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Baigan Bharta

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

Key Stats

🥗 🥛
17.54 Net Carbs per Serving

Cooking Time: 45 minutes

Serves: 3 portions

Type: Vegetarian

Category: Indian Curry

  • Ingredients

    S.No Ingredient Amount Step
    1. Aubergine 0.5-0.75 Kg(Black Large) Step 1
    2. Ghee 2 tbsp Step 8
    3. Garlic 3-4 cloves Step 10
    4. Ginger 1 inch Step 10
    5. Tomato 100 gms(1 large) Step 11
    6. Green Chillies 50 gms(4-5 finely chopped) Step 11
    7. Pink Himalayan Salt to taste
    8. Seasoning as needed
    9. Fresh Coriander 30 gms(1 small bunch, chopped) Step 16

  • Cookware


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

Nutritionix Link

Copy the ingredients from below and adjust as needed.

Copy Ingredients 
Aubergine - 0.5-0.75 KG
Ghee - 2 TBSP
Garlic - 3-4 CLOVES
Ginger - 1 INCH
Tomato - 100 GMS
Green Chillies - 50 GMS
Pink Himalayan Salt - to taste
Seasoning - as needed
Fresh Coriander - 30 GMS

  • Steps

    • Step 1: Take 0.5-0.75 Kg(Black Large) Aubergine and make holes using a fork on the skin.
    • Step 2: Roast the pierced Aubergine using a gas stove or an oven.
    • Step 3: If using gas stove then for 15-20 minutes else if using oven then for 30 minutes while turning it in between.
    • Step 4: Don't rush to turn as slight burns are good and give it a smoky flavour.
    • Step 5: Take out the Aubergine from fire / oven and let it cool.
    • Step 6: Remove the skin and take out the soft pulp in a bowl.
    • Step 7: Mash the pulp using potato masher and make a rough paste.
    • Step 8: Now add 2 tbsp Ghee in a frying pan on the hob and heat it.
    • Step 9: Chop the onion{150%gms(1 large)} using knife and add to the frying pan.
    • Step 10: Sauté it for 2-3 minutes, and then add crushed 3-4 cloves garlic and chopped 1 inch ginger.
    • Step 11: Pour in the chopped 100 gms(1 large) tomato and 50 gms(4-5 finely chopped) green chillies.
    • Step 12: Add Pink Himalayan Salt (to taste) and cook till the tomato melts.
    • Step 13: Keep stirring with a spatula to prevent burning at the bottom.
    • Step 14: Once the mixture is turning brownish, add the mashed aubergine and mix well.
    • Step 15: Start cooking over high flame while stirring till the mashed aubergine starts turning a bit brownish
    • Step 16: Adjust seasoning (as needed) and Garnish with 30 gms(1 small bunch, chopped) Fresh coriander.
    • Step 17: Serve hot.

  • Process

    Step 1: Take0.5-0.75 kg(black large)aubergineand make holes using a fork onthe skin.Step 2: Roast the pierced aubergine using a gas stove oran oven.yesUSING GAS STOVE?Step 3: For :material-timer-sand-full:15-20 minutesyesUsing oven?nonoFor 30 minutes while turningit in between.Step 4: Don't rush to turn as slight burns are good andgive it a smoky flavour.Step 5: Take out the aubergine from fire / oven and let itcool.Step 6: Remove the skin and take out the soft pulp in abowl.Step 7: Mash the pulp using potato masher and make a roughpaste.Step 8: Now add2 tbsp gheein a frying panon the hob and heat it.Step 9: Chop the onion{150%gms(1 large)} using knife andadd to the frying pan.Step 10: Sauté it for 2-3 minutes, and then add crushed3-4 cloves garlicand chopped1 inch ginger.Step 11: Pour in the chopped100 gms(1 large)tomatoand50 gms(4-5 finely chopped)green chillies.Step 12: Addpink himalayan salt(to taste) and cooktill the tomato melts.Step 13: Keep stirring with a spatula to prevent burning atthe bottom.Step 14: Once the mixture is turning brownish, add themashed aubergine and mix well.Step 15: Start cooking over high flame while stirring tillthe mashed aubergine starts turning a bit brownishStep 16: Adjustseasoning(as needed) and garnishwith30 gms(1 small bunch, chopped)fresh coriander.Step 17: Serve hot.

Nutrition Info

Nutrition Labels

Scroll to see nutrition facts for different servings and weights for this recipe.

