Bharta Recipe Egg
Bharta Recipe Egg
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Bharta Recipe Egg
Bharta recipe egg is a delightful variation of the traditional Baingan Bharta, with the inclusion of eggs that adds richness and flavor to the smoky, charred eggplant. This Bharta recipe egg combines the earthy taste of roasted eggplant with the creamy, scrambled eggs to make for a hearty, satisfying dish perfect for lunch or dinner. Pair it with naan, roti, or steamed rice for a complete meal. This Bharta recipe egg is easy to prepare and brings the authentic flavors of Indian cuisine right to your home.
Description
Bharta recipe egg is a delicious fusion dish where the iconic smoky flavor of roasted eggplant (baingan) is blended with scrambled eggs, making it a delightful twist on the traditional Baingan Bharta. Whether you are a vegetarian looking to add more protein or simply love the creamy texture of eggs, this dish is bound to satisfy your taste buds.
In the traditional Baingan Bharta recipe, the eggplant is roasted over an open flame or in the oven until its skin is charred, and the flesh becomes soft and smoky. For the egg bharta, the charred eggplant is then peeled and mashed, mixed with sautéed onions, tomatoes, and spices, and finally, scrambled eggs are incorporated into the mix. The combination of eggplant and eggs creates a velvety texture and a flavorful dish that’s perfect for any meal.
The smoky aroma from the roasted eggplant, combined with the eggs’ richness, results in a mouthwatering recipe that is both comforting and full of taste. You can adjust the spice level according to your preference, adding green chilies or red chili powder for a more intense kick.
Ingredients
- 2 large eggplants (baingan)
- 2 eggs
- 1 large onion, finely chopped
- 2 medium tomatoes, finely chopped
- 1 green chili, finely chopped (optional)
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- Salt, to taste
- 1 tablespoon oil (vegetable or mustard oil)
- Fresh coriander leaves (for garnish)
Instructions
- Roast the Eggplant:
Start by roasting the eggplants (baingan). You can do this over an open flame or in an oven. If using an open flame, place the eggplant directly on the burner and roast until the skin is charred and the flesh is soft. If using the oven, preheat it to 400°F (200°C) and place the eggplant on a baking tray. Roast for 20-25 minutes, turning occasionally. Once roasted, let the eggplant cool, then peel off the skin and mash the flesh. Set aside. - Prepare the Masala:
In a large pan, heat oil over medium heat. Add cumin seeds and let them sizzle for a few seconds. Then, add the finely chopped onions and sauté until they turn golden brown. Add the chopped tomatoes, green chili, and spices—turmeric, garam masala, red chili powder, and coriander powder. Stir and cook until the tomatoes soften and the oil starts to separate from the masala. - Scramble the Eggs:
Push the masala mixture to one side of the pan. Crack the eggs into the other side and scramble them until they are fully cooked. Once scrambled, mix the eggs with the cooked masala and stir well. - Add the Eggplant:
Add the mashed roasted eggplant to the pan with the scrambled eggs and spices. Mix everything together, ensuring the eggplant is fully incorporated into the masala and egg mixture. Adjust the salt to taste and cook for another 2-3 minutes for the flavors to meld. - Garnish and Serve:
Remove the bharta from the heat. Garnish with freshly chopped coriander leaves and serve hot with naan, roti, or steamed rice.
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Bharta Recipe Egg
Ingredients
- 2 large eggplants baingan
- 2 eggs
- 1 large onion finely chopped
- 2 medium tomatoes finely chopped
- 1 green chili finely chopped (optional)
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- Salt to taste
- 1 tablespoon oil vegetable or mustard oil
- Fresh coriander leaves for garnish
Instructions
- Roast the Eggplant:
- Start by roasting the eggplants (baingan). You can do this over an open flame or in an oven. If using an open flame, place the eggplant directly on the burner and roast until the skin is charred and the flesh is soft. If using the oven, preheat it to 400°F (200°C) and place the eggplant on a baking tray. Roast for 20-25 minutes, turning occasionally. Once roasted, let the eggplant cool, then peel off the skin and mash the flesh. Set aside.
- Prepare the Masala:
- In a large pan, heat oil over medium heat. Add cumin seeds and let them sizzle for a few seconds. Then, add the finely chopped onions and sauté until they turn golden brown. Add the chopped tomatoes, green chili, and spices turmeric, garam masala, red chili powder, and coriander powder. Stir and cook until the tomatoes soften and the oil starts to separate from the masala.
- Scramble the Eggs:
- Push the masala mixture to one side of the pan. Crack the eggs into the other side and scramble them until they are fully cooked. Once scrambled, mix the eggs with the cooked masala and stir well.
- Add the Eggplant:
- Add the mashed roasted eggplant to the pan with the scrambled eggs and spices. Mix everything together, ensuring the eggplant is fully incorporated into the masala and egg mixture. Adjust the salt to taste and cook for another 2-3 minutes for the flavors to meld.
- Garnish and Serve:
- Remove the bharta from the heat. Garnish with freshly chopped coriander leaves and serve hot with naan, roti, or steamed rice.
Notes
- Smokiness: To enhance the smoky flavor of the eggplant, you can use the method of roasting it over an open flame on the stovetop.
- Egg Consistency: If you prefer your eggs to be softer and more runny, cook them just enough to set, leaving them creamy. For a firmer texture, cook them a bit longer.
- Spices: Adjust the amount of chili powder and green chilies according to your spice tolerance. You can even add a pinch of asafoetida (hing) for extra flavor.
- Vegan Option: To make this recipe vegan, skip the eggs and add a generous amount of tofu or chickpea flour as a substitute for the eggs.
