Eggplant is fire roasted till its cooked and charred from outside. Tomatoes and onion are cooked in tempered oil till mushy. Roasted eggplant is then cooked in it along with spices. Baingan bharta can be served with steamed rice or with any flatbread.
Makes: around 4 Servings of Baingan Bharta.
Eggplant 1 Large
Onion 1 Large
Tomato 3 Medium
Green Peas (Fresh or Frozen) 2 Tbsps
Ginger 1 inch Piece
Garlic 2 Cloves
Green Chiles 3 – 5
Red Chili Powder 1/2 tsp
Coriander Powder 1 tbsp
Cumin Powder 1 tsp
Turmeric Powder 1/4 tsp
Cumin Seeds 1/2 tsp
Cilantro Few Springs
Salt to taste
Oil 1 Tbsp
Method of preparation:
Wash and pat dry eggplant.
Place the eggplant directly on the flame turning occasionally until the skin is completely charred on all sides.
Cool the cooked eggplant and remove the charred skin with the help of wet hands.
Remove stem and lightly mash the roasted eggplant.
Remove stems, wash and slice the green chiles.
Peel and finely chop the onion.
Peel, wash and grate the ginger.
Peel and grate the garlic.
Wash and finely chop the cilantro.
Heat oil in a pan, add cumin seeds and fry till it splutters.
Add chopped onion and fry till it turns light brown.
Stir in sliced green chiles, grated ginger, garlic and salt.
Fry for few more minutes, stir in chopped tomatoes and cook till the tomatoes becomes mushy.
Once the tomatoes comes together, stir in cumin powder, coriander powder, red chili powder and turmeric powder.
Fry for a minute, stir in mashed up eggplant, peas and cook covered on low flame for few more minutes.
Garnish with chopped cilantro and serve baingan bharta with steamed rice.
Notes: Alternatively, eggplant can be microwaved for around ten minutes or cook in oven at 400 F for around 40 minutes.
Suggestions: Make sure to cook the tomato mixture down before adding the eggplant.
Variations: You can also add few pinches of garam masala during the last stage of cooking process.
Other Names: Baingan Bharta, Baingan Bhurta, Baingan Bhartha.