Instructions. Chop vegetables and set aside individually in their own piles. Select Sauté/Browning on Pressure Cooker and allow pot to fully heat. Add oil and eggplant to pressure cooker cooking pot and let "roast" for a minute, undisturbed then stir and let sit for another minute.
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Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Calories per serving of baingan bharta. 33 calories of Eggplant, fresh, (125 grams) 30 calories of Sunflower Oil, (0.25 tbsp) 15 calories of Onions, raw, (0.25 cup, chopped)
To make baingan bharta eggplants are roasted on a direct flame on a gas stovetop or on a bed of hot charcoal or in a tandoor. Later the charred skin is peeled and the aubergines are mashed. In Punjab, the eggplant is often roasted in the tandoor. As a result, it would get infused with the distinct smoky charcoal aroma.
An alternative method is to chop the eggplants and roast them in an oven or cook eggplant pieces with some water in a pan. Mash later and make the bharta. Few more Indian Eggplant Recipes To Try! If you have made this recipe, please be sure to rate it in the recipe card below.
Just like most Indian curries, Baingan Bharta is naturally gluten free and vegan. To make it a complete gluten free meal, just pair with gluten free breads or these rice dishes: ★ Have you tried this recipe? We love your feedback , Please click on the stars in the recipe card below to rate.