Baingan (or eggplant) is a popular vegetable in Indian cuisine, but only because of one single dish it is turned into - baingan ka bharta. If you ask us, we don't acknowledge any other Indian dish we eat, or like, if we get. Baingan ka bharta is a classic homemade dish that we all relish. It's pretty much made the same way in all households - but if you want to add a hint of restaurant-like feel to it, here's a recipe that will help you do it. Chef Monish Rohra from the popular Mumbai Indian restaurant - Veranda - shared his secret recipe of banksy bharta that you can easily make in your kitchen.
Watch recipe video of restaurant-style baingan ka bharta:
(Also Read: How To Make Baingan Ka Bharta In Microwave)
Making restaurant-like food doesn't always have to be tedious and complex. It's not the case with this recipe at least. You can get delicious baingan ka bharta at home with this easy, chef-special recipe.
Chop roasted brinjal and keep aside. Saute minced garlic, chopped green chillies, make-ahead onion-tomato paste, and roast on high flame. Add dry spice powders like coriander powder, turmeric powder, red chilli powder and salt, and mix well. Add chopped brinjal and garnish with some coriander leaves. Take note of the all the tips from the recipe video; for e.g. - use onion-tomato masala and saute it in high flame only.
Here's The Full Step-By-Step Recipe Of Banksy Bharta:
Ingredients:
1 big round brinjal roasted and peeled
1 cup onion-tomato masala
2-3 tbsp oil
3 tbsp of garlic, minced
2 tbsp of ginger, minced
1 green chilli, finely chopped
1/2 tbsp coriander powder
1/2 tbsp turmeric powder
1/2 tbsp red chilli powder
Coriander for garnish
Salt to taste
Method:
1. Take the roasted and peeled brinjal and chop it roughly.
2. Take 3 tbsp of oil in a pan.
3. Add minced garlic, minced ginger and green chilli.
4. Add the onion-tomato masala and saute on a high flame.
5. Add coriander powder, turmeric powder, red chilli powder and salt to taste.
6. Add the brinjal and mix well.
7. Cook it for 2-3 mins and garnish with coriander.
8. Serve warm.