Baingan Bharta (Fire-Roasted Eggplant Mash)
Leena Kohli (@leenakohli)Baingan Bharta, or eggplant mash, is a traditional North-Indian dish. The smoky flavour of the fire-roasted eggplants and the tartness of tomatoes give it an interesting combination of flavours. Serve with hot rotis or parathas for an authentic Punjabi experience!
Ingredients
- 500gEggplants (large)
- 2 1/2tbspCooking Oil
- 1 1/2Medium Onions (sliced)
- 2Green Chillies (chopped)
- 3Medium Tomatoes (chopped)
- 1tbspWater
- 1/2tspRed Chilli Powder
- 1tbspKashmiri Red Chilli Powder
- 1tbspCoriander Powder (coarsely ground)
- 1tspSalt
- 1/4tspGaram Masala
- 1tbspGhee (optional)
- Coriander Leaves (for garnishing)
How to make Baingan Bharta (Fire-Roasted Eggplant Mash)
Wash the eggplants and pat them dry.
Brush them with oil on all sides.
Place the eggplants on a wire mesh and roast them on high heat for 8-10 minutes. Keep turning the eggplants with a tong till they are evenly roasted.
To check if the eggplants are done, insert a knife in them. The knife should smoothly slide in without any force.
Transfer the eggplants to a bowl of water and let them cool for 5 minutes.
Once cooled, remove the charred skin of the eggplants by gently pulling the skin with your hands.
Once cooled, remove the charred skin of the eggplants by gently pulling the skin with your hands.
Heat oil in a pan on medium heat. Add sliced onions and green chillies.
Sauté the onions for about 3 minutes till they are translucent and slightly brown on the edges.
Add the chopped tomatoes to the pan and cook for 3-4 minutes till they are soft. Stir the mixture occasionally.
Add 1 tbsp of water to the pan.
Now add red chilli powder, Kashmiri red chilli powder, coriander powder and salt and mix nicely for another minute till oil separates from the mixture and leaves the sides of the pan.
Add the mashed eggplant and stir. Reduce the flame, cover the pan and cook for 5-8 minutes. Stir occasionally at frequent intervals to avoid the eggplant mixture sticking to the bottom of the pan.
Add garam masala, chopped coriander leaves and 1 tbsp of ghee. Mix well and cover the pan.
Turn off the heat and let it rest for a few minutes.
Serve hot with roti or paratha.
Tips & Tricks
You can use ghee or mustard oil to cook this recipe. However, I prefer to use canola oil.
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Leena Kohli
(@leenakohli)
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