Ingredient:
2 medium size baingan/ eggplant/ aubergine
2 medium size red peppers
3 Spring onions (chopped)
2 medium size diced tomatoes
1 green chili, slit in half
1 tsp minced ginger
¼ cup roasted and coarsely ground peanuts
½ tsp cumin seeds
½ tsp turmeric powder
½ tsp coriander powder
2 tablespoon oil
Salt to taste
Coriander for garnishing
Method:
The first step is to roast eggplant and pepper. Roasting of pepper will take 1/3 or even less time than eggplant so roast them separately or add on pepper later.
Roasting in an Oven process: Oil brush baingan, place eggplant on baking tray and place in oven. Cook until eggplant skin appears charred evenly. Cooking time is approximately 30 minutes at 220°C/425°F/Gas Mark 7. Pepper will require 10 min in oven at same setting.
Roasting on Gas Burner: If you don’t have an oven than roasting can be done on the gas burner on low flame. Place the eggplant on the burner and keep turning till all the skin is charged and it looks shriveled. Roast peppers lightly till they appears soft and cooked.
When eggplant is roasted, let them cool and then peel off their skin. Discard the skin. Chop eggplant and roasted pepper (with skin) and blend them in the food processor until they are coarsely mashed.
Heat oil in a pan. When oil hot add cumin seeds, spring onion, ginger and green chili. Sauté for 2 to 3 minutes over medium flame. Add turmeric powder, coriander powder and roast for couple of minutes. Now add tomatoes and cook for 3 to 4 minutes. When tomatoes are soft, add eggplant and pepper mash and mix well. Cook for another 4 or 5 minutes. Just before turning off the flame add roasted peanuts and stir. Garnish with coriander leaver. Serve hot. Baingan Bharta can be served with rotis, paratha or toasted brown bread.
2 medium size baingan/ eggplant/ aubergine
2 medium size red peppers
3 Spring onions (chopped)
2 medium size diced tomatoes
1 green chili, slit in half
1 tsp minced ginger
¼ cup roasted and coarsely ground peanuts
½ tsp cumin seeds
½ tsp turmeric powder
½ tsp coriander powder
2 tablespoon oil
Salt to taste
Coriander for garnishing
Method:
The first step is to roast eggplant and pepper. Roasting of pepper will take 1/3 or even less time than eggplant so roast them separately or add on pepper later.
Roasting in an Oven process: Oil brush baingan, place eggplant on baking tray and place in oven. Cook until eggplant skin appears charred evenly. Cooking time is approximately 30 minutes at 220°C/425°F/Gas Mark 7. Pepper will require 10 min in oven at same setting.
Roasting on Gas Burner: If you don’t have an oven than roasting can be done on the gas burner on low flame. Place the eggplant on the burner and keep turning till all the skin is charged and it looks shriveled. Roast peppers lightly till they appears soft and cooked.
When eggplant is roasted, let them cool and then peel off their skin. Discard the skin. Chop eggplant and roasted pepper (with skin) and blend them in the food processor until they are coarsely mashed.
Heat oil in a pan. When oil hot add cumin seeds, spring onion, ginger and green chili. Sauté for 2 to 3 minutes over medium flame. Add turmeric powder, coriander powder and roast for couple of minutes. Now add tomatoes and cook for 3 to 4 minutes. When tomatoes are soft, add eggplant and pepper mash and mix well. Cook for another 4 or 5 minutes. Just before turning off the flame add roasted peanuts and stir. Garnish with coriander leaver. Serve hot. Baingan Bharta can be served with rotis, paratha or toasted brown bread.
