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Eggplant Bharta Recipe

Recipe By Sirisha kumari

Baingan Bharta Recipe. Restaurant Style Smoked eggplant curry recipe. Eggplants roasted in stove and made into a spicy curry.

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1 day 6hr total
1 day 6hr total
Eggplant Bharta
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Ingredients for Eggplant Bharta Recipe

  • 217 nos big eggplant / brinjal (about – grams)
  • 4 nos cloves garlic
  • 0.33 nos teaspoon vegetable oil a
  • As required pinch of salt
  • 0.67 tbsp Oil
  • 0.08 nos teaspoon cumin seeds
  • 0.67 nos Onions
  • 0.67 nos ripe tomatoes
  • 0.33 nos Teaspoon salt
  • 0.33 nos Teaspoon red chilli powder
  • 0.17 nos teaspoon garam masala
  • 0.33 nos Teaspoon coriander powder
  • 0.67 sprigs Coriander leaves

Directions: Eggplant Bharta Recipe

  • STEP 1.Pierce some holes on the eggplant in 3-4 places with a knife. Place the eggplant on fire and roast the eggplant.
  • STEP 2.Char the Eggplant till its black. Once the skin is blackened, remove the eggplant and place it in a bowl and cover the bowl with a cling wrap or a lid that fits tight.
  • STEP 3.Leave it aside for 10 minutes. After 10 minutes, the skin should peel off easily.
  • STEP 4.Roughly Chop and set aside.
  • STEP 5.Place 10-12 cloves of garlic with a teaspoon of oil and a pinch of salt on an aluminium foil.
  • STEP 6.After 2 minutes, the garlic will be well roasted. Chop the garlic and set aside.Pierce some holes on the eggplant in 3-4 places with a knife.
  • STEP 7.Place the eggplant on fire and roast the eggplant. Char the Eggplant till its black.
  • STEP 8.Once the skin is blackened, remove the eggplant and place it in a bowl and cover the bowl with a cling wrap or a lid that fits tight. Leave it aside for 10 minutes.
  • STEP 9.After 10 minutes, the skin should peel off easily. Roughly Chop and set aside.
  • STEP 10.Heat oil in a pan until hot.
  • STEP 11.Add in the cumin seeds and finely chopped onions.
  • STEP 12.Add in the salt. The salt will help the onions in browning fast. Once the onions are nicely brown, add in the tomatoes and the chopped garlic.
  • STEP 13.Add in the red chilli powder, garam masala and the coriander powder. Fry till the tomatoes are cooked and almost dry.
  • STEP 14.Add in the eggplant and fry for a couple of minutes.
  • STEP 15.Switch off the flame, mix in the ghee and garnish with coriander leaves.
Nutrition
value
80
calories per serving
9 g Fat< 1 g Protein< 1 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    < 1g
  • Carbs
    < 1g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    < 1g
  • Protein
    < 1g
  • Fiber
    < 1g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    < 1mg
  • Iron
    < 1mg
  • Vitamin A
    < 1mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    < 1mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    < 1mg
  • Manganese
    < 1mg
  • Phosphorus
    < 1mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Sirisha kumari