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Baingan ka bharta recipe| Egg plant recipe| Baingan bharta without roasting with detailed step by step photos. The egg plant is the english name for baingan (Kathrikai). There are many ways in making baingan ka bharta recipe and its from north indian cuisine. In down south and especially in tamilnadu the small variety brinjal is used mostly, and many dishes are prepared from it. Like ennai kathirikai, kathirikai gosthu etc. I don’t remember my mother cooking this type brinjal and I used to buy this egg plant only after moving to Bangalore and now I add this in my regular groceries.
Usually the baingan/egg plant is roasted in fire to get the smoky flavour. But nowadays its not possible for all that, and then mashed and cooked in onion and tomato base. Today I made without roasting in fire. The egg plant or baingan ka bharta recipe can also be rosted in oven (option yours).
You can follow the same recipe for roasted baingan also. To roast the baingan in gas flame with few garlic and green chilli will give good aroma, and then mash (bharta) it and use it the curry. Uaually mustard oil is used in this recipe but I used the regular coocking oil. Please adjust the masala according to your taste. You can also add fresh or frozen green peas in this Baingan Bharta. Please also visit my other side dish recipes.
Baingan ka bharta recipe| Egg plant recipe| Baingan bharta without roasting| How to make Baingan ka bharta
Ingredients
- 1 no Eggplant (baigan)
- 2 no Onion
- 2 no Tomato
- 1 Green Chilli
- 1 tsp Ginger & garlic paste
- 2 tsp Chilli powder
- 1 tsp Jeera/cumin
- 1/4 tsp Turmeric
- 1 tsp Coriander powder
- 1/2 tsp Cumin powder
- 1 tsp Garam masala
- Coriander leaves (hand full)
- 3 tbsp Oil
- Salt (as per taste)
Instructions
- Wash and peel the baingan and chop into small cubes and keep it in water
- Heat some oil a kadai , add Jeera/cumin,green chilli and curry leaves
- Now add finely chopped onion and saute till translucent
- Add ginger & garlic paste and cook till raw smell goes
- Add chilli powder, turmeric , coriander powder and mix well
- Now add Baingan| egg plant| aubergines & salt as per taste and mix well and cover and cook for 10 minutes in medium flame
- Now add Chopped tomato and cover and cook for 7-8 minutes or till done
- Finally add garam masala powder and coriander leaves and mash it using the back of the spoon switch of the flame
A very good curry and best for roti and parotta
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Clear explanations. Tastes good with chapathi.
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