Baingan Bharta

Baingan bharta is a common dish that is eaten in India. It is cooked in a number of ways and is a much loved traditional dish that is usually served with roti, paratha or bread. Aubergine, eggplant (or however you call this vegetable in your language) is a much loved vegetable across the world, and it’s been cooked in hundreds of different ways over centuries.

That said, we have decided to share with you our version of cooking this amazing dish. This is also my first blog post, so I hope you all really enjoy the read and try cooking this dish yourself.

Baingan Bharta

Baingan bharta is a common dish that is eaten in India. It is cooked in a number of ways and is a much loved traditional dish that is usually served with roti, paratha or bread.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Storage Time 4 days d

Total Time 1 hour hr 40 minutes mins

Course Appetizer, Dinner, Lunch, Main Course, Side Dish

Cuisine Indian

Servings 6 persons

Calories 64 kcal

Equipment

• wok/pot
• knife and chopping board

Ingredients

 

US CustomaryMetric

 

1x2x3x

Vegetables

• 6 cups Aubergine chopped in little blocks
• 2 cups Tomatoes  finely diced
• 1.5 cups Red onions  finely diced

Spices

• 1 tbsp Cumin seeds heaped
• 1 tsp Turmeric powder  leveled
• 1 tsp Garam masala leveled
• 1 tsp Fennel powder heaped
• 1 tsp Coriander powder heaped
• 1½ tbsp Paprika powder heaped
• 1 tbsp Ginger finely chopped
• 2 tsp Green chilli finely chopped (or to taste)
• 2 pinch Mace powder
• 2 pinch Nutmeg powder
• 2 tsp Sea salt or to taste

Instructions

 

• Chop all the fresh ingredients and then heat oil in a wok. Once the oil is hot enough, add cumin and let it crackle till it has a golden shine.
• After this, add the green chilli, followed by the onion and let it all fry on high heat for one minute.
• Next, add ginger and let it cook for another minute on high heat. Then add the turmeric, ground fennel and coriander, bell pepper powder and salt.
• Immediately after this, add your tomatoes and the aubergines and cover the wok with a lid. Let this simmer for about 35 minutes on low heat.
• After this remove the lid and cook on medium to high heat while continuously stirring for about 15 minutes or until most of the water has evaporated.
• Once cooked, let it cool down and serve. Serving suggestions: with freshly chopped green chillies, coriander leaves and lemon.

Nutrition

Calories: 64kcalCarbohydrates: 13gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 796mgPotassium: 448mgFiber: 5gSugar: 6gVitamin A: 1311IUVitamin C: 12mgCalcium: 44mgIron: 2mg

Keyword aubergine, baingan bharta, eggplant, indian, masala, spicy, spread, vegan

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