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

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Step By Step Method.


1. Roast the Brinjal or baingan on gas medium flame.
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 2. Peel the skin and chop or smashed it.
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 3. Put oil in the kadai, let it heat then add chopped onion sauté till translucent.
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4. Add ginger, garlic, chillies chopped and sauté it.
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 5. Add chopped tomato and fry till oil separates the side.
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 6. Now add green peas and sauté for two minutes.

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7. Cover and take a steam.

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 8. Add the red chilli powder, coriander powder, turmeric powder, garam masala powder, salt and little water.
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 9. Stir nicely till the masala cook's and till oil separates.

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 10. Add the smashed or chopped brinjal.
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11. Stir nicely till the spices and brinjal are merged together.

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

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 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.
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 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.





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