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 (bottle or round shaped)
- Onion – 1 medium (finely chopped)
- Tomatoes – 1 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
- 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:
- Roast baigan directly over the flame/stove. Roast it from all the sides by turning over
- Roast till the skin of the baigan is crispy. Then turn off the flame and let it cool
- Now remove the crispy skin. Remove as much as you can, remaining can be washed with water
- Once you’re done removing the skin. Rinse it gently so that remaining skin can be washed off. Now 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 let it splutter
- Add onions. Saute till golden brown
- Add tomatoes, green chillies and spices – red chilli powder and coriander powder
- Saute till oil starts to separate
- Now add roasted baigan. Mix well, it’ll be mushy
- Cook for 10 mins on a low-medium flame. Keep stirring in between
- Add garam masala powder and coriander leaves. Mix well
- Your Baigan Bharta is ready to serve
- Serve hot with Phukla or Paratha.