Smoky Baingan Bharta Recipe
Baingan Bharta is a classic North Indian dish made with smoky roasted eggplant mashed and cooked with onions, tomatoes, and spices. Ready in 40 minutes, it’s perfect for a flavorful meal.
Equipment
- Gas stove or oven
- Mixing bowl
- Large skillet
- Spatula
Ingredients
- 2 medium eggplants (baingan)
- 2 tbsp oil
- 1 tsp cumin seeds
- 2 onions (finely chopped)
- 1 tbsp ginger-garlic paste
- 2 tomatoes (finely chopped)
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- Salt to taste
- Fresh cilantro leaves for garnish
Instructions
Roast the Eggplant:
- Roast the eggplants over an open flame or in an oven until the skin is charred and the flesh is soft.
- Let them cool slightly, then peel off the charred skin and mash the flesh. Set aside.
Prepare the Masala:
- Heat oil in a large skillet over medium heat.
- Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and cook for 2 minutes until fragrant.
Add Tomatoes and Spices:
- Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt.
- Cook until the tomatoes are soft and the oil starts to separate from the masala.
Add the Roasted Eggplant:
- Add the mashed eggplant to the skillet and mix well.
- Cook for 10-15 minutes, stirring occasionally, until the flavors are well combined.
- Add garam masala and mix well.
Serve:
- Garnish with fresh cilantro leaves and serve hot with roti, naan, or steamed rice.
Notes
- Variation: You can add green peas to the bharta for added texture and flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Serving Tip: Serve Baingan Bharta with a side of yogurt or cucumber raita for a refreshing contrast.
