Delicious Smoky Baingan Bharta Recipe to Try at Home

Indulge in Smoky Baingan Bharta

Among the many eggplant dishes, *Baingan Bharta* stands out as a beloved choice. Its delightful flavor complements *dal-chawal* (lentils and rice), *roti*, or *paratha*. The secret to enhancing its taste lies in roasting it over an open flame, which adds a unique smoky essence.

The blend of smoky notes and spices makes this dish truly remarkable. If you're eager to prepare smoky *Baingan Bharta* at home, follow this straightforward recipe.

**Recipe for Baingan Bharta**

Total Time: 30 minutes
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Course: Main Course
Calories: 100
Servings: 2
Cuisine: Indian

**Ingredients Needed:**

1 large round eggplant (ideal for *bharta*)
2 onions
2 tomatoes
2 green chilies
7-8 cloves of garlic
1-inch piece of ginger
2 tablespoons of fresh coriander leaves
2-3 tablespoons of mustard oil
1 teaspoon of cumin seeds
1/4 teaspoon of asafoetida (Hing)
1/2 teaspoon of turmeric powder
1 teaspoon of red chili powder
1 teaspoon of coriander powder
1/2 teaspoon of garam masala
Salt to taste

**Preparation Steps:**

Begin by washing the eggplant thoroughly and making 3-4 long slits in it. Insert the garlic cloves and green chilies into these slits to allow their flavors to penetrate the eggplant during roasting.

Next, lightly coat the eggplant with mustard oil. Use a wire roasting rack (or *jaali*) on the gas stove to roast the eggplant over medium heat. Rotate it occasionally to ensure even cooking and to char the skin. Once done, transfer it to a plate, let it cool slightly, and peel off the charred skin. Mash the roasted eggplant, garlic, and green chilies using a fork or masher.

In a pan, heat mustard oil and add cumin seeds along with asafoetida (hing). When the cumin seeds start to crackle, add the finely chopped onions and grated ginger, sautéing until golden brown.

Incorporate the chopped tomatoes and a pinch of salt. Once the tomatoes soften and release oil, add turmeric powder, red chili powder, and coriander powder. Sauté the mixture over low heat for 1-2 minutes.

Add the mashed eggplant to the pan, mixing it well with the spices. Cook over medium heat for 5-7 minutes, stirring continuously to allow the eggplant to absorb the spices' flavors. Finally, stir in garam masala and fresh coriander leaves.

Your delicious, smoky Baingan Bharta is now ready to be served.

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