Baingan Bharta is a semi dry dish made with baingan (eggplant). To prepare it we first roast the eggplant, peel it and then cook it with onions, tomatoes and a few spices. While roasting a pleasant smokey smell settles in the eggplant and that’s what makes it super delicious and high on flavors.
Course: Main Course
Cuisine: North Indian
Time: Preparation – 10 mins, Cooking – 20 mins, Total – 30 mins.
- Baingan (Eggplant) – 1 medium
- Onion – 1 large (finely chopped)
- Tomatoes – 2 medium-large (finely chopped)
- Green Chili – 2-3 (finely chopped)
- Cumin Seeds – 1 tsp
- Asafetida a pinch
- Coriander Powder – 2 tsp
- Kashmiri Red Chili 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.
How to make Baingan Bharta:
- Take the eggplant and prick in a few places with a knife, brush it with a few drops of oil. Now roast it over the flame by turning over, it takes about 10 mins to completely roast it
- Turn off the flame and let it cool. Remove the skin and then gently rinse it to wash off the remaining skin. Cut off the stem and discard. Now mash roasted eggplant and keep aside
- Heat mustard oil in a kadai or a pan. Let it smoke and then add a pinch of salt, it helps in removing the mustard oil aroma
- Add cumin seeds and asafetida. Let it splutter
- Add onions and saute until translucent
- Add tomatoes, green chilies, kashmiri red chili powder and coriander powder. Cook until oil starts to separate
- Add mashed eggplant and salt. Mix and cook for 4-5 mins on a medium flame. Keep stirring occasionally
- Turn off the flame. Add garam masala powder and coriander leaves. Mix well
- Your Baingan Bharta is ready. Serve hot with Phukla or Paratha.