Baingan Bharta (Smoky Mashed Eggplant) – Guest Post for Rosa of Rosa’s Yummy Yums


Belated Diwali wishes to all my readers, I was not able to make anything for the blog this year, been lazy & got sweets from store :) How are all my favorite people doing? Its been a while since you guys saw some action on Sinfully Spicy :( I apologize for vanishing away! Life is slightly busy & I need to concentrate on few things which cannot be postphoned any further. So, even though I m regularly cooking ,blogging dosent fit the schedule always …hope you all will understand…

I m guest blogging for Rosa of Rosa’s Yummy Yums today while she is on a little break.She is one of the most encouraging & kind blogger around, whom I have been lucky enough to be friends with. Depth of her writing, beauty of her lens & her enthusiasm has always been inspiring. If you havent checked out her blog,do drop by, I bet you will fall in love :) It was a pleasant surprise when she wrote to me for a guest post. Thanks so much Rosa for inviting me to your blog.

I am sharing one of my favorite winter recipes with her wonderful readers today. Baingan Bharta or smoky & spicy mashed eggplant is one of my favorite ways to eat eggplant and the only way P eats it . Many of you would have already tasted baingan bharta in indian restaurants, now you can make it at home..How cool is that :)Check out my post on Rosa’s blog here. You can print the recipe here.

Just in case any of you is interested, have a look at a variation called hara baingan bharta which I shared long back here. Both the recipe are way different but if you are eggplant crazy like me, you have to try them all..

Enjoy & Thanks for stopping by!

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Comments

  1. This looks absolutely sinful and gets my Indian blood pumping – how well my 10 minute apple crumble would go after a meal of this dish!
    Thank you :)

  2. Thanks for sharing that recipe with my readers! An amazing dish accompanied by beautiful pictures.

    Cheers,

    Rosa

  3. Mmm love baingan ka bharta served spicy and warm in winter and milder and cooled in summer. Happy Fall!

  4. How yummy! The photo is fantastic.

  5. A very lovely post.
    The photos are so beautiful…they made me hungry again

  6. This looks absolutely scrumptious!

  7. Great to have you back Tanvi! I was just thinking of you yesterday…
    Bhartha looks yummy… I am a big eggplant fan so Bhartha is my favourite.

  8. great to see you back! i love egplant, have to do this when they’re available again!

  9. This is gorgeous. I can’t believe how good this looks.

  10. I have never been successful at cooking eggplants- always turn out way too squishy so i’ll head over to Rosa’s and look at the recipe in depth. Happy delated Diwali to you too.

  11. Hi Tanvi! How wonderful that you are on Rosa’s blog. I’ll be there in a minute. But I want to say how beautiful your photos are. The cover shot is gorgeous but at the same time I always look forward to your ingredient shots. I love how you style the food. Even a piece of garlic skin in the photo…. it’s very educational! Ok going to Rosa’s.

  12. Delicious Recipe. Happy Diwali!!

  13. I love eggplants, so I will have to try your recipe as it looks so flavourful and tasty.

  14. Beautiful, beautiful recipe! Love the fierce hot color!

  15. My husband loves eggplant so much, is usually just roast them and mash it with oil and salt but this looks very flavourful and yummy. will check out your post at rosa’s site!

  16. Hey Tanvi, great to see you back! Life totally gets in the way of blogging sometimes. It’s natural.

    Your eggplant looks absolutely amazing – such beautiful colors and something new from my usual baba ghannouj or musa’aa (no idea what it’s called in English, but it’s roasted eggplant, peppers, onions, raisins and pine nuts eaten cold, sort of like Middle Eastern ratatouille).

  17. Omg, seriously baingan bharta looks fabulous and fingerlicking..

  18. Looks spicy! Very inviting.

  19. This looks divine! And you are right about eating baingan during winter. So soothing!

    BTW, I have to commend you on the efforts of great photographing a mush! It’s not easy to make something as mush as baingan and style it as appetizing!!!

  20. i am totally bookmarking this! i have been fascinated with indian cuisine in the past couple of weeks. i tried “gobhi matar” (a cauliflower green pea tomato chutney type dish) and it was SO GOOD. do u have any recommendations for good vegan, GF dishes that you think i’ll be able to make? email me when u can :)

  21. Saw your post at Rosa’s…but had to come visit you again :-) Looks delicious and the pictures as always beautiful!
    Hope you are having a nice week Tanvi :-)

  22. This looks very very SPICY!:D

  23. Tanvi, I envy your shots girl! Really. The close-up pictures are amazing. Can’t get enough. Jumping over to Rosa’s to check out the recipe!

  24. I love it. It looks fiery and delicious. Very pretty photo too.

  25. Mine doesn’t look as pretty as yours! Can you tell me what I might be doing wrong?
    http://adventuresindesicooking.wordpress.com/2011/05/18/dish-10-baigan-bharta/

  26. I love this dish, its a wonderful meze!
    *kisses* HH

  27. Do what you gotta to do, and we will always be here!
    The work has been hectic as well, I try to cook, blog and stop by at other blogs to visit but it does not work always!
    This looks delicious and spicy … :) Will head over to her blog and check it.

  28. I’m a big eggplant lover. I’ve bookmarked this recipe. Even though i’ve tried this dish in restaurants have never tried it at home. Tnx for sharing.

    chk out my eggplant recipes http://amisvegetariandelicacies.blogspot.com/search/label/Eggplant

  29. magicofspice says:

    Looks perfectly delicious…will stop over to check it out :)

  30. Once again it was absolutely delicious. Thank you and I do hope you are well again.

  31. Nikhil says:

    Hi Tanvi– just wanted to let you know that I made this the other day for a dinner party of eight people, and it was the best bharta I ever made. I cheated however and just used chilli powder and dhaniya powder instead of roasting the coriander seeds and whole chillies. Thank you for a wonderful recipe. My bharta has always been lacking before.

  32. Namagiri says:

    Hi Tanvi,

    Thanks for the recipe. I tried it. It came out well – But the color was not red like yours. I guess i did not mix it properly or follow your steps properly. Please advise.

Trackbacks

  1. […] bharta adapted from sinfully spicy, recipe found […]

  2. […] Spicy: we made Murgh KaliMirh (Black Pepper Chicken), Palak Aaloo (Spinach Potato Stirfry), Baingam Bharta (Smoky Mashed Eggplant), as well as fragrant rice, dahl and chapatis. Topping it all off was locally-made rhubarb chutney […]

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