Baingan Bharta is another popular recipe from Punjab, North India. These are roasted and mashed aubergines cooked with onions, tomatoes, and spices. The aubergines are cooked directly on fire until the skin is charred and the inside is cooked properly. This smoky flavor is what makes Baingan Bharta so loved and popular.
Some of you might know that I began cooking after I got engaged to my soldier. I was fortunate to have few North Indian girls as roomies and I learned this recipe from them. There are several versions of this recipe. Some prefer to use very fewer masalas and spices, in order to retain the flavor of aubergines. But, I love my spices!
The eggplants to use are the big, oval ones. I couldn’t get hold of them and settled for the round ones and used two instead of one. If you do not have the time to roast eggplant, you can also peel, slice, boil and mash them. But the key flavor to the dish is the smokiness of the roasted eggplant. One can also grill the eggplants over charcoal or roast them in an oven.
The dish is spicy due to the addition of chilies. I served this with some hot fluffy basmati rice and Phulka rotis.
How to make Baingan Bharta at Home
Roast and mash the aubergines. Add the masalas to onion and tomatoes. Add mashed aubergines and mix well.
Baingan Bharta Recipe:Print
Tips to make great Baingan Bharta at Home
The flavor comes from roasting the aubergines. Do not skip this step.
The amount of onion and tomatoes can be adjusted as per taste. I love my curries with its fair share.
Add more garlic to the dish. The garlicky flavor goes well with roasted aubergines.
One of my favorite Eggplant recipes is the South Indian style of Eggplant Fry where the eggplants are sliced in rounded, marinated with spices and then roasted. Yum.
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I’m participating in the #AtoZChallenge and I’m posting 26 easy Indian Recipes to Die for. Follow my posts this April and before you know it, you’ll be cooking up a storm. Stay tuned!
Meanwhile, here are 26 posts on Thailand on my travel blog