How to make South Indian Baingan Bharta -

Brinjal bharta made in the South Indian style.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Brinjals,, Scraped coconut (कसा हुआ नारियल)

Cuisine : Indian

Course : Main Course Vegetarian

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You can also find more Main Course Vegetarian recipes like Baingan Saaswe Tender Jackfruit Curry Paneer Malai Curry Shepherd’S Pie

South Indian Baingan Bharta

South Indian Baingan Bharta Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for South Indian Baingan Bharta Recipe

  • Brinjals, Roasted and peeled 2 Big

  • Scraped coconut 1/2 cup + for garnishing

  • Asafoetida 1/4 teaspoon

  • Cumin seeds 1 teaspoon

  • Mustard seeds 1 teaspoon

  • Dried red chillies, broken 3

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Curry leaves 10-15

  • Garlic finely chopped 6-8 cloves

  • Coriander powder 1 tablespoon

  • Turmeric powder 1/4 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Tamarind paste 2 tablespoons

  • Salt to taste

  • Oil 2 tablespoons

  • Fresh coriander leaves finely chopped 3 tablespo for garnish

Method

Step 1

Heat oil in a non stick kadai. Add asafoetida, cumin seeds, mustard seeds, dried red chillies and sauté till fragrant. Add methi dana, curry leaves, garlic and ginger and sauté for 1-2 minutes.

Step 2

Add onion and sauté for 4-5 minutes or till translucent. Add coriander powder, turmeric powder, red chilli powder and sauté for ½ minute. Add tamarind paste and mix well.

Step 3

Finely chop brinjal and add. Add salt and mix well. Add ½ cup fresh coconut and 3 tbsps coriander leaves and mix well. Transfer into a serving bowl, garnish with remaining coriander leaves and coconut and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.