🔥 Authentic Baingan Bharta (Smoky Eggplant Mash)
A rustic North Indian dish made by fire‑roasting eggplant,
then cooking it with onions, tomatoes, garlic, chilies, and spices.
Used Roasted eggplant in a can 796 ml = 29 oz
1 large roasted eggplant = 10-12 oz so used 2-2.5 x this recipe
Added paprika to make it darker
Added cumin and mild mixed curry
🥘 Ingredients (for 2–4
servings)
- 1
large eggplant (baingan)
- 3–6
garlic cloves (some for roasting, some for sautéing)
- 1
medium onion, finely chopped
- 2
medium tomatoes, chopped
- 1
green chili, chopped
- 1
teaspoon ginger, chopped or grated
- 1
teaspoon red chili powder
- 1
tablespoon coriander powder
- ½
teaspoon turmeric (optional)
- Salt
to taste
- 2–3
tablespoons oil
- Fresh
coriander leaves for garnish
🔥 Step 1 — Roast the
Eggplant (for smoky flavour)
- Make
4–6 small slits in the eggplant and insert halved garlic cloves inside.
- Roast
directly on an open flame, turning every 1–2 minutes, until the skin is
fully blistered and the eggplant becomes soft (8–12 minutes).
- Let it
cool, then peel off the charred skin and mash the flesh.
Tip: Roasting on open flame gives the best smoky
flavour. Oven roasting works but is less smoky.
🍅 Step 2 — Prepare the
Masala
- Heat
oil in a pan and add nigella seeds (optional).
- Add
chopped garlic, ginger, green chili, and onions. Sauté until onions soften
(don’t brown).
- Add
tomatoes, red chili powder, coriander powder, turmeric, and salt.
- Cook
until tomatoes turn soft and the oil begins to separate.
🥄 Step 3 — Combine &
Cook
- Add
the mashed roasted eggplant to the masala and mix well.
- Cook
for 4–7 minutes on medium heat, stirring occasionally.
- Optional:
Add boiled green peas for a Punjabi variation.
- Finish
with chopped coriander leaves.
🍽️ Serve With
- Roti,
paratha, naan, or even toasted bread.
No comments:
Post a Comment