Apply some oil all … What is baingan bharta? Preparation time – 40 minutes. It is very tasty. Add curry leaves and green chilli and fry it for another few seconds. Cover the pan and cook it. Now open the lid add garam masala and green coriander mix well. Cook for 4-5 minutes with closed lid. Cover the pan and cook it for 12-15 minutes on low-medium flame. Remove the salt by washing it off before cooking. Increase the flame to medium-high and cook it for a minute , Keep stirring, Turn off the flame Cover it and leave it for a minute, You may garnish it with coriander leaves. While cutting an eggplant, use a stainless steel knife. Cover the pan and cook it for 12-15 minutes on low-medium flame. Add onions and fry it for 3-4 minutes on medium flame. Also, avoid buying younger, smaller eggplants as it may be bitter in taste. This process will pull out some of its water content and will remove its bitter taste also. Rinse the baingan (eggplant or aubergine) in water. Otherwise, eggplant pieces will turn black. This also makes it less permeable to absorbing any oil used in cooking. Ready to serve. Open the lid and stir it and Add garam masala powder and coriander leaves. This can be done in several different ways. Add eggplant(baingan) , add salt, Increase the flame to medium and mix it well. Baigan Bharta, an eggplant delicacy! If it springs back, the eggplant is ripened, while if an impression or stain remains, it is not. Dip these eggplant pieces into a bowl filled with water. As you have done all the preparation. Roast the spices well till the tomatoes are mashed and oil starts separating from it. Cook this easy recipe without … Open the lid and stir it. finely chopped ginger (बारीक़ कटा हुआ अदरक), chopped fresh coriander leaves (ताजा काटा हुआ धनिया पत्ती). It also goes well with toasted bread, naan or just as a side in a meal. Baingan Bharta is a mashed egg plant dish from the cuisine of Punjab. So, let us start preparing no roast mashed eggplant on our induction cooker. The skin is removed, and the flesh is cooked with tomatoes, peppers, onions, garlic, and spices. Add asafoetida, turmeric powder. Then chop the circular eggplant slices into 1-inch square pieces. Choose eggplants that are firm and thick in size but light in weight. Your email address will not be published. Cook this easy recipe without sweating in front of gas. Mash the eggplant a little with a spoon then again cover and cook it for 5 minutes. Once hot, add cumin seeds. Add green peas , Mix it. Sharing the easy version of making baigan ka bhartha with out roasting (the egg plant) and cooking it in the instant pot. Once the oil is hot, add chopped garlic (different from the ones used while roasting the eggplant), ginger and green chili. Dipping the eggplant pieces in water prevents them from rusting. 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Your email address will not be published. Saute until they start changing color, around 2 minutes. My take on the popular Punjabi dish baingan bharta without any onion and garlic. Adding water to spices will make the eggplant watery. If do not want it to dip in the water, sprinkle some salt on the chopped pieces and keep it aside. Once spices got fried, add chopped capsicum to it. Peel the skin of the round eggplant and cut it into thick round slices. Cook it for 1/2 minute on low flame and cover the pan. As you would with other fruits and vegetables, avoid purchasing eggplant that has been waxed. Add salt to taste. Decorate it with chopped fresh coriander leaves and chopped spring onions. Baigan Ka Bharta is made in many ways. Turn on the flame and heat a pan, add oil.Let it heat properly. Give it a final mash using a masher, so that no lumps remain. Add eggplant (baingan), add salt, Increase the flame to medium and mix it well. To tenderize the flesh’s texture and reduce some of its naturally occurring bitter taste, which can cause some people to avoid cooking with them or eating them.