Baingan Bharta Recipe | Eggplant Chutney | Indian Food Recipes By, 2015-10-17 Baingan Bharta Recipe | Eggplant Chutney | Indian Food Recipes Try this tasty Baingan Barta Recipe that tastes really excellent with hot rice or toasted bread. With a smoky flavor, the barta will definitely your heart favorite recipe. Prep Time: 15min Cook time: 20min Ingredients: 1Baingan,1 tablespoonOnion chopped,¼ teaspoonGinger garlic paste,¼ teaspoonCarom seeds,¼ teaspoonRed chili powder,1 tablespoonOil,½ teaspoonCumin seeds,½ tablespoonCoriander leaves,Saltto taste, Instructions: Wash the baingan with water and dry it for a while Place it on stove and roast it on fire Peel the skin and pierce it with hand Chop the pierced brinjal into pieces and keep it aside Place a pan on flame and add oil to it Add cumin seeds to the hot oil and saute them for few seconds Add chopped onions, ginger garlic paste and fry them for 2 minutes Add the chopped baingan, salt and red chili powder and mix them well Off the flame and serve it after garnishing with coriander leaves You can also add finely chopped tomatoes after the onions get fried. If you want to have Tangy Tomato Chutney, add tamarind pulp and little sugar at the end before removing it in serving bowl. Have the chutney with hot plain rice or Brinjal Rice. -Neelima

Baingan Chutney North Indian Style

Baingan Chutney North Indian Style

Try this easy and tangy Baingan Bharta Recipe that is prepared with fresh brinjals. You can prepare this delicious aromatic chutney within just minutes. Have it with hot rice and few drops of ghee. Have a look at the recipe.

Ingredients

  • 1Baingan
  • 1 tablespoonOnion chopped
  • ¼ teaspoonGinger garlic paste
  • ¼ teaspoonCarom seeds
  • ¼ teaspoonRed chili powder
  • 1 tablespoonOil
  • ½ teaspoonCumin seeds
  • ½ tablespoonCoriander leaves
  • Saltto taste

Directions

  • Wash the baingan with water and dry it for a while
  • Place it on stove and roast it on fire
  • Peel the skin and pierce it with hand
  • Chop the pierced brinjal into pieces and keep it aside
  • Place a pan on flame and add oil to it
  • Add cumin seeds to the hot oil and saute them for few seconds
  • Add chopped onions, ginger garlic paste and fry them for 2 minutes
  • Add the chopped baingan, salt and red chili powder and mix them well
  • Off the flame and serve it after garnishing with coriander leaves

You can also add finely chopped tomatoes after the onions get fried. If you want to have Tangy Tomato Chutney, add tamarind pulp and little sugar at the end before removing it in serving bowl. Have the chutney with hot plain rice or Brinjal Rice.

-Neelima

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