Indian Tasty Vegetarian Food Recipe “Baingan Bharta”

Delicious Vegetarian Main Food of India

 

Today we are sharing Baingan { Brinjal / Eggplanet } Bharta Vegetarian Food Recipe. It’s a yummy Vegetarian Indian Food. It originated in the Punjab region, bearing a resemblance to baba ghanoush and Mirza Ghassemi. Baingan bharta is a part of the national cuisines of India, Pakistan, and Bangladesh. It is a vegetarian dish that is prepared by mincing eggplant that is grilled over charcoal or direct fire. This infuses the dish with a smoky flavour. The smoked and mashed eggplant is then mixed with cooked chopped tomato, browned onion, ginger, garlic, cumin, fresh cilantro, chili pepper, and mustard oil or a neutral vegetable oil. Traditionally, the dish is often eaten with an Indian flatbread and is also served with rice or raita, a yogurt salad. In states such as Bihar and Uttar Pradesh, it is served hot with a famous dish called as “Litti. In Karnataka, it is called eṇṇegāyi and prepared by boiling and frying whole eggplant usually served with akki rotti. In the South Indian state of Tamil Nadu, the Tamils prepare a similar dish called kathrikai thayir kothsu, in which the eggplant is cooked, mashed, and sautéed with mustard, red chilis and sesame oil. The final step in the recipe involves adding yogurt to the mixture and dressing the dish with coriander leaves.

In the Bhojpuri-speaking regions of India, it is known as baigan ka chokha; it is also popular within the Indo-Caribbean communities of Trinidad, Suriname, and Guyana, where many descendants of indentured labourers from northern India live. In Maharashtra, especially in the northern Khandesh region, vangyache bharit as they call it is served in social gatherings including wedding ceremonies. During harvest season, a special “bharit party” is organised. Bharit is usually served with puri. In the Vidarbha and Khandesh regions of Maharashtra, two variants are popular: kachha bharit and phodni cha bharit. In kachha bharit, all the ingredients except for eggplant are used uncooked. Raw spring onion, tomato, green chillies, green coriander, and sometimes fresh fenugreek leaves are mixed with flame-roasted eggplant along with raw linseed oil or peanut oil. In phodni cha bharit, the above ingredients are first fried in oil with spices; then, mashed eggplants are mixed into it and cooked together. The similar process is followed in other Indian states and Pakistan with slight variations on ingredients. In Vidarbha and Khandesh, it is considered a delicacy when the eggplants are roasted on a dried cotton plant stems, a process which gives a distinct smokey flavour to the dish. The dish is served with dal, bhakri, and rice. Eggplant is popular in Afghanistan in the form of a traditional salad called “bonjan salad”, which is usually served at room temperature (or cold) together with main dishes. The dish is served with a variety of breads and is similar to another Afghani dish called baingan ka raita.

 

 

 

 Food Porn
Vegetarian

 

Ingredients:

 

10 Tbsp Mustard Oil

2 Chopped Tomatoes

1/4″ Finely Chopped Ginger Piece

700 Gm Bringal

1/4 Tsp Garam Masala

1/4 Tsp Degi Mirch / Red Chilli Powder

4 Finely Chopped Onions

2 Chopped Green Chillies

1/4 Cup Tomato Puree

4 Tsp Coriander Powder

2 Tsp Salt

1/8 Tsp Turmeric Powder

 

Preparations:

 

First we rub the 2 Tbsp Mustard Oil all over the Brinjal. Roast over a gas flame until the skin gets charred & start to peel off & flesh is soft. Now remove the charred skin from the vegetable then mash the flesh with a fork & keep pulp aside. Heat 8 tbsp mustard oil in a wok. Add the Onions, Green Chillies & Ginger. Cook till onions turn golden brown in color. Add the Coriander Powder, Turmeric, Garam Masala & Red Chilli Powder / Degi Mirch. Cook for 5-10 minutes. Add mashed brinjal. Roast for 15-20 minutes. Add Chopped Tomatoes & Tomato Puree & Salt. Mix very well. Cook for 8-10 minutes. It’s now ready to eat or serve with any Indian Bread.

 

Baingan Bharta
Indian Food

 

Eggplanet is a plant species in the nightshade family Solanaceae grown for its often purple edible fruit. Although eggplant is the common name in many countries, in British English, it is called aubergine, and in South Asia and South Africa, brinjal.The spongy, absorbent fruit of the plant is widely used in cooking in many different cuisines, and is often considered as a vegetable, even though it is a berry by botanical definition. As a member of the genus Solanum, it is related to the tomato and the potato. Like the tomato, its skin and seeds can be eaten, but, like the potato, it is not advisable to eat it raw. The capability of the fruit to absorb oils and flavors into its flesh through cooking is well known in the culinary arts. The plant species is believed to have originated in India, where it continues to grow wild. It has been cultivated in southern and eastern Asia since prehistory. The first known written record of the plant is found in Qimin Yaoshu, an ancient Chinese agricultural treatise completed in 544. The numerous Arabic and North African names for it, along with the lack of the ancient Greek and Roman names, indicate it was introduced throughout the Mediterranean area by the Arabs in the early Middle Ages. A book on agriculture by Ibn Al-Awwam in 12th-century Arabic Spain described how to grow aubergines.[9] Records exist from later medieval Catalan and Spanish.

The aubergine is unrecorded in England until the 16th century. An English botany book in 1597 stated:

This plant groweth in Egypt almost everywhere… bringing forth fruit of the bigness of a great cucumber…. We have had the same in our London gardens, where it hath borne flowers, but the winter approaching before the time of ripening, it perished: nothwithstanding it came to bear fruit of the bigness of a goose egg one extraordinary temperate year… but never to the full ripeness. Because of the plant’s relationship with various other nightshades, the fruit was at one time believed to be extremely poisonous. The flowers and leaves can be poisonous if consumed in large quantities due to the presence of solanine.The eggplant has a special place in folklore. In 13th-century Italian traditional folklore, the eggplant can cause insanity. In 19th-century Egypt, insanity was said to be “more common and more violent” when the eggplant is in season in the summer.
Raw eggplant can have a bitter taste, with an astringent quality, but it becomes tender when cooked and develops a rich, complex flavor. The fruit is capable of absorbing large amounts of cooking fats and sauces, which may enrich dishes. Many recipes advise salting, rinsing, and draining the sliced fruit to soften it and reduce the amount of fat absorbed, but mainly to remove the bitterness inherent in earlier cultivars. Some modern cultivars, including the common large purple ones in the Western world, do not need this treatment.Eggplant is used in the cuisines of many countries. Due to its texture and bulk, it is sometimes used as a meat substitute in vegan and vegetarian cuisines. Eggplant flesh is smooth. Its numerous seeds are small, soft and edible, along with the rest of the fruit, and do not have to be removed. Its thin skin is also edible, and so it does not have to be peeled. However, the green part at the top, the calyx, does have to be removed when preparing an eggplant for cooking. Eggplant can be steamed, stir fried, pan fried, deep fried, barbecued or roasted. Many eggplant dishes are sauces made by mashing the cooked fruit. It can also be stewed, curried, or pickled. It can even be stuffed. It is frequently, but not always, cooked with fat because of its ability to absorb fat during cooking.

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