Baingan Bharta, a beloved North Indian dish, is a testament to the magic of simple ingredients transformed into culinary delight. This smoky, flavorful eggplant curry is a celebration of rustic cooking, showcasing the rich depth that comes from charring the eggplant over an open flame or under a broiler. The smoky char gives way to a creamy, slightly sweet and tangy interior, perfectly balanced with the warmth of spices and the zing of onions and tomatoes. It’s a dish that’s both comforting and exciting, a perfect side to any meal or a hearty vegetarian main course.
The beauty of Baingan Bharta lies in its adaptability; you can adjust the spice level to your preference, and variations abound. Whether you prefer a smooth, creamy texture or a more rustic, chunky consistency, this recipe offers a delicious foundation for your culinary exploration. Ready to experience the smoky goodness of Baingan Bharta? Let's dive into the step-by-step process and create this flavorful masterpiece together.
Tools Needed
- Oven
- Pan
- Knife
- Fork
Ingredients
- Eggplant: 1 large
- Onion: 1 small
- Garlic: 1 tablespoon, finely chopped
- Green chili: 1, slit into small pieces
- Curry leaves: a few
- Cinnamon: a few pieces
- Cloves: a few pieces
- Bay leaf: 1
- Tomato puree: 1/2 cup
- Yogurt/Curd: 2 tablespoons, beaten
- Cooking oil: 2 tablespoons
- Mustard seeds: 1 teaspoon
- Cumin seeds: 1/2 teaspoon
- Turmeric powder: 1/2 teaspoon
- Red chili powder: 1/2 teaspoon
- Coriander powder: 1 teaspoon
- Salt: to taste
- Pepper: to taste
- Garam masala: 1/2 teaspoon
- Cumin powder: 1/2 teaspoon
- Fresh coriander leaves
Step-by-Step Instructions
Step 1. Grilling and Mashing the Eggplant
- Preheat oven to 450 degrees. Make slits in the eggplant to prevent bursting. Grill for 20 minutes (10 minutes per side). Alternatively, grill directly over a flame, turning occasionally to char the skin.
- Once the eggplant is cool, peel off the skin and mash it with a fork.
Step 2. Preparing the Baingan Bharta Gravy
- Heat oil in a pan. Add mustard seeds and cumin seeds, then whole spices (cinnamon, cloves, bay leaf), green chili, and garlic. Sauté until fragrant.
- Add turmeric powder, red chili powder, coriander powder, salt, and pepper. Mix and stir for about 30 seconds.
- Add tomato puree and cook for about two minutes until it's cooked through and doesn't stick to the pan.
Step 3. Combining and Simmering
- Add the mashed eggplant to the gravy. Mix well. Add beaten yogurt, and water. Cover and cook for another five minutes over medium flame.
- Add garam masala, cumin powder, and mix well for about 30 seconds.
Step 4. Serving the Baingan Bharta
- Garnish with fresh coriander leaves and serve hot with roti, naan, paratha, rice, pulao, or fried rice.
Read more: Vegan Roasted Cauliflower Sabji: Easy & Delicious Indian Recipe
Tips
- To avoid bursting, make slits in the eggplant before grilling.
- Let the grilled eggplant cool before peeling to make it easier.
- Adjust the amount of water to achieve your desired curry consistency.
Nutrition
- N/A
FAQs
1. Can I use a different type of eggplant for Baingan Bharta?
While Indian eggplants are ideal, you can substitute with larger globe eggplants. Just ensure you cook them thoroughly to achieve the desired soft texture.
2. How can I make the Baingan Bharta spicier?
Add more green chilies while making the masala, or incorporate a pinch of red chili powder or a dash of your favorite hot sauce to increase the heat level.
So there you have it – your very own delicious batch of Baingan Bharta! This simple yet flavorful dish is a true testament to the magic of Indian cuisine. Enjoy this smoky, comforting curry as a side, a main course, or even as a delicious dip with warm naan.