Hariyali Baingan Bharta, is a smoky and flavorful roasted eggplant dip infused with aromatic green garlic and spices. Perfect accompaniment for dipping with naan or enjoy as a side dish.
This Hariyali Baingan Bharta is my mom's special recipe, and I love it. In winter, she would create this amazing eggplant dip with fresh garlic, and it tasted divine.
Every time I make this dish now, it brings back nostalgic memories of those cozy winter days and the delicious aroma filling our home.
My mom used a mortar and pestle to grind the green paste, giving the dish a unique flavor, and the use of mustard oil added an extra layer of deliciousness to this cherished recipe.
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About Hariyali Baingan Bharta
Hariyali Baingan Bharta is a yummy Indian dip made from roasted eggplant. What makes it extra special is the fresh green garlic and ginger paste that adds a really refreshing and tasty twist.
This roasted eggplant mixed with this zesty green paste, creates a dip that's not just delicious but also brings a burst of freshness to your meal – it's like a burst of deliciousness in every bite!
Whether you dip your naan or pair it with rice, this dish brings a unique twist to your meals with its aromatic and zesty taste. So, if you love tasty and unique dips, this one's a winner!
Hariyali Baingan Bharta Ingredients
Here's a brief description of the ingredients for roasted eggplant dip:
- Eggplant (Baingan): A large eggplant is roasted until the skin is charred, and the soft flesh is used to make the bharta.
- Mustard Oil: Used for cooking, mustard oil adds a distinct flavor to the dish.
- Ginger Garlic Paste: Fresh Green Garlic, Ginger, Garlic Cloves, Green Chili, and green onions, are coarsely ground together to form a flavorful ginger-garlic paste, providing a robust base for the dish. You can use a mortar and pestle or food chopper to make this coarse paste.
- Coriander Powder: Adds a warm and citrusy flavor to the bharta.
- Roasted Cumin Powder: Ground cumin that has been roasted, contributing a smoky and earthy taste.
- Salt: To taste, for seasoning.
- Fresh Lemon Juice: Adds a zesty and citrusy kick to the bharta.
- Garam Masala: Garam Masala is a blend of aromatic spices that adds warmth and complexity to the dish.
- Fresh Coriander Leaves: Used for garnish, providing a fresh and herbal element.
These ingredients come together to create a flavorful and aromatic Hariyali Baingan Bharta.
Hariyali Baingan Bharta Recipe
- Roast the whole eggplant over an open flame or on a gas stove until the skin is charred and the flesh is soft. Cover and let it cool.
- Once cool, peel the skin off the roasted eggplant and mash the pulp
- Using mortar and pestle or in a food processor, combine fresh green garlic, ginger, garlic cloves, green onions, cilantro stalks, and green chili. Grind to form a coarse paste.
- Using a mortar and pestle or a food processor, grind fresh green garlic, ginger, garlic cloves, green onions, cilantro stalks, and green chili until a coarse paste is formed.
- Heat mustard oil in a pan. Add the ginger garlic paste and cook for a couple of minutes until the raw smell disappears.
- Add the mashed eggplant pulp to the pan. Mix well.
- (Optional) Stir in green peas, and cook for a couple of minutes.
- Add coriander powder, red chili powder (optional), roasted cumin powder, and salt to taste. Mix well and cook for a few minutes.
- Squeeze fresh lemon juice over the mixture. Add garam masala and mix well. Cook for an additional 2-3 minutes.
- Garnish with fresh coriander leaves. Serve the Hariyali Baingan Bharta with roti, naan, or doda (gluten-free flatbread).
Enjoy your delicious Hariyali Baingan Bharta!
Storage
Store leftover roasted eggplant dip in an airtight container and refrigerate it for up to 2-3 days. Reheat in a pan or microwave before serving for the best taste and freshness.
