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Baigan Ka Bharta

In North India, especially the states of UP & Bihar where we grew up, Baingan ka Bharta is a delicious and smoky-flavored mashed baingan (eggplant) dish is a famous cuisine. Here’s how you can make it:

Ingredients:

• 4 to 5 Baingan (eggplant)
• 2 tbsp oil (mustard oil or any cooking oil)
• 1 medium onion (finely chopped)
• 2 medium tomatoes (finely chopped)
• 2-3 garlic cloves (minced or finely chopped)
• 1-inch ginger (grated)
• 2 green chilies (finely chopped)
• ½ tsp turmeric powder
• ½ tsp red chili powder
• ½ tsp coriander powder
• ½ tsp garam masala
• Salt to taste
• 2 tbsp fresh coriander leaves (chopped)
• ½ tsp cumin seeds (optional)

Instructions:

Step 1: Roast the Baingan (eggplant))

1. Wash and dry the baingan (baingan (eggplant)). Make a few slits and insert whole garlic cloves and chillies inside.
2. Apply some oil on the skin and roast it over an open flame (directly on the gas burner) or in the oven at 200°C (392°F) for 20-25 minutes, turning occasionally.
3. Once the skin is charred and the inside is soft, remove it from the flame and let it cool.
4. Peel off the charred skin and mash the pulp using a fork.

Step 2: Prepare the Bharta

1. Heat oil in a pan. If using mustard oil, let it smoke slightly before adding ingredients.
2. Add cumin seeds (if using), then sauté onions until golden brown.
3. Add chopped green chilies, ginger, and minced garlic. Sauté for a few seconds until fragrant.
4. Stir in the chopped tomatoes and cook until soft and mushy.
5. Add turmeric, red chili powder, coriander powder, and salt. Mix well.
6. Add the mashed baingan (eggplant) and mix everything together. Cook for 5-7 minutes on medium heat.
7. Sprinkle garam masala and mix well.
8. Garnish with fresh coriander leaves and mix.