Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, baingan ka bharta - pakistani baba ganoush. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
This is basically a Pakistani style Baba Ghanoush. Eggplants mixed with many delicious spices. An ultimate healthy recipe.enjoy and teach your kids as well in lock down.
Baingan ka Bharta - Pakistani baba ganoush is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Baingan ka Bharta - Pakistani baba ganoush is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have baingan ka bharta - pakistani baba ganoush using 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Baingan ka Bharta - Pakistani baba ganoush:
- Get 250 grams Aubergine Roasted (Baingan) – (without skin – see the photos.)
- Make ready 4 tbsps Oil -
- Take 1 cup Tomatoes – finely chopped
- Take 1 cup Onions – finely chopped
- Prepare 1 chilies Green – medium chopped (mild)
- Prepare 1 tsp Cumin seeds – (lightly crushed in a pestle mortar)
- Get 1 tsp Fenugreek seeds (Methi danay) –
- Make ready 2 chilies Dried red – whole -
- Take ½ tsp chili powder Red –
- Get ½ tsp Cumin Powder –
- Take ¼ tsp Turmeric –
- Make ready 1 tsp Salt – (adjust later if needed)
- Get ½ Lemon lemon – Juice for (optional)
But the seasonings, spices etc used are totally different. In this baingan ka bharta recipe, I have also incorporated the dhungar method of infusing the smoky aroma of burnt charcoal. Baingan Bharta is basically fire roasted eggplant mash cooked with spices. In a way it tasted a lot like baba ganoush minus the tahini and olive oil.
Steps to make Baingan ka Bharta - Pakistani baba ganoush:
- Roast the whole aubergines in an oven for 45 mins at 180 degrees. Put them in water for 5 mins while hot. It will loosen the skin and make the flesh easily removable from the skin. Open the aubergine with your hand & scrap the pulp with a spoon. See the photos. Any Turkish grocer will have roasted aubergines sold in a bottle. You can use those as well.
- In a pan heat the oil. Add cumin seeds, fenugreek seeds,whole red chilies and cook for about a minute on medium to high heat. Let them crackle.
- Add chopped onions and saute for another minute. Do not brown them.
- Now add chopped tomatoes and cook for 3-5 mins. Add a splash of water to loosen the tomatoes.
- Add salt, chili powder and cumin powder. Cook for a minute more. Don’t let it burn.
- Add the roasted (mashed) aubergines. Mix and cook on high heat for 2-3 minutes.
- Now reduce the heat to low, add half of chopped chilies and cover with a lid. Let it cook for 20 mins.
- Once the oil comes out on the sides in the pan, garnish with fresh chopped coriander and chopped chilies. Serve hot. You can add a bit of lemon juice on the top if you like.
It used to be favorite until I was introduced to this Punjabi version. Hey, i have tried baingan ka bartha with cooked basmati rice and it was amazing. Baingan bharta (mashed eggplant) is a dish from the Indian subcontinent that originated in the Maharashtra precisely Khandesh region. Baingan Bharta is a South Asian dish, that originated in Punjab, bearing a resemblance to baba ghanoush. Baingan bharta is a part of the national cuisines of India, Pakistan, and Bangladesh.
So that’s going to wrap this up for this exceptional food baingan ka bharta - pakistani baba ganoush recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
