Bell Pepper Bharta Recipes

BAINGAN BHARTA (ROASTED EGGPLANT SALAD)

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

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.

BAINGAN BHARTA (EGGPLANT CURRY)

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.