Anyone have an authentic recipe for Indian Eggplant (Bangan ka Bhurta)?!
My family absolutely loves eggplant, especially when it is roasted. I have provided two very different and classic Indian eggplant recipes. Spicy Roasted Eggplant (Baingan Bhartha) is a traditional Punjabi dish which is served hot. Roasted Eggplant with Yogurt (Vangyachi Bhareeth) is a cool and refreshing dish from the state of Maharashtra (where my family originates). Although both dishes are very different, they are equally delicious and easy to prepare. You can try making them both, I am sure your family and friends will enjoy both versions.
Spicy Roasted Eggplant (Baingan Bhartha)
Yield: serves 6
Ingredients:
2 medium eggplants
1 medium onion, finely chopped
2 small tomatoes, diced
2 large cloves of garlic, finely minced
1 piece of ginger, peeled and finely minced (1 inch)
2 small green chilies, cut in half lengthwise
salt and pepper to taste
? tsp turmeric
? tsp ground cumin
? tsp ground coriander
? tsp chili powder
? tsp garam masala
2 tbsp of oil (vegetable or canola)
handful of freshly chopped cilantro leaves for garnish
Method:
Heat the oven to 400 degrees F. Lightly brush the eggplants with a little bit of oil on all sides and place on a foil lined baking sheet. Bake for 40-45 minutes, turning the eggplants after 20 minutes or so of baking until the eggplants are charred and collapsed. Remove from the oven and set aside to cool until needed. This may also be done using the oven broiler or even a grill, although the cooking times and temperatures will vary dependent upon the method used. The key is the charred flavor of the eggplant.
In a large skillet, heat the oil and add the onions. Stir fry the onions on medium heat until soft and golden brown, this may take up to 10 minutes. Next add the garlic, ginger, green chilies and all of the spices including the salt and pepper. After an additional 5 minutes, add the tomatoes. Stir the mixture frequently so as not to burn it. In the meantime, remove the outer charred skin from the eggplants and discard. Mash the eggplants well with a fork and add (along with any juices) to the skillet containing the spicy onion and tomato mixture. Mix well to combine, garnish with the chopped cilantro and serve with fragrant rice or rotis.
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Roasted Eggplant with Yogurt (Vangyachi Bhareeth)
Yield: serves 6
Ingredients:
2 medium eggplants
1 medium red onion, finely chopped
3 small green chilies, cut in half lengthwise
salt and pepper to taste
2 cups yogurt
1 tsp of oil (vegetable or canola)
handful of freshly chopped cilantro leaves for garnish
Method:
Heat the oven to 400 degrees F. Lightly brush the eggplants with a little bit of oil on all sides and place on a foil lined baking sheet. Bake for 40-45 minutes, turning the eggplants after 20 minutes or so of baking until the eggplants are charred and collapsed. Remove from the oven and set aside to cool until needed. This may also be done using the oven broiler or even a grill, although the cooking times and temperatures will vary dependent upon the method used. The key is the charred flavor of the eggplant.
In a large mixing bowl, combine the onion with the green chilies, salt, pepper and yogurt. Mash the eggplant with a fork and add it to the yogurt and onion mixture. Garnish with cilantro and serve.
Answers: These are my mother's recipes:
My family absolutely loves eggplant, especially when it is roasted. I have provided two very different and classic Indian eggplant recipes. Spicy Roasted Eggplant (Baingan Bhartha) is a traditional Punjabi dish which is served hot. Roasted Eggplant with Yogurt (Vangyachi Bhareeth) is a cool and refreshing dish from the state of Maharashtra (where my family originates). Although both dishes are very different, they are equally delicious and easy to prepare. You can try making them both, I am sure your family and friends will enjoy both versions.
Spicy Roasted Eggplant (Baingan Bhartha)
Yield: serves 6
Ingredients:
2 medium eggplants
1 medium onion, finely chopped
2 small tomatoes, diced
2 large cloves of garlic, finely minced
1 piece of ginger, peeled and finely minced (1 inch)
2 small green chilies, cut in half lengthwise
salt and pepper to taste
? tsp turmeric
? tsp ground cumin
? tsp ground coriander
? tsp chili powder
? tsp garam masala
2 tbsp of oil (vegetable or canola)
handful of freshly chopped cilantro leaves for garnish
Method:
Heat the oven to 400 degrees F. Lightly brush the eggplants with a little bit of oil on all sides and place on a foil lined baking sheet. Bake for 40-45 minutes, turning the eggplants after 20 minutes or so of baking until the eggplants are charred and collapsed. Remove from the oven and set aside to cool until needed. This may also be done using the oven broiler or even a grill, although the cooking times and temperatures will vary dependent upon the method used. The key is the charred flavor of the eggplant.
