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BAINGAN BHARTA – SPICY FIRE ROASTED MASHED EGGPLANT CURRY

Hello everyone! Of all the things that I truly miss about India, Baingan Bharta holds one of the top 5 positions for sure. Especially the kind that my mom makes. Each time my mom made it, I remember not eating anything all day just waiting for when I could stuff my stomach with Bharta. Just talking about it makes my mouth water like crazy! And I am not even kidding! So, you must have guessed by now what I am going to be talking about today. That’s right – Baingan Bharta. Yum!

Baingan Bharta

Now, of course the recipe is indeed my mother’s but I will be honest enough to admit that I don’t make it half as delicious as her.

Baingan Bharta

Char Grilled or Fire Roasted – The only way to Baingan Bharta

There is another important story related to Baingan Bharta. All of our friends here live in apartments which do not have a burner style cooking system. That basically means that the cooktops here don’t have a ‘flame’ like we did in India. Now, if you know anything about Baingan Bharta, you would agree with me that Bharta is not Bharta without the smoky flavor that comes from charring of the skin of the eggplant when roasted on fire. Luckily, for me, the apartment that I live in is equipped with a ‘flame’ style cooktop.

I must mention here till about and year back, even I used to live in an apartment which was not equipped with this ‘flame’ style burner. I tried making it in microwave. It tasted fine but nothing like the authentic method of cooking it! So, when we moved to this new apartment, the moment I saw that the burner was such, I jumped with joy in my mind knowing that now my chapattis and Baingan Bharta will be so much better!

Baingan Bharta

Anyhow, without any more waiting, let’s get straight to the recipe.

Print Recipe
Baingan Bharta
This delicious and smoky eggplant curry is a typical punjabi dish and is a sure shot example of 'simple is beautiful'!
Cook Time 30 minutes
Servings
people
Ingredients
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Roast the eggplant on fire on medium flame till the skin becomes visibly charred and the eggplant becomes soft when you try to poke it with a spoon. Keep turning the eggplant on all its sides till it is charred from all angles.
  2. Once charred, immerse the eggplant in a large bowl filled with water. This would make it easier for you to remove the charred skin from the eggplants using your hands. Discard the water completely. Mash it roughly with your hands or using a fork. Keep it aside.
  3. In a wok or pan, heat the oil. Add the cumin seeds and let them splutter. Add the asafoetida and stir for 30 seconds.
  4. Add the chopped onions along with ginger and garlic. Saute till the onions become a little translucent. Make sure you do not brown the onions.
  5. Add the chopped tomatoes and green chillies along with all the dry spices except garam masala. Add 1/4 cup of water if needed so that the spices dont burn. Saute till tomatoes turn mushy and oil separates from this masala.
  6. Add the mashed eggplant. Keep stirring continously with a spatula till everything is well combined.
  7. For best results, keep stirring it for about 5-7 minutes. The bharta will be ready once oil separates from it.
  8. Add the garam masala and stir well. Garnish with chopped fresh coriander.
  9. Enjoy!
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This is a perfect example of a recipe which uses very few ingredients but gives you immense flavor!

Do try this out if you haven’t already. And please share your feedback with me.

If you like this post and like my recipe, please share it with your friends too.

Till next time…



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