Baingan Bharta or Wangyacha Bharta Recipe, Easy Baingan Bharta Recipe.

Baingan bharta or Baingan ka bhurtha or Wangyacha bharit is a part of the national cuisines of India. It is also very popular cuisine in Pakistan and Bangladesh.

It is a vegetarian dish served as main dish or full meal can be served with bhakri, chapati, puree or flat bread.

The baingan is (eggplant or aubergine) roasted or grilled given a smoky effect of charcoal, then smashed or chopped, blended with spices and cooked in mustard oil.

 It is yummy and one must surely try......

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 4-5

showmerecipes

Step By Step Method.


1. Roast the Brinjal or baingan on gas medium flame.
showmerecipes

 2. Peel the skin and chop or smashed it.
showmerecipes

 3. Put oil in the kadai, let it heat then add chopped onion sauté till translucent.
showmerecipes

4. Add ginger, garlic, chillies chopped and sauté it.
showmerecipes

 5. Add chopped tomato and fry till oil separates the side.
showmerecipes

 6. Now add green peas and sauté for two minutes.

showmerecipes

7. Cover and take a steam.

showmerecipes

 8. Add the red chilli powder, coriander powder, turmeric powder, garam masala powder, salt and little water.
showmerecipes

 9. Stir nicely till the masala cook's and till oil separates.

showmerecipes

 10. Add the smashed or chopped brinjal.
showmerecipes

11. Stir nicely till the spices and brinjal are merged together.

showmerecipes

12. Serve it with hot bhakri, green chilli chutney and salad.

showmerecipes

 Ingredients:
  • 1 large baingan or bhartha baingan (Brinjal/Aubergine/ eggplant)
  • 1 onion chopped
  • 1 tomato chopped 
  • 1"ginger chopped
  • 6 garlic chopped
  • 2 green chillies chopped
  • 1/2 cup green peas
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp garam masala powder
  • 1/4 tsp turmeric powder
  • 3 tbsp water
  • 5 tbsp refine oil or mustard oil
  • salt to taste
Method:
  1. Roast the bhartha baingan on gas or griller or oven.
  2. Then peel the skin and smash or chop the baingan.
  3. In kadai put oil, when heated add chop onion sauté till translucent.
  4. Add chopped tomato and sauté it.
  5. When oil separates from tomatoes add green peas and sauté two minutes.
  6. Now add red chilli powder, coriander powder, turmeric powder, garam masala powder, salt and three tablespoon of water and fry till oil separates.
  7. Add the smashed brinjal and stir it well and let the brinjal get merged in the spices.
  8. Cover and take a steam for five minutes.
  9. Ready to serve.
  10. Serve with hot bhakri and salad.
showmerecipes

 Notes:
  • If we are using mustard oil, heat till it is smoky, then add ingredients.
  • Can give a smoky effect, to smashed baingan by burning a piece of charcoal on gas, when charcoal is heated nicely put in a small bowl and keep it on smashed brinjal, pour one teaspoon oil and cover and keep covered for five minutes and then cook as above method.
Tags:
Indian Recipe.

Author:
Mrs Smiley. B. Sarabical.





Comments

Post a Comment

Would love to hear from you :)

Popular posts from this blog

Pomfret Fish Curry Recipe, Pomfret Fish Curry Recipe Or 'Kujit' In East Indian Method.

Image
Pomfret fish curry recipe, Pomfret fish curry recipe, in East Indian method, called 'Kujit' is one of the authentic recipe. Fish is a stable food prepared in East Indian families. There are varieties of recipes prepared from fish. I am proud to be East Indian (Mumbaikar) and will try to post as many as secret recipes of our culture.  Fish is prepared in different varieties, like different masala prepared, and the most important ingredient to prepare fish curry recipe is bottle masala or fish masala. 'Kujit' is one of the authentic recipe prepared in East Indian families. It is simple, quick and easy.'Kujit' is prepared with sliced onion, tomato, mild spices ground in coconut and vinegar. It has spicy and tangy flavor. Step By Step Method  1. Put oil in the pan and let it become hot. 2. Add curry leaves and let it splutter. 3. Add sliced onion and saute till translucent. 4. Add sliced tomatoes and saute for three minutes. 5. Add turmeri...
Read more

Javla Vangi Recipe or Brinjal With Dried Baby Shrimps, Easy Javla Vangi Recipe.

Image
Javla Vangi Recipe or Dried Baby Shrimps with Brinjal is very yummy and tasty recipe.  During monsoon season people store the dried fish and keep. And they prepare this yummy dish, during monsoon, it is served with bakari or chapati. Also can prepare simple dal, rice and serve javla vangi. Preparation Time: 10 minutes Cooking Time: 15 minutes Serves: 3-4 person Step By Step Method 1. Add oil and let it become hot, then add chopped onion and sauté till translucent. 2. Add ginger/garlic paste and sauté for two minutes. 3. Add cubed brinjal and give a stir. 4. Now add mix masala or bottle masala and turmeric powder. 5. Now add the javla or small shrimps and salt and stir well. Add one fourth cup water take a nice boil and cook on slow flame till oil leaves the sides. 6. When done serve hot with chapati or bakari. Ingredients: 3 tbsp oil 2 onion chopped 1 tsp ginger/garlic paste 1 small bowl of javla or small ...
Read more

Fugia Or Fugiyas Recipe, Easy East Indian (Mumbaikar) Style Fugias Recipe.

Image
Fugias is an authentic dish of our East Indian (Mumbaikar) culture. It is served during wedding or any party occasion, fugias are most important and signature dish counted in the East Indian menu. Fugias are prepared all the days of wedding. Tasty, yummy and authentic. It is also prepared during festive occasion in East Indian families. These golden delicious balls we call fugias are still a much sought after delicacy.Enjoy these with Sorpatel, Indal (Vindaloo) or just drop fugia into a bowl of hot tea and spoon them into your mouth. Step By Step Method    1. In a bowl take maida, beaten eggs, ghee, salt, coconut milk and combine the mixture all together.     2. In a small bowl take sugar, yeast and lukewarm water and keep for five minutes till turns to  smooth paste, now add this yeast mixture to the maida. 3.  Add luke warm water and knead it till all merge together and no lumps should remain in the mixture and flour should be thick and...
Read more