Dhaba Style Baingan Bharta Recipe | Eggplant Recipe | बैंगन भरता बनाने का सबसे आसान तरीका |
Recipe Information
Baingan Bharta
Cultural Context
Originating from the northern regions of India, Baingan Bharta is a beloved dish that showcases the smoky flavor of roasted eggplant. Traditionally, it was made in tandoors, where the eggplant would be charred to perfection, infusing it with a unique aroma. This dish is often enjoyed with flatbreads like roti or naan and is a staple in Indian households. Today, Baingan Bharta has gained popularity worldwide, with various adaptations reflecting local tastes and ingredients.
eggplant
🥗Healthier: zucchini
💰Cheaper: bell pepper
Zucchini provides a similar texture with fewer calories.
cumin seeds
🥗Healthier: ground cumin
💰Cheaper: coriander seeds
Ground cumin is easier to use, while coriander seeds are often less expensive.
garam masala
🥗Healthier: curry powder
💰Cheaper: mixed spices
Curry powder offers a similar flavor profile at a lower cost.
green chili
🥗Healthier: jalapeño
💰Cheaper: bell pepper
Jalapeños add heat without the cost of specialty chilies.
Place a wire stand or stove ring on the gas stove and light the flame on medium.
Place brinjal on the stand and roast it, turning to roast evenly on all sides until completely cooked and tender.
Remove the roasted brinjal and keep aside to cool completely.
Once cooled, peel off the charred skin and discard the stem.
Chop the roasted brinjals, but do not chop too fine as they will be mashed while cooking in the masala.
Heat a Kadai and add 2 to 3 tbsp cooking oil and 1 tbsp ghee.
Add 1/2 tsp cumin seeds and allow them to splutter.
Add 2 large finely chopped onions and sauté until soft.
Add 1 heaped tsp ginger garlic paste and sauté until the raw smell disappears (around 2 minutes).
Lower the flame and add 1/4 tsp turmeric powder, 1 tbsp Kashmiri chilli powder, 1 tsp coriander powder, and 1/2 tsp cumin powder, mixing well.
Add 1 tsp garam masala powder and 30 ml water to prevent the spices from burning, and sauté for 2 minutes.
Add 2 large finely chopped tomatoes and 1/2 tsp salt, mixing well.
Cover and cook until tomatoes turn mushy and oil is visible (around 3 to 4 minutes).
Once oil is visible, add the roasted and chopped brinjals and mash as you mix, keeping some chunks for texture.
Add 2 to 3 finely chopped green chillies and 1/2 tsp kasuri methi, mixing well and mashing as you go.
Cover and cook for 2 minutes, adding 50 - 60 ml hot water for consistency.
Cover and cook again for 2 minutes.
Add 3 to 4 tbsp finely chopped coriander leaves and switch off the flame.
Add 1 tsp lemon juice if more sourness is needed before serving hot.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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