Recipe: Tasty Baingan Bharta/ Aubergine Indian restaurant style

Baingan Bharta/ Aubergine Indian restaurant style. Baingan bharta is a popular north Indian dish where fire roasted eggplant is mashed and cooked with spices. It's best served with fresh rotis or parathas. There are different ways of making this bharta [bharta=mash] but this is the most common way and the one you will find in Indian restaurants.

Baingan Bharta Recipe - A delicious Punjabi flavored roasted aubergine sabzi cooked in onion & tomato gravy with aromatic Indian spices. Baingan bharta (mashed eggplant) is a dish from the Indian subcontinent that originated in the Punjab region. Baingan ka bharta is a part of the cuisine of some nation states of the Indian subcontinent. You can have Baingan Bharta/ Aubergine Indian restaurant style using 9 ingredients and 9 steps. Here is how you cook that.

Ingredients of Baingan Bharta/ Aubergine Indian restaurant style

1. You need 2 of aubergines.
2. It's 2 of red onions.
3. Prepare 2 of tomatoes.
4. You need of Salt.
5. It's of Red chilly powder (optional).
6. Prepare of Turmeric half teaspoon.
7. Prepare of Finely chopped coriander (optional).
8. It's 1.5 spoonful of Cooking oil.
9. Prepare 1 teaspoon of cumin seeds.

Delicious aubergine recipe you will definitely enjoy! 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 mashed eggplant cooked with spiced tomato very flavorful dish.

Baingan Bharta/ Aubergine Indian restaurant style step by step

1. 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..
2. 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..
3. Add salt and turmeric to onions when they turn soft and a bit golden brown. Now add tomatoes to it..
4. Once the aubergines are done, they should look like the picture below. The peel should easily come off. Chop the roasted aubergines in pieces..
5. When the tomatoes are soft, add chopped aubergine in it..
6. Close the lid, and let it cook at sim for 10 minutes. Mash the aubergine pieces and stir it after every 2-3 minutes..
7. 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..
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Traditionally bharta is made with charcoal roasted eggplant but I have adopted it to the modern kitchen. This is a very popular dish in Punjab usually served with roti. 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. Baingan Bharta Recipe is a north indian style curry made by roasting aubergine on direct flame.

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