Baingan Bharta is very popular in North India. The real flavor of this dish comes from fire roasting the eggplant (baingan) which is then sautéed with tomatoes and spices.
What you’ll need:
Key Ingredients
- 3 medium eggplants
- 6 large garlic cloves (for roasting)
- 1.5 tablespoons of oil or ghee
- 4 large garlic cloves (chopped)
- 2 inches fresh ginger (chopped)
- 1 - 5 green chilies (chopped) *
- 1 medium red onion (sliced)
- 2 medium tomatoes (chopped)
- 1/2 teaspoon red chili powder *
- 1 teaspoon coriander powder
- Salt to taste
- Cilantro (chopped) for garnish
*If you like it mild, one chili will do! If you like it spicy, add more chilies and chili powder.
Rinse the eggplants and pat them dry. Brush them with a little oil. Make a few slits all over each eggplant with a knife. Insert about 3 garlic cloves into slits.
If you have a gas stove: You can place eggplants directly on the stovetop to roast, turning for around 10-12 minutes until it is roasted. Insert a knife inside the eggplant and if it goes in easily it is ready. Use tongs to remove the eggplant and wrap it in aluminum foil to cool. Once the eggplants are cool, remove the skin. Chop up the roasted garlic and place the roasted eggplant in a bowl. Mash the eggplant mixture with a fork or potato masher.
You can also roast your eggplants in an air fryer or oven at 400 degrees until cooked.
In a wok or large saucepan, warm the ghee or oil. Add the chopped garlic, a pinch of cumin seeds, ginger, and green chili, and sauté for about 2 minutes, before adding the chopped onion. Cook the chopped onion until soft, without browning. Add and mix in the chopped tomatoes and cook them until they are soft (about 5 minutes), then add the mashed eggplant. Mix well and season with chili powder, coriander powder, and salt. Cook the bharta on low to medium heat for another 4 or 5 minutes, stirring frequently. Add your cilantro and remove the pan from the heat.
Serve the Baingan Bharta right away and enjoy it with some hot rotis or paratha.
Products: Ridge Hostess Serving 4 Pc. Set
Photos and recipe credit: Ritz Instagram ~ @decorbyseason
