Baingan bharta
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Baingan bharta

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Time to cook

30 minutes

Difficulty-icon

Difficulty

Easy

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Serves

2

A well-liked Punjabi dish from North Indian cuisine that is made with a mash of roasted eggplant, onions, tomatoes, herbs, and spices.

A well-liked Punjabi dish from North Indian cuisine that is made with a mash of roasted eggplant, onions, tomatoes, herbs, and spices.

Ingredients

Indian Eggplant

1 large

Onion Raw

0.5 cup

Tomatoes

1 cup

Fresh Garlic

1 clove

Picador Chillies

0.5 tsp

Red Chilli Powder

0.25 tsp

Vegetable Oil

2 tbsp

Coriander Leaves

1 tbsp

Salt

1 pinch

Step-by-step instructions to cook

Prep

1

After rinsing the eggplant (brinjal), pat it dry with a kitchen towel.

2

Slice the eggplant (brinjal), from the base to near the stem, creating four sections but keeping it attached to the stem.

3

Apply a thin layer of oil over the eggplant (brinjal).

4

Place the eggplant (brinjal) on direct heat over medium or medium-low flame. Turn it every 2 to 3 minutes until it's tender and easily pierced with a knife or fork.

5

Immerse the cooked eggplant (brinjal) in water to cool, and then remove it.

6

Once it has cooled down, peel off the burnt skin from the eggplant (brinjal) and then chop it or mash it up.

Cooking

1

In a kadai (wok) or frying pan, heat oil, and add finely chopped onions and garlic. Sauté until they soften and become translucent without browning.

2

Add chopped green chilies and tomatoes. Sauté until the tomatoes turn pulpy, and oil separates from the mixture.

3

Stir in red chili powder and add the chopped or mashed brinjal. Mix well.

4

Season with salt and sauté for 4 to 5 minutes on low to medium-low heat.

5

Garnish with coriander leaves and serve hot.

Nutrition information

(per serving)

Carbs

Carbs

11.5

Proteins

Proteins

0.6

Fats

Fats

3.9

Fiber

Fiber

11.5

77

kcal

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