Baingan Bharta
Roasted eggplant, mashed and cooked with tomatoes, onions, and spices. This Baingan Bharta has a lovely smoky taste that's great with flatbreads.
Ingredients
- 2 large eggplants (approximately 700 grams total)
- 2 medium onions
- 2 large tomatoes
- 4 cloves garlic
- 1.5 inches ginger
- 2 green chilies
- 4 tablespoons ghee or butter
- 0.5 teaspoon mustard seeds
- 0.5 teaspoon cumin seeds
- 0.25 teaspoon asafoetida (hing)
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1.5 teaspoons coriander powder
- 0.75 teaspoon garam masala
- 0.5 teaspoon dry mango powder (amchur)
- 1 teaspoon salt (or to taste)
- 0.5 cup chopped fresh coriander leaves
Instructions
- Wash 2 large eggplants thoroughly. Prick them in a few places with a knife or fork. Lightly brush them with a small amount of oil.
- Roast the eggplants directly over an open flame on a gas stove, under a broiler, or on a grill until they are completely tender and the skin is charred. Turn them occasionally to ensure even roasting. This will take about 15-20 minutes. Once roasted, place them in a bowl and cover immediately with a lid or plastic wrap to steam for 5 minutes. This makes peeling easier.
- While the eggplants are steaming, peel and finely chop 2 medium onions. Wash and finely chop 2 large tomatoes. Peel 4 cloves garlic and grate 1.5 inches ginger. Thinly slice 2 green chilies.
- Carefully remove the skin from the roasted eggplants. Discard the stem. Mash the pulp thoroughly with a fork or potato masher. Make sure there are no large lumps.
- Heat 4 tablespoons ghee or butter in a large pan or kadai over medium heat.
- Add 0.5 teaspoon mustard seeds and 0.5 teaspoon cumin seeds. Let them splutter.
- Add 0.25 teaspoon asafoetida (hing) and the finely chopped 2 medium onions. Cook until the onions turn golden brown, about 5-7 minutes, stirring occasionally.
- Add the grated 1.5 inches ginger, 4 cloves garlic, and 2 sliced green chilies. Sauté for 1 minute until their raw smell disappears.
- Add the finely chopped 2 large tomatoes. Cook until the tomatoes soften and the oil starts to separate from the mixture, about 5-8 minutes. Mash them with the back of your spoon as they cook.
- Reduce the heat to low. Add 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, 1.5 teaspoons coriander powder, 0.75 teaspoon garam masala, and 0.5 teaspoon dry mango powder (amchur). Mix well and cook for 1 minute, stirring constantly, to allow the spices to bloom.
- Add the mashed roasted eggplant to the pan. Mix everything thoroughly. Add 1 teaspoon salt. Cook for another 5-7 minutes, stirring occasionally, allowing the flavors to meld.
- Stir in 0.5 cup chopped fresh coriander leaves. Mix well and remove from heat.
- Serve hot with Roti, Naan, or rice.