Baingan Bharta is a flavorful and smoky dish made with roasted eggplant mashed and cooked with tomatoes and aromatic spices. This version of the recipe is free from onions and garlic, making it suitable for offering to Krishna and perfect for those following a sattvic diet.
Prepared with love and devotion, Baingan Bharta is a beloved dish among devotees and a delightful addition to any meal.
Serving Suggestions
Baingan Bharta can be enjoyed in various ways:
- With Rice: Serve Baingan Bharta with plain basmati rice or jeera rice for a complete and satisfying meal.
- With Bread: Pair with roti, naan, or chapati for a delightful combination.
- As a Main Dish: Serve as a main dish along with other complementary dishes for a well-rounded meal.
- With Chutney: Pair with a sweet or spicy chutney to complement the rich flavors.
These serving suggestions make for a balanced and satisfying meal, fostering a sense of community and togetherness when shared with fellow devotees.
History
Baingan Bharta has a rich history in Indian cuisine, traditionally made by roasting eggplant over an open flame to impart a smoky flavor. This version, free from onions and garlic, adheres to the principles of a sattvic diet. By focusing on purity and devotion, Baingan Bharta has become a staple in many Hare Krishna kitchens, symbolizing simplicity and nourishment.
Bhakti Thought
Baingan Bharta is more than just a dish; it is an expression of creativity, nourishment, and devotion. By preparing and offering this dish to Krishna, we engage in the sacred practice of bhakti, transforming the act of cooking into a spiritual journey. This dish serves as a reminder that even the simplest of ingredients, when combined with devotion and care, can create something extraordinary. Let this Baingan Bharta inspire you to cook with a heart full of love and to see each meal as an offering to Krishna, bringing us closer to Him with every bite.
PrintBaingan Bharta Recipe
Baingan Bharta is a comforting and flavorful dish, inspired by the principles of bhakti yoga. This rich Baingan Bharta combines wholesome ingredients, creating a harmonious blend that enhances any meal. In the tradition of Gaudiya Vaishnavism, cooking and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 – 6 1x
- Category: Main Course
- Method: Sauté and Simmer
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
- 1 large eggplant
- 2 tablespoons oil, divided
- 1 teaspoon cumin seeds
- 1 tablespoon ginger-green chili paste
- 2 medium roma tomatoes, chopped
- 1 teaspoon asafoetida (hing)
- 2 teaspoons coriander powder
- 1/2 teaspoon Kashmiri red chili powder or 1/4 teaspoon cayenne
- 3/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon turmeric
- 2–3 tablespoons chopped cilantro leaves for garnishing
Instructions
- Roast the Eggplant:
- Preheat your oven to 400°F (200°C). Prick the eggplant with a fork in several places, brush with 1 tablespoon of oil, and roast in the oven for about 30-35 minutes, turning occasionally, until the skin is charred and the flesh is soft.
- Once done, let it cool slightly, then peel off the charred skin and mash the flesh. Set aside.
- Prepare the Tempering:
- In a large pan, heat the remaining 1 tablespoon of oil over medium heat. Add the cumin seeds and let them splutter.
- Add the asafoetida and ginger-green chili paste. Sauté for about a minute until fragrant.
- Cook the Vegetables:
- Add the chopped tomatoes to the pan. Cook for about 5-7 minutes until the tomatoes soften.
- Stir in the coriander powder, Kashmiri red chili powder (or cayenne), turmeric, and salt. Mix well.
- Combine and Simmer:
- Add the mashed eggplant to the pan and mix well with the spice-tomato mixture.
- Cook for another 10-15 minutes on low heat, stirring occasionally, to allow the flavors to meld together.
- Finish and Serve:
- Garnish with chopped cilantro leaves.
- Offer to Krishna and serve hot with rice or bread.
Notes
- Versatility Tip: You can use shredded cabbage as a substitute for onions to add texture to the dish.
- Ginger Green Chili Paste: You can make a ginger green chili paste and store it in a stainless steel container with a lid to save time having to cut the green chili and ginger every time you prepare a meal. Fresh ginger chili paste is better than store-bought varieties and can last a while in the fridge without having preservatives and coloring agents added.
- Homemade Spice Powders: You can make your own coriander seed and cumin seed ground powders by dry roasting the seeds in a pan over a flame until they become aromatic, then cooling and grinding them. This will enhance the quality of the prepared offering.
Nutrition
- Serving Size: 1 cup
- Calories: 110 kcal
- Sugar: 6g
- Sodium: 370mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg