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Recipes · Vegetarian

Baingan da Bhurtha

Sep 27, 2013 20 min
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Gluten-Free Keto-Friendly Vegetarian
Baingan da Bhurtha
Not yet rated
Preparation Time
30 min to 1 hour
Difficulty
Moderately easy
Occasion
General
Recipe Type
Lunch
Cuisine
South Indian

Baingan bharta or Baingan ka bhurtha or Baingan da bhurtha is a South Asian dish bearing a resemblance to baba ganoush. Baingan bharta is a part of the national cuisines of both India and Pakistan. It is primarily a vegetarian dish that comprises bhurtha (minced vegetables) made from eggplant (baingan) which is grilled over charcoal or direct fire, to infuse the dish with a smoky flavour. The smoked eggplant is mashed with fresh cilantro (coriander leaves), chili pepper, onion and mustard oil. Traditionally, the dish is often eaten with an Indian flatbread (specifically roti or paratha) and is also served with rice and/or raita, a yogurt salad. Baingan bartha is also eaten in Bangladesh.

Ingredients

Ingredient Quantity Calories (kcal) Fat (g) Cholesterol (mg)
Brinjal
Brinjal 		2 nos 102 0.2
Onion
Onion 		0.75 cup 48 0.12
Tomato
Tomato 		0.5 cup 11
Garlic
Garlic 		1 teaspoon 8.11 0.03
Ginger
Ginger 		1 teaspoon 10.92
Red Chili
Red Chili 		2 nos 14.4 0.14
Cumin Seed
Cumin Seed 		1 teaspoon 7.6 0.42
Red Chili Powder
Red Chili Powder 		1 teaspoon 14.4 0.21
Turmeric Powder
Turmeric Powder 		0.5 teaspoon 1.43
Cinnamon
Cinnamon 		0.5 teaspoon 2.99
Garam Masala
Garam Masala 		0.5 teaspoon 7.1
Salt
Salt 		1 as required 0
Lemon Juice
Lemon Juice 		1 teaspoon 2.2
Ghee
Ghee 		2 teaspoon 165.4 17.92 4.66
Oil
Oil 		2 teaspoon 161.28 22.66 0
Total 556.83 41.7 4.66

Preparation Method

  1. 01 Hold the Brinjal with stems over fire, to burn skin. (Or run a few drops of Oil, microwave in a loose-lid bowl for 3 minutes).
  2. 02 When skin blackens, hold under running Water.
  3. 03 Skin will not blacken if microwaved. Therefore peel.
  4. 04 Gently scrub off skin. Mash Brinjal to a puree.
  5. 05 Heat Oil in a heavy kadai. Add Ginger Garlic and stirfry for a minute.
  6. 06 Add Onion, all dry masalas, except Red Chili Powder, stirfry for a minute more. Add Tomatos, Brinjal, Salt, Lemon Juice and stir.
  7. 07 Simmer for five minutes. Take in serving bowl.
  8. 08 Just before serving, heat Ghee in a small pan.
  9. 09 Hold pan over bowl, add Chili powder, and pour immediately over bhartha.
  10. 10 Do not allow the Chili powder to burn.
  11. 11 Garnish with chopped Coriander Seedss.
  12. 12 Serve hot with tandoori roti, paratha, etc.

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