Baingan (Brinjal) Bharta in an Asian dish mostly made in India, Pakistan and Bangladesh. It is a vegetarian dish and is known for the smoky flavour that it gets due to the procedure of cooking this dish. It has many versions of recipes. You will find a lot of them on the internet. I found a very simple recipe one day but I am not able to find it again. It has only 6 ingrdients including salt.
I do not have step by step pictures. Check this site for most apt pictures. My recipe is very simple. Simplest in fact, compared to the others on the internet but I promise it is a lip smacking as others.
All you need – Ingredients
- 1 medium size bringal (take only as big as your stove)
- 1 Onion finely chopped
- 1 Tomato finely chopped
- 2 tsp oil
- Handful coriander finely chopped
- Red chilli powder 1 1/2 tsp
- Salt as per taste.
- Rinse the baingan (brinjal) in water. Wipe it dry with a kitchen napkin. Apply some oil, only enough to grease it lightly and keep it for roasting on an open flame. Use the net shown in the pictures for convenient roasting. Let it cook well on one side. The skin should char and turn into black skin. Rotate on the other sides and let it roast well.
- Once done, check with knife. It should pass through easily.
- Remove the brinjal from heat and add to a vessel that has water. Let it cool.
- Once it is cool enough for you to touch it, remove the skin. Be careful. The charred skin might get mixed with the rest of the pulp.
- Take a kadai. Add oil and onion to heated kadai. Stir till onion changes colour. Add tomato and cook it well. Add red chili powder.
- Pulp the brinjal and add to kadai. Add salt and stir. Put a lid and let it cook for 10-15 mins.
- Add chopped coriander, stir and put the lid for couple of more minutes.
Baigan Bharta is ready to serve. Serve with hot chapatis or a side dish with rice.
Note: 1 medium size brinjal is not enough for 2 serves if you are only planning to have chapati and bharta.
Enjoy cooking and send me pictures!
Picture Courtesy: http://www.vegrecipesofindia.com/
I am so sorry that I have been not around to update the latest kitchen adventures. Frankly there hasn’t been many. Amma (my mother) has been kind to make me soup and make me breakfast because I have been in great rush lately.
I have joined a gym and I am on a new diet. What is stopping me is the time crunch. But hey! I am on a mission here, right? I almost forgot about that. This space is for people who want to squeeze in time to do the most important thing. Cook food. Because, eating won’t stop.
The other day I stepped into kitchen after a long time. I do not have the picture of it but I think you will love this sabji. All you need is listed below-
- 8-9 diced bhindi (lady finger)
- chili powder
- turmeric powder
- coriander powder
- garam masala
- salt to taste
- 1 tsp oil (I prefer olive oil)
Take a pan and add 1 tsp oil. Let it heat slightly and then add jeera. I love the way it simmers in the oil,. Honestly, I am still afraid of sesame seeds popping. Amma laughs at me because I appear as if I am doing some chemistry experiment. Now, lower the flame and add a little chili powder, according to your taste. I have learned that Kashmiri chili powder is not very hot so you can be generous and it is less risky. But if you are using Teekha lal by Everest then you have to be very careful. You never know how much is too much.
Add a little turmeric powder in the pan. Keep the flame low because these powdered masalas burn quite easily. Add diced bhindi in the pan. Here is a tip. Dice it finely because it makes a lot of difference when you eat it. Big pieces take away that flavour.
Saute till it cooks and become very dark green in colour. Poke it with your spoon to check if it breaks easily. If it does then it is ready. Then add garam masala in it and saute. If you think the sabji is too dry, add a few drops of oil. Then add coriander powder. Another thing I learnt is that you should always add coriander powder at the last because it sticks every where; on the pan and the spoon. Just add some salt as per your taste and cover the pan with a lid.
Bhindi Ki Sabji is ready to eat. I know this is a favourite of someone who is very close to me. (^_-)
I love eating so much, I do not know why I am on a diet. Maybe, I just want to live longer and healthier so that I can eat more 😉
I have been off kitchen duty for three days. I was attending BrandWealth seminar. It was a wonderful, rigorous and very informative training programme. I can’t thank my boss enough for giving me the opportunity. The venue was a food paradise… Matunga. Rings a bell? Yes. We had some delicious food for lunch but if you are at Matunga, you can’t resist the food around you. I thought, as long as I am visiting this place, I should make the most of it.
