Baingan Bharta is a beloved Indian dish renowned for its smoky, rich flavors. It features roasted eggplant (baingan) cooked with onions, tomatoes, and an array of aromatic spices. The dish is prepared by charring the eggplant until the skin is blackened, giving the flesh a unique smoky taste. The roasted eggplant is then mashed and sautéed with a mixture of onions, tomatoes, ginger-garlic paste, and spices like turmeric, red chili powder, coriander, and garam masala. This results in a flavorful, savory dish with a delightful balance of textures and tastes. Baingan Bharta is often served with naan, roti, or rice and is cherished for its comforting, earthy flavors.
Here’s the recipe:
Ingredients:
- 1 large eggplant (brinjal/aubergine)
- 2-3 tablespoons oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 green chili, finely chopped (adjust to taste)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon kashmiri chilli powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
- Pierce the eggplant with a fork in a few places. Apply a little oil on the eggplant’s surface.
- Roast the eggplant directly over an open flame (gas stove) or under the broiler in the oven until the skin is charred and the flesh is cooked. Turn the eggplant occasionally to ensure even roasting. Once done, let it cool.
- Once cooled, peel off the charred skin and mash the roasted eggplant flesh. Set it aside.
- Heat oil in a pan or skillet over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and green chili. Sauté for a minute until the raw aroma disappears.
- Put in the chopped tomatoes and cook until they become soft and the oil starts to separate from the masala.
- Add turmeric powder, red chili powder, kashiri chiili powder, coriander powder, garam masala, and salt. Mix well and cook the spices for a couple of minutes.
- Add the mashed roasted eggplant to the pan. Stir well to combine it with the spice mixture.
- Cook the mixture for a few more minutes, allowing the flavors to blend.
- Garnish Baingan Bharta with fresh coriander leaves.
- Serve hot with chapati, naan, or rice.
Baingan Bharta has a smoky flavor from the roasted eggplant and a wonderful blend of spices that make it a popular and flavorful dish in Indian cuisine. Adjust the spices according to your taste preferences. Enjoy your homemade Baingan Bharta!
