Baingan Bharta is an easy Punjabi side dish made with big purple brinjals. Roasting the whole baingan on an open gas flame or a charcoal fire gives the dish a smoky flavour. You can also use the oven to roast the brinjals. Baingan bharta goes well as a side dish with paratha, roti, puri or with rasam or sambhar rice.
EASY BAINGAN BHARTA RECIPE
PREP TIME:20Mins; COOKING TIME:10Mins; TOTAL TIME :30Mins;SERVINGS :2 to 3
- 1 large purple brinjal (eggplant or aubergine)
- ½ cup onion, (finely chopped or 1 medium sized onion)
- 1 cup tomatoes, (finely chopped or 2 medium sized tomatoes)
- 5 medium garlic cloves finely chopped
- pinch of turmeric
- 1 green chili finely chopped
- ¼ teaspoon red chili powder
- 1 to 1.5 tablespoon oil
- 1 tablespoon coriander leaves
- salt as required
- Roasting Baingan to make Baingan Bharta Recipe:
- Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen napkin.
- Make a few slits on the baingan with a knife and insert the garlic pods in the baingan or brinjal.
- Apply some oil all over and pierce a skewer in the back before keeping it for roasting on an open flame. You can also grill the baingan or roast in the oven. But then you won’t get the smoky flavor of the baingan. Keep the eggplant turning after a 2 to 3 minutes on the flame, so that its evenly cooked.
- Roast the baingan till its completely cooked and tender. With a knife check the doneness. The inside flesh should be soft.
- Remove the baingan and immerse in a bowl of water till it cools down.
- Peel the skin from the roasted and smoked eggplant.
- Chop the cooked eggplant finely or you can even mash it.
- Making Baingan ka Bharta Recipe:
- In a kadai or pan, heat oil. Then add finely chopped onions and garlic.
- Saute the onions till translucent. Don’t brown them.
- Add chopped green chilies and saute for a minute.
- Add the chopped tomatoes and mix it well.
- Saute the tomatoes till the oil starts separating from the mixture.
- Now add the red chili powder. Stir and mix well.
- Add the chopped cooked baingan or brinjal.
- Stir and mix the chopped baingan very well with the onion-tomato masala mixture.
- Season with salt. Stir and saute for 4 to 5 minutes more.
- Finally stir in the coriander leaves with the baingan bharta. Serve Baingan Bharta with phulkas, rotis or chapatis, puris or Mangalore buns. It goes well even with bread, toasted or grilled bread and plain rice or jeera rice.
Bhindi fry|bendekayi palya|okra fry is a north Indian dish prepared with bhindi stir fried with minimal spices and grated coconut. This is a simple everyday dish made with onions, tomatoes and mild spices. Bhindi is high on nutrition and flavor which is loved by everyone. Bhindi fry is spicy and flavorful which is a perfect side dish for phulka, chapathi or rice. Alternately, bhindi fry or bendekayi palya can be prepared without onions and tomatoes with coconut gratings, tamarind and seasoned with mustard and red chilly.
BHINDI FRY | BENDEKAYI PALYA| OKRA FRY
PREP TIME: 10Mins; COOKING TIME: 20Mins; TOTAL TIME: 30Mins
SERVINGS: 4; AUTHOR: LAKSHMI BANGALORE
- 500gm okra or bhindi
- 1/4 tbsp mustard seeds
- 1/2 tbsp cumin seeds
- 2 green chilies
- 1/4 tbsp turmeric powder
- 1 tsp. red chili powder
- 1 tsp. amchur powder
- 2 tbsp garam masala
- 1 Onion
- 1 tomatoes
- 2 tbsp. coconut grating (optional)
- few curry leaves
- 3 tbsp oil
- Salt to taste
- Rinse the okra well and pat them dry with a cloth.
- Cut off both the ends and chop them into half inch pieces. keep aside.
- Heat 2 tbsp oil in a heavy based pan, add mustard seeds and cumin seeds. Let the mustard seeds splutter.
- To this seasoning add curry leaves, and slit green chillies, onion and fry till translucent.
- Next add tomatoes and fry for 2 minutes.
- Add chopped bhindi and saute it on medium heat continuously.
- Add amchur powder and fry the bhindi well for about 5 minutes till they shrink and is no more slimy.
- Add turmeric powder, little salt and fry until done.
- Pour a tablespoon of oil to the center of the pan and add chili powder & garam masala powder to the oil.
- Mix it well with the bhindi and saute for 2 minutes till the raw smell of the chilli goes away.
- Add grated coconut and season with salt. Saute for another 2 minutes.
- Serve the tasty bhindi stir fry with phulka, chapathi or rice.