Baingan Ka Bharta | बैंगन भरता आसान रेसिपी | Chef Ranveer Brar
ฝัง
- เผยแพร่เมื่อ 24 ต.ค. 2019
- BAINGAN KA BHARTA - Baingan ka Bharta is one of the best recipe variant; used by making egg plant - a vegetable that originated in India.
***********************
𝗔𝗠𝗔𝗭🥘𝗡 𝗦𝗛🍳𝗣
🔪Knives I use - amzn.to/41Z6eUg
🛒RB Store - www.amazon.in/shop/chefranveer
📟Kitchen Appliances - bit.ly/KitchenAppliancesIUse
***********************
Let's help 𝘽𝙖𝙣𝙙𝙚𝙡 𝘾𝙝𝙚𝙚𝙨𝙚 get its GI Tag
𝗖𝗹𝗶𝗰𝗸 𝗵𝗲𝗿𝗲 𝘁𝗼 𝘀𝗶𝗴𝗻 𝗺𝘆 𝗽𝗲𝘁𝗶𝘁𝗶𝗼𝗻 - change.org/GITagforBandelCheese
***********************
⏩𝓒𝓵𝓲𝓬𝓴 𝓽𝓸 𝓢𝓾𝓫𝓼𝓬𝓻𝓲𝓫𝓮 : goo.gl/UE2pmL
***********************
𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼: bit.ly/BrinjalRecipesbyRB
***********************
For more fantastic recipes, check out the Ranveer Brar App 📲
📲𝐀𝐧𝐝𝐫𝐨𝐢𝐝 - bit.ly/RBAppAndroid
📲𝗶𝗢𝗦 - bit.ly/RBAppiOS
***********************
***********************
Baingan Ka Bharta
Preparation time:- 10 minutes
Cooking time:- 45 minutes
Serving:- 2-3
Cuisine:- Indian
Course: - Main course
Ingredients
For roasting eggplant
2 Eggplant medium size
3-4 Garlic cloves
1 tsp Mustard oil to brush
For tempering
1 tbsp mustard oil
2 tbsp oil
2 onions, big, chopped
1 inch ginger, chopped
2-3 green chilli, chopped
1/2 tsp turmeric powder
1 tsp red chilli powder
Salt, To taste
2 tomatoes, big, chopped
Mashed eggplant
1 tbsp fresh coriander leaves chopped
Process :
● Make a slit in eggplant and stuff with garlic cloves.
● Brush eggplant with mustard oil and roast until it is cooked.
● Remove from flame, peel, mash and keep it aside.
● In a pan, add oil and sauté onion.
● Then add ginger, green chillies, turmeric powder, red chilli powder, salt and sauté for 2-3 minutes.
● Then add chopped tomatoes and sauté till the tomatoes are cooked nicely.
● Then add mashed eggplant and mix well and take it off from the flame.
● Garnish with coriander leaves and serve hot.
***********************
For more fantastic recipes, check out the Ranveer Brar App:
📲𝐀𝐧𝐝𝐫𝐨𝐢𝐝 - bit.ly/RBAppAndroid
📲𝗶𝗢𝗦 - bit.ly/RBAppiOS
***********************
🌎 Follow Ranveer Brar here too:
➡️ www.ranveerbrar.com
➡️ / ranveerbrar
➡️ / ranveer.brar
➡️ / ranveerbrar
#bainganbharta #eggplantrecipes #Ranveerbrar
#dhabastyle #dhababainganbharta - แนวปฏิบัติและการใช้ชีวิต
![LISA - ROCKSTAR (Official Music Video) REACTION [SHE'S BACK!]](http://i.ytimg.com/vi/QBxE30vavMQ/mqdefault.jpg)
This signature dialogue ""Aur aap kahenge RANVEER AAPNE BATAYA NAHI ""💗
Ranveer ne btaya tha😂
th-cam.com/video/9SuLR9b4rnE/w-d-xo.html
The video won't complete without it....
Bored of this dialogue now since i watch all his videos ...
