Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, baingan bharta/ aubergine indian restaurant style. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Baigan Bharta Recipe, How to make restaurant style baingan ka bharta recipe. Easy baingan bharta recipe with step by step photo. Baingan Bharta Recipe - A delicious Punjabi flavored roasted aubergine sabzi cooked in onion & tomato gravy with aromatic Indian spices.
Baingan Bharta/ Aubergine Indian restaurant style is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Baingan Bharta/ Aubergine Indian restaurant style is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook baingan bharta/ aubergine indian restaurant style using 9 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Baingan Bharta/ Aubergine Indian restaurant style:
- Get 2 aubergines
- Take 2 red onions
- Get 2 tomatoes
- Take Salt
- Get Red chilly powder (optional)
- Take Turmeric half teaspoon
- Take Finely chopped coriander (optional)
- Prepare 1.5 spoonful Cooking oil
- Make ready 1 teaspoon cumin seeds
How to make Authentic Baingan ka Bharta. Baingan Bharta- Smoky Eggplant Curry is one of the signature dishes of Traditional Indian cooking. It is vegan, law fat and super delicious and has extra-ordinary smoky flavor which make you crazy in kitchen while even. "The baingan bharta cornetto was all smoked up and the garlic raita complemented well. Just half way through the meal and I knew why it was the best restaurant in India!!" Useful recommendation?
Steps to make Baingan Bharta/ Aubergine Indian restaurant style:
- Put a couple of deep cuts in the aubergines and coat it with oil. Now put it in a preheated oven at 180 C for 40 minutes. Flip them upside down halfway through.
- Thinly slice the red onions and finely chop the tomatoes. Heat rest of the oil in pan, when hot add cumin seeds. When the cumin seeds start popping, add onions.
- Add salt and turmeric to onions when they turn soft and a bit golden brown. Now add tomatoes to it.
- Once the aubergines are done, they should look like the picture below. The peel should easily come off. Chop the roasted aubergines in pieces.
- When the tomatoes are soft, add chopped aubergine in it.
- Close the lid, and let it cook at sim for 10 minutes. Mash the aubergine pieces and stir it after every 2-3 minutes.
- Serve it with chapati/nan bread, accompanied with some raita or lentils. I also sometimes fill a pita pocket with it along with guacamole and finely chopped cucumber.
Baingan bharta is a spiced and mashed aubergine or eggplant dish popular in the Indian cuisine. There are many regional Indian variations of making baingan bharta like Maharashtrian Vangyache bharit or Bihari baingan chokha or tamilian kathirikai gothsu. Baingan Bharta is a favorite North Indian curry made by first roasting the eggplants until very soft. The flesh is scraped from the skin and cooked with tomatoes, onions, garlic, fresh and dried coriander, turmeric, and other spices until thickened and richly flavored. This satisfying vegetarian dish is adapted from a recipe belonging to Julie Sahni, the popular Indian chef, cookbook author and teacher. [ print recept ] Op dit moment ben ik aan het backpacken in Sri Lanka; het land van de curry's!
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