Baingan bharta
Baingan bharta, also known as Baingan ka bhurtha, Baingan da bhurta, or Wangyacha bharit, is a traditional South Asian dish. It holds a significant place in the culinary traditions of both India and Pakistan, being a cherished part of their national cuisines.
Ingredients
- Big Baingan / Ringana / Eggplant – 2
- Garlic cloves – 8
- Chopped Garlic – 2 tbsp
- Chopped green onion – 1 cup
- Chopped tomatoes – 1 cup
- Oil – 4 tbsp
- Salt to taste
- Chili powder – 1 ½ tbsp
- Turmeric – ¼ tsp
- Coriander and cumin powder – 1 tbsp
- Garam masala – 1 tsp
- Chopped Coriander / cilantro – ½ cup
Instructions
- Preheat oven at 450 degrees F.
- Make thin slits in the eggplant using a knife. Stuff garlic cloves in the eggplant.
- Apply a thin coat of oil on the eggplant. Line baking tray with aluminum foil.
- Once the oven is heated, place the tray with eggplant in the oven and let it cook for 1 hour or until properly cooked. Rotate the eggplant every 15 minutes for even cooking.
- Remove tray out of the oven and allow them to cool. Once the eggplant is cool enough, peel the skin off and mash the eggplant using spoon or hand. Keep this aside.
- In a pan, heat oil. Add chopped garlic and cook it for few seconds. Add green onion and tomatoes. Cook them for 3 to 4 minutes on medium flame.
- Add salt, chili powder, Turmeric powder, cumin, and coriander powder and garam masala. Mix them very well and cook it for 2 minutes.
- Add mashed eggplant. Mix it very well. Cook it for 5 – 6 minutes on medium heat.
- Add chopped cilantro/coriander, mix well and switch off the flame.
- Your Baingan ka Bharta / Ringana No Olo is ready. Serve this yummy dish with Bajri na Rotla Or Paratha or Roti and Enjoy it in chilled Winter days.
Nutrition
Calories: 228kcalCarbohydrates: 24gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 672mgPotassium: 795mgFiber: 9gSugar: 13gVitamin A: 762IUVitamin C: 23mgCalcium: 52mgIron: 1mg
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