Apart frm ur delicious recipes, I eagerly wait fr the history behind the recipes. U r vry informative. Thnx Chef.
indeed!
I just see the history sometimes 😂🤪
Me too
I tried this recipe today.. N it turned out really amazing.. Just did as told by ranveer sir. Thank you chef for this simple and flavourful dish🥰🥰
Recipe was undoubtedly great... What touched me more was when you mentioned about Santokhji's background. What an incredible chef he must be to cook with such a minimal eye sight. Hats off to him and his son for taking forward the legacy.
Thank you Ranveer...I loved the recipe, its background and the fact that it is from Delight Dhaba...
Or maybe he was lying to touch hearts of sensitive people like you....come on yaar delhi peole are smart and always value commerce of a business 🙂
You are obviously one of the most cutest chefs out there 😉 well I love the way you speak; so beautifully and heart to heart❤️ love your recipes❣️
Ranveer , I have made the same . I stuffed 6 greens Chillis along with 12 garlic cloves while smoking the baigan . Used that garlic chilli paste . Turned out really well :-) . Nice and spicy. Mazza aagaya.
Tried out this recipe. It was amazing. It is so simple and it tastes so good. Roasting the eggplant with garlic and mustard oil it was fun... The whole process of cooking it was great
I made this recipe today for lunch
It is awesome. My kids just loved it. Thank you Mr. Brar
The history and explanation about the dish being cooked(Presentation) makes it more interesting to view the episodes.Hats off CHEF
One of the most minimalistic chef i’ve ever encountered.Ranveer you are truly an inspirational figure in the industry of food. I’m enlightened by your amazingly amazing art of simple yet satisfying cooking recipes!
Lots of Love 😍👏🏻🙌🏻
Timecodes to split this recipe with your partner:
00:12 - 2:10: You
05:52 - 9:46: Your better half
2:12 - 5:52: You
5:52 - 9:03: Your better half
What’s the missing ingredient in a baingan ka bharta? Some much-needed help from your boo! We’re splitting this Baingan ka Bharta recipe to include 2 chefs so that you and your partner can, together, cut down on cooking time and fill up on food. Because what’s more tasteful than a dish that’s made by two? Only the bharta, we reckon!*
Cooking time with better half: 28 minutes
Chef 1
Ingredients:
2 medium-sized eggplants
3-4 garlic cloves
1 tsp mustard oil to brush
2 big onions
1-inch ginger
2-3 green chillies
2 big tomatoes
Procedure:
Chop the ginger, garlic, green chillies, onions and tomatoes.
Make a slit in eggplant and stuff with garlic cloves.
Brush eggplant with mustard oil and roast until it is cooked.
Remove from flame, peel, mash and pass on to Chef 2 so that they can add the finishing touches to the dish.
Your job is almost done. Lay the table out if you want to maybe?
Chef 2
Ingredients:
2 tbsp oil
1/2 tsp turmeric powder
1 tsp red chilli powder
Salt to taste
2 onions, big, chopped
1-inch ginger, chopped
2-3 green chilli, chopped
2 tomatoes chopped
Mashed eggplant
1 tbsp fresh coriander leaves
Procedure:
In a pan, add oil and sauté onion.
Then add ginger, green chillies, turmeric powder, red chilli powder, salt and sauté for 2-3 minutes.
Then add chopped tomatoes and sauté till the tomatoes are cooked nicely.
Then add the beautifully mashed eggplant by Chef 1 and mix well and take it off from the flame.
Chop some coriander leaves to garnish the dish. Enjoy the efforts of your labour with your better half!
*Disclaimer: This is not a paid activity. We're just on our way to making kitchens equal, one recipe at a time.
love this write up...made me smile :-)
Hola a yo quiero probar comida punjabi bharta😋🍆🍆🍆🥘🥘🥗
Chol0e
Brar: Fun fact, 0:10 Goldi ...... is your nick name?
