Baingan Bharta

5 from 1 vote

A delicious North Indian curry; Baingan Bharta is a smokey, jammy mix of flame roasted eggplants, aromatics and Indian spices.

This pairs wonderfully with all kinds of flatbreads and rice. It is spicy, flavorful and full of taste!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings:

Calories: 110kcal

Author: Smruti

Ingredients

1 Eggplant (large)
½ cup Onion (diced)
½ cup Green Pepper (diced)
½ cup Carrot (diced)
5-6 cloves Garlic (minced)
½ inch Ginger (minced)
½ cup Tomato (diced)
4-5 stalks Onion greens (chopped)
¼ teaspoon Mustard Seeds
¼ teaspoon Cumin Seeds
⅛ teaspoon Asafetida
3-4 Curry Leaves
1 Green Chili (minced)
½ teaspoon Turmeric Powder
1 teaspoon Red Chili Powder
½ teaspoon Coriander seed powder
1 teaspoon Garam Masala
3 tablespoon Yogurt
2 tablespoon Oil
¾ teaspoon Salt
1 teaspoon Lime Juice
2-3 stalks Cilantro

Instructions

Wash and dry the eggplant. Make 2-3 vertical cuts in the body and apply a thin layer of oil on it.
1 Eggplant
Roast the eggplant directly on medium flame, rotating it continuously till it is charred from all sides. This will take about 8-10 minutes depending on the size of the eggplant. This can also be done on a charcoal grill or gas grill. An oven works great for this too.
Once completely charred, place the eggplant on a plate. Let it cool just enough to handle by hand.
While it is still hot, remove all the charred skin, cut off the top green portion and mash the eggplant. If there are large seeds in it, remove them too.
In a heavy bottom pan, heat oil and add mustard seeds, cumin seeds and asafetida.
¼ teaspoon Cumin Seeds, ⅛ teaspoon Asafetida, 2 tablespoon Oil, ¼ teaspoon Mustard Seeds
Once the seeds pop, add the aromatics. Sauté till the raw flavor vanishes.
5-6 cloves Garlic, ½ inch Ginger, 3-4 Curry Leaves, 1 Green Chili
Next add onions and peppers and cook till they soft.
½ cup Onion, ½ cup Green Pepper
Put the chopped tomatoes in next and let them cook till mushy.
½ cup Tomato
Then add yogurt and whisk well till it completely mixes in.
3 tablespoon Yogurt
Next add the carrots and mashed eggplant. Mix well.
½ cup Carrot
Add the powdered spices and mix well. Add salt and taste if more is required.
½ teaspoon Turmeric Powder, 1 teaspoon Red Chili Powder, ½ teaspoon Coriander seed powder, 1 teaspoon Garam Masala, ¾ teaspoon Salt
Cook till the vegetables are soft.
Turn down the flame, and add lime juice.
1 teaspoon Lime Juice
Top with cilantro and green onion. Serve hot with millet flatbreads.
4-5 stalks Onion greens, 2-3 stalks Cilantro

Notes

Charring the eggplant: The most important step of the recipe is charring the eggplant. Coat well with oil and do not forget the slits. Then patiently roast the eggplant on all sides on an open flame. Make sure every section chars, the eggplant looks wrinkly and is soft through.

Removing the skin of the eggplant: After charring, remove the eggplant and transfer to a plate. Let it rest for few minutes to steam the eggplant through. Then start peeling with a pair of tongs while warm. As the eggplant cools, the skin tends to stick to the flesh.

Add chopped aromatics: The recipe calls for chopped onions, pepper, ginger, garlic, chili and tomatoes. While we can use tomato purée or chili garlic ginger paste, I would not recommend it. Adding mashed ingredients makes the bharta smooth and not with texture as we would like it to be.

Adding more vegetables: While the classic version has only eggplant with seasonings, it is common to make baingan bharta with a variety of vegetables. Diced carrots, chopped spinach, green peas and even chopped kale is perfect to add in. This works especially for those who do not like just eggplant.

Substituting Eggplant: The same method works for squashes too. Bottle gourd or butternut squash are common to make into bharta.

Adding more smokey flavor: If you are using the oven or air fryer to cook the eggplant, use this Dhungar Method. Make the bharta and transfer to a heat proof bowl. Place a small steel bowl on it. Then, heat up a piece of coal on an open flame till red hot. Place it in the bowl, add a teaspoon of ghee or oil on it and cover the bowl. Let the smoke mix into the bharta to get the perfect smokey flavor.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition