Bell Pepper Bharta Recipes

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BAINGAN BHARTA (ROASTED EGGPLANT SALAD)



Baingan Bharta (Roasted Eggplant Salad) image

Provided by Aarti Sequeira

Time 1h25m

Yield 4 servings

Number Of Ingredients 10

2 large eggplants
2 tablespoons peanut oil, plus more for eggplant
1 medium white onion, finely diced
4 cloves garlic, minced
1 small serrano pepper, seeded (if you wish less heat) and minced
1/4 cup fresh cilantro leaves and soft stems, minced, plus more picked leaves for garnish
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin, plus more for sprinkling
Kosher salt and freshly ground black pepper
2 cups Greek yogurt, beaten until smooth

Steps:

  • Preheat the oven to 500 degrees F.
  • Line a baking sheet with foil. Make 3 slashes in each eggplant, from top to tail, equally distanced around the eggplant. Rub the eggplants with a little peanut oil. Sit them on the baking sheet and roast until soft all the way to the center and the skin is brown, about 45 minutes, rotating the pan and flipping the eggplants halfway through. Remove from the oven and cool.
  • Once cool, skin the eggplant. Chop the flesh until it's relatively smooth but not mushy.
  • In a large skillet, warm the peanut oil over medium-high heat. Once the oil is shimmering, add the onion and saute until it turns golden brown. Add the eggplant flesh, garlic, chile and cilantro leaves. Cook 2 minutes. Add a splash of water if it begins to stick.
  • Add the turmeric, cumin, and 2 teaspoons of salt. Stir and cook another 5 minutes.
  • Turn off the heat. Add the yogurt and stir to combine. Taste for seasoning, and garnish with cilantro leaves and a sprinkle of ground cumin. Serve either warm or slightly chilled.

BELL PEPPER BHARTA



Bell Pepper Bharta image

Bell peppers, peanut butter and coconut team beautifully with fragrant Indian spices to form a delicious vegetarian dish. Serve with rice or parathas for a light meal, or as one of several dishes in an Indian feast . To make ginger-garlic paste, peel and roughly chop equal quantities of ginger and garlic, and process or blend with a little water until pulpy. It can be stored in the refrigerator in a closed jar for several weeks.

Provided by Daydream

Categories     Curries

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 20

4 tablespoons peanut oil
4 green bell peppers or 4 red bell peppers, chopped in 3/4 inch pieces
3 large tomatoes, chopped
1 large onion, chopped
1 tablespoon cumin seed
1 tablespoon mustard seeds
1 sprig fresh curry leaf
2 teaspoons ginger-garlic paste
6 tablespoons peanut butter
1/4-1/2 cup water
1 teaspoon turmeric
1 teaspoon garam masala
1 tablespoon sesame seeds (optional)
6 tablespoons coconut milk powder
8 tablespoons plain fat-free yogurt
1/2-1 teaspoon pure ground chili powder, to taste
1 teaspoon lemon juice
1 1/2 teaspoons tamarind paste
salt
1/2 cup cilantro, chopped

Steps:

  • Gather and prepare all ingredients prior to commencing cooking.
  • Heat a medium to large heavy-based saucepan on high, then reduce heat slightly and add peanut oil.
  • When hot, add cumin seeds, mustard seeds and curry seeds, and cook stirring until mustard seeds start to pop and splutter.
  • Add onions and continue sauteing until golden brown.
  • Add ginger and garlic paste and cook 1 minute, then reduce heat to medium before adding peanut butter.
  • Stir continuously until peanut butter forms a sauce and add as much water as necessary to prevent the mixture catching on the bottom of the pan.
  • Add bell pepper and tomatoes and cook for 10 minutes until pulpy, adding a little more water as necessary.
  • Add turmeric, garam masala, sesame seeds and dry coconut powder and cook for another 15 minutes, stirring from time to time.
  • Add yoghurt, chile powder, lemon juice and tamarind concentrate, and heat through gently until hot and flavors have blended.
  • Serve hot, garnished with chopped cilantro.
  • Please note, omitting the peanut butter, which is an essential component of this dish, completely changes its character and flavour. It also requires the full amount of coconut powder and yoghurt as specified in the ingredients, for an authentic taste.

Nutrition Facts : Calories 733, Fat 54.8, SaturatedFat 10, Cholesterol 1.2, Sodium 305.8, Carbohydrate 49.3, Fiber 13.1, Sugar 26.9, Protein 22.9

BAINGAN BHARTA (EGGPLANT CURRY)



Baingan Bharta (Eggplant Curry) image

This is a really easy and tasty Indian dish that is sure to stir up your taste buds. Delicious baingan bharta is ready to eat with pita bread, Indian naan, or rice.

Provided by Yakuta Rasheed

Categories     World Cuisine Recipes     Asian     Indian

Time 1h

Yield 4

Number Of Ingredients 11

1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 tomato, diced
½ cup plain yogurt
1 fresh jalapeno chile pepper, finely chopped
1 teaspoon salt
¼ bunch cilantro, finely chopped

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
  • Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
  • Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.

Nutrition Facts : Calories 146.1 calories, Carbohydrate 15.2 g, Cholesterol 1.8 mg, Fat 8 g, Fiber 6.2 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 739.4 mg, Sugar 7.5 g

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