Pocket Chef
Sign in
Baingan Bharta

Baingan Bharta

109 min · Serves 4 · By TheMealDB Import

Sign in to save
  • Vegetarian
  • India
  • Spicy
  • Bun
  • Calorific
  • Lunch
  • Snack
  • Comfort Food

India, Vegetarian, Spicy, Bun, Calorific

Adapted from vegrecipesofindia.com

Ingredients

For 4 servings

  • 1 largeAubergine
  • ½ cupOnion
  • 1 cupTomatoes
  • 6 clovesGarlic
  • 1 Green Chilli
  • ¼ teaspoonRed Chilli Powder
  • 1½ tablespoonOil
  • 1 tablespoon choppedCoriander Leaves
  • 1 as requiredSalt

Method

Prep 19 min · Cook 90 min

  1. 1Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen napkin. Apply some oil all over and
  2. 2keep it for roasting on an open flame. You can also grill the baingan or roast in the oven. But then you won't get
  3. 3the smoky flavor of the baingan. Keep the eggplant turning after a 2 to 3 minutes on the flame, so that its evenly
  4. 4cooked. You could also embed some garlic cloves in the baingan and then roast it.
  5. 5Roast the aubergine till its completely cooked and tender. With a knife check the doneness. The knife should slid
  6. 6easily in aubergines without any resistance. Remove the baingan and immerse in a bowl of water till it cools
  7. 7down.
  8. 8You can also do the dhungar technique of infusing charcoal smoky flavor in the baingan. This is an optional step.
  9. 9Use natural charcoal for this method. Heat a small piece of charcoal on flame till it becomes smoking hot and red.
  10. 10Make small cuts on the baingan with a knife. Place the red hot charcoal in the same plate where the roasted
  11. 11aubergine is kept. Add a few drops of oil on the charcoal. The charcoal would begin to smoke.
  12. 12As soon as smoke begins to release from the charcoal, cover the entire plate tightly with a large bowl. Allow the
  13. 13charcoal smoke to get infused for 1 to 2 minutes. The more you do, the more smoky the baingan bharta will
  14. 14become. I just keep for a minute. Alternatively, you can also do this dhungar method once the baingan bharta is
  15. 15cooked, just like the way we do for Dal Tadka.
  16. 16Peel the skin from the roasted and smoked eggplant.
  17. 17Chop the cooked eggplant finely or you can even mash it.
  18. 18In a kadai or pan, heat oil. Then add finely chopped onions and garlic.
  19. 19Saute the onions till translucent. Don't brown them.
  20. 20Add chopped green chilies and saute for a minute.
  21. 21Add the chopped tomatoes and mix it well.
  22. 22Bhuno (saute) the tomatoes till the oil starts separating from the mixture.
  23. 23Now add the red chili powder. Stir and mix well.
  24. 24Add the chopped cooked baingan.
  25. 25Stir and mix the chopped baingan very well with the onion­tomato masala mixture.
  26. 26Season with salt. Stir and saute for some more 4 to 5 minutes more.
  27. 27Finally stir in the coriander leaves with the baingan bharta or garnish it with them. Serve Baingan Bharta with
  28. 28phulkas, rotis or chapatis. It goes well even with bread, toasted or grilled bread and plain rice or jeera rice.