Learn how to prepare Baingan Bharta, a beloved North Indian dish known for its smoky flavor and rich spices. Enjoy cooking!
Baingan Bharta, a quintessential North Indian dish, delights taste buds with its smoky flavor and rich, spicy taste. This beloved dish is cherished across India for its simplicity yet depth of flavors. Here's how you can prepare this delectable dish at home:
Ingredients:
1. Eggplant (Baingan): Choose a large eggplant (about 1 pound or 500 grams) for this recipe.
2. Onion: 1 large, finely chopped
3. Tomatoes: 2 medium-sized, finely chopped
4. Green chilies: 2-3, finely chopped (adjust according to your spice preference)
5. Garlic: 4-5 cloves, minced
6. Ginger: 1-inch piece, finely grated or minced
7. Cilantro (Coriander leaves): A handful, finely chopped
8. Turmeric powder: 1/2 teaspoon
9. Red chili powder: 1/2 teaspoon (adjust to taste)
10. Cumin powder: 1/2 teaspoon
11. Coriander powder: 1 teaspoon
12. Garam masala: 1/2 teaspoon
13. Salt: To taste
14. Cooking oil: 2-3 tablespoons
15. Fresh lemon juice: From 1/2 lemon (optional)
Instructions:
1. Roasting the Eggplant:
- Wash the eggplant and pat it dry. Pierce the eggplant in several places using a fork or knife.
- Roast the eggplant directly on a grill or over a gas flame. Turn it occasionally until the skin is charred and the flesh becomes soft and collapses. Alternatively, you can roast it in an oven at 400°F (200°C) for about 40-45 minutes until tender.
- Once roasted, let the eggplant cool slightly. Peel off the charred skin and discard. Using a fork, mash or coarsely slice the roasted eggplant flesh. Put away.
2. Cooking the Masala:
- In a pan, heat the oil over medium heat. Add minced garlic and grated ginger. Sauté for a minute until aromatic.
- Add chopped onions and green chilies. Sauté onions until they become tender and transparent.
- Add chopped tomatoes and cook until they soften and the oil starts to separate from the masala.
- Add the turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Once the masala is aromatic, stir well and simmer for a further two to three minutes.
3. Combining with Eggplant:
- Add the mashed or chopped roasted eggplant to the masala. Mix well to combine.
- Cook on low heat for about 5-7 minutes, stirring occasionally, to allow the flavors to meld together.
- If desired, drizzle with fresh lemon juice for a tangy kick.
4. Serving:
- Baingan Bharta is traditionally served hot with roti, naan, paratha, or steamed rice.
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