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Baingan Bharta
Binjal Pandya

Baingan Bharta

5 from 1 vote
Baingan Bharta is a part of the national cuisines of India. Baingan Bharta is very popular in north India, especially in Punjab region.Baingan Bharta is a favorite North Indian curry made by first roasting the eggplants until very soft. The flesh is scraped from the skin and cooked with tomatoes, onion and Indian spices.
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Course: Curry, Sabji &amp
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 1 large Black Baingan / Eggplant
  • Oil for Greasing
  • ½ cup Boiled Green Peas optional
  • ½ tsp Cumin Seeds Jeera
  • 1 tsp Garlic Paste
  • 1 tsp Ginger-Green Chili Paste
  • 1 cup Finely Chopped Onions
  • 1 cup Finely Chopped Tomatoes or Pulp
  • ¼ tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Garam Masala
  • 1 tsp Red Chili Powder
  • 1 tbsp Ghee/Oil
  • Salt
  • 1-2 tbsp Kasuri Methi
  • Chopped Coriander Leaves

Method
 

  1. Grease little oil all around the baingan surface and roast it over open flame till it becomes soft, then peel the skin and mash the pulp thoroughly, keep aside.
  2. Heat ghee or oil and add cumin seeds. When they crackle, add garlic and saut.
  3. Add ginger, green chili paste and stir for few seconds.
  4. Add onions and saut for few minutes till golden brown.
  5. Add finely chopped tomatoes or tomato pulp, turmeric powder, coriander powder, garam masala, red chili powder, salt and cook till oil separates from the masala.
  6. Now add mashed eggplant/baingan, green peas (optional) and mix it well, then add kasuri methi and cook it for 2-3 minutes.
  7. Baingan Bharta is ready, garnish it with chopped coriander leaves.
  8. Serve it with Naan, Roti or any Indian Flat bread

Notes

You can also add chopped bell pepper/capsicum, if you like it.
You can cook eggplant into an oven. First wrap it with foil paper and then cook it on high power for 20-25 minutes or till soft.
You can use onions and tomatoes puree instead of finely chopped.