Delicious Baingan Bharta made with gluten-free ingredients and oven-roasted for a perfect smoky flavor. Try this traditional Indian dish today!
Roasted Eggplant Mash: A Gluten-free Delight
This oven-roasted Baingan Bharta (Eggplant dish) is a gluten-free and vegan recipe that is full of amazing flavors. The classic Indian dish is made with roasted and mashed eggplant, aromatic herbs, and spices that pack a fantastic taste and texture in every bite.
If you’re looking for a delicious and inspiring recipe to try, this Baingan Bharta is perfect for any occasion. The combination of ingredients creates a dish that is both satisfying and flavorful, making it a great option for a healthy and tasty meal. Give it a try and enjoy a unique Indian dish that is sure to impress your taste buds!
Smoky and Spicy Eggplant Delight: A Flavorful Twist on Traditional Baingan Bharta Recipe
hello welcome to gluten Shore thank you for joining me today today we are making bangun Kaba a classic Indian dish known for its Smoky flavor and rustic authentic taste we are using oven roasted eggplants for this dish so let’s begin by taking a look at what we need for the dish.
first off what we’ll start off with is preparing the eggplants for roasting for that we will first make slits into the body of the eggplants with a knife so make these slits deep enough so that you are able to stuff garlic inside this step is just for extra flavor if you find it difficult you may skip it but I.
Would highly recommend you to try it once so just take the garlic cloves and put them inside the body of the eggplants and push it inside a little bit and now we will coat the eggplants with some oil coat it uniformly all over the body of the eggplant this helps ensure uniform cooking during the roasting process now our eggplants are.
Prepared or prepped up for putting into the oven so we will preheat our oven oven to the broil setting and then put the eggplants inside for roasting for 45 minutes you may also use the roast setting if you do not prefer the broil setting once done take out the eggplants and let them cool for about 20 minutes because then you will be able to work on.
Them again now the eggplants are nicely roasted their skin you will see has sunk a little bit for the tempering you will need additional vegetables which are mentioned in the description box below now we will prepare our eggplants for tempering so for that first start.
Off by cutting the stem off and we will scoop out the flesh with the help of a spoon try taking out the flesh as close to the skin as possible and then we will just discard the skin out once done we will mash it thoroughly with the help of a spoon or a potato masher now we’ll make a coarse paste with garlic cloves red chili flakes and.
A little bit of water you can make this paste with a Mt pestel like I’m doing here or you can also use a wet grinder now place a heavy bottom pan on medium heat add oil asaaa and mustard seeds make sure that the mustard seeds crackle so it’ll take about a minute or a minute and a.
half once your mustard seeds start crackling add in the chopped green chilies this helps ensure that the mustard seeds are nicely cooked otherwise they leave a bitter taste now you’re ready to put in your onions so add in the chopped onions and give it a nice.
mix add in a little bit of salt the salt helps cook the onions faster as it helps ooze out water from the onions we are not looking to make the onions Brown so it’s just for us to kind of get a nice translucent texture to the onions cover and cook for about 2 to 3 minutes now let’s check on the onions.
And they look right about done so at this stage we will now add our red chili and garlic paste once you’ve added the paste give it a nice mix and make sure that it gets mixed in with the onions properly cover and let it cook for about 2 to 3 minutes we want the raw taste of.
The garlic to go away so be patient over here wait for about 2 to 3 minutes and now we check on it adding the moisture from the cover that way it helps keep the ingredients from getting too dry and prevents the food to be burned so yeah give it a nice mix and we will add turmeric now as you are adding the turmeric you can.
Add a little bit of oil that way it helps cook the turmeric in the oil and give it a nice mix blend it into the entire spice mix that we have and we will add in our chopped tomatoes at this stage blend it well that way it gets incorporated into the entire mixture.
Nicely and we will cover and cook for about 4 to 5 minutes what we are looking for is for the tomatoes to turn soft and nicely blend in with the other spices so give it a nice mix at this point press slightly with the back of your spatula to just make sure that the.
Tomatoes are blended into the paste now we’ll add in coriander powder and blend everything together and we’ll add in our eggplant mash the eggplants are already cooked so you are not looking to cook it for a very long amount of time but we want the eggplants to be nicely infused with all of the flavors from the spices and.
Vegetables that we’ve added so keep pressing down with your spatula making sure any large pieces of eggplant Mash are mixed well add a little bit of salt and the green peas the addition of green peas is optional if you don’t like green peas in.
Your bangan Kaba then you can skip it now we want all of the flavors to be nicely infused into this so we cover and cook for the flavors to nicely get absorbed into the dish check after about 2 to 3 minutes to see whether there’s moisture in the paste give it a nice mix make sure everything is incorporated well.
and now we cover and cook for 2 to three more minutes now you see that the mixture has started leaving oil which is a sign your dish is ready it has that beautiful texture and color that we are looking.
For okay so now it’s ready to be served and enjoyed with your loved ones I hope you enjoyed the dish please let me know how your take on the dish turned out in the comments below and subscribe to my channel thank you
