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Baigan Bharta

#Indian   #Curry   #Dinner   #Lunch  

Table of Content

Tastes great with Tava Roti, Tandoori Roti and Naan Bread and also goes well with No Egg Wheat Gluten Bread.

  • Key Stats

    45 minutes, 3 portions, Type: 🥬, Category: Indian Curry, Net Carbs per serving: 7.39 , Total Net Carbs: 22.16

  • Ingredients

    1. Aubergine: 0.5-0.75 Kg(Black Large)
2. Ghee: 2 tbsp
3. Garlic: 3-4 cloves
4. Ginger: 1 inch
5. Tomato: 100 gms(1 large)
6. Green Chillies: 50 gms(4-5 finely chopped)
7. Pink Himalayan Salt: to taste 
8. Seasoning: as needed 
9. Fresh Coriander: 30 gms(1 small bunch, chopped)

  • Cookwares

    1. Fork
    2. Hob
    3. Bowl
    4. Gas Stove Or An Oven
    5. Potato Masher
    6. Knife
    7. Frying Pan
    8. Spatula

  • Steps

    • Take Aubergine (0.5-0.75 Kg(Black Large)) and make holes using a fork on the skin.
    • Roast the pierced Aubergine using a gas stove or an oven.
    • If using gas stove then for 15-20 minutes else if using oven then for 30 minutes while turning it in between.
    • Don't rush to turn as slight burns are good and give it a smoky flavour.
    • Take out the Aubergine from fire / oven and let it cool.
    • Remove the skin and take out the soft pulp in a bowl.
    • Mash the pulp using potato masher and make a rough paste.
    • Now add Ghee (2 tbsp) in a frying pan on the hob and heat it.
    • Chop the onion (150 gms(1 large)) using knife and add to the frying pan.
    • Sauté it for 2-3 minutes, and then add crushed garlic (3-4 cloves) and chopped ginger (1 inch).
    • Pour in the chopped tomato (100 gms(1 large)) and green chillies (50 gms(4-5 finely chopped)).
    • Add Pink Himalayan Salt (to taste) and cook till the tomato melts.
    • Keep stirring with a spatula to prevent burning at the bottom.
    • Once the mixture is turning brownish, add the mashed aubergine and mix well.
    • Start cooking over high flame while stirring till the mashed aubergine starts turning a bit brownish
    • Adjust seasoning and Garnish with Fresh coriander (30 gms(1 small bunch, chopped)).
    • Serve hot.

  • Process

    TAKE AUBERGINE (0.5-0.75 KG(BLACK LARGE)) AND MAKEHOLES USING A FORK ON THE SKIN.ROAST THE PIERCED AUBERGINE USING A GAS STOVE ORAN OVEN.yesUSING GAS STOVE?For 15-20 minutesyesUSING OVEN?nonoFor 30 minutes while turningit in between.DON'T RUSH TO TURN AS SLIGHT BURNS ARE GOOD ANDGIVE IT A SMOKY FLAVOUR.TAKE OUT THE AUBERGINE FROM FIRE / OVEN AND LET ITCOOL.REMOVE THE SKIN AND TAKE OUT THE SOFT PULP IN ABOWL.MASH THE PULP USING POTATO MASHER AND MAKE A ROUGHPASTE.NOW ADD GHEE (2 TBSP) IN A FRYING PAN ON THE HOBAND HEAT IT.CHOP THE ONION (150 GMS(1 LARGE)) USING KNIFE ANDADD TO THE FRYING PAN.SAUTÉ IT FOR 2-3 MINUTES, AND THEN ADD CRUSHEDGARLIC (3-4 CLOVES) AND CHOPPED GINGER (1 INCH).POUR IN THE CHOPPED TOMATO (100 GMS(1 LARGE)) ANDGREEN CHILLIES (50 GMS(4-5 FINELY CHOPPED)).ADD PINK HIMALAYAN SALT (TO TASTE) AND COOK TILLTHE TOMATO MELTS.KEEP STIRRING WITH A SPATULA TO PREVENT BURNING ATTHE BOTTOM.ONCE THE MIXTURE IS TURNING BROWNISH, ADD THEMASHED AUBERGINE AND MIX WELL.START COOKING OVER HIGH FLAME WHILE STIRRING TILLTHE MASHED AUBERGINE STARTS TURNING A BIT BROWNISHADJUST SEASONING AND GARNISH WITH FRESH CORIANDER(30 GMS(1 SMALL BUNCH, CHOPPED)).SERVE HOT.

Nutritional Info

Calculated Net Carb Info (Total Net Carbs for entire dish: 22.16)
Ingredient Amount Recipe Unit Conversion Factor Amount used in Recipe(gms) Net_carb/100gms Source Calculated Net Carb in recipe
Aubergine 0.5-0.75 KG 1000.0 750.0 2.2 UKDB 16.5
Ghee 2 TBSP 15.0 30.0 0.0 NCCDB 0.0
Garlic 3-4 CLOVES 3.0 12.0 16.3 UKDB 1.96
Ginger 1 INCH 6.0 6.0 8.1 UKDB 0.49
Tomato 100 GMS 1.0 100.0 2.5 LABEL 2.5
Green Chillies 50 GMS 1.0 50.0 0.7 UKDB 0.35
Pink Himalayan Salt to taste 0.0 0.0 0.0 NCCDB 0.0
Seasoning as needed 0.0 0.0 0.0 NCCDB 0.0
Fresh Coriander 30 GMS 1.0 30.0 1.2 UKDB 0.36
Grand Total - - - - - - 22.16
Recipe in Cooklang 
>> Serving Size: 3 portions
>> Cooking Time: 45 minutes
>> Category: Indian Curry
>> Type: Vegetarian
Take @Aubergine{0.5-0.75%Kg(Black Large)} and make holes using a #fork{} on the skin.
Roast the pierced Aubergine using a #gas stove or an oven{}.
If using gas stove then for ~{15-20%minutes} else if using oven then for ~{30%minutes} while turning it in between.
Don't rush to turn as slight burns are good and give it a smoky flavour.
Take out the Aubergine from fire / oven and let it cool. 
Remove the skin and take out the soft pulp in a #bowl{}.
Mash the pulp using #potato masher{} and make a rough paste.
Now add @Ghee{2%tbsp} in a #frying pan{} on the #hob{} and heat it.
Chop the onion{150%gms(1 large)} using #knife{} and add to the #frying pan{}.
Sauté it for ~{2-3%minutes}, and then add crushed @garlic{3-4%cloves} and chopped @ginger{1%inch}.
Pour in the chopped @tomato{100%gms(1 large)} and @green chillies{50%gms(4-5 finely chopped)}.
Add @Pink Himalayan Salt{to taste} and cook till the tomato melts. 
Keep stirring with a #spatula{} to prevent burning at the bottom.
Once the mixture is turning brownish, add the mashed aubergine and mix well.
Start cooking over high flame while stirring till the mashed aubergine starts turning a bit brownish
Adjust @seasoning{} and Garnish with @Fresh coriander{30%gms(1 small bunch, chopped)}.
Serve hot.

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