Me: Ranveer apne bataya ni 🥺
Ranveer ne btaya tha
@@manishasingh999 Kyaaa, par kab ?😳
You are so passionate and you going back to history tells us how much you love what you do!
Whenever my mother used to cook “begun pora” I was the only person who can peel the eggplant with perfection. I really miss those days!
Pure Bengali things 😁🥰
Or atleast your mother let you believe that way.
@@coolpad9111 🤣🤣
groom bhaat bhule gele?? with kacha lonka and peyaj
Sangeeta Bose Oh Sangeeta ! I feel every Bengali household/ kitchen would have one junior member to do this task and also peel potato skin off small potatoes for aloo dum
This man's talk makes me forget to concentrate on the recipes...🤩
True🤣
Exactly, in this video I actually lost attention to the things he was putting in while he started the history talk.
100% I agree with you.
Trueeee
I saw this video Today and believe me this recipe is a wonder. The taste is heavenly. Thanks to Ranveer Brar for his tips that we never followed like dipping egg plant in cold water and inserting garlic while roasting. My family loved it.
Can you please make a T-Shirt "Ranveer aapne bataya nahi" 🤣 before someone steals the idea and makes a t-shirt.
Wah 👏fir to muje kharidni hai vo t-shirt
I want it too!!!!!
Mai bhi 😊
Boss it's awesome idea
yaar bahot mast idea hai...please koi Ranveer tak pohochado...
The best presented recipe ever !!
As you said, I made baingan bharta and had fun.. I have had a few versions of this dish.. but this is the first time i actually loved and enjoyed this dish. Hands down the best recipe i found for this dish.. the flavor and taste amazing.. above all super simple to make.. thank you much for this.
When I was just thinking what to cook for dinner,I got your baingan bharta recipe. I made it exactly the way you showed. Inserting the garlic was new for me. It turned out yummy..Thank you.
Hi Ranveerji , every time I watch your video I want to cook straight away, (for a person that doesn’t like cooking) u make everything look so easy quick n simple plus basic ingredients.
Thank U 🙏🏻 x
Dear Ranveer I have tried many of your recipes and all of those were super delicious, but Ranveer I must say this recipe is so so delicious that we couldn't keep the rest baigan into the fridge. Thank you and love you ranveer. Keep inspiring us.
You make punjabi cooking easy to follow I love listening to your stories of Dadi ji and Mum.. takes me right back wish I'd paid more attention to them in the kitchen sadly they are no longer with us :( keep up the good work :)
Made it today for dinner. Everyone loved it! Specially my mom who said its even better than her's! ♥️ Biggest compliment for me all thanks to you!! 🤩😍
Ghģhhgg
..hgg
I also used to hate eggplant, but now I eat it just as Varta. I love your view on every kind of food and how you make it and describe it's history. Your smile is so cute.
Very true that, "Real beauty of this recipe is in simplicity"👌
Great recipe and lovely food tales!!
I like the idea of stuffing garlic pods inside the slit baigan...that was new for me.. love the simple ,homely few ingredients recipes...where less is more.. Thanks
सर इस रेसिपी से बैंगन का भर्ता बनाया, मजा़ ही आ गया. धन्यवाद!! बैंगन का अपना स्वाद निखर के आया. लाजवाब!!
All your videos I watch twice once for the recipe and once for your personality, the latter is always the first thing I watch them for. ❤️
You are one of the best chef I have ever seen and I love the way you explain.......Big Fan Sir😍
Ranveer ji, cooked this recipe this evening for dinner and it turned out the best Bharta that I have ever made. I have sincerely been inspired by your video channel that I have been watching for about six to eight months. Thank you for explaining your cooking methods so clearly, Keep up the good work.
Just made the recipe..Super tasty..reminded me of the smoked brinjal curry which is my dadz special..
in my family we roast the tomatoes too along with brijal....this makes tomates a little sweeter which gets countered by the charred flavour of roasted garlic and rosted red chilli.....we basically roast almost all ingredients for baigan bharta
Sounds so tasty! 🤪
Wow will try this method
@@sumanshetty8277 and i recommend to eat this with sattu parantha or aloo parantha....
