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
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
Instructions
- Pierce the eggplant all around with knife.
- Wrap eggplant in aluminium foil and roast it on a gas burner on medium flame.
- Roast the eggplant till it becomes soft from all the sides. Turn it occasionally.
- Chop onion into small pieces.
- Mash the eggplant after it cools down slightly.
- Chop green chili.
- Prepare the tadka. Heat oil and add mustard seeds. When mustard seeds starts sputtering add asafoetida, turmaric powder, green chili, curry leaves.
- Add chopped onion. Saute the onion till they become soft. Add salt and sugar.
- Add mashed eggplant.
- 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.