Baingan Bharta | Indian eggplant recipe
Restaurant style baingan bharta made with smoky eggplants, aromatics, herbs and spices.
Equipment
- US measuring cups used. 1 cup - 240ml
Ingredients
- 2 big eggplant/brinjal/aubergine yields 2 cups of eggplant mash
- 1 cup red onions chopped (1 medium onion)
- 1½ cups tomato chopped (3 medium tomatoes)
- ¼ cup fresh/frozen peas
- ¼ cup cilantro/coriander leaves chopped
- 1 tsp ginger grated ( about 1 inch)
- 1 tsp garlic crushed (3 big cloves)
- 2 tbsp oil I like using mustard oil in this recipe
- 1 tsp jaggery optional, or to taste
- ¼ cup water
- 1 tsp kasuri methi dried fenugreek leaves
Spices
- ½ tsp turmeric powder
- ½ tsp red chilli powder adjust to taste
- 1 tsp coriander powder
- ¼ tsp cumin powder
- ½ tsp garam masala
Instructions
- Roast eggplant until a knife can easily go through. This can be done directly over fire on a gas range or over coal. Keep turning the eggplant so that the outer skin gets charred all over and the inside cooks evenly.IN OVEN - Turn the oven on broil at 450F. Pierce the eggplant in a few places using a fork/knife. Lightly coat with oil. Place eggplants on a baking sheet on the top rack for 30 minutes or until the inside is cooked well and the skin has blistered.
- Allow the eggplants to cool down until it's easy to handle them. Peel the skins off and discard. Finely mince the eggplants using a knife.
- In a heavy bottomed pan, heat oil on medium heat. Add in the cumin seeds and let it crackle. Take care not to burn them.
- Add in finely chopped green chilli and stir for 30 seconds. Next, add the finely chopped red onions. After a minute, add in the ginger and garlic and stir until the onions turn translucent.
- Add in turmeric powder, red chilli powder, coriander powder and cumin powder. Stir for a minute.
- Next, add the chopped tomatoes and let them cook until mushy. Stir in between as needed. If tomatoes are sticking to the pan, you can deglaze with a little water. Cook tomatoes well for 7-10 minutes until the raw smell goes away.
- Add in fresh/frozen peas, minced eggplant and season with salt.
- At this stage add ¼ cup water if needed. Cook for 3 minutes stirring often.
- Taste test and adjust seasonings. Add jaggery for sweetness if eggplants aren't sweet enough.
- Add in chopped cilantro/coriander leaves, garam masala and crushed kasuri methi(dried fenugreek leaves). Mix everything in and turn off the heat.
- Serve hot/warm with rice or roti.
Video
Notes
- American eggplants(larger purple eggplants) work well in this recipe. The ones that feel lighter in your hand have lesser seeds, pick those.
- Roasting eggplants directly over coal/fire gives the best smoky flavor but the next best thing is to broil eggplants in an oven. Broiling on top rack creates some blisters and gives it a smoky flavour.