Yes I roast the tomatoes too
@@r.h.6249 Thanks for responding. I will definitely try
Gratitude Brother for the Respect 🙏 Bestowed on Chef Sweety Baluja ji and his father sahibji S Santokh Singhji.. Chardikala Always
Where is your dhaba paa ji...
Where is dhabba
@@vaishalikhandelwal6191 in Gurugram..Paras Trinity sector 63..Gf 76
@@abhishekVerma-sk4qx in Gurugram
Sector 63 Paras Trinity shop no Gf 76
Ranveer, I am from Bengal and I absolutely love mustard oil. I went overboard and sprinkled some raw oil once the bharta was done. Gives an amazing..... zing! That apart only you can make me get up and go to the kitchen at 10:15 in the night just to try out this baingan ka bharta. Love your love for food which is so infectious!!!
Tried this recipe this morning and it came out very well. It turned out just like how my Grandma used to make it when I was young...Love your recipes and I follow all your recipes from Chicago...
Wah sir , 2 recipes in 3 days...
Thanks for sharing delicious recipes..
Always waiting for you recipes
We literally love your background historical context..
And recipe too..😃👍
I tried the recipe today even though I have hated cooking brinjal in the past. It was so good! I love how simple it is and all the ingredients are ones we already have at home! ❤
U r my favourite chef ❤️ thankyou I try making all ur dishes and till now all r amazing 👌
Love the way u speak while cooking..😋
Awesome recipe. I always tuck in garlic inside whole chicken and mutton raan while roasting in oven. Excellent idea for baingan as well! Try a day old bharta with a slice of toasted bread and tea. Heaven!!
A lot of thanks for telling us history of food..keep going, I luv it..
Egg plant is my favourite in any form, everyday wether be raita, pakora, curry, etc. Will try this for sure
In this video you are looking very cheerful,coz you are smiling all the time and your smile is very beautiful. Aap haste hue bahut achhe lagte hai.
Delicious.. Thank you so much ,Chef for sharing this beautiful recipe..
Really enjoy your cooking videos ! very interesting and I like when you talk about the origin of the vegetables and food
Simplified recipes for any soul who can't cook...Million Thanks Veeray
With much love from Vancouver Canada 🇨🇦🙋♀️🤞🇨🇦
Some bengalis stop after the roasting process and mash it with chopped onions, green chillies, coriander leaves with salt and mustard oil...that's also superb. Loved this video as usual. ❤❤
Kacha Sorse teler taste daarun laage...
একদম ঠিক.
Yeah even we Odias stop after roasting and then no more cooking. Everything raw and Soriso telo (mustard oil). Even for aloo bhorta.
@@punija1972 that kind of reminds me why i never liked baigana bharta 🤣🤣
@@nehayasmin9692 just darun
WOW, my golden memory, this is an age old tasty recipe. My mom also made similar to this. We had a wood & coal stove & I remember that my mom baked the baingan in the oven first. I will definitely use your recipe, Love from South Africa.
Ranveer ki recipe k saath baton me bhi bht zaika hota h...
The idea of Putting Garlic inside egg plant is very helpful chef ! Loved all your videos
I really love the way you explain the food history
Atlast tried this recipe. Super simple. And...it turned out FINGER LICKING DELICIOUS. Thank you so much chef. I am not an expert cook, so your cooking tips in the videos really help in cooking your recipes precisely 🙏
Chef I made it and it turned out very delicious. Can't thank you enough.
Beautifully explained @Ranveer Brar! Both bharta and the eggplant got their due respect. I'm a big eggplant lover and I can eat aloo-baingan every day! :D idk why I liked it so much, but I remember my mother use to cook variants of aloo baingan like cooking it with palka, methi or seam (flat beans). Of all aloo baingan variants, I like the one with 'adauri'. :) It's a delicacy and I think you should do something with aloo baingan - it's always challenging when you cook a dish that you don't like, isn't it? I like the details you highlight in ur videos, tbh they are really helpful. Keep giving us the 'Gyaan'...they are my only source of all the information about the journey of dishes or their ingredients etc :D
One last thing, for all green chili lovers - try stuffing green chilies along with the garlic in your eggplant next time before baking! I love the smoked chili taste in the bharta after that...
