How to make Traditional Baingan Bharta
Baingan Bharta is a flavorful North Indian dish made from smoky roasted eggplant, blended with sautéed onions, roasted tomatoes, and spices. This comforting vegetarian delight is perfect served with roti, naan, or rice, making it a beloved staple in Indian cuisine. Enjoy the rich, smoky flavors and vibrant spices in every bite!
Ingredients
For Eggplant
- 4 large eggplants
- 6 cloves garlic, insert 2 in each eggplant
- 4 green chilies, insert 1 in each eggplant
- Any neutral flavoured oil to brush on eggplant
Bharta
- 2 tablespoon neutral flavoured oil of choice
- 1 tablespoon cumin seeds
- 3 medium red onion, finely diced
- 4 cloves garlic, fine chopped
- 1 inch ginger paste
- 2 green chilies, fine chopped
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 5 small tomatoes (or 3 big tomatoes), grilled similar to eggplant
- 1 teaspoon salt, or as per taste
Instructions
Step 1: Roast the Eggplants
- Wash the eggplants thoroughly and pat dry. Make a few deep slits in each eggplant and insert 1-2 garlic cloves and 1 green chili into each one.4 large eggplants, 6 cloves garlic, insert 2 in each eggplant, 4 green chilies, insert 1 in each eggplant, Any neutral flavoured oil to brush on eggplant
- Brush the eggplants with a thin layer of neutral oil, then place them directly over an open flame (or on a grill). Roast on medium heat, turning occasionally, until the skin is charred and the flesh is tender, about 15-20 minutes.
- Once roasted, remove the eggplants from the flame and allow them to cool slightly. Peel off the charred skin and fine chop the eggplant flesh until smooth. Set aside.
Step 2: Grill the Tomatoes
- Wash the tomatoes and place them directly over the open flame (or on a grill) until the skin is charred and blistered, about 5-10 minutes. Turn occasionally for even roasting.5 small tomatoes (or 3 big tomatoes), grilled similar to eggplant
- Remove the tomatoes from the flame and let them cool. Once cool enough to handle, peel off the charred skin and finely chop the tomatoes. Set aside.
Step 3: Prepare the Bharta Base
- In a pot or skillet, heat 2 tablespoons of neutral oil over medium heat. Add 1 tablespoon of cumin seeds and let them sizzle for a few seconds until aromatic.2 tablespoon neutral flavoured oil of choice, 1 tablespoon cumin seeds
- Add finely diced onions and sauté until they turn golden brown.3 medium red onion, finely diced
- Stir in chopped garlic, ginger paste, and chopped green chilies. Cook for 1-2 minutes until fragrant.4 cloves garlic, fine chopped, 1 inch ginger paste, 2 green chilies, fine chopped
Step 4: Add Spices and Tomatoes
- Add the spices; turmeric powder, red chili powder, and coriander powder and season with salt. Cook for 1 to 2 minutes until aromatic.½ teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon coriander powder, 1 teaspoon salt, or as per taste
- Add the chopped grilled tomatoes and cook until they are well incorporated and start to release oil.
Step 5: Combine with Roasted Eggplant
- Add the diced eggplant to the pan. Mix well, ensuring all ingredients are evenly combined
- Add ½ cup water to make for gravy and cook for another 5-10 minutes on medium-low heat, stirring occasionally, until the flavors meld together. You want to taste and adjust for anything such as salt or gravy at this point.
Step 6: Serve
- Garnish with fresh coriander, and serve hot with roti, naan, rotlo or rice.