How To Make Baingan Bharta Or Eggplant Recipe

How To Make Baingan Bharta Or Eggplant Recipe

Baingan Bharta here in the west taste best during this time of the year and this recipe is not only for all eggplant lovers but also for those who do not like eggplants. Delicious fire roasted eggplant recipe is also called Eggplant.

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Ingredients

  • 770 gm. eggplant (Please choose an eggplant with a large width)
  • 385 gm. (2 large ripe tomatoes)
  • 170 gm. (1 large onion) /Finely chopped onions
  • 4 large garlic cloves ( 2 for roasting with eggplant and two chopped)
  • 2 green chilies chopped (optional)
  • ½ th teaspoon black mustard seeds
  • ½ th teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • ½ th teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ¼ th teaspoon hing (Asafetida)
  • 1 & ½ th teaspoon salt or as per taste
  • Fresh coriander leaves
  • 3 tablespoons oil + 1 teaspoon applied over eggplant
  • Water

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Equipment’s

You Can Use A Normal Kitchen Materials.

  • Gas stove/ (Optional:-cast iron skillet over electric stove/oven, broiler, and grill)
  • Bowl
  • Potato masher/Spoon Mash
  • Other Normal Kitchen Materials

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Instructions

  1. Choose a fairly large eggplant for this recipe which has a smooth shiny wrinkle-free surface without any blemishes.
  2. It should be a firm one but not too firm as that means it is full of seeds and will be dry. You want a large juicy eggplant.
  3. Rinsed it under tap water and wiped it dry.
  4. Make two slits and in each slit goes in a piece of garlic
  5. Then apply about a teaspoon of oil all around the eggplant and this is now ready to be roasted.
  6. Roast it on high heat, first roast it vertically as this end takes the longest to get tender and once the sides get roasted it is very hard to stand it up.
  7. Turn it little by little all around so that it gets roasted evenly. If you do not have a gas stove, so what you do was, roasted the eggplant placing it on a cast iron skillet over electric stove. You can also use your oven to roast it under the broiler or you can also barbecue it using your grill but to tell you the truth. We really miss that Smoky flavor if we roasted it in oven or on a cast iron skillet.
  8. Turn the eggplant from time to time and when you will see the skin shriveling up you will know your task is near to completion.
  9. As soon as you see the skin starting to peel off then it’s done. This is one very juicy eggplant as you can made.
  10. Take it off heat and put it in a bowl allow it to cool down a little bit and start peeling it when it is comfortable enough for your fingers to handle it is easier to peel them when it is still warm.
  11. Keep a bowl of water and dip your fingers each time you peel off the skin because wet fingers will work the best as you can see it is still very hot from that smoke that is coming out.
  12. Just wait till it gets comfortable enough for you to handle the garlic also has become so soft once you peel all that burnt skin cut off the stem end and if little bit of charred skin is still on it then don’t worry about it because it will bring in that Smoky flavor and see all that juice please do not throw that.
  13. Now with the help of a potato masher or with the back of your spoon mash up the eggplant along with those softened up Garlic this is why it is known as baingan bharta where baingan is eggplant and bharta is when anything gets mashed and bashed up.
  14. Now let’s bring in life by adding colors and spices to this mashed up sad looking eggplant.
  15. Butter medium heat with 3 tablespoons of oil once the oil turns hot lower heat to low and add half a teaspoon of black mustard seeds and half a teaspoon of cumin seeds allow the seeds to splutter to release their flavors.
  16. Add finely chopped onions, add about fourth of a teaspoon of salt that will help the onions to soften up faster you do not need to Brown the onions too much when they become golden and pale, add chopped garlic.
  17. Stir for a few minutes and then the tomatoes enter the scene.
  18. Again add about a fourth of a teaspoon of salt, then about a fourth of a teaspoon of Hing (Asafetida). Avoid adding Hing directly to very hot oil as they sometimes turn bitter.
  19. Add about a teaspoon of turmeric powder and cover it on medium heat till the tomatoes soften down a little bit but doesn’t become mushy.
  20. The tomatoes have started falling apart but you do not want them to turn too pasty or Jammy. They should still have some character to them to prove their existence in the mashed up eggplant and make it look beautiful.
  21. The eggplant goes in along with chopped green chilies which are optional and three quarters of a teaspoon of salt.
  22. Add half a teaspoon of ground coriander and smoked paprika.
  23. At the end add fresh coriander leaves as your desires, if you don’t like to not add it add any fresh greens of your choice.

You can have this Baingan Bharta with Roti or on toasted bread. Even If you are a rice lover you can enjoy it with rice.

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