Baingan ka bharta is a very famous recipe not only in India but across borders. It is made in different style in India but today I am sharing my momma’s special North Indian recipe. I made this recipe for the first time when I was in chennai living with my friends away from home and my roommates just loved it.
My husband use to hate baingan bharta before I made this one and now when we go out for grocery shopping its him who picks the eggplant first. I also impressed My In Laws and the list is never ending. I have made this recipes so many times and every time it was a hit.
So lets get started with the Ingredient:
3 table spoon oil
1/2 tea spoon mustard seeds
1 medium size Eggplant (Baingan)
1/2 cup finely chopped Onion
1 table spoon finely chopped garlic
1/2 tea spoon finely chopped ginger
1 cup finely chopped tomatoes
1/2 table spoon finely chopped chillies
1 tea spoon coriander powder
1 tea spoon red chilly powder
1/2 tea spoon turmeric powder
1/2 tea spoon garam masala powder
Salt as per taste
1/4 cup chopped coriander leaves.
Poke the eggplant all over with the help of a knife around 10 little cuts.
Grease the eggplant with some oil.
Grill the body of eggplant completely over direct high flame till its soft from inside and completely burnt from out side.
Use the head of the eggplant to rotate it over the flame.
Remove the burnt skin and cut the head off the eggplant.
Now take the soft part and mash it with coriander leaves and keep aside.
In a pan heat the oil and season it with some mustard seed.
Once the mustard begin to crackle add chopped onions and just lightly stir for just 1-2 min on low flame till it becoms transperent in color.
*** It should NOT turn golden brown ***
Add some chopped garlic and ginger and saute it for more 1-2 minutes.
Now add tomatoes and cook it till its soft and blend’s completely with onion, ginger and garlic like thick gravy.
Add chopped green chillies, coriander powder, turmeric powder, red chilly powder and garam masala powder and salt as per taste and cook till the oil starts leaving the side.
Now add the minced eggplant and coriander leaves and cook for another 4 to 5 minutes.
Serve it hot along with some chopped onions and lemon slices with some hot Roti’s.
The Smokey flavor will come only when you grill the eggplant on direct flames or charcoal.
The onion is the key for this dish it should not loose its raw flavor.
Cook it on low flame only.
Hope you will try this recipe and be a star of your kitchen.