BAINGAN BHARTA or BAINGAN KA BHARTA is a popular dish in South Asia countries like India, Pakistan & Bangladesh. Its a very simple vegetarian curry make with mashed eggplants that are charred over charcoal or on direct heat giving this dish its unique smokey flavour. In India Baingan Bharta is very famous in the regions of Maharashtra, Punjab, Bihar, Orissa and West Bengal.
A very simple and hassle free curry I would say. No intensive chopping and the curry takes just mins to come together.
Below is a stock image of the particular variety of baingan or eggplant that is used in this curry. Trust me you don't want to try this with other varieties other than this one. Actually you got to read this interesting article on eggplants, The Many Mysteries Of Eggplant by journalist, TV personality and Cookbook author David Rosengarten.
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Serves 4
You Will Need:
1 Large Eggplant
1 Finely Chopped Green Chilli
2 Large Onions, finely chopped
1 Large Tomato, Finely Chopped
2 tbsp Grated Garlic
1 tsp Red Chilli Powder
1/4 tsp Turmeric Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
1/2 tsp Garam Masala
1/4 Cup Water
1/2 tbsp Lemon Juice
2 tbsp of Finely Chopped Coriander
4 tbsp Vegetable Oil
Salt to Taste
Little Finely Chopped Coriander for Garnish
The Cooking:
Step 1:
Make three scores on the eggplant lengthwise and poke it a couple of time. Place them directly on the gas burner and evenly char them on high heat. Alternatively you can rub some oil and pop it in the microwave for a min or so till the skin gets shrunk. Once the skin is charred and the eggplant becomes softer remove from heat and place it in a bowl and cover with a lid or cling wrap. This makes the peeling work easy.
Note: Scoring the eggplant makes peeling off the skin easier. Use only this variety of eggplant. I have used the small ones and it WILL NEVER work. Charring is must, its gives that unique Smokey flavour to the curry.
Step 2:
Heat oil in a kadai and add the chopped green chilli, garlic and onion. Saute till the onions are soft and turn a deep golden brown.
Step 3:
Add in the chopped tomatoes and stir. Now add the turmeric powder, cumin powder, coriander powder, garam masala, red chilli powder and salt. Mix everything together and sauté for couple of mins on high heat stirring constantly to avoid sticking to the bottom.
Step 4:
Take the charred eggplant and remove the charred skin and mash it up. Don't worry if you have bits of charred skin on the mashed eggplant. Now add this mashed smokey eggplant and chopped coriander to the curry and mix well.
Step 5:
Add the water and cook on low heat with a lid on till oil separates from the curry.
Finally garnish it with chopped coriander and serve hot with roti!
Happy Cooking!
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