How to make South Indian Baingan Bharta -
Brinjal bharta made in the South Indian style.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Brinjals,, Scraped coconut (कसा हुआ नारियल)
Cuisine : Indian
Course : Main Course Vegetarian
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You can also find more Main Course Vegetarian recipes like Tamatar ka Korma Nadur Bamchunth Vengana Ne Dahi Ni Burani Katrika Poriyal
South Indian Baingan Bharta Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for South Indian Baingan Bharta Recipe
Brinjals, Roasted and peeled 2 Big
Scraped coconut 1/2 cup + for garnishing
Asafoetida 1/4 teaspoon
Cumin seeds 1 teaspoon
Mustard seeds 1 teaspoon
Dried red chillies, broken 3
Fenugreek seeds (methi dana) 1/4 teaspoon
Curry leaves 10-15
Garlic finely chopped 6-8 cloves
Coriander powder 1 tablespoon
Turmeric powder 1/4 teaspoon
Turmeric powder 1/4 teaspoon
Red chilli powder 1 teaspoon
Tamarind paste 2 tablespoons
Salt to taste
Oil 2 tablespoons
Fresh coriander leaves finely chopped 3 tablespo for garnish
Method
Step 1
Heat oil in a non stick kadai. Add asafoetida, cumin seeds, mustard seeds, dried red chillies and sauté till fragrant. Add methi dana, curry leaves, garlic and ginger and sauté for 1-2 minutes.
Step 2
Add onion and sauté for 4-5 minutes or till translucent. Add coriander powder, turmeric powder, red chilli powder and sauté for ½ minute. Add tamarind paste and mix well.
Step 3
Finely chop brinjal and add. Add salt and mix well. Add ½ cup fresh coconut and 3 tbsps coriander leaves and mix well. Transfer into a serving bowl, garnish with remaining coriander leaves and coconut and serve hot.
Nutrition Info
Calories : 692 Kcal
Carbohydrates : 30.7 gm
Protein : 11.4 gm
Fat : 58.3 gm
Other : Fiber- 39.4gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
