Baingan Bharta Recipe Kit Recipe

About this recipe

Discover the rich and smoky flavors of India with our Baingan Bharta Recipe Kit, a comforting eggplant dish that’s perfect for spice lovers and family meals. This kit provides everything you need to create this classic recipe, including fresh aubergines, juicy tomatoes, red onions, and a blend of aromatic spices like cumin, turmeric, and Kashmiri chili powder. The dish begins with roasted aubergines, mashed to perfection, and combined with a flavorful tomato-onion base, enhanced by garlic, ginger, and fresh coriander. Groundnut oil and fine sea salt bring out the best in every ingredient, while long-grain rice completes the meal for a satisfying pairing. With easy-to-follow instructions, you can recreate this traditional Indian favorite effortlessly in your own kitchen. Whether you’re cooking for yourself or sharing with loved ones, this recipe kit makes it simple to enjoy authentic flavors without the hassle. Order now on the AnyFeast website or app and bring the taste of India to your table with ease!

Ingredients

• 500 G Fresh Vine Tomato 500g
• 1 Kg Red Onion 1kg
• 200G Fresh Aubergine - Approx 200G-300G
• 100G East End Cumin Whole Seeds
• NaN Tilda Long Grain Rice
• 100 G Saras Turmeric Haldi Powder
• - Ktc Minced Garlic Paste
• 500 Ml Groundnut Oil 500ml
• - Marnoto Hand Harvest Fine Sea Salt
• 100G Natco Kashmiri Chilli Powder, 100G

Instructions

1. 1. Preheat the oven to 400°F (200°C). If using fresh aubergines, roast them whole on a baking sheet for 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft. If fresh aubergines are unavailable, skip this step and proceed with the recipe using a ready-made aubergine and tahini dip as a substitute.
2. 2. If fresh aubergines were roasted, allow them to cool, then peel off the charred skin and mash the flesh with a fork or potato masher. If using a ready-made aubergine and tahini dip, skip this step and use the dip directly in step 8.
3. 3. Heat 3 tablespoons of cooking oil in a large pan over medium heat. Add 1 teaspoon of cumin seeds and let them splutter for about 30 seconds to release their aroma.
4. 4. Add 2 medium-sized red onions (finely chopped) to the pan and sauté until they turn golden brown, about 7-8 minutes.
5. 5. Stir in 1 tablespoon of garlic paste and cook for another 1 minute until fragrant.
6. 6. Add 500g of fresh tomatoes, finely chopped, to the pan. Cook until the tomatoes soften and the oil starts to separate from the mixture, about 10-12 minutes.
7. 7. Season the mixture with 1 teaspoon of chili powder, 1/2 teaspoon of turmeric powder, and fine sea salt to taste. Mix well to combine.
8. 8. If using fresh roasted aubergines, add the mashed aubergine flesh to the pan and mix well. If using a ready-made aubergine and tahini dip, add the dip directly to the pan and stir to combine. Cook the mixture for 5-7 minutes, stirring occasionally, to allow the flavors to meld.
9. 9. Taste and adjust the seasoning as needed. If desired, add a small handful of fresh parsley, finely chopped, to the pan and mix it in.
10. 10. Garnish the Baingan Bharta with additional fresh parsley and serve hot with your choice of bread or rice.