Smoked Baingan BhartaVeg
Discover the authentic taste of Baingan Bharta, a classic Indian dish featuring smoky, roasted eggplant mashed with aromatic spices. This vegetarian delight begins by char-grilling the eggplant with garlic to infuse deep, smoky flavors. It is then sautéed with onions, tomatoes, ginger, green chilies, and a blend of traditional spices like garam masala and cumin. Finished with fresh coriander and boiled green peas, this hearty mash is perfect served with roti, rice, or bread.
Ingredients
1 large Eggplant (baingan)
1 no. Onion (finely chopped)
2 nos. Tomato (finely chopped)
1 cup Green Peas (boiled)
2 tbsp Oil
1 tsp Cumin Seeds
1 tsp Ginger Paste
4 cloves Garlic
2 nos. Green Chilli (finely chopped)
1 tsp Asafoetida Powder (Hing)
1 tsp Turmeric Powder
1 tsp Garam masala Powder (Hot Spices)
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Red Chilli Powder
to taste Salt
handful Coriander Leaves (chopped)
Instructions
Step 1— Prepare the Eggplant
1
Make several slits all around the eggplant.
2
Insert peeled garlic cloves into these slits so they roast along with the eggplant.
Step 2— Roast the Eggplant
1
Place the eggplant directly on a medium flame.
2
Roast it, turning occasionally, until the skin is thoroughly charred and the inside is completely soft.
3
Once cooked, place the hot eggplant in a bowl and immediately cover it with cling wrap.
4
Allow it to rest for at least 5 minutes; this helps the eggplant finish steaming in its own heat and makes the charred skin easier to remove.
Step 3— Prepare the Masala Base
1
Heat oil in a pan and add cumin seeds. Once they begin to crackle, add the chopped onions and ginger paste.
2
Sauté until the onions are soft and cooked through.
3
Add the chopped tomatoes and green chilies, mixing well.
4
Stir in the dry spices: asafoetida, turmeric powder, garam masala, coriander and cumin seed powder, red chili powder, and salt. Cook until the tomatoes are soft.
Step 4— Final Assembly
1
Remove the cling wrap from the eggplant, peel off the charred skin, and mash the pulp thoroughly with a fork, incorporating the roasted garlic cloves.
2
Add the mashed eggplant to the pan with the tomato-spice mixture.
3
Incorporate the boiled green peas and fresh coriander leaves.
4
Add about 1/2 cup of water to help combine the flavors and adjust salt if needed. Mix well, let it cook for a few minutes, and serve warm with your choice of roti or rice.
