Baingan Bharta

Name: Baingan Bharta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2-3 servings
Ingredients: 2 medium eggplants (baingan); 2 tablespoons mustard oil; 1 medium onion, finely chopped; 2 medium tomatoes, finely chopped; 2 cloves garlic, minced; 1 inch ginger, minced; 2 green chilies, finely chopped; 1 teaspoon cumin seeds; 0.5 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 teaspoon coriander powder; 0.5 teaspoon garam masala; salt to taste; 2 tablespoons fresh coriander leaves, chopped

Veg Vegan

Smoked and mashed roasted eggplant — a whole large eggplant charred directly over an open flame or under a grill until the skin is completely blackened and the interior is soft and smoky. The skin is peeled and the flesh mashed with raw onion, tomato, green chilli, garlic, and a tempering of mustard seeds and cumin in mustard oil. The smoking of the eggplant over fire is the essential step — no oven roasting can replicate it. Eaten with tandoori roti or chapati.

Cuisines

Rajasthani Haryanvi Awadhi Himachali Banarasi Kumaoni Bihari Dogri Maithili Punjabi Delhi Garhwali

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 30 min Total: 45 min 2-3 servings

Ingredients

2 medium	eggplants (baingan)
2 tablespoons	mustard oil
1 medium	onion, finely chopped
2 medium	tomatoes, finely chopped
2 cloves	garlic, minced
1 inch	ginger, minced
2 green	chilies, finely chopped
1 teaspoon	cumin seeds
0.5 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	coriander powder
0.5 teaspoon	garam masala
—	salt to taste
2 tablespoons	fresh coriander leaves, chopped

Instructions

1 Wash the eggplants and pat them dry.
2 Roast the eggplants over an open flame or in an oven until the skin is charred and the flesh is soft.
3 Allow the roasted eggplants to cool slightly, then peel off the charred skin and mash the flesh.
4 Heat mustard oil in a pan over medium heat.
5 Add cumin seeds and let them splutter.
6 Add chopped onions and sauté until golden brown.
7 Add minced garlic, ginger, and green chilies, and sauté for a minute.
8 Add chopped tomatoes and cook until they turn soft and the oil starts to separate.
9 Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
10 Add the mashed eggplant and mix everything thoroughly.
11 Cook for 5-7 minutes, stirring occasionally, until the flavors are well combined.
12 Add garam masala and mix well.
13 Garnish with fresh coriander leaves before serving.

Tips

Roasting the eggplant over an open flame gives it a smoky flavor, which is traditional and enhances the dish.