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Spicy Baingan Bharta
Created by: Howcan Team
Ingredients
- 2 large eggplants
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 1 green chili, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C). Prick the eggplants with a fork and roast them on a baking sheet for 30-40 minutes, or until the skin is charred and the flesh is soft. Let them cool, then peel off the skin and mash the flesh. Set aside.
- In a large pan, heat 2 tablespoons of vegetable oil over medium heat. Add 1 teaspoon of cumin seeds and sauté until they start to splutter.
- Add 1 finely chopped onion to the pan and cook until it turns golden brown.
- Stir in 1 tablespoon of ginger-garlic paste and 1 finely chopped green chili. Cook for 2 minutes.
- Add 2 finely chopped tomatoes to the pan and cook until they turn soft and the oil starts to separate.
- Now, add 1 teaspoon of ground coriander, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, and salt to taste. Mix well and cook for 2-3 minutes.
- Add the mashed eggplant to the pan and mix everything together. Cook for 5-7 minutes, stirring occasionally.
- Sprinkle 1/2 teaspoon of garam masala over the mixture and mix well. Cook for an additional 2 minutes.
- Garnish with fresh cilantro and serve hot with naan or rice.
Baingan Bharta, a traditional Indian dish, has a rich history dating back to the Mughal era. This smoky, spicy eggplant delicacy originated in the Punjab region, where it was prepared by skilled chefs in royal kitchens. The dish gained popularity across the Indian subcontinent due to its robust flavors and aromatic spices. Today, it is a staple in North Indian cuisine and is enjoyed in homes and restaurants alike. The key to a perfect Baingan Bharta lies in roasting the eggplant to impart a smoky flavor and using a blend of spices such as cumin, coriander, and garam masala for an extra kick. For the best version of this dish, head to renowned Punjabi restaurants or explore local eateries in Delhi or Amritsar. To elevate the flavors, consider adding extra spices like red chili powder or kasuri methi (dried fenugreek leaves) for an irresistible twist on this classic recipe.
60 min
4 servings
250 per serving calories
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