Baigan ka Bharta is a traditional Indian dish that showcases the smoky and robust flavors of roasted eggplant, blended with a medley of aromatic spices and herbs. This popular vegetarian dish is loved for its rustic and earthy taste, and it is a staple in many households across India. Baigan ka Bharta is typically made by charring the eggplant over an open flame, which imparts a unique smokiness to the dish. The roasted eggplant is then mashed and cooked with onions, tomatoes, garlic, and a blend of spices to create a flavorful and satisfying curry. Let’s explore the details of this delicious recipe and learn how to prepare this classic Indian dish!
Ingredients:
- 1 large eggplant (baingan)
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 medium-sized onion, finely chopped
- 2 medium-sized tomatoes, finely chopped
- 2-3 green chillies, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder (adjust according to spice preference)
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves, chopped (for garnishing)
- Lemon wedges (optional, for serving)
Instructions:
- Begin by roasting the eggplant. Pierce the eggplant with a fork or knife in several places to allow steam to escape while roasting.
- Place the eggplant directly on a gas stove burner or grill over medium heat. Keep turning the eggplant every few minutes to ensure even charring. Roast until the skin is completely charred and the eggplant becomes soft and collapses. This process takes around 10-15 minutes.
- Once the eggplant is charred, remove it from the flame and let it cool for a few minutes. Then, carefully peel off the charred skin and discard it. Scoop out the flesh of the roasted eggplant and mash it using a fork or potato masher. Set aside.
- Heat oil in a pan or skillet over medium heat. Add cumin seeds and let them splutter.
- Add the finely chopped onions to the pan and sauté until they turn translucent.
- Add the ginger-garlic paste and sauté until the raw smell disappears.
- Add the chopped tomatoes and green chillies to the pan. Cook until the tomatoes become soft and mushy.
- Add the turmeric powder, red chilli powder, coriander powder, garam masala, and salt. Mix well and cook for a minute to allow the spices to release their flavour.
- Add the mashed roasted eggplant to the pan and mix well with the spice mixture. Cook for a few minutes to allow the flavours to meld.
- Reduce the heat to low and let the bharta simmer for 5-7 minutes, stirring occasionally.
- Turn off the heat and transfer the Baigan ka Bharta to a serving dish. Garnish with freshly chopped coriander leaves.
- Serve the Baigan ka Bharta hot with roti, paratha, or rice. You can squeeze some lemon juice over the bharta for an extra tangy flavor if desired.
Enjoy the smoky and flavorful Baigan ka Bharta as a comforting and wholesome dish!