Baingan Bharta Recipe Restaurant Style

Baingan Bharta Recipe (Eggplant Bharta) Swasthi's …

WEB2 days ago · You can grill the eggplants whole or cut to 2 parts. Brush some oil over it & keep it in the air fryer basket along with tomatoes, green …

Rating: 5/5(190)
1. Rinse eggplants well under running water and wipe dry with a kitchen tissue. Make 4 slits on the brinjal and push 4 garlic cloves deep inside 2 slits. Also push 2 slit green chilies in the other 2 slits. Brush them with oil.
2. On Direct Fire: With the help of a tong, place it on direct fire. You can do it either on the red hot coal or stovetop. Keep turning it to all the other sides and grill until it is done completely roasted. It takes about 12 to 14 mins.
3. Pour oil to a hot pan. When the oil turns hot, add chopped ginger and garlic.

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Baingan Bharta Roasted Eggplant Mash Cook With …

WEBAug 22, 2018 · 8- Cook the tomatoes for around 5 minutes until very soft and you notice oil oozing out of the masala. 9- Add the mashed roasted …

Rating: 5/5(98)
1. Rinse the eggplant and pat dry. Brush it with little oil all over. Then make few slits all over the eggplant with a knife. In 3 of those slits, insert a large clove of garlic. Put the eggplant directly on heat and roast, turning often for around 10-12 minutes until completely roasted.
2. Once roasted (to check if its done, insert a knife inside the eggplant, it should go easily) use a pair of tongs to remove the eggplant from heat and wrap in an aluminium foil to cool.
3. Once cooled, remove the skin. Meanwhile also chop the roasted garlic.
4. Transfer the roasted eggplant to a bowl and mash using a fork or potato masher. Set it aside.

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Baingan Bharta, Brinjal Bharta Recipe, Smoked …

WEBSep 25, 2016 · Instructions. Pierce some holes on the eggplant in 3-4 places with a knife. Place the eggplant on fire and roast the eggplant. …

Rating: 4/5(2)
1. Pierce some holes on the eggplant in 3-4 places with a knife. Place the eggplant on fire and roast the eggplant. Char the Eggplant till its black. Once the skin is blackened, remove the eggplant and place it in a bowl and cover the bowl with a cling wrap or a lid that fits tight. Leave it aside for 10 minutes. After 10 minutes, the skin should peel off easily. Roughly Chop and set aside.
2. Place 10-12 cloves of garlic with a teaspoon of oil and a pinch of salt on an aluminium foil. After 2 minutes, the garlic will be well roasted. Chop the garlic and set aside.
3. Heat oil in a pan until hot. Add in the cumin seeds and finely chopped onions. Add in the salt. The salt will help the onions in browning fast. Once the onions are nicely brown, add in the tomatoes and the chopped garlic. Add in the red chilli powder, garam masala and the coriander powder. Fry till the tomatoes are cooked and almost dry.
4. Add in the eggplant and fry for a couple of minutes. Switch off the flame, mix in the ghee and garnish with coriander leaves.

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