Bharta is a flavorful and smoky Indian dish made primarily with roasted and mashed vegetables, most commonly eggplant (baingan). The dish is known as Baingan Bharta when eggplant is used. It is a popular North Indian dish that pairs well with roti, naan, or rice.
Ingredients:
- 1 large eggplant (baingan)
- 1 large onion, finely chopped
- 2 medium tomatoes, finely chopped
- 2-3 green chilies, finely chopped (adjust to taste)
- 1 tablespoon ginger-garlic paste
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
Instructions:
- Roast the Eggplant:
- Wash the eggplant and pat it dry. Make small slits all over the eggplant and insert a few cloves of garlic into the slits.
- Rub the eggplant with a little oil and roast it directly over an open flame until the skin is charred and the flesh becomes soft and smoky. You can also roast it in the oven at 220°C (430°F) for 20-25 minutes, turning occasionally.
- Once roasted, let it cool. Peel off the charred skin and mash the eggplant flesh. Set aside.
- Prepare the Bharta:
- Heat the oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add the finely chopped onions and sauté until golden brown.
- Add the ginger-garlic paste and chopped green chilies. Sauté for another 2 minutes.
- Add the finely chopped tomatoes and cook until they turn soft and the oil starts to separate from the mixture.
- Add Spices and Eggplant:
- Add turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for a few minutes until the spices are well blended.
- Add the mashed eggplant to the pan and mix thoroughly with the tomato-onion mixture. Cook for another 5-7 minutes, stirring occasionally, until the flavors meld together.
- Garnish and Serve:
- Garnish the Baingan Bharta with freshly chopped coriander leaves.
- Serve hot with roti, naan, or rice.