Baingan ka Bharta or Mashed Eggplant in Indian style


Baingan bharta (or Baingan ka bhurtha) (Urdu: بینگن کا بھرتہ ) is a vegetarian dish that is attributed to both Indian and Pakistani cuisine. It is a bhurtha (minced vegetables) made from eggplant (baingan) which is grilled over charcoal or direct fire, to infuse the dish with a smoky flavour. The smoked eggplant is mashed with fresh cilantro (coriander leaves), chili pepper, onion and mustard oil.[1] Traditionally, the dish is often eaten with an Indian flatbread (specifically roti or paratha) and is also served with rice and/or raita, a yoghurt salad. Baingan bartha is also eaten in Bangladesh.

It is a very easy recipe and very tasty too… Following are the ingredients

Eggplant
1 finely chopped red onion
2 finely chopped tomatoes
Salt according to taste
Chilli according to taste
2-3 Chopped green chillies
finely chopped cilantro
Baingan ka Bharta or Roasted Eggplant
1.First roast egg plant in a oven for 40 to 45 min at 400 degrees celcius, until cooked and roasted well.The egg plant’s skin turns into wrinkly form.
2.Put it into cold water and after sometime remove skin and chopped it into small chunks Burnt eggplant 3.Take a preheated vessel, add oil when it gets hot add onion and cook it till it is light brown and soft.
4.Now add chilli powder, chopped tomatoes and chopped green chillies and mix well, stir it for few minutes , so that it is roasted well.
5.Now add chunks of eggplant and add some salt.
6. Mix it well and lower the gas. Cover it and let it simmer for 10 minutes.
7.Garnish with cilantro

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