Baingan Ka Bharta Bihari Style Recipes

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BAINGAN KA BHARTA (BIHARI STYLE)



Baingan Ka Bharta (bihari Style) image

Make and share this Baingan Ka Bharta (bihari Style) recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     < 15 Mins

Yield 1 serving(s)

Number Of Ingredients 8

1 large eggplant
1 medium onion, chopped finely
7 cloves dried garlic
1/2 inch ginger, finely chopped
1 bunch dhania patta, finely chopped
1 tablespoon oil (mustard oil preferably)
salt
1 teaspoon pickle masala (optional)

Steps:

  • Wash the baingan, wipe dry it.
  • Apply little oil on its surface all around and roast it over the flame, turning around on the fire, till whole of its outer surface turns blackish and flaky.
  • Peel off the burnt skin of the roasted baingan.
  • Add onion, ginger, garlic, dhania patta, salt, and uncooked mustard oil.
  • Mash everything well, leaving no lumps of unmashed baingan.
  • Pickle masala esp.
  • mango or red chilly pickle masala is also added to this bharta to enhance the taste.
  • Serve with daal-rice, khichdi or stuffed parathas.

Nutrition Facts : Calories 297.9, Fat 14.7, SaturatedFat 2, Sodium 14.3, Carbohydrate 42.4, Fiber 20.2, Sugar 17.6, Protein 6.5

BAINGAN KA BHARTA (INDIAN-PUNJABI STYLE)



Baingan Ka Bharta (Indian-Punjabi Style) image

Make and share this Baingan Ka Bharta (Indian-Punjabi Style) recipe from Food.com.

Provided by HeatherDawn._

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

1 eggplant (should be big & fat)
5 -6 big onions, finely chopped
7 -8 green chilies
2 tablespoons fine cut fresh ginger
5 -6 big tomatoes, finely chopped
1 1/2 teaspoons red chili powder
2 teaspoons dhaniya powder (coriander)
salt
2 -3 tablespoons oil
1 teaspoon jeera powder, cumin seeds for saute
coriander leaves, coarsly chopped (to garnish)
1 teaspoon garam masala powder
1 pinch hing (Asafoetida)

Steps:

  • Set oven to broil on high. Grease the Egg Plant with some oil, poke 2 or three holes (so it doesn't explode)and put it in the oven. Keep checking it till the outer skin starts cracking and can be peeled off easily. You want the skin to burn a little so the eggplant has a smokey flavor.
  • Allow the eggplant to cool a little. Peel the outer skin of the eggplant under cold water.
  • When the skin is removed, mash the eggplant well so that it has an even consistency, you can keep seeds or remove them based on your preferance.
  • Put some oil in a pan. When hot, put hing (Asafoetida)and Jeera (cumin seeds)in. After a minute or so, when the cumin seeds begin to turn darker and give off aroma, add the finely chopped onions.
  • When the onions are light golden brown, add the finely cut green chillies and ginger to it.
  • Heat the mixture for 2-3 minutes. Then add tomatoes and stir until this masala is pulpy and seperates from the oil.
  • Add all the masalas and add the eggplant to it. Stir it well and crush the eggplant as much as possible.
  • Heat and stir it until the egg plant is well blended into the onion and tomato paste mixture.
  • The more you sauté it, the more enhanced the flavor becomes.
  • Garnish with coriander leaves and serve hot with Parathas or Roti (Indian flat bread).

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