Baingan Bharta Recipe – Smoked Roasted Eggplant with Green Chillies and Ginger
Experience the rich, smoky flavor of roasted eggplant combined with aromatic spices and a dash of heat. This North Indian classic, Baingan Bharta, is a perfect accompaniment to your meal, served with soft phulkas or dal. The charred smoky taste of roasted eggplant, combined with the earthy spices, brings out a harmonious blend of flavors that is both comforting and satisfying. This recipe is a must-try for vegetarians and anyone looking to enjoy authentic Indian cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 1 whole |
| Fresh Ginger (finely chopped) | 2 inches |
| Onion (finely chopped) | 1 medium-sized |
| Tomato (finely chopped) | 1 medium-sized |
| Green Chillies (finely chopped) | 2 |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1/2 teaspoon |
| Ghee (clarified butter) | 2 tablespoons |
| Red Chilli Powder | 1 teaspoon |
| Salt | to taste |
| Fresh Coriander (Dhania) Leaves (finely chopped) | 4 sprigs for garnish |
Preparation Time
25 minutes
Cooking Time
35 minutes
Total Time
60 minutes
Servings
4 servings
Cuisine
North Indian Recipes
Course
Dinner
Diet
Vegetarian
Instructions
-
Preparation:
Start by gathering and preparing all the ingredients as listed above. It is important to chop the vegetables and spices ahead of time to ensure a smooth cooking process. -
Roasting the Brinjal (Eggplant):
The key to a perfect Baingan Bharta is the smoky flavor that comes from roasting the brinjal. You can roast the brinjal either in the oven or directly on the flame of the stove. Hereโs how to do it in both ways:-
Oven Method:
Preheat your oven to 180ยฐC (350ยฐF). Place the brinjal on a baking sheet lined with parchment paper or foil. Roast it in the preheated oven for about 30 minutes or until the outer skin is charred and the inside becomes soft and tender. You can check the doneness by pricking the brinjal with a knife โ it should go through easily if itโs done. If not, continue roasting until soft. -
Flame Roasting Method:
Alternatively, you can roast the brinjal directly over the gas flame. Use tongs to hold the brinjal and rotate it frequently to ensure even charring. Roast for about 10 minutes, until the skin is blackened and the interior is soft. Again, check by inserting a knife to ensure the brinjal is fully tender.
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-
Peel and Mash the Brinjal:
Once the brinjal is roasted, let it cool for a few minutes. Then, peel off the charred skin carefully. Discard the skin and coarsely mash the pulp using a fork, or for a finer texture, use a knife to chop it up into small pieces. -
Cooking the Bharta:
In a pan, heat 2 tablespoons of ghee over medium-high heat. Once the ghee is hot, add 1 teaspoon of cumin seeds and allow them to crackle. This will release the earthy aroma of the cumin. Add the finely chopped 2 inches of ginger and sautรฉ for a few seconds until fragrant. -
Sautรฉing Onions and Tomatoes:
Now, add the 1 finely chopped onion and cook until the onions turn golden brown and soft. Add the 1 finely chopped tomato next, along with 1/4 teaspoon of turmeric powder, 1/2 teaspoon of coriander powder, 1/2 teaspoon of garam masala powder, and 1 teaspoon of red chili powder. Stir well to combine all the spices and cook for about 2 minutes until the tomatoes become soft and start releasing their juices. -
Adding the Roasted Brinjal:
Once the tomato mixture is cooked and well blended with the spices, stir in the mashed roasted brinjal pulp. Add salt to taste, and reduce the heat to low. Let the mixture simmer for about 10 minutes, allowing all the flavors to meld together. -
Final Adjustments and Garnishing:
After 10 minutes, check the seasoning and adjust the salt or spices as needed. Once the flavors are well-balanced, remove the pan from heat. Garnish with freshly chopped coriander leaves. -
Serving:
Serve your Baingan Bharta hot with phulkas, naan, or jeera rice. It pairs wonderfully with other North Indian dishes such as Kadai Paneer or Dal Makhani, making it a perfect choice for a fulfilling dinner.
Serving Suggestions:
- Baingan Bharta is best enjoyed with soft phulkas or naan.
- It also pairs wonderfully with jeera rice or any other rice varieties for a wholesome meal.
- For a complete meal, serve with Dal Makhani or Kadhi for added flavor and nutrition.
Tips for the Perfect Baingan Bharta:
- Roasting Tip: If you’re using the flame method, make sure to turn the brinjal frequently to ensure even roasting. The goal is to get a smoky flavor, which is key to this recipe.
- Texture: If you prefer a smoother texture, you can blend the roasted brinjal pulp in a food processor before adding it to the spice mixture.
- Spices: Adjust the level of green chilies and red chili powder depending on how spicy you like your food.
- Vegan Variation: For a vegan version, replace the ghee with vegetable oil or coconut oil.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 2.5 g |
| Carbohydrates | 15 g |
| Fiber | 7 g |
| Fat | 7 g |
| Saturated Fat | 3 g |
| Cholesterol | 10 mg |
| Sodium | 230 mg |
| Potassium | 480 mg |
| Vitamin A | 8% of daily value |
| Vitamin C | 15% of daily value |
| Calcium | 3% of daily value |
| Iron | 4% of daily value |
Baingan Bharta brings together the smoky flavor of roasted eggplant and the delicious warmth of Indian spices, making it a standout dish in any meal. Whether you’re preparing it for a family dinner or a special gathering, this dish is sure to impress. Enjoy the richness and depth of flavors in every bite!
