Baingan Ka Bharta
Baingan Ka Bharta is Roasted or Smoked Brinjals cooked with Indian Spices. Main Course Veg Sabzi from North Indian Cuisine best enjoyed with paratha, rotis or even Kadhi Chawal.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 3 people
- 2 nos Medium Size Thick Eggplant / Aubergine / Baingan
- 5 nos Onions finely chopped
- 4 nos Tomatoes (finely chopped or Pureed)
- 7-8 nos Garlic cloves sliced
- 2-3 nos Green Chillies finely chopped (optional)
- 1 tsp Red Chilli Powder Use Kashmiri Red chilli powder
- 1/4 tsp Turmeric Powder
- 1 tsp Garam Masala Powder
- 1 tsp Jeera or Cumin Seeds
- 3 tbsp Oil 1 tsp Extra for Roasting Eggplants
- Finely chopped coriander leaves as required
- Salt to taste
- Lemon Juice or Lime Wedges as required Check notes below
Wash & pat dry the eggplant. Take a fork and punch few holes on the aubergine so that the heat travels inside and enables faster cooking
Now rub few drops of oil all over it and keep it on the steel roasting plate or direct flame (medium heat) and keep turning it at regular intervals to obtain even cooking and good char.
Once the eggplant is nicely charred, switch off the flame and keep the eggplant aside for resting in a plate for around 5 minutes.
Keeping a plate ensures the juices from the eggplant can be collected and added to the gravy while cooking
.Once the eggplants have slightly cooled, peel the skin (would be fairly easy) and mash the pulp or finely chop them
.Heat a heavy bottom kadhai and add some oil. Then add cumin seeds and let them turn slightly brown before adding chopped garlic and finely chopped onions
Cook until the onions are brown in colour. Time to add the chopped tomatoes or puree (I prefer adding the latter)
Let the mixture cook for atleast 5 minutes and then add the masalas like turmeric powder, red chilly powder, chopped green chillies (optional) and some salt
Stir the mixture well and allow it to cook until there is no raw smell of tomatoes. Add the mashed eggplants to the above gravy mixture along with its juice.
Stir well, check for salt, add any if required. Add the garam masala powder and the roughly chopped or torn coriander leaves
Cook this mixture with a lid on for atleast 5-10 mins on a very low heat so that the eggplant marries the masalas well.
Switch off the flame. Squeeze the lime juice (optional) and serve it hot with flatbreads of your choice or Rice.
Notes and Tips
- Prep time of 30 minutes includes the roasting time of baingan or eggplant.
- The Roasting Plate used here for the recipe is a steel plate with a wooden handle that can be kept on direct flame. It enables roasting of 2 eggplants or 5-6 capsicum / tomatoes etc. In case you do not have this in your pantry, please opt for roasting over direct flame. This Roasting plate can be used to roast your papad too.
- Finely chop your onions. I have used a chopper for the same, helps in speeding the process too.
- You can puree or chop the tomatoes. I prefer adding the puree for the smooth gravy texture.
- Adding Green chillies is optional. We prefer the sabzi to be slightly spicy so have added the same. Modify the quantity according to your taste.
- For a more richer taste, you can cook this recipe in butter or desi ghee (clarified butter). Since the recipe is vegan, I have avoided the same.
- Lemon juice is optional. Add it after the flame has switched off and / or cut the lime wedges and serve it individually during lunch.