Baingan Bharta in A Microwave
by Tarla Dalal
baingan bharta in a microwave | baingan ka bhurta using microwave | roasted eggplant in microwave | with 29 amazing images.
Microwave Baingan Bharta is a quick and easy twist on the classic Punjabi sabzi. Learn how to make baingan bharta in a microwave | baingan ka bhurta using microwave | roasted eggplant in microwave |
Baingan Bharta, a smoky and flavorful Indian dish made from roasted eggplant, can be conveniently prepared in a microwave. By utilizing the convenience of a microwave, you can transform smoky, tender eggplant into a flavorful bharta in minutes. This method reduces oil usage and preserves the eggplant's natural juices, resulting in a healthier and equally delicious version.
With a few simple steps involving microwaving the eggplant, sautéing aromatic spices, and combining the ingredients, you can enjoy this comforting dish without the hassle of traditional cooking methods.
By using a microwave, you can enjoy this flavorful dish without compromising on taste, and it's also a healthier option due to reduced oil usage. Garnish with fresh coriander leaves and serve roasted eggplant in microwave hot with roti or paratha
for a quick and delicious meal. Do try our other Microwave recipes also.
pro tips to make baingan bharta in a microwave: 1. For a smoother bharta, mash the roasted eggplant flesh with a fork or potato masher. If you prefer a chunkier texture, roughly chop it instead. 2. Ensure the brinjals don’t have dents and holes on it. 3. A squeeze of fresh lemon juice at the end adds a welcome touch of brightness and cuts through the richness.
Enjoy baingan bharta in a microwave | baingan ka bhurta using microwave | roasted eggplant in microwave | with detailed step by step phot
Baingan Bharta in A Microwave recipe - How to make Baingan Bharta in A Microwave
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Baingan Bharta
2 brinjals (baingan / eggplant) , washed and cleaned
1 1/2 tbsp oil
2 tsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
1 tsp finely chopped green chillies
1/2 cup finely chopped onions
1/2 cup tomato pulp
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp garam masala
salt to taste
2 tbsp finely chopped coriander (dhania)
For baingan bharta
- For baingan bharta
- To make {span class="bold1"}baingan bharta in a microwave recipe{/span}, take 2 brinjals in a microwave safe plate and make 3 big slits on each brinjal.
- Apply a little oil on both the brinjals. Microwave it on high for 15 minutes.
- Once cooked, cut the stems and cut into half, de-skin the brinjals, and remove the pulp using a spoon. Mash the pulp using a fork and keep aside.
- Combine the oil, garlic, ginger, green chillies and onions in a microwave-proof bowl. Mix well and microwave it on high for 3 minutes.
- Add the tomato pulp, turmeric powder, chilli powder, coriander cumin seeds powder, garam masala and mix well.
- Microwave it on high further for 3 minutes. Add the brinjal pulp, salt to taste and mix well. Microwave on high for 3 to 4 minutes.
- Serve the {span class="bold1"}baingan bharta {/span} hot garnished with coriander.
like baingan bharta in a microwave
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baingan bharta in a microwave | baingan ka bhurta using microwave | roasted eggplant in microwave | then do try other baingan recipes also:
- brinjal rice recipe | South Indian style brinjal rice | vangi bhaat with homemade spice powder |
- baingan pakoda recipe | Indian brinjal pakora | eggplant fritters | crispy batter fried brinjal |
what is baingan bharta made of?
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See the below image of list of ingredients for making baingan bharta in a microwave.
how to make baingan bharta in a microwave
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To make baingan bharta in a microwave | baingan ka bhurta using microwave | roasted eggplant in microwave | take 2 brinjals (baingan / eggplant) , washed and cleaned in a microwave safe plate.
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Make 3 big slits on each brinjal. The slits allow heat to penetrate the eggplant more effectively, ensuring it cooks evenly throughout.
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Apply a little oil on both the brinjals.
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Microwave it on high for 15 minutes.
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Once cooked, cut the stems.
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Cut he cooked brinjal into half.
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De-skin the brinjals and remove the pulp using a spoon.
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Mash the pulp using a fork and keep aside.
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In a microwave safe bowl, combine 1½ tbsp oil.
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Add 2 tsp finely chopped garlic (lehsun). Finely chopped garlic distributes its flavor more evenly throughout the baingan bharta compared to larger pieces. This ensures each bite carries a hint of garlic's characteristic pungency, adding depth and complexity to the overall taste.
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Add 1 tsp finely chopped ginger (adrak). Ginger brings a warm, slightly spicy, and complex flavor profile to the dish. It complements the richness of the tomatoes and smokiness of the roasted eggplant beautifully.
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Add 1 tsp finely chopped green chillies.
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Add ½ cup finely chopped onions.
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Mix well and microwave it on high for 3 minutes.
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Once cooked.
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Add ½ cup tomato pulp.
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Add ½ tsp turmeric powder (haldi).
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Add 1 tsp chilli powder.
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Add 2 tsp coriander-cumin seeds (dhania-jeera) powder.
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Add ½ tsp garam masala.
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Mix well.
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Microwave it on high further for 3 minutes.
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Add the brinjal pulp.
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Add salt to taste.
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Mix well.
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Microwave on high for 3 to 4 minutes.
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Add 2 tbsp finely chopped coriander (dhania).
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Mix well.
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Serve baingan bharta in a microwave | baingan ka bhurta using microwave | roasted eggplant in microwave | hot garnished with coriander.
pro tips to make baingan bharta in a microwave
-
For a smoother bharta, mash the roasted eggplant flesh with a fork or potato masher. If you prefer a chunkier texture, roughly chop it instead.
-
Ensure the brinjals don’t have dents and holes on it.
-
A squeeze of fresh lemon juice at the end adds a welcome touch of brightness and cuts through the richness.
benefits of baingan bharta in a microwave
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Baingan Bhurta is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest).
- Vitamin C : Vitamin C is a great defence against coughs and colds. Have citrus fruits (oranges, grapefruit and sweet lime), lemons, vegetables ( capsicum , broccoli, cabbage). Not all of the vitamin C is lost when vegetables are cooked. Some studies have shown that up to 50% of the vitamin C can be retained, depending on the cooking method and the vegetable. Cook vegetables quickly. The longer vegetables are cooked, the more vitamin C they will lose. 72% of RDA.
- Fiber : Dietary fiber reduces the risk of heart disease, prevents the spike in blood sugar levels and hence super for diabetics. Consume more fruits, vegetables (green peas , carrot, bitter gourd ), dals ( chana dal, urad dal , toovar dal) moong, oats, matki, whole grains . 37% of RDA.
- Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, toor dal , sesame seeds ). 29% of RDA.
| Energy | 99 cal |
| Protein | 2.5 g |
| Carbohydrates | 8.8 g |
| Fiber | 9.3 g |
| Fat | 6 g |
| Cholesterol | 0 mg |
| Vitamin A | 356.8 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 1.4 mg |
| Vitamin C | 28.7 mg |
| Folic Acid | 57.7 mcg |
| Calcium | 49.6 mg |
| Iron | 1 mg |
| Magnesium | 28.6 mg |
| Phosphorus | 80.9 mg |
| Sodium | 9.5 mg |
| Potassium | 347.9 mg |
| Zinc | 0.4 mg |
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