In a large skillet, heat the oil and add the onions. Stir fry the onions on medium heat until soft and golden brown, this may take up to 10 minutes. Next add the garlic, ginger, green chilies and all of the spices including the salt and pepper. After an additional 5 minutes, add the tomatoes. Stir the mixture frequently so as not to burn it. In the meantime, remove the outer charred skin from the eggplants and discard. Mash the eggplants well with a fork and add (along with any juices) to the skillet containing the spicy onion and tomato mixture. Mix well to combine, garnish with the chopped cilantro and serve with fragrant rice or rotis.
**************************************...
Roasted Eggplant with Yogurt (Vangyachi Bhareeth)
Yield: serves 6
Ingredients:
2 medium eggplants
1 medium red onion, finely chopped
3 small green chilies, cut in half lengthwise
salt and pepper to taste
2 cups yogurt
1 tsp of oil (vegetable or canola)
handful of freshly chopped cilantro leaves for garnish
Method:
Heat the oven to 400 degrees F. Lightly brush the eggplants with a little bit of oil on all sides and place on a foil lined baking sheet. Bake for 40-45 minutes, turning the eggplants after 20 minutes or so of baking until the eggplants are charred and collapsed. Remove from the oven and set aside to cool until needed. This may also be done using the oven broiler or even a grill, although the cooking times and temperatures will vary dependent upon the method used. The key is the charred flavor of the eggplant.
In a large mixing bowl, combine the onion with the green chilies, salt, pepper and yogurt. Mash the eggplant with a fork and add it to the yogurt and onion mixture. Garnish with cilantro and serve.
Bangan ka Bhurta (Indian Eggplant)
INGREDIENTS
* 1 eggplant
* 1 teaspoon vegetable oil
* 1 medium onion, chopped
* 2 roma (plum) tomatoes, chopped
* 1/4 teaspoon ground cayenne pepper
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 4 sprigs chopped fresh cilantro
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DIRECTIONS
1. Preheat the oven broiler. Place eggplant in a roasting pan, and broil 5 minutes, turning occasionally, until about 1/2 the skin is scorched.
2. Place eggplant in microwave safe dish. Cook 5 minutes on High in the microwave, or until tender. Cool enough to handle, and remove skin, leaving some scorched bits. Cut into thick slices.
3. Heat oil in a skillet over medium heat, stir in the onion, and cook until tender. Mix in eggplant, and tomatoes. Season with cayenne pepper, salt, and black pepper. Continue to cook and stir until soft. Garnish with cilantro to serve.
Note
The eggplant may also be scorched in the open flame of a gas burner.
http://allrecipes.com/Recipe/Bangan-ka-B...
Baingan ka Bharta (Indian Roasted Eggplant)
Ingredients:
1 large eggplant
1 large onion, finely chopped
2 mid-sized tomatoes, finely chopped
1-inch chunk of ginger, finely chopped
2-3 green chilles, finely chopped
1/2 tsp red chili powder
1/4 tsp turmeric powder
1/4 tsp garam masala
1 tsp cumin seeds
salt, to taste
2 tbsp cooking oil
fresh chopped coriander leaves, for garnish
Method:
Make tiny slits all around the eggplant and roast in a 400 degree oven for 30-35 minutes, till eggplant gets a charred coating on all sides.
Remove the charred skin and mash insides of the eggplant. Set aside.
Heat oil in a pan and saute cumin seeds, ginger and green chillies, till they begin to sizzle.
Add in onions and fry till brown. Mix in salt, red chili powder and turmeric and fry spices till fragrant.
Add tomatoes and cook till pulpy.
Add mashed eggplant and cook for another 10-15 minutes, stirring constantly to blend in well.
Sprinkle with garam masala and garnish with coriander leaves. Enjoy with warm, fluffy rotis.
I have made this same recipe 3 times and have great reviews every time.
The recipes already submitted are good. The key thing to remember for making Baingan Bharta is that the eggplant has to be roasted. In India, they roast it on the gas till the outside is kind of burnt and the inside is cooked and has a mesquite flavor.
In the US, its hard to find gas and the options are to broil it. Make sure you are very careful as it may generate some smoke and trigger of your fire alarms.
Its one of my favorite dishes. Will try and post my wife's recipe later.
www.VahRehVah.com
** there is one here, very good chef
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