Friday, September 2, 2011

Baingan bartha - Roasted eggplant with indian spices


Today I am sharing the recipe of Baingan ka bartha / Eggplant bartha / Brinjal bartha. This delicious and easy to prepare dish goes well with Chapathi / Naan.

Ingredients

Eggplant / Brinjal ~ 1 large sized  or 2-3 medium sized
Cumin seeds / Jeerakam ~ 1/2 tsp
Onions ~ 2 medium sized - Finely chopped 
Green chillies ~ 4-5 nos
Ginger ~ a medium sized piece
Turmeric powder ~ 1/2 tsp
Kashmiri chilli powder ~ 1 1/2 tsp
Cumin powder / Jeera powder ~ 1/4 tsp
Asafoetida powder / Hing / Kayam podi ~ 2 pinch
Garam masala ~ 1/4 tsp
Aamchoor powder  / Dry mango powder ~ 1/4 tsp ( Optional )
Tomatoes ~ 1 no ( Chop and grind it to a fine paste )
Coriander leaves ~ as needed
Salt to taste
Oil

Method
  • Preheat oven at 400 F and then wash the eggplant and pat dry. Next using your hands apply oil on the eggplant and then make around 4-5  deep cuts all over the eggplant using a knife. Then bake it in the middle rack of the oven for around 25 to 45 minutes or till the eggplant's skin turns dark and wrinkled.
  • Then remove it from the oven and allow it to cool. Then using a fork peel the skin of the eggplant and then mash the eggplant flesh using a potato masher or your hands.
  • Next heat little oil in a pan and add cumin seeds followed by chopped onions, chopped green chillies and chopped ginger and then saute it in a medium-low flame till onions become transparent. Then add tomato puree along with 2-3 tbsps of water, turmeric powder, Kashmiri chilli powder, Cumin powder, Asafoetida powder, Garam masala and dry mango powder and then cook it in medium - low flame till the tomatoes and spices are nicely cooked and till almost all water is evaporated.
  • Next add mashed eggplant's flesh along with enough salt and mix it nicely and keep it in  a low flame for about 5-6 minutes and finally garnish with chopped coriander leaves and then remove from the flame.
Note: If you don't have oven at home, then you can even roast the eggplant directly over a very low flame by turning the eggplant frequently till its skin turns dark and wrinkled and also till the flesh of the eggplant is fully cooked. I have added one video in this post, which nicely explain how to roast an eggplant over an open flame. Video courtesy : Neha, Expert Village.


Cheers!!!

25 comments:

julie said...

Delicious Baingan Bartha ...very lovely explainations too..I love this combo with hot chapatis!!

Priya said...

One of my fav, can have it with anything,beautiful clicks..

Sobha Shyam said...

its sure one of the popular dish with baingan, looks totally yum..

Gopika Ram said...

This looks very yummy Jisha :) Cool clicks

Dzoli said...

I love this dish Jisha.And the presentation in the cute red pot;))

Suja said...

Kandittu kothiyavunnu..oru pravisham try cheytayirunnu..but yours looks really awesome..bookmarked

divya said...

Makes me drool,feel like having some..

Pushpa said...

Hot hot baingan barta yummy with parathas.

Vardhini said...

Love the presentation and the dish.

Vardhini
Event: Herbs and Flowers - Garlic

Hamaree Rasoi said...

Very delicious and lovely looking baingan ka bhartha. Great preparation.

Deepa
Hamaree Rasoi

Prathima Rao said...

Bhartha looks too yummy!!! One of my fav dish..love the smoky flavor in it..:)
Prathima Rao
Prats Corner

Padhu said...

Looks superb!

Рафаэлла said...

The recipe is very interesting! And "tasty" photo;)

Rumana Rawat said...

I love this bartha ... and looks very delicious:)

Now Serving said...

that looks super delicious Jisha! happy Onam to you dear

Hari Chandana said...

Looks delicious !!
Indian Cuisine

aipi said...

My hubs all time fav he can eat it for days without complaining ~ loved your version n the clicks are beautiful!
USMasala

Karen Xavier said...

Looks very appetizing, my grandmother makes Baingan raita the same way, by roasting it over an open flame and then mashing the inner soft vegetable with curd and salt, then seasoning it. This looks like a great dish to have with chapathi.

Reshmi Mahesh said...

Yummy baigan Bartha....love with hot chapathis....nice explanation and clicks..

SavithaRaj's Spice Land said...

Hi, You have three awards waiting for you.
www.savitharajsspiceland.blogspot.com

Now Serving said...

Wow! what a brilliant red color the gravy looks! I love Kashmiri mirch but don't get it here :(- The presentation is superb dear and I am sure it tasted as it good as it looks :)!!!

Swathi said...

Adipoli baingan ka bartha. homemade is always best Jisha.

Swathi said...

Adipoli baingan ka bartha, Home made is always perfect Jisha

Torviewtoronto said...

this looks flavourful delicious looking eggplant

Sobha Shyam said...

thanks a lot for the sweet comments at my space :)

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