Here the easy healthy baingan bharta recipe not using more oil, masalas or spices. I love simple Baingan Bhartha. I love Baingan/eggplant Bharta recipe but I would like to say I didn’t like it in my childhood. There are different type of Baingan/eggplant recipes which I and my husband prefer to have like Stuffed eggplant/brinjals, curd brinjals, Baingan Bhartha and eggplant/brinjals fry. Baingan ka Bharta is one of the favorite north Indian dishes. It is very simple to cook frequently at home and in many restaurants this taste dish served in India. Usually the Baingan Bharta is served as a side dish with any kind of rice, roti along with a dal fry or curry. I got through many recipes steps, they say to use oven for roasting the brinjal/eggplant, actually believe me nothing compares to the smoky roasted brinjal/eggplant on a direct flame. Always use high flame when you roast Baingan.
Brinjal-eggplant Bharta recipe Step By Step Photos
- Wash the Baingan and tomato perfectly. Apply slightly oil over them. Directly roast Baingan and tomato on high flame until completely well-cooked from all sides.
- Remove the eggplants onto a plate and keep aside. Let it to be cool for 5 mins. Then remove the skin of them.
- Mash the roasted skin less baingan and tomato by hand or spoon.
- Heat 1 teaspoon cooking oil in a pan or kadhai, add in cumin seeds (jeera),mustard seeds (sarson/rai) and chilli (mirchi) slit. When it starts cracking add onion chopped and mix it well.
- When onion turned into golden brown add turmeric (haldi) powder and chilli (mirchi) powder. Stir it on low flame.
- At last add smashed baingan and tomato into the pan and mix it perfectly. Cook 2 minutes over medium hit.
- 1. 1 large Brinjal/Eggplant/Baingan
- 2. 1 medium size tomato
- 3. 1 teaspoon cooking oil
- 4. 1 onion chopped
- 5. ½ teaspoon cumin seeds (jeera)
- 6. ½ teaspoon Mustard Seeds (Sarson/Rai)
- 7. 1-2 chilli (mirchi) slit
- 8. ½ teaspoon chilli (mirchi) powder
- 9. ½ teaspoon turmeric (haldi) powder
- 10. Coriander leaves (dhaniya patta) chopped
- 11. Salt to taste
- Wash the Baingan and tomato perfectly. Apply slightly oil over them. Directly roast Baingan and tomato on high flame until completely well-cooked from all sides. Remove the eggplants onto a plate and keep aside. Let it to be cool for 5 mins. Then remove the skin of them.
- Mash the roasted skin less baingan and tomato by hand or spoon.
- Heat 1 teaspoon cooking oil in a pan or kadhai, add in cumin seeds (jeera),mustard seeds (sarson/rai) and chilli (mirchi) slit. When it starts cracking add onion chopped and mix it well.
- When onion turned into golden brown add turmeric (haldi) powder and chilli (mirchi) powder. Stir it on low flame.
- At last add smashed baingan and tomato into the pan and mix it perfectly.
- Brinjal/Baingan/Eggplant Bharta Recipe is ready to serve with rice, dal and roti.
Its very easy