Wednesday, November 27, 2013

Baingan Ka Bharta

Baingan Ka Bharta
" Baingan Ka Bharta" is a very simple and easy to make classic North Indian dish prepared with roasted Brinjal or Eggplant.Traditionally the "Baingan" or Eggplant / Brinjal is roasted over charcoal or direct fire but I usually roast it over the gas burner which gives this dish its smoky flavor.

 "Bharta" in Hindi means mashed, and "Baingan" is the Hindi name for Brinjal or Eggplant. A very spicy and tangy dish prepared with Roasted and mashed Brinjal cooked with Indian spices. Its served as a side dish along with Roti and Dal. I suggest you should also try it as a dip with Nachos, it tastes yum.


Baingan / Eggplant - 1 large
Onion, chopped - 3 medium
Tomato, chopped - 2 medium
Ginger , chopped - 1 tablespoon
Garlic, chopped - 1 tablespoon
Green chillies, chopped - 2-3
Fresh green coriander, chopped - 3-4 tablespoons.
Coriander powder - 1 tablespoon
Cumin powder - 1 teaspoon
Red Chilli powder - 1 teaspoon
Turmeric powder - 3/4th teaspoon
Garam Masala powder - 1/2 teaspoon
Oil - 2 tablespoon
Salt to taste


Grease the Baingan or eggplant with some oil, make lengthwise slits and roast over open flame on medium heat. Keep turning the baingan to ensure that it is cooked well on all sides. Once soft and well done remove from flame and let it cool. Peal the skin, mash the pulp.(I place the roasted baingan in a covered container as it helps the outer charred skin to peal off easily)

Heat oil in a kadhai, add chopped onions (keep aside 2 tablespoon of chopped onions) and fry for 3-4 minutes, add the dry masala other than the garam masala, sprinkle some water and fry till the oil starts leaving the sides.

Add chopped tomatoes and fry until the tomatoes turn tender but not mushy.

Add the mashed baingan, salt and mix well, fry for 3-4 minutes. Add chopped ginger, garlic onion and wix well, fry for 2-3 minutes add garam masala, chopped coriander and green chillies, fry for another minute or so and turn off the heat.

Serve hot Dal Roti or Paratha.