Baingan ka bharta is an authentic Indian recipe, an easy to make side dish to serve with any Indian flat breads. Preparation of this curry varies from region to region. Egg plant/Brinjal is grilled over charcoal or direct fire, This infuses the dish with smoky flavour, mashed eggplant is then mixed with aromatic spices, deliciously mild spicy Baingan ka bharta is a favorite dish for all. Traditionally, the dish is often eaten with an Indian flatbread (specifically roti or paratha) and is also served with rice or raita, or yogurt.
Large Brinjal/egg plant – 1
Onion – 2 medium chopped finely
Tomato – 2 no’s chopped
Green chili – 1 chopped
Ginger garlic paste – 1/4 tsp
Turmeric powder – 1/4 tsp
Chili powder – 1/2 tsp
Garam masala powder – 1/4 tsp
Dry mango powder – 1/4 tsp
Cumin powder – 1/4 tsp
Oil – 3 tbs
Salt to taste
Rinse Brinjal (egg plant) in water, pat dry it, apply little oil around it.
Roast the Brinjal in a medium flame till well cooked, keep rotating until done. Cook until the skin gets charred completely. Once done remove from the flame,
Place the grilled Brinjal on a plate, allow it to cool.
Peel the skin completely, cut and remove the edge. Mash it with a potato masher.
Keep all the ingredients handy to start.
Heat oil in a pan, when it is hot add green chilies and chopped onion fry until it turns to translucent, add ginger garlic paste fry until the raw smell evaporates from it, then add tomato fry until it turns soft, cook in a medium low flame until tomato is done completely, then add all spice powder, fry until the raw smell evaporates from it, add 2 tbs of water, cook until it turns to thick gravy until oil separates from the edges.
Add mashed Brinjal mix well, add salt to taste, mix together, lower the heat , close the lid of the pan , cook for 5 min.
Switch off the flame, add chopped coriander mix well,
Enjoy with roti’s or goes great with Akki rotti’s.