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A rich and tangy twist on the classic smoked eggplant mash. This Hyderabadi version features a creamy paste of peanuts and sesame seeds, balanced with the sourness of tamarind for a truly unique flavor.
For 4 servings
Roast and Prepare the Eggplant
Create the Hyderabadi Spice Paste
A rich and tangy twist on the classic smoked eggplant mash. This Hyderabadi version features a creamy paste of peanuts and sesame seeds, balanced with the sourness of tamarind for a truly unique flavor.
This hyderabadi recipe takes 50 minutes to prepare and yields 4 servings. At 249.07 calories per serving with 5.05g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Masala Base
Combine and Simmer the Bharta
Garnish and Serve
Add 1 tablespoon of cashew powder along with the peanut and sesame paste for a richer, creamier gravy.
Add 1-2 dried red chilies while roasting the peanuts and sesame seeds for an extra layer of heat.
If you're short on time, you can boil or steam the eggplant until tender, then peel and mash. Note that this will lack the characteristic smoky flavor.
Eggplant is an excellent source of dietary fiber, which aids in digestion, promotes satiety, and helps maintain stable blood sugar levels.
The inclusion of peanuts and sesame seeds provides heart-healthy monounsaturated and polyunsaturated fats, which are beneficial for cardiovascular health.
This dish is rich in antioxidants from ingredients like tomatoes (lycopene), turmeric (curcumin), and eggplant (nasunin), which help combat oxidative stress in the body.
As a completely plant-based dish, it offers a wealth of nutrients from vegetables, nuts, and seeds, making it a wholesome and satisfying main course.
One serving of Hyderabadi Baingan Bharta contains approximately 250-300 calories, depending on the amount of oil and nuts used. This estimate is for a serving size of about one cup.
Yes, it is a healthy dish. Eggplant is low in calories and high in fiber. The peanuts and sesame seeds provide healthy fats, protein, and minerals. Using a moderate amount of oil makes it a nutritious choice for a main meal.
Yes, you can. The best alternative is to roast it in an oven at 200°C (400°F) for 30-40 minutes, turning it halfway through. You can also use an air fryer. While you will miss some of the smoky flavor, the dish will still be delicious.
If you don't have tamarind, you can use 1 tablespoon of lemon juice or 1 teaspoon of amchur (dry mango powder) for a similar tangy flavor. Add it towards the end of the cooking process.
Leftover Hyderabadi Baingan Bharta can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day.
Yes, this recipe is naturally vegan and gluten-free. Just ensure that your spices, especially asafoetida (if you choose to add it), are not processed with wheat flour.
This recipe goes great with these complete meals
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