So this mad cow has tasted the following stuff in three days-
Butter Chicken, Hyderabadi Chicken, Methi Paratha, Mutton Burger, Mutter Paneer, Mysore Masala Dosa, Pulav, Dahi Vada, Baasundi, Gulab Jamun, phew! There is more but I do not remember.
On Monday, I am going to try something new. So hang on!
Another experiment done well, I made a version of scramble egg that everyone loved. Nothing seems to start without chopping onions. So, we start with chopping 1 onion. I never heard anyone use capsicum with eggs but I thought it is worth giving a shot. I took half a capsicum and chopped it finely.
I kept, now my favourite, a non-stick pan on the gas and added 2 tsp of olive oil. Added the chopped onions and fried it till lightly brown. Then I added the capsicum and let it cook for a while. As opposed to using green chilies, I used chili powder and a little pepper and saute for 2 minutes. Then I added ginger garlic paste in it. If you read Pasta Indiana post, you will know that adding ginger garlic paste on dry pan is a bad idea. Hence, I took a small bowl, added a small amount of ginger garlic paste and some water, and added to the pan. Yay! It did not stick this time! Lesson well learnt.
You may choose to exclude this but I added a slice of bread in the pan. I soaked it in some water and squeezed it. Then broke it in pieces and added it to the pan. Do not ask me why I did that because I do not know. Then came the shop stopper, eggs! Two eggs is all we need and in they go. I sautéed until the consistency of the eggs changed.
I left in on the pan for 2 minutes as I wanted to make chapattis and it started sticking to the pan. I added some milk in it and stirred it until it stopped sticking. I added some salt in it, stirred it and took it off the pan.
It tastes amazing. We had it hot with chapattis at lunch.
- Eat everything that you cook.
- When you use non-stick pan use wooden spoon to stir or saute. Steel or iron spoon with chip off the non-stick pan coating
- Trust in yourself
For the people who think they cannot cook, may I present to you… drum rolls!!! ‘Pasta Indiana’! I just started on my own with a cup of raw pasta at 5.30 am today, half sleepy but determined to make something edible. There were instructions on the pack of pasta on how to boil it. It says it needed 8 mins to boil and that one should keep stirring so that it doesn’t stick to the utensil. I took half an onion and a tomato to begin with. Chopped them fine until I thought they are fine enough.
I took a non-stick pan to make the sauce. (My mother asks me to use it because there is less chance of me burning something in non-stick pan.) Kept it on the gas, put 2 tsp of olive oil. While the pasta was boiling, I added onion to the pan and let it cook till it was slightly transparent. I added the chopped tomatoes and saw that it was too raw after cooking for a few minutes and not cooking. I added very little amount of water assuming it will help the tomatoes to cook. I never knew tomatoes were so hard to cook, I mean who can imagine? Anyway, it cooked finally.
I took a 1 tsp of ginger garlic paste which was ready-made at home and added it to the pan. Another discovery! You put just the paste in the dry pan it sticks everywhere. Even to you stirring spoon. Next time I will try and dilute the paste in little water and then add.
Next step, little chili powder and garam masala along with some salt. After tasting I realised that I have put too much of chili powder, so next time will have to add less of that. Till the time this gets a little cooked I strained the pasta and kept aside. Then I took a cup of milk and added slowly in the pan and stirred the sauce. When I thought the consistency of sauce was good enough (not very runny), I stopped adding milk. I stirred it for a few seconds and added my boiled pasta. I mixed it for a minute and switched the gas off. And named it Pasta Indiana.
Mission accomplished. Cooked food with no help. We have made a good start. I gave myself an assuring smile and pack it in my dabba.
Cooking time: 30 mins
1) Do not add ginger garlic paste on dry hot pan.
2) Keep your station/kitchen platform clean
3) Pasta after boiled expands. Be careful with the portion.
4) Use non-stick pans as a beginner
5) Be careful with the chili powder
Welcome to my blog. I am going to share with you my kitchen experiences. Considering how disastrous I can be in the kitchen, it is going to be fun. If you think I am going to give you tips on good cooking, or great recipes, then I will have to say you will be disappointed. I am not a cook. I am a mere 24 year old girl, who can’t even boil an egg properly. But I know one fact that there are many more like me. So, to date I know how to make chapattis, rice, Maggi (I know that doesn’t count), and make an omelet. Not that I haven’t tried making anything else but let us face it, I have a long way to go. I might even fail miserably but at least I have started off.
So here on, I begin my journey. Hold on tight. It is going to be a hell of a joy ride. Kitchen! Here I come 🙂
Let us cook. Let us eat.