
* 1 tablespoon chopped garlic
* 1 (12 ounce) can diced tomatoes
* 3 green chilies (chopped)
* 1/2 teaspoon garam masala
* red chili powder, and
* salt
* 1/2 cup peas, cooked (optional)
* 1 cup cilantro
Directions
1.
1
Prick a few holes and place on hot grill.
2.
2
Keep turning until charred and soft inside.
3.
3
Collect the pulp.
4.
4
Discard the skin.
5.
5
Chop roughly.
6.
6
Heat Ghee or oil, add cumin seeds.
7.
7
Add onions and fry till golden.
8.
8
Add ginger and garlic.
9.
9
Cook for 3 minutes.
10.
10
Add the tomatoes, chillies, red chili powder, garam masala and salt.
11.
11
Continue cooking 10 minutes on low flame until tomatoes are soft.
12.
12
Add the eggplant pulp.
13.
13
Stir and cook for 5 minutes.
14.
14
Toss in peas and garnish with coriander leaves.
15.
15
Serve with roti, naan, phulka, chapathi or paratha a flat bread.
* 3 1/2 lbs eggplants (aubergines)
* 4 tablespoons oil
* 1 teaspoon cumin seed (Jeera)
* 2 onions, finely chopped
* 1 tablespoon garlic paste
* 1 (12 ounce) can diced tomatoes
* 3 green chilies (chopped)
* 1/2 teaspoon garam masala
* red chili powder, and
* salt
* 1/2 cup peas, cooked (optional)
* 2 teaspoons cilantro
Method of Baigan Bhartha
1. Rick a few holes in Eggplant and place it on hot grill.
2. Keep turning until charred and soft inside.
3. Discard the skin, Collect the pulp and chop it roughly.
4. Heat oil and add cumin seeds.
5. Add onions and fry till golden.
6. Add garlic paste and Cook for 3 minutes.
7. Add the tomatoes, chillies, red chili powder, garam masala and salt.
8. Continue cooking 10 minutes on low flame until tomatoes are soft.
9. Add the eggplant pulp.
10. Stir and cook for 5 minutes.
11. Toss in peas and garnish with coriander leaves.
12. Serve with roti, naan, phulka, chapathi or paratha a flat bread.
