Watch how to make Palak Baingan Bharta. Many a times, even our favorite dish can taste just ordinary if cooked in the same manner. So today, chef Ruchi Bharani brings you the very popular baingan bharta recipe with an added twist. Check out Ruchi’s take on ‘Palak Baingan Bharta’.
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Ingredients
1 bunch Palak/spinach leaves
3 cloves of garlic
2 green chilli, finely chopped
1 tsp cumin seeds
1/2 tsp garam masala
coriander leaves
salt to taste
1 medium baingan
2 onions finely chopped
2 tomatoes finely chopped
1/2 tsp asafoetida
1/4 tsp red chilli powder
2 tbsp mint leaves
Method
For baingan (eggplant):
– Slit the baingan into half, put it in a container and pressure cook it for 3 – 4 whistles.
– Once it cools down, peel off the skin and get rid of the water slightly.
– If you prefer the roasted flavour, you can roast it directly on the flame or in the oven.
To make the bharta:
– Heat oil in a pan.
– One the oil is hot, add the cumin seeds, asafoetida and the chopped onions and saute.
– Add the chopped garlic, ginger and green chillies and saute until the onions are brown.
– Once the onions turn brown in colour, add the grated raw tomatoes and cook the tomatoes for atleast 7 – 8 minutes.
– Once the tomatoes are nicely cooked, add the spinach leaves and mix well.
– Add salt to taste, red chilli powder, garam masala, turmeric powder and coriander and cumin seed powder and cook for about 2 – 3 minutes.
– Mash the baingan using a fork and add it to the tomato mixture. Mix all the ingredients well.
– Add the coriander leaves and water and let it simmer for about 3 – 4 minutes. Also add little lime juice and mix well.
– The delicious bharta is ready to be served.
Director: Suchandra Basu
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya, Narayan Thakur
Editing: Dinesh Shetty
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
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