Baingan Bharta

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Ingredients-

  • 1 large aubergine (eggplant or bhartha baingan or brinjal)
  • ½ cup onion, finely chopped or 1 medium sized onion, finely chopped
  • 1 cup tomatoes, finely chopped or 2 medium sized tomatoes, finely chopped
  • 5 to 6 medium garlic cloves, finely chopped, about 1 heaped teaspoon of finely chopped garlic
  • 1 green chili, chopped
  • ¼ teaspoon red chili powder or add as required
  • 1 to 1.5 tablespoon oil - can use peanut oil or sunflower oil
  • 1 tablespoon coriander leaves, chopped (cilantro leaves)
  • salt as required

Method- 

1. Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen napkin. Apply some oil all over and keep it for roasting on an open flame. You can also grill the baingan or roast in the oven. But then do note that you won’t get the smoky flavor of the baingan. Keep the eggplant turning after 2 to 3 minutes on the flame, so that its evenly cooked. You could also embed some garlic cloves in the baingan and then roast it.

2. Roast the aubergine till its completely cooked and tender. With a knife check the doneness. The knife should slide easily in aubergines without any resistance. Remove the baingan and immerse in a bowl of water till it cools down.

3. You can also do this dhungar technique of infusing charcoal smoky flavor in the baingan. This is an optional step. use natural charcoal for this method. Heat a small piece of charcoal on flame till it becomes smoking hot and red.

4. Make small cuts on the roasted baingan with a knife. Place the red hot charcoal in the same plate where the roasted aubergine is kept. Add a few drops of oil on the charcoal. The charcoal would begin to smoke.

5. As soon as smoke begins to release from the charcoal, cover the entire plate tightly with a large bowl. Allow the charcoal smoke to get infused for 1 to 2 minutes. I just keep for a minute. Alternatively, you can also do this dhungar method once the baingan bharta is cooked. 

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6. Once cooled, peel the skin from the roasted and smoked eggplant.

7. Chop the cooked eggplant. The water that you see are the juices of the roasted baingan.

Making baingan ka bharta

8. In a kadai or pan heat 1 to 1.5 tablespoons oil. You can use peanut oil or sunflower oil. Then add finely chopped 1 medium-sized onion (about ½ cup finely chopped onion). Also, add finely chopped 5 to 6 medium garlic cloves (about 1 heaped teaspoon of finely chopped garlic).

9. Saute the onions till translucent. Don’t brown them.

10. Add 1 chopped green chili and mix.

11. Add finely chopped 2 medium to large tomatoes (about 1 cup finely chopped tomatoes). Mix very well.

12. Bhuno (saute) the tomatoes till the oil starts separating from the mixture. You have to keep on stirring often when sauteing tomatoes. The tomatoes have to become softened, pulpy and you should see oil releasing from the sides.

13. Now add ¼ tsp red chili powder. Stir and mix well. 

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14. Add the chopped cooked baingan.

15. Stir and mix the chopped baingan very well with the onion-tomato masala mixture.

16. Season with salt as per taste.

17. Stir and saute baingan bharta stirring often for some 4 to 5 minutes more.

18. Baingan bharta is ready. Finally stir in 1 tablespoon coriander leaves or garnish with chopped coriander leaves. Serve baingan ka bharta with phulkas or chapatis. It goes well even with bread, toasted or grilled bread and plain rice or jeera rice.


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