Baingan Bharta

This is a mashed eggplant dish. It gets its unique taste by roasting it on a flame. The dish has very few ingredients which compliment the star ingredient (roasted eggplant) taste.

The dish can be eaten with chapati /roti/Paratha/Naan.

Ingredients:

Baingan Bharta

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 People

Course: Main Course

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

• 1 Eggplant
• 2 Medium Onions
• 2 Green Chilies
• 1 Stalk Of Curry Leaves
• 2 Tbsp Oil
• 1/2 Tsp Turmeric Powder
• 1/4th Tsp Mustard Seeds
• 1/4th Tsp Asafoetida
• 1/2 Tsp Sugar
• Fresh Coriander Leaves
• Salt

Method

 

1. Pierce the eggplant all around with knife.
   
2. Wrap eggplant in aluminium foil and roast it on a gas burner on medium flame.
   
3. Roast the eggplant till it becomes soft from all the sides. Turn it occasionally. 
   
4. Chop onion into small pieces.
5. Mash the eggplant after it cools down slightly. 
   
6. Chop green chili.
7. Prepare the tadka. Heat oil and add mustard seeds. When mustard seeds starts sputtering add asafoetida, turmaric powder, green chili, curry leaves.
   
8. Add chopped onion. Saute the onion till they become soft. Add salt and sugar.
   
9. Add mashed eggplant.
   
10. Saute for 5 minutes on low heat. Garnish it with coriander leaves.
    

Notes

Use a big eggplant (not the small ones) in this recipe.

I have used a aluminium foil to roast the eggplant but if you don’t have the foil use a tava to roast the eggplant. Don’t directly place it on the gas burner as the eggplant releases its juices while cooking, which will mess up your burners.