Saw the video umpteen times
1) for the contest
2) for the history
3) for the recipe
4) for your expressions
5) for the visual treat
6) for my internalisation and so on ....... :)
loved the line "insult to the eggplant" 🤣 🥰
ਬਾਈ ਚੈਨਲ ਤੇ ਪੇਜ ਤੁਹਾਡਾ ਸਬਸ ਕਰਾਇਬ ਆ
ਤੁਹਾਡੀਆ ਡਿਸ਼ਾ ਤੋ ਜਿਆਦਾ ਵਧੀਆ ਪਰੈਸੇਨਟੇਸ਼ਨ ਸਟਾਈਲ ਹੈ
ਲਵ ਯੂ ਬਾਈ 🥰
Aapki Recipes ke sath sath aapki batein bhi bhai wah.Kya baat hai
"Aur aap kehenge, Ranveer aapne bataya nahi" , That epic dialogue. Lol. Loved it. Great work Ranveer Brar.
I made this last weekend OMG it was so simple and delicious!! Thank you so much for sharing this recipe.
I love your history lessons Sir! Please don't stop :)
I started trying the same right after seeing this. Thank You also for honoring the maker of the recipe. That touched the ❤.
I missed my today's lunch in the hostel mess because they made a bad baingan ka bharta. And immediately after that, Ranveer Brar uploaded this video
Amazing video sir, ghar ki yaad dila di
Honestly i can cook most of the basic indian veg dishes, but its always interesting to see Ranveer sir's version and most importantly know the history of the recipe.
Me too 😊
My all time favourite. Thank you for sharing the recipe Chef.
Hey Ranveer I tried this recipe and it was just awesome everyone in my family loved it. Thank you 🙏 for sharing.
I have tried it yesterday. It was awesome 👌. I am very surprised how a vegetable recipe can be so delicious without spices 😁
I never eat egg plant in my childhood, but once I taste bartha of my friend's mom its my favt. recipie till date. It was simple dish just like you cooked.. 😀
Tried 'baingan ka bharta' for the first time. It was delicious! My mom loved it.
Made this recipe last weekend. It was delicious. A big with with my guests. Thank you Ranveer.
Thank you for re-igniting my love for cooking, Chef Ranveer. Needless to say, your recipes are fantastic.
I have been going through a tough patch in life, and your show has lifted me up. Moreover, my husband, who never watched cookery shows, has become your fan!! All of a sudden you are forever on in our living room. We love your interesting food stories and my husband actually wonders why he didn't choose your career!! His work is very stressful and he relaxes watching you cook!! He being born and brought up in the north, connects with you on many levels. These days, he looks forward to me cooking your recipes and even calls on his way back home to see if I need any ingredients. I cannot thank you enough for putting life back into our marriage. What with children being away from home, you are helping us battle the empty- nest syndrome!! Thank you and God Bless!!!
How come you're making my favorite dishes back to back
My also
Okay so I had this the other day and I’ve been obsessed! Thank you for the recipe! I also don’t know why it never dawned on me to put it in the bread and roll it up like that🤯🤯🤯
Love that I get a food history session its really informative. Also I hate baigan but love baigan bharta😀🤩
Sir, on a serious note you should write book on the ancestry of various vegetables and fruits or of the food style as well.
You are a good historian. Highly appreciate your way of going deep into all matters relating to the recipes you cook and their ingredients.
You’re not only a chef but also a historian who’s an excellent story teller….
You make the recipes interesting to try and your videos irresistibly academic…
My mom always uses spring onions in bhaigan ka bharta. It tastes amazing 😍
OMG... I always love your Recepies.. Thank you so much for sharing your delicious recipes with us.. 💕❤
I tried this recipe and it was so delicious.
