Baingan bharta is one of the most delicious dish and best enjoyed to eat along with roti or paranthas. It is just one of the several versions of baingan recipe which is a tasteful bharta and cooked with brinjal, onion, ginger-garlic, tomato, peanuts and Indian spices.
I roasted brinjal directly over the open flame. The smoky aroma makes this dish to more yummy however you can roast them in the oven also.
Here are other recipe of brinjal aloo baingan recipe, baingan pulav.
Today Mydaawat is sharing an easy Baingan Bharta Recipe with step by step pictures which help you to make it more easy.
Ingredients:
1 large brinjal (bharta-baingan).
1 medium size finely chopped onion(pyaj).
2 tsp ginger-garlic paste.
2 medium finely chopped tomatoes.
¼ tsp black pepper powder(kali mirch).
1 chopped green chilli(hari mirch).
1/2 tbsp roasted and semi grinded peanuts.
¼ tsp red chilli powder.
1 tbsp oil.
1/2 tsp cumin seeds(jeera).
1/2 tsp coriander powder.
1/2 tsp turmeric powder(haldi).
1/5 tsp Asafoetida (hing).
1 tbsp chopped coriander leaves(dhania patti).
Required salt.
How to cook Baingan Bharta Recipe
1 . Wash the brinjal and wipe it with kitchen towel, slits in it with a knife and then tuck in the garlic cloves before roasting.
2 . Apply some oil all over the brinjal and keep it for roasting on an open flame and Keep turning after a 2 to 3 minutes.
3 . When it completely cooked then peel the skin and mash it.
4 . Heat oil in a pan on medium flame.
5. When heated then add cumin seed, asafoetida and allow to crackle.
6 . Now add finely chopped onions, till translucent.
7. Add chopped green chilli and ginger-garlic paste, sauté for a minute.
7 . Now add chopped tomatoes, saute it till the oil starts separating from the mixture.
8 . Now add turmeric powder, coriander powder, red chilli powder, black pepper powder and salt, mix it well.
9 . After that add roasted semi grinded peanuts and mashed brinjal, stir and cook for 2-3 minutes on medium flame.
10. Now garnish with coriander leaves and serve hot and spicy Baingan Bharta with chapati or paratha.
