Baingan Ka Bharta With Roasted Tomato
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About Baingan Ka Bharta With Roasted Tomato
Experience the smoky, robust flavors of classic Indian cuisine with Baingan Ka Bharta With Roasted Tomato. This beloved lunch dish features tender eggplant and ripe tomatoes, both roasted to perfection, then mashed and blended with aromatic spices, whole red chillies, and fresh green chillies for a delightful kick.
What sets this bharta apart is the deep, fire-roasted essence of both the eggplant and tomatoes, adding layers of flavor that are both comforting and bold. Every bite is a celebration of rustic tradition, making it a perfect centerpiece for a wholesome, homemade Indian meal.
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Recipe Time & More
Ingredients
- 2 Eggplant (Brinjal, chopped, medium sized)
- 3 Tomatoes (chopped, medium sized)
- 1.5 tsp Salt (or as per taste)
- 2 Red Chili (Lal Mirch, Whole)
- 1 tbsp Green Chilli (chopped)
- 1 tsp Ginger (chopped)
- 1 tbsp Coriander (Dhania, chopped)
- 12 cloves Garlic
- 1 tbsp Garlic (chopped)
- 1 tbsp Desi Ghee
- 1 tsp Oil
- 1 tbsp Lemon Juice (or taste)
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Instructions
- Baigan ka bharta requires that the eggplant roasted.
- So roast the brinjal with applying the oil on a medium flame till well cooked with garlic cloves ,and the skin has churned completely.
- then the peel off and discard the churned skin. mash it corshly
- now roast the tomato well ,cool it,peel off the skin and mash the tomato.keep aside.
- heat the ghee or butter saute the garlic,green chili,and broken red chili for a minute.
- add mashed tomato.brinjil mix well .lower the heat and cook if for 5 to 7 minute.
- add ginger,lemon juice and salt turn off the heat.
- garnish with coriander and serve hot with paratha.....
Recipe Notes
Additional Tips
- For a deeper smoky flavor, roast the eggplant and tomatoes directly over an open flame or on a charcoal grill, turning frequently to ensure an even char and a richer aroma in your bharta.
- If you prefer a chunkier texture, roughly chop the roasted eggplant and tomatoes instead of mashing them completely; this preserves some bite and adds rustic appeal to the dish.
- Stir in a tablespoon of mustard oil at the end for a bold, traditional North Indian touch that enhances the tangy and spicy notes of the bharta.
- Leftover bharta can be used as a flavorful filling for stuffed parathas or as a spread for toasted bread, transforming it into a quick snack or breakfast option.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 85kcal | Carbohydrates: 2g | Protein: 4g | Fat: 7g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 4.2g | Sodium: 855mg | Fiber: 1g | Sugar: 1g
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Hem Lata Srivastava
Articles: 2006 Comments
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This looks so good! Can’t wait to cook it.
Looks so delicious! Thanks for the recipe.
Such a tasty dish! Thanks for the recipe.
This is perfect! Can’t wait to taste it.
Such a tempting dish! Thank you.
Ma’am I love all your recipesËœ