Baingan Bharta is a popular dish in India. The dish has several regional names, such as baingan ka bhurtha (Hindi), baingan da bhurtha (Punjabi), pora begena chatoni (Assamese), or begun bhôrta (Bengali). It is prepared by roasting brinjal (eggplant) directly over flame and then blend it with spices.
Today we will present Baingan Bharta prepared in a very unique and special style.
Baingan Bharta (Mashed roasted brinjal)
- 1 Large Size Brinjal (baingan/eggplant)
- 2 Small Size Tomato
- 2 Medium Size Onions
- 3 Green Chillies
- 1 Inch Ginger
- 5-6 Garlic cloves
- 1/2 tbsp Red Chilly Powder
- 1/2 tbsp Cumin (Jeera) Powder
- 1/2 tbsp Coriander (Dhania) Powder
- 1 tbsp Ghee
- 1/2 tbsp Turmeric Powder (Haldi)
- 1 tbsp Mustard Oil Preferably Mustard Oil
- 1/2 Bunch Coriander (Dhania) Leaves
- Salt to taste
- Ensure all ingredients are in place
- Put the brinjal directly on heat and roast till it completely cooked. You can grease the brinjal with oil to cook faster.
- Once cooled, peel the skin. Mash the roasted brinjal in a bowl and set it aside.
- Now grind ginger, garlic and green chilies in a pestle and mortar (shil nora). You can also use a grinder machine.
- Chop onions and tomatoes
- Heat oil in a pan on medium heat. Once the oil is hot, add onion and saute until it start changing color to golden brown (not too much).
- Add salt and mix well
- Now add ginger, garlic and green chilies paste, and mix to gel the ingredients. Saute for 2-3 minutes.
- Add turmeric and red chilly powder, and mix
- Add tomatoes. Cook the tomatoes until very soft and you notice oil oozing out of the masala.
- Then add coriander, cumin and 2 tsp chopped coriander leaves, and mix well
- Add mashed brinjal and stir the contents. Cook for 5-6 minutes.
- Cover the pan and cook on low flame for sometime.
- Remove the cover and add 1 tsp ghee. Mix well.
- Remove pan from heat.