Baingan Bharta | Baingan da Bhurtha | Eggplant Grill

Charred Eggplant (garlic, green chilly stuffed)

Baingan ka Bharta

Baingan da Bharta with Phulka

Baingan bharta (mashed eggplant) is a South Asian dish prepared by mincing grilled eggplant (baingan) and mixing it with tomato, onion with other herbs and spices.
Grilling the eggplant over charcoal or direct fire infuses the dish with a smoky flavor.
Charred eggplant is then smashed with fried brown onion, tomato with other spices.

In India, Pakistan and Bangladesh, baingan bharta is part of popular cuisine.

Serves - 2 people

Ingredients

Eggplant - 1
Garlic pods - 5 to 6
Green chilly - 1
Salt - 1 tsp
Oil - 2 to 3 tbsp
Turmeric powder - ½ tsp
Chilly powder - ½ tsp (spicy)
Kashmiri laal chilly powder - ¼ tsp (color)
Cumin seeds - ½ tsp (optional)
Ginger - 1 inch (optional)

Method ( Youtube video )

Wash eggplant and using knife make 4 slits around it. Check whether there are any bugs inside.
Stuff those peeled garlic and green chilly inside the egg plant.
Apply oil to the eggplant.
Roast it in charcoal or in open fire(low to medium flame) till it's outer peel looks crisp(color changes to black). This will take 5-10 min.
Allow it to cool down and peel the charred skin of the eggplant.
Heat a pan, pour 2-3 tbsp oil (do not use coconut oil).
Add few cumin seeds(optional) and allow it to splutter.
Add chopped onion, salt and on medium flame fry till golden brown.
Lower the flame,add chopped tomato followed by all the spice powder - turmeric powder, spicy chilly powder, kashmiri chilly powder, pinch of asafpetida powder and coriander powder.
Mix well and close the lid and cook till tomato turns mushy.
Next add the charred eggplant and mash well.
Pour little water and mix well.
Add fistful of coriander leaves and minced ginger(optional).
Mix well give it a boil and ready to serve.
Serve with chapati/phulka or with rice and curd.