Baigan Bharta is easily available on the menu of many Indian restaurants. To prepare it we first roast the baigan (eggplant), peel it and then cook with onions, tomatoes and a few spices. It tastes delicious with a smoky flavor.
Course: Main Course
Cuisine: North Indian
Time: Preparation – 5 mins, Cooking – 25 mins, Total – 30 mins.
- Baigan (Eggplant) – 1 medium (washed)
- Onion – 1 large (finely chopped)
- Tomatoes – 2 large (finely chopped)
- Green Chilli – 2 (finely chopped)
- Cumin Seeds (Jeera) – 1/2 tsp
- Coriander Powder – 1 tsp
- Red Chilli Powder – 1/2 tsp
- Garam Masala Powder – 1/2 tsp
- Asafoetida – a large pinch
- Coriander Leaves – for garnishing
- Mustard oil – 3 tbsp (you can use any other oil as well)
- Salt to taste.
PS: 1 Cup = 250 ML.
How to make Baigan Bharta:
- Take the eggplant and prick in a few places with a knife. Now roast it directly over the flame or heat. Roast it from all the sides by turning over
- Roast till the skin of the eggplant is crispy. Then turn off the flame and let it cool
- Now remove the crispy skin. Remove as much as you can. Once you’re done removing the skin. Rinse it gently so that remaining skin can be washed off. Cut off the stem and mash it. Keep it aside
- Heat mustard oil in a kadai or a pan. Let it smoke for a minute. Then turn the flame to medium and add a pinch of salt, it helps in removing the mustard oil smell
- Add cumin seeds and asafoetida. Let it splutter
- Add onions. Cook till golden brown
- Add tomatoes, green chillies, red chilli powder and coriander powder. Cook till oil starts to separate
- Add mashed eggplant. Mix and cook for 5 mins. Keep stirring occasionally
- Add garam masala powder and coriander leaves. Mix well
- Your Baigan Bharta is ready. Serve hot with Phukla or Paratha.