7bb3afa9e5 Remove from the oven and cool.Once cool, skin the eggplant. Reply . Smear some oil on both sides and roast flesh side down 25-30 minutes, oruntil tender. Baingan means eggplant and Bharta is a mixture of mashed vegetables. Now that my son is growing up and he also runs away just at the name of Eggplant, I am sure he will also come back to it like me.During winter, I prepare Baingan Ka Bharta as often as I can, because the seasonal Eggplants are way more nutritious than the ones available during other seasons of the year. This is a keeper. Combine the two and youve got an Indian mashed eggplant dish.
They are long, slender, pretty and above allmade with love. The more tomato you use, the bharta will be a bit tart and reddish in color 1/2 tablespoon julienned fresh ginger salt to taste 3/4 teaspoon turmeric powder 1 teaspoon red chili powder/cayenne/paprika 1/2 cup shelled/frozen peas (optional) a lot of fresh cilantro/coriander leaves, chopped Note: A lot of recipes use garam masala for this dish. Some old school folks (like my parents) do this by turning on the stove and cooking the eggplant right over the flame. so this leads me to my question (finally! hehe) how do you get that homogeneous texture to the sauce, without throwing it into a food processor or cooking on the stove for hours? does it have to do with how finely the vegetables are chopped prior to adding to the skillet? i cant wait to hear back from you. Sign Up Now Advertisement This recipe is featured in: Healthy International Recipes . Reply My Heart Beets says September 13, 2016 at 11:12 am Happy to hear that! Thanks for letting me know how it turned out for you Reply . Hope that helps! Reply Rachael says November 30, 2015 at 6:56 pm This has quickly become one of my staple recipes.
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