◀
Nutrition Facts
Amount In Whole Recipe (978.0 gms)
Net Carbs 52.63 g
Calories 569.6 Kcal
% Daily Value*
Total Fat 36.24 grams 51.78% Daily Value
Saturated Fat 19.73 grams 98.63% Daily Value
Trans Fat 0.0 grams
Polyunsaturated Fat 3.78 grams
Monounsaturated Fat 9.11 grams
Cholesterol 76.8 milligrams 25.6% Daily Value
Sodium 109.66 milligrams 4.77% Daily Value
Total Carbohydrates 75.74 grams 29.13% Daily Value
Dietary Fiber 23.11 grams 77.04% Daily Value
Sugars 18.18 grams
Protein 15.13 grams
Vitamin D 0.0 micrograms 0.0% Daily Value
Calcium 165.04 milligrams 23.58% Daily Value
Iron 8.86 milligrams 75.45% Daily Value
Potassium 2931.1 milligrams 83.75% Daily Value
Zinc 2.51 milligrams 30.4% Daily Value
Caffeine 0.0mg
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.
Data not available
Nutrition Facts
Amount Per 100gms
Net Carbs 5.38 g
Calories 58.24 Kcal
% Daily Value*
Total Fat 3.71 grams 5.29% Daily Value
Saturated Fat 2.02 grams 10.09% Daily Value
Trans Fat 0.0 grams
Polyunsaturated Fat 0.39 grams
Monounsaturated Fat 0.93 grams
Cholesterol 7.85 milligrams 2.62% Daily Value
Sodium 11.21 milligrams 0.49% Daily Value
Total Carbohydrates 7.74 grams 2.98% Daily Value
Dietary Fiber 2.36 grams 7.88% Daily Value
Sugars 1.86 grams
Protein 1.55 grams
Vitamin D 0.0 micrograms 0.0% Daily Value
Calcium 16.88 milligrams 2.41% Daily Value
Iron 0.91 milligrams 7.71% Daily Value
Potassium 299.7 milligrams 8.56% Daily Value
Zinc 0.26 milligrams 3.11% Daily Value
Caffeine 0.0mg
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.
Data not available
Nutrition Facts
Amount Per Serving (Total Servings: 3)
Net Carbs 17.54 g
Calories 189.87 Kcal
% Daily Value*
Total Fat 12.08 grams 17.26% Daily Value
Saturated Fat 6.58 grams 32.88% Daily Value
Trans Fat 0.0 grams
Polyunsaturated Fat 1.26 grams
Monounsaturated Fat 3.04 grams
Cholesterol 25.6 milligrams 8.53% Daily Value
Sodium 36.55 milligrams 1.59% Daily Value
Total Carbohydrates 25.25 grams 9.71% Daily Value
Dietary Fiber 7.7 grams 25.68% Daily Value
Sugars 6.06 grams
Protein 5.04 grams
Vitamin D 0.0 micrograms 0.0% Daily Value
Calcium 55.01 milligrams 7.86% Daily Value
Iron 2.96 milligrams 25.15% Daily Value
Potassium 977.03 milligrams 27.92% Daily Value
Zinc 0.84 milligrams 10.13% Daily Value
Caffeine 0.0mg
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.
Data not available
Nutrition Facts
Amount in 2 Servings (Total Servings: 3)
Net Carbs 35.09 g
Calories 379.73 Kcal
% Daily Value*
Total Fat 24.16 grams 34.52% Daily Value
Saturated Fat 13.15 grams 65.76% Daily Value
Trans Fat 0.0 grams
Polyunsaturated Fat 2.52 grams
Monounsaturated Fat 6.07 grams
Cholesterol 51.2 milligrams 17.07% Daily Value
Sodium 73.11 milligrams 3.18% Daily Value
Total Carbohydrates 50.49 grams 19.42% Daily Value
Dietary Fiber 15.41 grams 51.36% Daily Value
Sugars 12.12 grams
Protein 10.08 grams
Vitamin D 0.0 micrograms 0.0% Daily Value
Calcium 110.03 milligrams 15.72% Daily Value
Iron 5.91 milligrams 50.3% Daily Value
Potassium 1954.07 milligrams 55.83% Daily Value
Zinc 1.67 milligrams 20.27% Daily Value
Caffeine 0.0mg
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.
Data not available
▶

  • Net Carbs in each Ingredient

    Ingredient Qty in recipe Net Carbs (gms) Qty in gms Source
    AUBERGINE 0.5-0.75 KG 16.5 750 UKDB
    GHEE 2 TBSP 0 30 Nutritionix
    GARLIC 3-4 CLOVES 1.96 12 UKDB
    GINGER 1 INCH 0.49 6 UKDB
    TOMATO 100 GMS 2.69 100 Nutritionix
    GREEN CHILLIES 50 GMS 30.74 50 Nutritionix
    PINK HIMALAYAN SALT TO TASTE 0 0 Nutritionix
    SEASONING AS NEEDED 0 0 Nutritionix
    FRESH CORIANDER 30 GMS 0.26 30 Nutritionix

Cooklang

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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