Kathiyawadi Baingan Bharta is a popular vegetarian dish from the Kathiyawad region of Gujarat, India. It is made by roasting eggplants and then mashing them with spices and herbs. This smoky and flavorful dish is often enjoyed with roti or rice.
as per your need Fresh Coriander Leaves For Garnish
Directions : Kathiyawadi Baingan Bharta Recipe
Cooking Directions
STEP 1.Roast the eggplants on an open flame until the skin is charred and the flesh is soft.
STEP 2.Let the roasted eggplants cool, then remove the skin and mash the flesh.
STEP 3.Heat oil in a pan and add cumin seeds, garlic, and green chilies.
STEP 4.Add chopped onions and cook until they turn golden brown.
STEP 5.Add the mashed eggplant, spices, and salt. Cook for a few minutes.
STEP 6.Garnish with fresh coriander leaves and serve hot with roti or rice.
Cooking Tips
Choose small-sized eggplants for better flavor and texture.
Roast the eggplants evenly to get a smoky flavor.
Adjust the spice level according to your taste.
Storage and Serving
Kathiyawadi Baingan Bharta can be stored in an airtight container in the refrigerator for up to 3 days.
Serve the bharta as a side dish with roti, rice, or any Indian bread.
Nutrition value
54
calories per serving
< 1 g Fat3 g Protein8 g Carbs6 g FiberOther
Current Totals
< 1 g Fat
3 g Protein
8 g Carbs
6 g Fiber
MacroNutrients
Carbs
8 g
Protein
3 g
Fiber
6 g
Fats
Fat
0 g
Vitamins & Minerals
Calcium
36 mg
Iron
3 mg
Vitamin A
1081 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
73 mcg
Vitamin B12
0 mcg
Vitamin C
39 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
68 mg
Manganese
0 mg
Phosphorus
56 mg
Selenium
4 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
