Smoky Baingan Bharta Recipe

Baigan Bharta literally means large, dark purple, pear shaped eggplant that is roasted over a slow flame for a pluppy, soft and aromatic taste and texture. It is spicy, mashed and tangy vegetable dish ideally eaten during winter time. In our house, we prefer to eat this delicious eggplant recipe with bajra or millet roti to intensify its taste!. I am emotionally attached to this recipe, for the reason that it's my Mom's favorite meal. Mama loves to eat this particular recipe with a small white bulb of spring onion salad. She would simply remove the damaged tops and slice them lengthwise finishing with a dash of salt and black pepper. I wish I could make this particular one on Mother's day and surprise her with my astonishing cooking skills. But as it is said, better late than never, right! Knowing my lazy attitude towards cooking have always puzzled and troubled her as some habits are tough to break! But now I think she is a proud mama who is happily browsing a different variety of my yummy recipe's from the city of south Mumbai. 

I have always loved this veggie delight and so does my friends and neighbors. They have always insisted me to share this easy peasy, smoky bites of the mashed eggplant recipe on my blog. And here I am with this 20-minutes of easy vegetable recipe!

Baingan Bharta is an instant recipe and a perfect dish for veg lovers! When my family is tired of eating same chicken Keema or minced Keema curry, I tend to replace chicken with eggplant and it turns out really good! My family and everyone loves it! It is not so time consuming like any of the other recipe's. Just a few ingredients and our large bowl of Baigan Bharta is ready to serve. 

Let's start with cooking! 

Baingan Bharta or Eggplant Recipe 

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Serves: 2 persons

Ingredients:

2 Eggplants

2 tablespoons of Cooking oil

2-3 Spring onions

2 medium size chopped tomatoes
1 teaspoon Garlic paste
1 teaspoon Ginger paste

2 tablespoons Red chili powder

1 teaspoon Cumin powder or zeera powder

1 teaspoon Coriander powder or dhania powder

1/2 teaspoon Garam masala powder

1/2 teaspoon Turmeric powder or haldi

Pinch of Raw mango powder or amchur powder

Salt to taste

Method:

• Place eggplants on the open flame and roast it until it is cooked. You can poke in and check eggplants using a fork. If the fork comes out easily it means they are done. Turn off the flame and peel the skin of eggplants.
• Mash the pulp using a spoon or a fork and keep it aside.
• In a pan, heat cooking oil and add chopped onions from the spring onions. Do not add the green leaves. We will be adding chopped green leaves at the end of the cooking process.
• Add chopped tomatoes after onions turn transparent. Add pinch of salt, 1 teaspoon of garlic paste, 1 teaspoon of ginger paste and saute for a few seconds.
• Now add half teaspoon turmeric powder or haldi, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 2 tablespoons of red chili powder and cook until the mixture leaves oil from its sides.
• Add mashed eggplant and mix well. Add a pinch of amchur powder or raw mango powder as tangy you want, half teaspoon garam masala powder and salt to taste. Adjust the seasoning and salt as per your taste.
• Add chopped green leaves and mix Baingan bharta properly, Let it cook on a medium flame for about 10 minutes. Garnish with chopped cilantro or coriander leaves and lemon wedges. Serve hot with bajra rotla or roti.

You can use whisk yogurt instead of chopped tomatoes if you have picky kids who always complain about the chunks of tomatoes. 

You can make Bajra roti in an easy way by just searching "Bajra roti recipe" in our search recipe section or simply click here. I hope you and your family enjoy's this complete healthy meal.

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