Tips For Smoky Roasted Eggplant Dip
Here are some tips to enhance your preparation of Hariyali Baingan Bharta:
- Roasting the Eggplant: Ensure the eggplant is well-roasted for a smoky flavor. You can also roast it in the oven.
- Mustard Oil: Use mustard oil for an authentic taste, but heat it until it smokes, and then cool it slightly before cooking to reduce its pungency.
- Ginger-Garlic Paste: Blend the fresh green garlic, ginger, garlic cloves, green onions, and green chili to a coarse paste for a robust base.
- Spice Balance: Adjust the spice levels by controlling the amount of green chili and garam masala according to your taste preferences.
- Lemon Juice: Add fresh lemon juice just before finishing to brighten the flavors.
- Garnish: Fresh coriander leaves make for a vibrant and flavorful garnish.
- Storage: Store leftovers in airtight containers in the refrigerator and reheat before serving for the best taste.
- Serve with: Enjoy Hariyali Baingan Bharta with roti, naan, or masala Juwar Roti (gluten-free roti) for a complete and satisfying meal.
Frequently Asked Questions
Hariyali Baingan Bharta is a flavorful dip made from roasted eggplant, blended with spices, and served alongside naan for a delicious and aromatic culinary experience. Its smoky and savory profile makes it a popular choice as a dip or side dish in Indian cuisine.
Yes, it's required to peel the skin off the roasted eggplant as it helps achieve a smoother texture and allows the smoky flavor of the roasted pulp to shine in the dish.
Bitterness in eggplant dip, like Hariyali Baingan Bharta, can be attributed to certain compounds in the eggplant. To reduce bitterness, ensure thorough roasting, as this process helps break down these compounds; additionally, salting the eggplant before cooking and choosing younger, smaller eggplants can also help minimize bitterness.
Roasted eggplant is a healthy option as it is low in calories and rich in fiber, vitamins, and minerals. It also contains antioxidants that contribute to overall well-being, making it a nutritious choice for a balanced diet.
More Indian Brinjal Recipes
Hariyali Baingan Bharta | Roasted Eggplant Dip
Ingredients
For Green Paste
- 10-12 stalks Fresh or frozen Green Garlic, chopped ; (about 1 cup)
- 5-6 stalks Spring Onions, chopped ; (about 1 cup)
- Handful of cilantro stems, chopped ;(about ½ cup)
- 6-8 cloves Garlic
- 1 inch Ginger
- 2-3 Green Chili
For Hariyali Baingan Bharta
- Green Paste (above)
- 1 large American Eggplant (Baingan)
- ½ cup green peas (optional)
- 2 teaspoon coriander powder
- ½ teaspoon amchur powder
- ½ teaspoon roasted cumin powder
- ½ teaspoon garam masala
- 2 tablespoon mustard oil
- salt to taste
- Fresh Lemon Juice, to taste
- Fresh Coriander Leaves - for garnish
Instructions
- Roast the whole eggplant over an open flame or on a gas stove until the skin is charred and the flesh is soft. Cover and let it cool.
- Once cool, peel the skin off the roasted eggplant and mash the pulp.
- Combine fresh green garlic, ginger, garlic cloves, green onions, cilantro stalks, and green chili. Using mortar and pestle or in a food processor, grind to a coarse paste.
- Heat mustard oil in a pan. Add the green paste and cook for a couple of minutes until the raw smell disappears.
- Add the mashed eggplant pulp to the pan. Mix well.
- (Optional) Stir in green peas, and cook for a couple of minutes.
- Add coriander powder, red chili powder (optional), amchur, roasted cumin powder, and salt to taste. Mix well and cook for a few minutes.
- Squeeze fresh lemon juice over the mixture. Add garam masala and mix well. Cook for an additional 1-2 minutes.
- Garnish with fresh coriander leaves. Serve the Hariyali Baingan Bharta with roti, naan, or Sindhi Juar Jo dodo (Sorghum flour flatbread).
Notes
- Tips For Smoky Roasted Eggplant Dip
- Frequently Asked Questions
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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