Thank you Ranveer 🙂
Super Rocking Bharta😘 Sir Litti Chokhe Ki Video Bhi Banayein..Love To know Your Recipe.
Tried this recipe and it turned out to be awesome 😊Here in Assam, we just mash the roasted eggplant adding finely chopped onions, green cillies, salt, mustard oil, roasted sesame seeds powder and coriander leaves and the resultant is ♥️🤤.. And that is a savory sidedish over here along rice and other dishes..
Love the food history facts.. Keep them coming :)
Absolutely Delish, thoroughly enjoyed it and now my family's favorite 👍🙏🙏
First comment from Coventry Uk , love your work .
Finally we have something from india
baigan ka bharta sarso oil me fuulll punjabi styllll lvng it..❤👍
Love you sir ji. you have a very charming personality and a beautiful language. Keep it up.
Sir,
In Gujarat People Use Green Garlic & Green Onion To Get Taste Better. It Also Tastes Very Best With Bajri Rotlas.
Very very nice work may Allah bless you.
Fk off
@@hasimkhan1936 reason for being so rude??
Sir ap apne ap me hi tareef hai....ab tareef ki tareef kaise kare samjh nahi aa raha.... Allah Ta'ala apko humesha khush aur salamat rakhe aur humare sath rakhe aameen
My Favorite chef 《forever》🙏
I like your passion💐
The way you are explaining your views, it's awesome and very logic..
I love love your recipes and the storytelling 💕💕💕
I love how you personalize a recipe by narrating history or stories about then.
This recipe is quite known to me, eaten a zillion times at home. The only reason I watch your videos is because of the interesting trivia that you share :)
Same here
Baingan bharta Recipe has became very nice, got lot's of appreciation at home , thank you chef Ranveer for wonderful recipe
Its really good to know the origin and history of the food we eat.how informative and knowledgeable, and sahi tarika to make every preparation.thank you so much for such videos...✔👍👍
I really like the history part..❤ if you were my history teacher I would have got better score and history would be my favorite subject..
Absolutely true 😌
Ranveer - 5:50 That’s it! Just chop these ingredients and throw them on the baingan, and squueze some lime/lemon if needed. No need to put it in the frying pan. Trust me. You will come back and tell me - Wah Bhai- How did you learn this recipe, and I will proudly tell you - This is My Mom’s Recipe.
EnEm Gee we also makes the same way
Best recipe 👌
Are you a bengali?
Are you talking about eggplant HUMMUS ?? 😊 Egyptian dip
Hummus is a dip made of mainly chickpeas paste n tahina. Eaten with pita bread n grilled aubergine.
This one is devoid of any such protein. It is grilled aubergine only.
And not at all like a dip in consistency.
It can rather be compared to babaganoush , another levantine dish, with slight difference in consistency. As the above mentioned recipe is eaten as side dish with flat bread or cooked rice. Not as dip, hence it is not mashed like hummus or baba ghanoush.
No pomegranate seeds are added either.
Certainly not remotely related to hummus. It is called 'begun' (aubergine) ' pora' (grilled/roasted)
In Mauritius we make it the same way as you mentioned & it’s very tasty ..
The barta was toooo yammy ...I tried.... Ur the superb cook....thanks for the recipi.... Ranbir sir.... God bless u..
One of the best bhartas I have had!! Thank you so much for sharing! 😊
My mom cooks with the same recipe (except that garlic inside egg plant). I have discovered that it is not a good idea to peel the egg plant with hands as it makes everything messy. You have to use a small sharp knife and use it to peel the skin off. Also after peeling the skin, it is mandatory to cut the roasted egg plant into a very thin strips with knife in order to see the bugs and insects. Believe me, I have found insects inside it many times and have to throw the roasted egg plant.
Bugs and insects hote hein ache se dekhna jaroori hai
@@TheSilee I almost read bugs and insects hote hain isliye ache se roast karna jaroori hai 😁😁😆