Baingan Bharta is a favorite North Indian dish that transforms a gentle vegetable into a smoker, delicious masterpiece. Grilled on the open flame, the eggplant gives rich, burning aroma that makes the heart of this dish. When combined with aromatic spices, onions, tomatoes and green chilies, Baingan Bharta is a celebration of bold flavors and rustic charm. Fully paired with bread, parathas or boiled rice, this dish is a comfortable classic that brings warmth and joy to every meal.
Ingredients
- Eggplant: 2 big
- Onions: 2 medium
- Tomatoes: 2 medium
- Garlic: 4 cloves (minced)
- Ginger: 1inch piece (grated)
- Green Chilies: 2
- Coriander Powder: 1 tsp
- Cumin Powder: 1 tsp
- Turmeric Powder: half of tsp
- Red Chili Powder: half of tsp
- Mustard Oil: 2 tbsp
- Fresh Coriander Leaves
- Salt: To flavor
Instructions
- Baking: On a flame or in the oven, the eggplant is roasted first and when the skin is burned and the meat is soft. Let them cool, then peel the skin and mash the meat.
- Prepare the base: mustard oil in a pan. Add the chopped onion and bake until golden brown.
- Add aromatics: stir in garlic, ginger and green chilies. Stir until aromatic.
- Cook tomatoes: Add the chopped tomatoes and cook until it is cooked and the oil is separated.
- Spice It Up: Mix in coriander powder, cumin powder, turmeric powder and crimson chili powder. Cook for a minute.
- Gather everything: Add the mashed eggplant to the pan and mix nicely. Cook slowly for 5-7 minutes, stirring occasionally.
- Season and Garnish: Arrange salt to taste and garnish with simple coriander leaves.
- Serve: Enjoy hot with bread, parathas or boiled rice.
