Baingan bharta is a flagship recipe from the opulent Indian cuisine which demonstrates how a humble eggplant can be converted to something magical!
I couldn’t have been more unfair than this!
This baingan bharta recipe was in my repertoire for so long; but for some mysterious reason I kept skipping this to share with you all! An outright unfair affair!
A recipe as popular as baingan bharta can’t be missed just like that specially when you know that this is going to be loved by all. So as they say, it’s always better to late than never; here is the recipe to start your week on a smoky note! A smoky and mildly spicy dish which suits to every palate!
After another hectic weekend, I am geared up again for the week promising myself to start the week with a new recipe post on the very first day of the week. While scanning my archives, I found that I am yet to share this recipe of super-awesome baingan bharta. So there can’t be any second thought!
This is the kind of recipe which you should always have handy as it can make any regular weeknight meals very enjoyable. You may get intimidated by the roasting process, but trust me it is not as messy as it sounds. And if you can roast it in an oven, then it will make your life a lot more easier!
Baingan bharta is a smoked eggplant dish which is seasoned with Indian spices. It has stark similarity with the Arabic recipe of Baba Ganoush which is also a dish made of mashed eggplant and seasoned primarily with Tahini (sesame seeds paste).
While choosing an eggplant for baingan bharta, look for the plump and larger ones which seems to have more flesh. Avoid using one with too much seeds as it may turn bitter.
Mom’s tip: If possible, try using the green-colored, sweet eggplant which is a seasonal variety available in Indian market during the winters. It has almost no seeds and it makes the best baingan bharta ever and I can vouch for it.
- Large eggplant (baingan) - 1
- Onion – 1, large, finely chopped
- Tomato – 1, large, finely chopped
- Asafoetida (hing) – ¼ tsp
- Cumin seeds – ½ tsp
- Ginger paste –1 tsp
- Garlic paste – 1 tsp
- Turmeric powder – ¼ tsp
- Coriander powder – ½ tsp
- Cumin powder (ground cumin) – ½ tsp
- Red chilli powder – ½ tsp
- Garam masala – ½ tsp
- Green chillies – 2, chopped
- Freshly chopped coriander leaves – 1 cup, loosely packed
- Salt to tate
- Oil – 1 tbsp
- Make multiple slits in the eggplant and smear it all over with oil.
- Place the eggplant on medium flame and roast it. Keep turning it slowly from time to time until it is nicely roasted – the skin should be charred all over and the flesh inside should be soft and cooked.
- Once roasted, let the eggplant cool down enough to touch. Then remove the charred skin and cut it into half. Remove any hard core or seeds from the inside and mash the remaining flesh. Set aside.
- Heat oil in a skillet and add the asafoetida and cumin seeds. Saute for few seconds until the cumin seeds are fragrant.
- Then add chopped onions and ginger-garlic paste and saute it till golden brown. This will take a about 10 minutes on medium-low flame.
- Tip in the chopped tomatoes and green chilies and mix everything well.
- Now add all the powdered spices – turmeric powder, coriander powder, cumin powder, red chilli powder and garam masala. Season with salt and mix everything well. Add a splash of water if the spices tend to burn.
- Once the spices are nicely sautéed, add the eggplant mash to the skillet. Stir well to mix the eggplant with all the spices. Check and adjust the seasoning if needed.
- Add the freshly chopped coriander leaves and give a final stir. Serve hot with chapatis or parathas. Enjoy!