Baingan Bharta recipe| ringna no olo (oro) | roasted eggplant curry
Baingan Bharta or Ringna no olo (in gujarati) is a spicy and flavorful curry or sabzi recipe. Baingan/eggplant is roasted on flame, mashed and cooked in onion-tomato gravy. The highlight of this recipe is the smoky flavor of roasted eggplant.
The most important part of this dish is to roast the eggplant over flame.
Steps to be followed while roasting brinjal for making baingan ka bharta:
- First of all, we need to prick eggplant or make cuts using a knife.
- Apply generous quantity of oil over it.
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Roast it on the flame till its skin is completely charred and can be peeled off with a knife easily. At the same time making sure that eggplant is properly cooked from inside.
How to roast eggplant in oven for Bharta?
To roast eggplant in an oven, just follow the steps mentioned below :
- Preheat the oven to 200 degrees Celsius.
- Prick eggplant or make cuts using a knife.
- Apply generous quantity of oil over it.
- Place it on a baking tray and bake for 15-20 minutes at 200 degrees until it is cooked thoroughly and skin turns black. After 15-20 minutes, flip it and again bake for 15-20 minutes.
Serving Suggestions
You can serve Baingan Bharta with Bajra na Rotla and Gujarati Kadhi.
If you are looking for more Indian Curry/Sabzi recipes, then do have a look at other recipes on the blog like –
Begun Bhaja Recipe
Kaju Karela
Mixed Vegetables in Spinach Gravy
Bhindi Masala
Sev Tamatar ki Sabzi
Rajma Masala
Pumpkin Sabzi
Baingan Bharta
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Ingredients (1 cup = 240 ml)
- 3 large eggplant/baingan/brinjal
- 6-7 medium sized tomatoes coarsely pureed
- 2 medium sized onions chopped
- 5 garlic cloves chopped
- 3 tablespoon oil + oil to apply on brinjals
- ¼ teaspoon rai/mustard seeds
- ½ teaspoon cumin seeds/jeera
- 1 green chili cut into 2 pieces or chopped
- ¼ teaspoon hing/asafoetida
- 2 teaspoon coriander powder/dhania powder
- 2 teaspoon cumin/jeera powder
- salt to taste
- 1 tablespoon chopped green garlic
- 1 tablespoon chopped coriander leaves
Instructions
- Wash and pat dry all the brinjals. Prick them with a fork or make cuts using a knife. Apply oil over them.
- Switch on the flame and roast the brinjals on low to medium flame. Keep turning in-between so that it gets evenly cooked from all sides. You will notice that the skin will turn black and brinjal will shrink completely. Make sure brinjal gets properly cooked.
- Remove on a plate and allow to cool.
- Peel off the skin using a knife. Remove stem and mash the brinjal using a potato masher. You can remove the seeds if you want.
- Heat oil in a pan and add mustard seeds. Once the seeds crackle, add cumin seeds and let it crackle. Now add green chilli, hing and onions. Sprinkle salt and saute over medium flame for 3-4 minutes.
- Now add chopped garlic and saute for about 2 minutes.
- Now add coarsely pureed tomatoes and cook till oil separates from pan.
- Now add all the spice powders - dhaniya powder, jeera powder and salt. Mix well and cook for 1-2 minutes.
- Add mashed eggplant and mix well. Cook for another 4-5 minutes.
- Finally add chopped green garlic and chopped coriander leaves, mix well and remove from flame.
- Serve Baingan Bharta with roti/paratha or bajra rotla.
Video
Nutrition
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