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Baingan Bharta

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • large brinjal about 500 g
  • 2 tablespoons mustard oil or vegetable oil plus extra for rubbing
  • 1 teaspoon cumin seeds ​
  • 1 large onion finely chopped
  • 1 tablespoon ginger-garlic paste ​
  • 2 medium tomatoes finely chopped
  • 2 ​ green chillies finely chopped (optional)
  • 1 teaspoon turmeric powder ​
  • 1 teaspoon red chilli powder ​
  • 1 tablespoon coriander powder ​
  • 1 teaspoon garam masala ​
  • 1 teaspoon salt or to taste
  • 2 tablespoons fresh coriander leaves chopped

Method
 

  1. Wash the brinjal and pat dry. Rub a little oil all over it and prick it a few times with a fork.
  2. Roast directly over a gas flame, turning every 2–3 minutes, until the skin is charred all over and the flesh feels completely soft (12–15 minutes). Or roast at 220°C for 25–30 minutes.
  3. Cool slightly, peel off the charred skin, and mash the soft flesh with a fork.
  4. Heat the oil in a kadhai. Add cumin seeds and let them crackle.
  5. Add the onion and sauté 5–6 minutes until golden. Add ginger-garlic paste and green chillies; cook 1 minute.
  6. Add tomatoes, turmeric, red chilli powder and coriander powder. Cook until the masala is thick and the oil separates, about 7 minutes.
  7. Add the mashed brinjal and salt. Mix well and cook on medium heat for 8–10 minutes, stirring.
  8. Stir in garam masala, garnish with coriander leaves and serve hot with roti or paratha.