Bhartas are largely North indian in origin and made from all sorts of vegetables. The word bharta refers to dishes in which the ingredients are roughly mashed either before or after the dish is prepared. Baigan bharta is just one of several versions of bharta in Indian cooking. This version of Baigan Bharta is super easy to make and requires roasting the eggplant and then cooking it with onions, tomatoes and basic aromatic spices.
Prep time : 10 mins
Cooking time : 30 mins
Serves : 4
Ingredients :
3 Medium Eggplant
2 tablespoon Oil
1 teaspoon Cumin seeds
2 Onions, finely chopped
1 tablespoon Garlic, finely chopped
1 inch Ginger, finely chopped
2 Tomatoes, finely chopped
2 Green Chilies, finely chopped
1/2 teaspoon Coriander powder
1/2 teaspoon Cumin powder
1/2 teaspoon Kitchen King masala powder
1 teaspoon Red chilly powder
Coriander leaves for garnish
Salt
Method :
The most important thing to get the real taste of Baigan Bharta is to roast the eggplants on a direct flame. the eggplants can be roasted in the oven or the air fryer but I really like the smoky aroma and flavor and that's how this dish is traditionally prepared.
Once the eggplant is roasted well, allow to cool and peel off the skin and discard them. We don't want to use the charred skin. Now mash the flesh coarsely and keep it aside for later use.
Place a pan/kadai on medium heat and add oil. When hot, add the cumin seeds and let it crackle. Add the onions and fry until soft and translucent. Add the ginger, garlic, green chilies and continue to fry them for a minute. Now add the mashed eggplant, turmeric powder, salt and cover and cook it for 7 to 8 minutes. Now add tomatoes, red chilly powder, coriander powder, cumin powder and kitchen king masala powder and give it a good mix.
Cover and cook again until the tomatoes and the eggplants are soft and mushy. The oil will start to leave the sides of the pan. Switch off the flame and garnish with chopped coriander leaves.
Serve hot with phulkas, rotis or parathas.
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