Kathiyawadi Baingan Bharta is a popular vegetarian dish from the Kathiyawad region of Gujarat, India. It is made by roasting eggplants and then mashing them with spices and herbs. This smoky and flavorful dish is often enjoyed with roti or rice.
as per your need Fresh Coriander Leaves For Garnish
Directions: Kathiyawadi Baingan Bharta Recipe
Cooking Directions
STEP 1.Roast the eggplants on an open flame until the skin is charred and the flesh is soft.
STEP 2.Let the roasted eggplants cool, then remove the skin and mash the flesh.
STEP 3.Heat oil in a pan and add cumin seeds, garlic, and green chilies.
STEP 4.Add chopped onions and cook until they turn golden brown.
STEP 5.Add the mashed eggplant, spices, and salt. Cook for a few minutes.
STEP 6.Garnish with fresh coriander leaves and serve hot with roti or rice.
Cooking Tips
Choose small-sized eggplants for better flavor and texture.
Roast the eggplants evenly to get a smoky flavor.
Adjust the spice level according to your taste.
Storage and Serving
Kathiyawadi Baingan Bharta can be stored in an airtight container in the refrigerator for up to 3 days.
Serve the bharta as a side dish with roti, rice, or any Indian bread.
Nutrition value
54
calories per serving
< 1 g Fat3 g Protein8 g Carbs6 g FiberOther
Current Totals
Fat
< 1g
Protein
3g
Carbs
8g
Fiber
6g
MacroNutrients
Carbs
8g
Protein
3g
Fiber
6g
Fats
Fat
< 1g
Vitamins & Minerals
Calcium
36mg
Iron
3mg
Vitamin A
1081mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
73mcg
Vitamin B12
0mcg
Vitamin C
39mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
68mg
Manganese
< 1mg
Phosphorus
56mg
Selenium
4mcg
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