Baingan Bharta (popularly known as ‘Baingan Ka Bharta’) is one of the most favorite vegetarian dishes across India. Though the dish originated in the northern India, it is now a favorite in all the four directions. The basic task for making this wonderful dish is to roast the vegetable and then to remove the skin. However, with the availability of so many user-friendly cooking medias, like oven grill or the barbecue grill, this task of roasting is no longer difficult. The rest of the part of making the spice mixture is quite easy. There is nothing much to do except sautéing chilli and onion along with the spices. All you need to be careful about is not burning the spice mixture. Baingan Bharta goes extraordinarily with rotis, but people also like its combination with rice dishes.

 

Ingredients:

Directions:

  1. The very first thing to do while cooking Baingan Bharta is to roast the eggplants. This can be done in several ways. You can simply roast them on the gas cook top by placing the eggplant on the burner and keeping the flame low. Remember to turn the eggplant at regular intervals to ensure all sides are equally roasted. Keep roasting till the entire skin of the eggplant is charred and the inner flesh becomes soft. You can also roast it in the oven grill or barbecue grill and make sure that the skin is charred and inner flesh is tender. Tip: While selecting the eggplant for this recipe be sure to choose one's that are large with a shiny smooth surface as these are likely to have a lower number of seeds.
  2. Once the eggplants are roasted, put them aside for cooling and then remove the skin and put the flesh in a bowl. Use a big spoon to mash the flesh part coarsely and then keep aside.
  3. Heat mustard oil in a pan. Add cumin seeds and cook them till they stop spluttering. Now add onions along with green chillies to cook till they become translucent.
  4. Now, add garlic paste and ginger paste and sauté till the mixture becomes fragrant.
  5. Add tomato, coriander powder, cumin powder and garam masala powder. Keep stirring the spice mixture to resist from sticking to the sides of the pan. You may need to sprinkle a little bit of water in case the mixture becomes too dry.
  6. Bring back the mashed eggplant flesh to the pan and stir thoroughly to blend it with the spice mixture. Add required amount of salt and remember to stir continuously.
  7. Cook for 2 to 3 minutes and then turn off the heat.
  8. Transfer the Baingan Bharta on the serving plate or bowl and garnish with the freshly chopped coriander leaves.
  9. Serve hot with roti.

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