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Classic Baingan Bharta
Traditional dish · Indian
A smoky and flavorful mashed eggplant dish, slow-cooked with tomatoes, onions, ginger, garlic, and a blend of aromatic spices. Traditionally cooked over an open flame for a distinct smoky essence.
Ingredients
- Large eggplants (baingan)2 large
- Tomatoes2 medium, finely chopped
- Onions1 large, finely chopped
- Ginger1 inch piece, grated
- Garlic4-5 cloves, minced
- Green chilies1-2, finely chopped (adjust to taste)
- Cumin seeds1 teaspoon
- Turmeric powder1/2 teaspoon
- Coriander powder1 teaspoon
- Garam masala1/2 teaspoon
- Red chili powder1/4 teaspoon (optional)
- Vegetable oil or Ghee2 tablespoons
- Fresh cilantro2 tablespoons, chopped (for 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 or ghee 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 and minced garlic, sauté for a minute until fragrant.
- 5
Add chopped tomatoes, green chilies, turmeric powder, coriander powder, red chili powder (if using), and salt. Cook until tomatoes soften and oil starts to separate.
- 6
Add the mashed eggplant to the pan. Mix well with the tomato-onion mixture.
- 7
Cover and cook on low heat for 10-15 minutes, stirring occasionally, until the flavors meld and the bharta thickens.
- 8
Stir in garam masala. Garnish with fresh cilantro. Serve hot.
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