Baigan bharta is basically a north Indian dish popular all over India. Baigan bharta is made of roasted eggplant and other spices giving a distinctive flavor and taste to the dish. Baingan Bharta is a healthy food and as eggplant is the main ingredient, is low in fat and sodium and high in dietary fiber, vitamins C and B6 magnesium, phosphorus and potassium. Added to the dish are the tomatoes, green chillies and onions which are packed a mighty nutritional punch in one single dish!
Baigan (in hindi) is also commonly called as brinjal, egg plant, aubergine. Brinjal (Solanum melongena), is an easily cultivated plant belonging to the family Solanaceae. Its fruit is high in nutrition and commonly consumed as a vegetable. The fruit and other parts of the plant are used in traditional medicine. It is native to Nepal, India, Bangladesh, Pakistan and Sri Lanka. The vegetable is fleshy and has meaty texture. The vegetable is capable of absorbing large amounts of cooking fats and sauces, allowing for very rich dishes, but the salting process will reduce the amount of oil absorbed.
The vegetable flesh is smooth; as related to the tomato, the numerous seeds are soft and edible along with the rest of the fruit. The thin skin is also edible, so peeling is not required. Cooking of Baigan bharta can be in many variations as per their regions and liking. It may also be roasted in its skin until charred, so that the pulp can be removed and blended with other ingredients such as lemon, tahini, and garlic, as in the Middle Eastern dish baba ghanoush and the similar Greek dish melitzanosalata.
Grilled, mashed and mixed with onions, tomatoes and spices make the Indian dish Baingan ka Bhartha or Gojju, similar to Salată de vinete in Romania, while a mix of roasted eggplant, roasted red peppers, chopped onions, tomatoes, mushrooms, carrots, celery and spices is called Zacuscă in Romania or Ajvar in Serbia and Balkans.
For preparing the Baigan bharta, take the larger variety of brinjals (almost king size). Apply some oil over the eggplant. Keep it on a hot griddle tawa in reduced flame or put it in the oven at high heat and bake .Once a side of the eggplant is properly cooked turn it. Likewise cook all the sides. It takes around 10-15 minutes to cook the whole eggplant. Once it is fully cooked, wait for it to cool down and then peel off the skin and mash well. Heat oil in a pan, add garlic , ginger, green chilli and chopped onions and fry over medium flame until light golden brown. Add red chilli powder, garam masala powder and turmeric powder. Stir well and add chopped tomatoes and cook till tender. Now add the mashed eggplant, cooked peas (optional) and salt and stir for 5-6 minutes on a medium flame. Garnish with chopped coriander leaves. Serve hot and Baigan bharta goes extremely well with phulkas or as a side dish with rice. It can also be eaten with naan etc. The Baigan ka bharta gives out a nice smoking sweet and spicy taste to dish. This is an easy eggplant recipe and best to be served with breads like chapati, roti, naan, bhakri (jowar or bajra roti).
Baigan or Brinjal or Aubergine has a lot of Health & Nutrition Benefits. For example, Take brinjal in a mashed form or as a soup and add some garlic and asafeotida to it. It will help you get rid of flatulence and adjust the wind humor of the body. Brinjal can also be eaten after being roasted directly on fire. Just peel off the skin, mash it and add some salt in it for flavor and eat it. It will help cure phlegm, congestion and reduce the formation of gas. Brinjal is very nutritious and also sometimes known as the poor man’s meat. It is a very low cost vegetable. Brinjal can be used in many forms of cooking like grilling, roasting, barbecuing or frying. It is rich in Vitamin A & B and low in calorie content. Due to its low calorie content it is suitable for people who are suffering from high blood pressure, diabetes and obesity.
Recipe: Baingan ka bharta
Summary: Baingan Ka Bharta Recipe made easy, learn how to make Baingan ka bharta Recipes at home.
- cooked green peas (optional) – 1/2 – cup
- Coriander leaves for garnishing – 0
- coriander pdr (optional – tsp – 1/2
- cumin pdr (optional) – 1/4 – tsp
- Eggplant (medium sized) – 1 – number
- Finely chopped onions – 1 1/2 – cup
- Garam masala powder – 1/2 – tsp
- garlic – 4 – number
- oil – 3 – tbsp
- Red chilli powder – 1/2 – tsp
- Salt – to taste
- slit green chilli – 1 – number
- Tomato – 1 – number
- Turmeric powder – 1//4 – tsp
- Apply some oil to the eggplant. Keep it on a hot griddle tawa in reduced flameor put it in the oven at high heat and bake .Once a side of the eggplant is properly cooked turn it. Likewise cook all the sides. It takes around 10-15 minutes to cook the whole eggplant. Once it is fully cooked, wait for it to cool down and then peel off the skin and mash well. Heat oil in a pan, add garlic ,green chilli and chopped onions and fry over medium flame until light golden brown. Add red chilli powder, garam masala powder and turmeric powder. Stir well and add chopped tomatoes and cook till tender. Now add the mashed eggplant , cooked peas and salt and stir for 5-6 minutes on a medium flame.Garnish with chopped coriander leaves. Serve hot with chapatis or as a side dish with rice.
Cooking time (duration): 25
Diet type: Vegetarian
Number of servings (yield): 4
Meal type: lunch
Recipe by Vahchef.
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