Baingan Bharta


Smokey roasted eggplant mash with Indian spices, is a very popular Punjabi dish. It is quick and easy to prepare and enjoyed with hot rotis or parathas. 

 INGREDIENTS:
  • 1 large Brinjal/ Eggplant/ Aubergine 
  • 2 medium sized onions, finely chopped
  • 2 medium sized tomatoes, finely chopped
  • 2 to 3 green chillies, finely chopped
  • 2 tbsp ginger-garlic paste
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala powder
  • 1 tsp turmeric powder
  • 2 tbsp coriander leaves, finely chopped
  • Salt to taste
  • Oil
METHOD:
To roast the eggplant:
  1. Wash and pat dry the eggplant. Apply some oil all over the eggplant.
  2. In an open flame, roast the eggplant. Keep turning the eggplant after 3 to 3 minutes on the flame so that it is evenly roasted and cooked.
  3. Roast the eggplant until it is completely cooked and tender. Remove the eggplantt from the flame. Allow it to cool.
  4. Remove the skin from the roasted eggplant.
  5. Chop the roasted eggplant finely or you can even mash it. Keep it aside.
To make baingan bharta:
  1. Heat a tbsp oil in a pan. When oil is hot add chopped green chillies and onions. Saute it well.
  2. Add ginger garlic paste and saute for a minute.
  3. When onions are translucent, add chopped tomatoes and saute it well until the tomatoes are cooked well.
  4. Add turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala powder, salt and mix well.
  5. Saute until the raw flavors of the masala disappears.
  6. Now add the mashed eggplant and mix it well. Saute it for about 3 to 4 minutes.
  7. Switch off the flame and garnish the baingan bharta with chopped coriander leaves.
  8. Serve it with hot phulkas, rotis ot parathas. It goes very well with Ubbu rotti. 

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