Baingan Bharta (Spicy Smoked EggPlant)
"Baingan Bharta" is a an egg plant dish made by grilling the vegetable on charcoal and then mashing it. This gives it a smoked flavour. The best baingan bhartas I have had has been on the roadside "dhabas" that line Indian highways.
Servings: 4 yield(s)
Ingredients
  • 1 large egg plant (brinjal)
  • 1 onion
  • 1 whole pod garlic
  • 3 tbsp. oil
  • 1/4 tsp. asafoetida or hing
  • 2 or 3 tomatoes
  • 1 green chilli (optional)
  • 1 tsp. finely chopped ginger
  • 1 tbsp. red chilli powder
  • 1/2 turmeric powder
  • 1 tbsp. coriander powder
  • a little salt to taste
  • a little finely chopped coriander leaves (cilantro)
Instructions
  1. Brush a little oil all over the eggplant and roast it over a gas burner or grill until the outer skin withers and the egg plant is semi cooked inside (Will take about 5 to 6 minutes depending on the size of the egg plant. (Alternatively you can set your oven to preheat for 400 degree F and bake it in the oven for about 30 minutes). After it is cooled, remove the outer skin and lightly mash/chop the egg plant and keep aside.
  2. Insert a skewer into the tomato and fire roast the tomatoes on the open gas/grill for a minute or or until the skin starts to burn. Be careful if using a wooden skewer as this can catch fire easily. (Alternatively, you can fire roast the tomatoes in a preheated oven too for about 15 minutes. Once cooled, remove the skin and chop the tomatoes.
  3. Now heat oil in a wok or pan and add the garlic cloves and chopped ginger. (No need to chop garlic, as the whole cloves will lend the dish a rustic flavour). Fry this for a minute.
  4. Now add asafoetida and chopped onions (optional green chillies) and fry it for about 3 to 4 minutes on medium high. Then add in all the spices, along with salt to taste.
  5. Add in the egg plant and tomatoes. Mix well and mash the vegetables well. Cover the pan and cook for about 5 to 6 minutes. Garnish with chopped coriander leaves and serve.