Baingan Bharta - Instant pot, Stove Top, Air Fryer
Jyoti Behrani
Baingan Bharta is a popular dish from North Indian cuisine. Bharta or a dip, is made with roasted mashed eggplant, sauted in some onion, garlic, tomatoes and some aromatic Indian spices. This easy, zestful, smoky dish, is served as a side dish and pairs well with tandoori roti, naan, or paratha. This dish is VEGAN, GLUTEN-FREE, and LOW-FAT.
Place a Roti Jali on a stove top. On a medium heat, roast the veggies, until veggies are soft and charred.
Turn the veggies every few minutes for even roasting.
Check if the veggies are done. The veggies will be soft and slightly charred. Insert a clean knife in the center of the veggies, if it goes through it without any resistance the veggies are cooked through. If required add few more minutes of cooking time.
Remove from heat. Let veggies cool down for few minutes.
AIR FRYER / INSTANT POT ROASTED VEGGIES USING MEALTHY CRISPLID
IMPORTANT: Completely UNPLUG the Instant Pot unit, before proceeding with this recipe.
Using a pastry brush, grease the crispy basket with some cooking oil. Arrange the eggplant, and red bell pepper in the crispy basket. Using a pastry brush, apply some oil over the veggies.Note: You can place the veggies directly on the trivet (that comes with crisplid), or use the crispy basket, both work fine.
Depending upon the size of the veggies, you may have to work in batches.
Place the trivet (that comes with crisplid inside the inner pot of Instant Pot.
Place the crispy basket on top of the trivet. Now place the mealthy crisplid on top of the inner pot. Plug the crisplid and lower the handle.
Roast the veggies at 400 degree Fahrenheit for 25-30 minutes, check half way through.
Check if the veggies are done. The veggies will be soft and slightly charred.
Insert a clean knife in the center of the veggies, if it goes through it without any resistance the veggies are cooked through. If required add few more minutes of cooking time.Note: Please use timing as a guideline. Depending upon the size of the veggies, the cooking time will vary.
Remove the crispy basket and allow the veggies to cool down for few minutes.
INSTANT POT BAINGAN BHARTA
Using one of the methods discussed earlier, roast the veggies.
Once the veggies are cool, remove the skin of the veggies, and keep the veggies along with its juices in a bowl. Using a fork or potato masher, mash the eggplant and roughly chop red bell pepper. Keep it aside.
Turn ON saute mode (more), add oil, chopped onions. Saute for 3-5 minutes, or until onions are translucent.
Add chopped garlic, ginger, saute for 30 seconds.
Add chopped tomato, green chili. Dry spices – coriander powder, red chili powder, turmeric powder, dried mango powder, mix well. Cover and cook for 3-5 minutes, or until tomatoes are soft.
Add roasted, mashed eggplant, chopped red bell pepper, and salt to taste. Mix well. Cook the veggies, for 3-5 minutes or until well blended and all the flavors are incorporated well. Turn OFF heat.
Add some garam masala, handful of fresh cilantro. Serve Baingan Bharta with some tandoori roti, naan, or paratha, GREEN GARLIC CILANTRO CHUTNEY, jaggery and some salad. YUM!!!
STOVE TOP BAINGAN BHARTA
Follow the recipe as discussed earlier. Heat oil in a pan, add chopped onions. Saute for 3-5 minutes, or until onions are translucent. Rest of the recipe is same as Instant pot.
Notes
Please refer to post for the following:
HOW TO PICK BAINGAN (EGGPLANT)
PRO TIPS FOR THE BEST BAINGAN BHARTA
VARIATIONS TO THIS BAINGAN BHARTA
FAQ ABOUT BAINGAN BAINGAN BHARTA
OVEN ROASTED VEGGIES
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.