Smoky Flavoured Baingan Bharta (eggplant)

Baingan Bharta

Baingan bharta is a part of national cuisines of India, Pakistan and Bangladesh. It is often eaten with indian flatbread (roti or paratha) or with rice and raita.


Preparation time: 35-40 minutes
Servings: 2

Ingredients:

⦁ Eggplant/Brinjal (baingan) - 2
⦁ Chopped onion - 2 (medium)
⦁ Chopped tomato - 1 (large)
⦁ Ginger (grated/paste) - 1/2 tsp
⦁ Garlic - 4-5 cloves
⦁ Chopped coriander leaves - 1 tbsp (optional)
⦁ Green chillies - 2
⦁ Cumin (jeera) seeds -1/2 tsp
⦁ Asafoetida (heeng) - a pinch
⦁ Turmeric powder - 1/3 tsp
⦁ Red chilli powder - 1/3 tsp
⦁ Coriander powder -1/3 tsp
⦁ Salt to taste
⦁ Cooking oil
Note: tsp - teaspoon, tbsp - tablespoon

Preparation method:

1.

Make 3 vertical cuts on each brinjal. Cut green chillies into 2 parts and insert chillies, garlic cloves through cuts.

2.

Turn on the gas stove and lay the brinjal directly over the medium-low flames. Rotate it from time to time and make sure all the skin gets evenly charred black and it will start smoking.

3.

Once the brinjal is roasted properly, turn off the flame and let it to cool down. Brinjal releases its juices when roasted and may stain the stove's burner. So clean the burner isntantly with care.

4. Remove the stem and peel off the skin, mash the whole brinjal along with green chillies and garlic inside it.

5. Heat oil in a pan, add cumin seeds, wait till they puff up and then add asafoetida.

6. Add chopped onions and fry it for 1 minute on medium-low flame.

7. Add ginger paste, turmeric powder, red chilli powder and coriander powder. Mix it and roast it for 1/2 minute on medium-low flame.

8. Add chopped tomatoes and salt. Mix it well and fry for another 2-3 minutes on low heat.

9. Add mashed brinjal into it and mix well. Cover it and cook for 2-3 minutes on medium-low heat.

10. Turn off the flame, stir it and garnish with chopped coriander leaves.

                                                       Happy Cooking :)