Baingan Bharta
Baingan Bharta is a popular smoky-flavored mashed eggplant dish from the Indian subcontinent, especially loved in Pakistani cuisine. It's made by roasting eggplants and mixing them with spices, onions, tomatoes, and herbs for a delicious vegetarian dish.
Ingredients
- 2 pieceslarge eggplants (baingan)
- 1 mediumonion
finely chopped
- 2 mediumtomatoes
finely chopped
- 2 piecesgreen chilies
finely chopped, adjust to taste
- 1 inchginger
grated or finely chopped
- 3 piecesgarlic cloves
finely chopped
- 2 tablespoonsfresh coriander leaves
chopped
- 3 tablespoonsmustard oil or vegetable oil
- 1 teaspooncumin seeds
- 0 ½ teaspoonturmeric powder
- 0 ½ teaspoonred chili powder
adjust to taste
- 1 ½ teaspoonssalt
adjust to taste
- 1 tablespoonlemon juice
Instructions
Wash the eggplants and prick them with a fork all over.
Roast the eggplants directly on an open flame or in an oven at 200°C (400°F) until the skin chars and the eggplants become soft, turning occasionally. This should take about 20-25 minutes.
Once roasted, place the eggplants in a bowl and cover with a lid or plastic wrap for 10 minutes to soften further.
Peel off the charred skin and mash the flesh thoroughly using a fork or potato masher.
Heat mustard oil in a pan. Add cumin seeds and let them splutter.
Add finely chopped onions and sauté until golden brown.
Add ginger, garlic, and green chilies. Cook for 2-3 minutes until fragrant.
Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until tomatoes are soft and oil begins to separate.
Add the mashed eggplant and mix well with the sautéed mixture. Cook for 5-7 minutes on medium heat, stirring occasionally.
Turn off the heat. Add lemon juice and chopped coriander leaves. Mix well and adjust seasoning if needed.
Serve hot with roti, naan, or rice.
