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Recipe
Smoky Baingan Bharta
Vegetarian Recipe

Smoky Baingan Bharta

Learn how to make a delicious and authentic Smoky Baingan Bharta, a popular Indian roasted eggplant mash, with this easy-to-follow recipe. Perfect with roti or

50 min 4 servings Medium Vegetarian Indian

Ingredients

Check off items as you gather them
  • 1 large globe eggplant (about 500g)
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 large onion, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1-2 green chilies, finely chopped (adjust to taste)
  • 2 medium tomatoes, finely chopped
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder (or to taste)
  • 1 teaspoon garam masala
  • Salt to taste
  • Fresh coriander leaves, chopped, for garnish

Method / Preparation

Follow step-by-step instructions
  1. Wash and pat dry the eggplant. Make a few slits on the eggplant and rub a little oil all over it. Roast the eggplant directly over an open flame on your gas stove, turning frequently, until the skin is charred and the eggplant is soft and cooked through. Alternatively, roast in a preheated oven at 200 lc (400 lf) for 30-40 minutes.
  2. Once roasted, immediately transfer the hot eggplant to a bowl and cover with a lid or plastic wrap for 5-10 minutes. This helps to steam the eggplant and makes peeling easier.
  3. Peel the skin off the eggplant. Discard the stem and mash the flesh with a fork or potato masher. Set aside.
  4. Heat oil in a large pan or kadai over medium heat. Add cumin seeds and let them splutter. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
  5. Add the ginger-garlic paste and chopped green chilies. Sauté for another minute until fragrant.
  6. Stir in the chopped tomatoes, turmeric powder, and red chili powder. Cook, mashing the tomatoes occasionally, until the oil starts to separate from the mixture (about 5-8 minutes).
  7. Add the mashed eggplant and garam masala to the pan. Season with salt to taste. Mix well, cover, and let it simmer for 5-7 minutes, allowing the flavors to meld together.
  8. Garnish with fresh chopped coriander leaves and serve hot with roti, naan, or rice.

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