Baingan Ka Bharta | Smoked Eggplant Recipe | How to make Baingan ka Bharta

Baingan Ka Bharta | Smoked Eggplant Recipe | How to make Baingan ka Bharta

Prep time:15 mins
Cooking Time:20 mins
Total Time: 35 mins
Servings:2-3 servings

Baingan ka bharta is an incredible recipe that can be made in a jiffy. Baingan/Eggplant/Brinjal is roasted on open fire and then stir fried with onions, tomatoes and basic spices. Baingan ka Bharta does not need any more than these ingredients. Its earthy smoky flavour and rustic look steals the whole show. Moresoever according to an Ayurveda article in  Banyan Botanicals,  brinjal is already a  heating food so it is best to enjoy it  with minimum aromatics. It is enjoyed with Naan, Roti or Paratha and of course a glass of  Chaach (Buttermilk).

Enjoy reading and watching this recipe. Try it for yourself and family!

Video Recipe:

Ingredients:

• 1 big brinjal or 2 medium sized (total 400 gm)
• 1 cup finely chopped onion
• 1 small tomato finely chopped
• 2 green chillies finely chopped
• 1/2" ginger finely chopped
• 1/2 tsp red chili powder
• 1 tsp coriander powder
• 1/4 tsp turmeric powder
• salt to taste
• 2-3 tbsp oil
• few chopped coriander leaves for garnishing

Method:

1. Arrange and organize ingredients.
   
2. Roasting the Brinjal: 
• Rinse brinjal and pat it dry.
• Roast  brinjal on an open flame.
  
• Keep turning the brinjal so that it is charred and cooked evenly.
  
• Prick with toothpick to check the softness.
  
• When done the skin will look dry and wrinkled.
  
• Put off flame and keep this brinjal wrapped in a foil. This makes it easy to peel off skin and the brinjal gets infused with the smoky flavour.
  
  
  
  

1. As the brinjal is sitting wrapped in the foil , saute the onions in kadai with 2-3 tbsp oil.
   
   
   
   
2. Keep stirring onions till light brown
   
   
   
   
   
   
   
3. Add ginger and saute for a minute.
4. Add tomatoes and green chillies .
   
5. Add all the dry spices.
   
6. Saute till tomatoes are mashed up and cooked.
   
7. OPTIONAL STEP:Add chopped capsicum and big pieces of green chilies and saute.
   
   
   
   
8. After 10-15 minutes open the foil paper and peel off skin from the brinjal. 
   
   
   
   
9. The brinjal becomes  mushy textured.
   
   
   
   
10. Add the mushy brinjal   to the kadai the with onion tomatoes mixture and  gently stir.
    
    
    
    
    
    
    
11. Reduce flame to low.
12. Sprinkle  chopped coriander leaves.
    
13. Keep covered on low flame for 10 minutes.
14. Serve hot with rotis or naan.
    

Recipe Notes:

1.  Use large variety of brinjals/eggplants/aubergines.
2. You can add a tsp of butter at the end to enhance flavors and give it a dhaba style look and aroma.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable comments are always welcome, 

Happy cooking!

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