Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, baingan bharta smoky eggplant stir-fry. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Baingan bharta Smoky eggplant stir-fry is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. Baingan bharta Smoky eggplant stir-fry is something that I have loved my whole life. They are nice and they look wonderful.
Baingan Bharta is a favorite North Indian curry made by first roasting the garlic studded baingan on an open flame until very soft. This easy baingan bharta recipe is going to be a sure shot hit at home! Baingan (eggplant/aubergine) is studded with garlic and roasted on an open flame, and then stir-fried with aromatics for the most delicious smoky flavor.
To get started with this recipe, we have to first prepare a few ingredients. You can cook baingan bharta smoky eggplant stir-fry using 12 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Baingan bharta Smoky eggplant stir-fry:
- Make ready 1 medium eggplant
- Prepare 1 medium sized red onion finely sliced
- Get 1 tomato chopped
- Make ready 1 inch ginger grated
- Get 5 cloves garlic grated
- Make ready 1 tsp turmeric powder
- Take 1 tsp cumin powder
- Take 2-3 green chilies
- Get 1/2 tsp red chilli powder(optional)
- Take 1/4 tsp whole cumin seeds
- Take 1/4 cup chopped coriander leaves
- Prepare as needed oil for cooking
This spicy smoked eggplant recipe is vegan, gluten free and pairs best with Indian flatbreads like Roti, Chapati or paratha. Baingan (eggplant) may not be a favorite. Baingan Bharta or Eggplant Bharta is an easy vegan, keto and gluten-free Indian recipe. Fire-roasted and mashed eggplant is stir fried in onions, tomatoes, garlic and spices to make a very flavourful side dish.
Steps to make Baingan bharta Smoky eggplant stir-fry:
- Wash the eggplant and pat dry. Make slits on the eggplant. The eggplant is now ready for roasting.
- Put the eggplant on open flame. The eggplant can be roasted in oven but the smoky flavor will be missing.
- After the roasting is done, the eggplant should become soft.
- Now let the eggplant cool.
- Peel the skin of the roasted eggplant. Dip it in a bowl of water to remove the remaining bits of the skin of eggplant.
- Mash the eggplant and keep it ready for cooking. (Do not discard the juices that comes out of the eggplant)
- Take a kadai/pan. To it add the oil and heat it.
- Add the cumin seeds to the hot oil and let it splutter.
- Now add the chopped onions, tomatoes, green chilies, grated ginger and garlic and sauté for 1 min.
- Add the turmeric powder, chilli powder, salt, cumin powder and about one tablespoon of water and stir till the water evaporates.
- Now, add the mashed eggplant and keep stirring till all the water evaporates.
- Turn off the flame and garnish with chopped coriander leaves.
There's something to be said about fire-roasted eggplant (or brinjal or aubergine, whatever you. Baingan bharta is a spiced and mashed aubergine or eggplant dish popular in the Indian cuisine. Baingan Bharta is a subzi preparation of Chargrilled brinjals cooked with a simple combination of spices and herbs. Every region in India has their own version of baingan bharta…. this is one that's special to the North. Select large brinjals with a shiny smooth surface as these are more likely to be.
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