Baingan Bharta Recipe - Roasted Eggplant Mash
Baingan Bharta is a fire roasted eggplant mash cooked with spices. It is the best restaurant style baingan bharta recipe. It tastes best with any flatbread.
Recipe Source Link:https://www.mygingergarlickitchen.com/punjabi-baingan-bharta-roasted-eggplant-curry-video-recipe/
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Prep Time = 1 hour(s) 0 minutes
Cook Time = 20 minutes
Total Time = 1 hour(s) 20 minutes
Category = Side
Cuisine = Indian
Serves = 4
Nutrition Info = 90 calories
Serving Size = 1 Serving
» For Roasting Eggplant:
- 1 Large sized baingan/aubergine/eggplant
- Few drops of oil for brushing
» For Baingan Bharta:
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 tablespoon garlic crushed
- 1 tablespoon ginger grated
- 1 large onion chopped
- 2 medium sized tomatoes chopped
- 1/2 cup green peas
- 1 teaspoon red chilli powder
- 1/4 teaspoon garam masala powder
- 1/2 teaspoon turmeric powder
- 2 tablespoons coriander powder
- Salt to taste
- 1 teaspoon kasuri methi (dried fenugreek leaves), (optional)
» Roasting eggplant (baingan) on an open fire:
- Brush eggplant with oil. Make a couple of slits or slightly prick with a fork.
- Put eggplant directly over heat, and roast it over medium heat for about 10-12 minutes or until eggplant (baingan) is tenderly cooked completely. Keep rotating it after every 2 minutes. (Insert a knife to check if baingan is cooked through. The knife would glide smoothly when it?s done.)
- Let it cool completely.
» Roasting eggplant (baingan) in the oven:
- Brush eggplant with oil and place it on a baking tray.
- Bake it in a 180°C preheated the oven for 55-60 mins or until the skin is charred and eggplant starts to shrink. Broil for 2 mins on high settings, or roast over the flame (prick the eggplant with a fork or slit it, if you are roasting on the flame). Let it get cool.
» Peeling the eggplant skin:
- Once cooled, peel off the skin.
- Mash or finely chop the cooked eggplant. Set it aside.
» How to make baingan bharta:
- Heat oil in a pan, and add cumin seeds.
- When they start to splutter add garlic and saute for few seconds.
- Add ginger and saute for 30 seconds.
- Now add onions and sauté till they turn translucent.
- Add green peas and cook for 3-4 mins.
- Add in the chopped tomatoes and cook for few more minutes.
- Add garam masala, chili powder, Coriander Powder, Red Chili Powder and salt to the mashed eggplant.
- Add the mashed eggplants to the onion tomato mixture and cook for a minute.
- Add Kasuri methi and mix well. (this step is completely optional)
- Mix well and cook on medium heat for 7-8 minutes. Once it starts boiling and the spices have all blended in well with the Eggplant and Peas, it is ready.
- Garnish with cilantro and serve hot with paratha, chapati or Naan.
- Roasting baingan on open flame/fire takes some time, so you have to be patient while roasting it.
- Baingan should be cooked through properly from the inside because only this way you will get and nice pulp.
- Don?t roast baingan on high heat, otherwise, baingan skin would be charred quickly and baingan won?t cook from inside.
- You can also prick or slit baingan if you are cooking it on an open fire.
- After roasting let the baingan cool completely before peeling the skin.