Baingan bharta is a popular Indian dish prepared in almost all parts of India.
In this recipe, eggplant is roasted on the direct fire to give a distinct smoky flavor. I have roasted the egg plant directly on the gas burner but if you wish to roast it in oven you can but you will not have that unique smoky flavor.
It is very important to choose a fresh eggplant. Fresh eggplant roasts and cooks faster. Don't pick the eggplant with dry, spotty or wrinkly skin.
I have not added tomatoes in this recipe but if you wish to you can.
Preparation time - 45 minutes
Serves - 4
Ingredients -
1. Eggplant (Brinjal) - 12. Onion - 2 (Medium size)
3. Oil - 4 Tb spoon
4. Mustard seeds - 1 tea spoon
5. Cumin seeds - 1 tea spoon
6. Ginger garlic paste - 3/4 Tb spoon
7. Turmeric powder - 1 tea spoon
8. Chilly powder - 1 Tb spoon
9. Green chilly - 1
10. Coriander powder - 3/4 Tb spoon
11. Garam masala powder - 1 tea spoon
12. Coriander leaves to garnish
13. Salt
Procedure -
1. Finely chop onions and keep aside.
2. Pick fresh eggplant. Wash under running water and wipe with a clean cotton cloth.
3. Grease the eggplant with oil.
4. Once the greasing is done place the eggplant on the burner for roasting.
5. Keep turning the eggplant after every 2 to 3 minutes or till each side is roasted properly. Once the eggplant is completely roasted, transfer it on a plate.
6. Once the roasted eggplant cools down, slowly remove the skin.
8. In a frying pan add oil. Once the oil turns hot add mustard seeds. Let the mustard seeds splutter nicely.
9. Now add cumin seeds and ginger garlic paste. Stir for 30 seconds.
10. Add chopped onion and chopped chillies. Fry till the onion turn translucent.
11. Now add turmeric powder, chilly powder and coriander powder. Stir on low flame for a minute.
12. Now add mashed eggplant and mix well.
13. Stir on low flame for a minute. Add garam masala powder and salt and mix well. Cover with a lid for a minute.
14. Open the lid and garnish with coriander leaves. Serve hot with chapati or puri.
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