Baingan Bharta ek popular North Indian dish hai, jise aam taur par roti, naan ya chawal ke saath serve kiya jata hai. Yahan main aapko Baingan Bharta banane ka ek simple form bata raha hoon
Samagri
Baingan( Brinjal/ Eggplant) 1 bada ya do chhote
Pyaaz( Onion) 1, barik kata hua
Tamatar( Tomato) 2, barik kata hua
Adrak( Ginger) 1 chhota tukda, kaddukas kiya hua
Lehsun( Garlic) 4- 5 kaliyan, kaddukas kiya hua
Hari Mirch( Green chili) 1- 2, barik kata hua( as per taste)
Dhaniya( Coriander) greasepaint 1 chammach
Lal Mirch( Red chili) greasepaint1/2 chammach
Haldi( Turmeric) greasepaint1/4 chammach
Garam masala greasepaint1/2 chammach
Namak( swab) Swad anusar
Tadka ke liye
Tel( oil painting) 2- 3 chammach
Jeera( Cumin seeds)1/2 chammach
Hing( Asafoetida)1/4 chammach
Banane ka Tarika
Baingan ko dhokar chhoti chhoti chakke kat lein.
Baingan ke chakko par thoda sa tel laga kar use gas par direct honey par rakh kar bhunein. Keep turning it so that the skin gets scorched on all sides. poke ye pura bhun jaye aur baingan naram ho jaye, use thanda hone ke liye rakh dein.
Ab baingan ke skin ko chhil kar uska pulp nikaal lein aur usay kaddukas kar lein.
Ek kadhai mein tel garam karein, jeera dalein aur hing daalein.
Fir ismein pyaaz, adrak, lehsun, hari mirch daalein aur use golden brown hone tak bhunein.
Ab ismein tamatar daal kar achhe se bhunein.
Tamatar girl jaaye to usmein dhaniya greasepaint, lal mirch greasepaint, haldi greasepaint aur namak daal kar acche se milayein.
Ab ismein baingan ka pulp daal kar blend karein.
Sab masale acche se blend ho jaayein to ismein garam masala greasepaint daal kar ek baar phir se acche se blend karein.
Baingan Bharta taiyar hai. Ise dhaniya se sajayein aur roti, naan ya chawal ke saath serve karein.
Aap is form ko apne swad ke anukool modify bhi kar sakte hain. Enjoy your Baingan Bharta!
Baingan Bharta banate waqt kuch common miscalculations se bachne ke liye, yahan kuch tips hain
Baingan Chhanna( Poking the Eggplant) Baingan ko honey par rakhne se pehle us par chakke katne se bach sakte hain. Isse baingan mein ghusi hui gandagi bahar nikal jayegi aur bharta swadisht hoga.
Overcooking Baingan ko jyada bhunne se uska swad aur texture affect ho sakta hai. Baingan ko itna bhunayein ki wo achhe se cooked ho jaye, lekin overcook na ho.
Kadhai mein jyada tel Jyada tel use karne se Baingan Bharta bahut heavy ho sakta hai. Aap apne swad anusaar tel ka upayog karein.
Masalo ka Balance Masalon ka sahi proportion maintain karna important hai. Overpowering masale ka use na karein.
gusto- Garlic ka Balance gusto- garlic ka balance banayein. Zyada ya kam gusto- garlic ka use bharta ke swad ko affect kar sakta hai.
Fresh constituents Fresh tamatar, pyaaz, hari mirch ka istemal karein. Fresh constituents ka use karne se dish ka swad behtar hota hai.
thickness Baingan Bharta ka thickness bhi dhyan se rakhein. Thoda chunky hona chahiye, bilkul smooth na ho.
Tadka Tadka ka sahi tarika aur samay par daalna bhi mahatvapurna hai. Overcook ya undercook tadka avoid karein.
In tips ko follow karke aap Baingan Bharta ko perfect banayenge. Happy cuisine!
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