Healthy yummy baingan ka bharta in 30 minutes

Baingan ka bharta is relished the most when it's served immediately. An accompaniment like raita would make the meal special. I too enjoy bharta along with green chillies and boondi raita.

Making baingan ka bharta is very simple and if you don’t know how to prepare it, I will be showing you how you can cook this amazing recipe with step-by-step instructions that will save your time too. So, follow my article to see the end result in front of you as shown in the photo below.

In India eggplant is called as baingan and there are different varieties of eggplants available in the market. Each variety of eggplants are used to prepare different and unique recipes.  

In earlier times all the cooking was done on charcoal which gave the food the smoky and earthy flavour as it was cooked. When the vegetables are cooked over charcoal the juices that drop in the charcoal turns the steam into ultra-aromatic steam which goes back into the dish making it even more flavourful.  

Roasting on the other hand helps to bring out natural flavours of the food which is hidden inside them. Roasting is healthy form of cooking as there are minimal loss of vitamins during this process, but at the same time if roasting is done on extremely high temperatures it may lead to loss of vitamins present in the food.

You must try out this amazing recipe prepared by slicing brinjals easy recipe of vangyache kaap

In today’s article we will be using bharta baingan which are big and round in size which makes them easy to roast.

Quick summary of baingan ka bharta.

To prepare baingan ka bharta take two brinjals and place it on a stove one at a time.  Keep turning around to roast it properly from all sides (this would take approximately 5 minutes for each), take roasted brinjals and gently remove the skin with your hands or knife. Wash the brinjals under running water to remove the traces of skin. Cut the stem and mash the roasted brinjals. 

Add oil in heavy bottomed pan and add onions, stir fry onions for 4 minutes till light brown. Add seasoning masalas and mix for few seconds, add tomatoes stir them occasionally. After 4 minutes add peas, mashed brinjals and stir for few minutes, cover and cook, stir occasionally. After 10 minutes uncover the lid and cook on high flame till the water is evaporated giving bharta the roasted look. You will be amazed that unlike other recipes in my recipe there will be no traces of oil in the end as I use very less oil.  Just before serving baingan ka bharta garnish, it with chopped coriander and green chillies.

Ingredients (serve – 4 pax)

2 large but soft and light bharta baingan

1 cup chopped onions

1 cup chopped tomatoes

1 green chilli chopped

1/2 cup peas fresh/ frozen

1.5 tsp salt

1/4th tsp turmeric powder

1/4th tsp red chilli powder

2 tbsp coriander powder

1 tbsp jeera powder

1 tbsp garam masala

4 tbsp oil

Method for baingan ka bharta

Place a brinjal on the stove and roast it from all sides by turning around frequently.

After the first one is well roasted (this takes about 5 minutes), similarly roast the second one. Keep them aside for a few minutes to cool down slightly.

With your hands or a knife gently remove the burnt skin and quickly wash each brinjal under running water to remove the traces of skin sticking around.

Remove the stem and cut and mash the roasted brinjals.

Heat oil in a heavy bottomed pan and add the onions. Stir fry the onions for 3-4 minutes till light brown.

Now add the seasoning masalas and mix for 30 seconds. Add tomatoes and continue to cook stirring occasionally.

After 3-4 minutes add the peas and mashed brinjals. Stir, mix well for a few minutes and cover and cook stirring occasionally.

After 10 minutes open the lid and cook on high flame till all liquids evaporate and baingan ka bharta looks well roasted and glistening.

Yes, like in our other recipes it will not leave oil as we use only as much oil as is necessary. If you like restaurant like baingan ka bharta floating in oil you can use more oil and red chillies and enjoy.

Video

Photo wise

Place a brinjal on the stove and roast it from all sides.

Keep turning to roast it uniformly from all sides.

After the first one is well roasted (this takes about 5 mins), similarly roast the second one. Keep them aside for a few minutes to cool down slightly.

With your hands or a knife gently remove the burnt skin and quickly wash each brinjal under running water to remove the traces of skin sticking around.

Remove the stem and cut and mash the roasted brinjals.

Heat oil in a heavy bottomed pan.

Add the onions.

Stir fry the onions for 3-4 minutes till light brown.

Now add the seasoning masalas and mix for 30 seconds.

Add tomatoes and continue to cook stirring occasionally.

After 3-4 mins add the peas.

Add mashed brinjals.

Stir, mix well for a few minutes.

Cover and cook stirring occasionally.

After 10 minutes open the lid.

Cook on high flame till all liquids evaporate and bharta looks well roasted and glistening.

Unlike other recipes our bharta will not leave oil as we use only as much oil as is necessary. If you like restaurant like bharta floating in oil you can use more oil and red chillies and enjoy.

Conclusion

Bharta is a popular recipe in North India especially in Punjab. Making baingan ka bharta is very simple and easy. To make bharta one will need bharta baingan which are big in size and are rounder in shape.

Eggplant is called as baingan in Hindi. There are many varieties of eggplant available in the market which are used to prepare different and unique recipes.

Roasting helps in developing the natural flavours.