Baingan bharta or mashed eggplant is prepared by mincing roasted, or grilled, or boiled, or baked eggplant and mixing it with tomato, onion, herbs and spices. Roasting the eggplant over charcoal or direct fire infuses a smoky flavor to the recipe. Mashed eggplant is then mixed with cooked chopped tomato, browned onion, ginger, garlic, fresh coriander leaves, red chili powder, and mustard oil. Traditionally, the dish is eaten with flatbread (roti or paratha). Also served with yellow toor and chana dal, rice, raita, and salad. In some places, it is served with baati (baked wheat flour dumpling).
Here, I’ve used baked eggplants to create Baingan Bhurta.
- 2 medium Eggplants 🍆
- 3 to 4 Cloves Of Garlic 🧄
- 1 medium Red Onion (finely chopped) 🧅
- 2 medium Tomatoes (finely chopped) 🍅
- 1 to 2 Green Chilies (finely chopped) 🌶
- 1/2 to 3/4 inch piece of Ginger (finely chopped)
- 1 to 2 tbsps. Fresh Coriander Leaves (finely chopped)
- For Seasoning:
- 1 to 2 tsps. Olive Oil
- 1/4 tsp. Fenugreek Seeds
- A good pinch of Asafetida (hing)
- 1/4 to 1/2 tsp. Turmeric Powder
- 1/2 to 3/4 tsp. Red Chili Powder
- 1/4 tsp. Garam Masala
- 1/4 to 1/2 tsp. Salt
Nicely wash and dry the eggplants. Place them separately on a foil paper sheet.
Give 3 to 4 vertical slits to the eggplant. Insert halved or whole garlic cloves into it.
Same for other eggplant. Wrap them into individual foil sheets. Bake them on the lower rack, for about 40 minutes at 425 degrees F.
Let the eggplants cool down for a while…
You have a choice to peel off the skin of these eggplants, or let them be as it is.
Roughly chop the eggplants into pieces.
Chopped veggies for the seasoning of our baked eggplants.
In a heavy bottom pan, prepare the seasoning on a medium-high heat. Add oil, asafetida, fenugreek seeds, onions, ginger, turmeric, red chili pepper, and tomato.
Once the Once the seasoning is well done, add eggplants, and salt. Cover a lid and cook on low-medium heat for 5 minutes. Open the lid and mash the curry, using a ladle into a finer texture, Repeat the process of covering and mashing for another 1 to 2 times, until we get an even mixture of tomato and eggplant. is well done, add eggplants, and salt. Cover a lid and cook on low-medium heat for 5 minutes. Open the lid and mash the curry, using a ladle into a finer texture, Repeat the process of covering and mashing for another 1 to 2 times, until we get an even mixture of tomato and eggplant. Finally, add garam masala and fresh coriander to it. Combine well and our delicious Baingan Bhurta is ready to serve.
Delicious Baingan Bhurta or Spicy Eggplant Curry, topped with onions, tomato, and coriander.
Notes: Baingan Bhurta is one of of our family favorite curry recipes. Served with homemade Roti or Chapati. Traditionally, ghee is added towards the end of its cooking process but I do skip ghee. Still tastes absolutely delicious. It’s a must try recipe! Sometimes, I roast the eggplants directly on my electric stove instead of baking them in an oven. Yes! A quicker version is to cook all ingredients together in a pressure cooker.
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