How to make baingan bharta, Baingan bharta recipe

Step by step how to make baingan bharta

Baingan bharta recipe is a delicious and healthy roasted smoke infused mashed eggplant with basic spices. In different regions of India this recipe is known with different name like in eastern part of Uttar Pradesh and west Bihar it is known as Baigan ka chokha.

Few tips before we move on to steps for preparing the recipe.

How to choose best eggplants for the recipe – Look for eggplants that are firm and heavy for their size. Skin should be smooth and shiny. Eggplant should be free of discoloration, scars, and bruises, which usually indicate that the flesh beneath has become damaged and possibly decayed.

Another sign of good eggplant is that stem and cap should be bright green in colour. To test for the ripeness of an eggplant, gently press the skin with the pad of your thumb. If it springs back, the eggplant is ripe, while if an indentation remains, it is not.

In this baingan bharta recipe I have infused the smoky aroma by dhungar method.

What is dhungar method – Dhungar method is a technique of imparting dhungar(smoke) to a dish. A red hot flaming charcoal in a steel dish is directly place in the middle of recipe to be infused. Then clarified butter (ghee) or oil is poured and very soon coal starts smoking. Cover the recipe with tight lid quickly and let smoke trapped for about 30 minutes. The aroma is really amazing. Use natural charcoal for this dhungar method.

In this baingan bharta recipe I have used mustard oil but if mustard oil is not available you can also use mustard paste with any oil of your choice.

Traditionally, the dish is often eaten with an Indian flatbread roti / phulka but you can also use it as filling for sandwiches in breakfast.

If you are looking for some vegetable curries you may like Tandoori soya bean eggplant recipe, aloo baingan curry, palak saag recipe and Bhindi masala

Ingredients

Eggplants(Baingan) – 2 or 300 grams
Mustard oil – 2tablespoon
Cumin seeds – 1 teaspoon
Garlic cloves – 5-6 medium sized, chopped
Green chili – 1 (optional)
Red chili powder- ½  teaspoon
Coriander powder- ½  teaspoon
Onion – 1 medium sized, chopped
Tomato – 1 medium sized, chopped
Asafoetida – 1 pinch
Salt to taste

Step by step  How to make baingan bharta

Step 1. Wash the eggplant and pat dry with a kitchen towel. Apply few drops of oil over the skin, rub it with the help of fingers. Now make cuts in the eggplant with knife so that eggplant don’t get burst in microwave.

Step 2. Now cook the baingan(eggplant) in microwave on high for 10 minutes. Once they become tender transfer them to  plate. To infuse a smoky flavour heat a charcoal on medium flame till it becomes red hot. Place the charcoal in pan, put a clove on the hot charcoal and pour oil. Coal starts smoking. Put the lid on quickly to capture all the smoke. Let it covered for at least 30 minutes. Meanwhile let’s prepare takda for baingan bharta.

Step 3. Place a another pan on medium heat, add oil. Once oil gets heat up, add cumin seeds. Let them crackle for few seconds. Add chopped  garlic, saute till gets golden in color.

Step 4. Take the skin off and mash it little bit with the help of fork. In garlic cumin mixture, add chopped onion and asafoetida. Saute till they become translucent. Don’t let them brown. Add the chopped tomatoes.

Step 5. Cook the mixture on medium heat for 1-2 minutes. Add red chili powder, coriander powder and salt. Saute for few seconds. Then add eggplant and saute for 4-5 minutes.

Baingan bharta is ready to serve. Garnish with coriander leaves.

Recipe card –  How to make baingan bharta

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Baingan bharta recipe, How to make baingan bharta | Roasted eggplant recipe

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

Baingan bharta recipe is a delicious and healthy roasted smoke infused mashed eggplant with basic spices.

Course: Side

Cuisine: North Indian

Servings: 2 -3

Author: Rachna's Kitchen

Ingredients

• Eggplants Baingan - 2 or 300 grams
• Mustard oil - 2tablespoon
• Cumin seeds - 1 teaspoon
• Garlic cloves - 5-6 medium sized chopped
• Green chili - 1 optional
• Red chili powder- ½ teaspoon
• Coriander powder- ½ teaspoon
• Onion - 1 medium sized chopped
• Tomato - 1 medium sized chopped
• Asafoetida - 1 pinch
• Salt to taste

Instructions

1. Wash the eggplant and pat dry with a kitchen towel.
2. Apply few drops of oil over the skin, rub it with the help of fingers.
3. Now make cuts in the eggplant with knife so that eggplant don't get burst in microwave.
4. Now cook the baingan(eggplant) in microwave on high for 10 minutes.
5. Once they become tender transfer them to plate.
6. To infuse a smoky flavour heat a charcoal on medium flame till it becomes red hot.
7. Place the charcoal in pan, put a clove on the hot charcoal and pour oil.
8. Coal starts smoking. Put the lid on quickly to capture all the smoke.
9. Let it covered for at least 30 minutes.
10. Meanwhile let's prepare takda for baingan bharta.
11. Place a another pan on medium heat, add oil.
12. Once oil gets heat up, add cumin seeds.
13. Let them crackle for few seconds.
14. Add chopped garlic, saute till gets golden in color.
15. Take the skin off and mash it little bit with the help of fork.
16. In garlic cumin mixture, add chopped onion and asafoetida.
17. Saute till they become translucent. Don't let them brown.
18. Add the chopped tomatoes.
19. Cook the mixture on medium heat for 1-2 minutes.
20. Add red chili powder, coriander powder and salt. Saute for few seconds.
21. Then add eggplant and saute for 4-5 minutes.
22. Baingan bharta is ready to serve.
23. Garnish with coriander leaves.

Recipe Notes

I have cooked the eggplants in microwave but if you wish to bake it whole just pierce the eggplant several times with a fork to make small holes for the steam to escape. Bake at 350 degrees Fahrenheit (about 177 degrees Celsius) for 15 to 25 minutes, depending upon size. You can test for its readiness by gently inserting a knife or fork to see if it passes through easily.

When cutting an eggplant, always use a stainless steel knife as carbon steel will react with its phytonutrients and cause it to turn black.