Baingan Bharta with Smoked Paprika
60% authentic · Fusion Indian
A creative twist on Baingan Bharta, incorporating smoked paprika to enhance the smoky notes and adding a subtle complexity to the traditional flavors.
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Ingredients
- Large eggplants (baingan)2 large
- Tomatoes2 medium, finely chopped
- Onions1 large, finely chopped
- Ginger1 inch piece, grated
- Garlic4-5 cloves, minced
- Green chilies1, finely chopped
- Cumin seeds1 teaspoon
- Turmeric powder1/2 teaspoon
- Coriander powder1 teaspoon
- Smoked paprika1 teaspoon
- Garam masala1/2 teaspoon
- Vegetable oil2 tablespoons
- Plain yogurt2 tablespoons (for garnish)
- Fresh mint leavesfor garnish
- Saltto taste
Steps
- 1
Roast the eggplants over an open flame (or under a broiler/grill) until the skin is charred and the flesh is soft and mushy. Let them cool, then peel and mash the flesh. Discard the skin.
- 2
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- 3
Add chopped onions and sauté until golden brown.
- 4
Add grated ginger, minced garlic, and green chilies, sauté for a minute.
- 5
Add chopped tomatoes, turmeric powder, coriander powder, smoked paprika, and salt. Cook until tomatoes soften and oil separates.
- 6
Add the mashed eggplant to the pan. Mix well.
- 7
Cover and cook on low heat for 10-15 minutes, stirring occasionally, until the flavors meld.
- 8
Stir in garam masala. Garnish with a swirl of yogurt and fresh mint leaves. Serve hot.
