Get ready to tantalize your taste buds with the smoky, rich flavors of Baigan Bharta, a classic Indian dish that will transport you straight to the vibrant streets of India! This delightful recipe features roasted eggplants that are mashed and blended with aromatic spices, creating a dish that's not only delicious but also incredibly satisfying. Perfect for a cozy dinner with family or an impressive dish for your next gathering, this Baigan Bharta is a must-try for anyone looking to explore the depths of Indian cuisine. So, roll up your sleeves and prepare to discover the secrets behind this irresistible dish that will leave you craving more!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 large eggplants
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 tsp ginger-garlic paste
- 2 tbsp oil
- 1 tsp cumin seeds
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Begin by preparing the eggplants. You can either roast them directly over an open flame or in an oven. If using an oven, preheat it to 400°F (200°C). Prick the eggplants with a fork to allow steam to escape. Roast them until the skin is charred and the flesh is soft, about 20-25 minutes. If using a flame, turn the eggplants occasionally until they are evenly charred.
- Once the eggplants are roasted, remove them from the heat and let them cool slightly. Once cool enough to handle, peel off the charred skin and mash the flesh with a fork. Set aside.
- In a large skillet or pan, heat 2 tablespoons of oil over medium heat. Add 1 teaspoon of cumin seeds and let them sizzle for a few seconds until fragrant.
- Add the chopped onion to the pan and sauté until it becomes translucent and golden brown, about 5-7 minutes.
- Stir in the ginger-garlic paste and sauté for another 1-2 minutes until the raw smell disappears.
- Add the chopped green chilies and tomatoes to the pan. Cook this mixture until the tomatoes soften and the oil starts to separate from the masala, about 5-7 minutes.
- Once the tomatoes are cooked, add the mashed eggplant to the pan. Mix well to combine all the ingredients.
- Season with salt to taste and cook for an additional 5-10 minutes, stirring occasionally. This allows the flavors to meld together.
- Once cooked, remove from heat and garnish with freshly chopped cilantro.
- Serve the Baigan Bharta hot with roti, naan, or rice.
Tips
- Choosing the Right Eggplants: Opt for large, firm eggplants with smooth skin. The fresher the eggplant, the better the flavor and texture of your Bharta.
- Roasting Techniques: For a deep smoky flavor, roasting over an open flame is ideal. If you prefer using an oven, ensure you prick the eggplants to prevent them from bursting.
- Peeling with Ease: After roasting, let the eggplants cool slightly before peeling. This makes the skin easier to remove and helps retain the smoky flavor.
- Spice it Up: Adjust the number of green chilies according to your spice preference. For a milder version, you can remove the seeds before chopping.
- Let it Simmer: Allow the dish to simmer for a few extra minutes after adding the eggplant to let all the flavors meld together beautifully.
- Serving Suggestions: Baigan Bharta pairs wonderfully with roti, naan, or steamed rice. Don’t forget to serve it with a side of yogurt or raita to balance the flavors!
- Garnishing: Fresh cilantro adds a burst of color and freshness to your dish. Feel free to sprinkle some extra on top before serving for an appealing presentation.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 4g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
