Indian Baingan Bharta recipe

Today on TACKRECIPE, we are going to explore the delicious and smoky Indian Baingan Bharta recipe, a traditional dish from India. This dish is a rich and flavorful mashed eggplant curry, known for its distinct smoky aroma, spicy undertones, and creamy texture. Originating from the Punjab region, Baingan Bharta is a popular staple in Indian households and is best enjoyed with roti or paratha. The key to its unique taste is the method of roasting the eggplant over an open flame, which imparts a deep smokiness that elevates the dish.

Ingredients (Serves 4)

• 2 large eggplants (baingan)
• 2 tablespoons mustard oil (or vegetable oil)
• 1 medium onion, finely chopped
• 2 medium tomatoes, finely chopped
• 2 green chilies, finely chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, minced
• ½ teaspoon cumin seeds
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder
• ½ teaspoon garam masala
• ½ teaspoon coriander powder
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)

Roast the Eggplant

Start by selecting large, firm eggplants with smooth skin, as they tend to have fewer seeds and provide a better texture for the bharta. Wash them thoroughly under running water and pat them dry with a kitchen towel. Using a sharp knife, make 3-4 deep slits in each eggplant. Insert whole or minced garlic cloves into the slits—this trick enhances the flavor by infusing a garlicky aroma directly into the flesh.

To achieve the authentic smoky flavor, roast the eggplants directly over an open flame on a gas stove. Keep the flame on medium-high and place the eggplant directly on the burner grate. Using tongs, turn the eggplants every 2-3 minutes so that they roast evenly on all sides. The skin should blacken and char, while the flesh inside becomes soft and mushy. This process should take about 10-12 minutes. If the eggplants feel undercooked, continue roasting for another 2-3 minutes.

For an oven-roasted version, preheat your oven to 220°C (430°F). Place the eggplants on a baking sheet lined with foil or parchment paper. Brush them lightly with oil and roast for 30-35 minutes, flipping halfway through. If you want an extra smoky taste, you can use a broiler for the last 5 minutes.

Once roasted, transfer the eggplants to a plate and cover them with a bowl or wrap them in foil. Let them rest for 5-7 minutes—this makes peeling easier. Once cooled, remove the charred skin completely and discard it. Mash the softened flesh using a fork or a potato masher until it reaches a smooth, pulpy consistency. Set it aside.

Prepare the Base

Heat 2 tablespoons of mustard oil in a pan over medium heat. Mustard oil gives an authentic North Indian taste, but if unavailable, you can use any vegetable oil. Allow the oil to heat until it just starts to smoke—this removes its pungency. Lower the heat and add ½ teaspoon cumin seeds, letting them splutter and release their aroma.

Add 1 medium onion, finely chopped, and sauté for 3-4 minutes until golden brown. Stir frequently to prevent burning. Now, add 1-inch piece of ginger (minced) and 2 green chilies (finely chopped). Cook for 1 minute, stirring continuously, until fragrant.

Add 2 medium tomatoes, finely chopped, followed by ½ teaspoon turmeric powder, 1 teaspoon red chili powder, and ½ teaspoon coriander powder. Mix well and let it cook for about 5-6 minutes, stirring occasionally. The tomatoes should become soft, and the oil should start separating from the masala, indicating that the base is ready.

Cook the Bharta

Add the mashed roasted eggplant to the pan and stir everything together to ensure the flavors mix well. Cook for 5-7 minutes on medium-low heat, stirring every minute to prevent sticking. The eggplant will absorb the spices, and the mixture will turn into a rich, thick consistency.

Season with salt to taste and add ½ teaspoon garam masala for a deeper, warm spice flavor. Mix well and let it cook for another 2 minutes to allow all the spices to blend perfectly.

Final Touches

Turn off the heat and garnish with freshly chopped coriander leaves for a fresh and vibrant finish. If you love smoky flavors, you can give the bharta a final dhungar (smoke infusion) by placing a hot charcoal piece in a small bowl within the pan, adding a drop of ghee, and covering it for 1-2 minutes.

Tips:

Get the Smoky Flavor Right

🟢The key to authentic Baingan Bharta is its smoky aroma. For the best results, roast the eggplant directly over an open flame until the skin is completely charred and blistered. If using an oven, broil the eggplant for the last 5 minutes or use the dhungar method by placing a hot charcoal piece in a small bowl inside the bharta, adding a drop of ghee, and covering the pan for a minute to infuse the smoky flavor.

Use Mustard Oil for Authenticity

🟢Mustard oil adds a traditional North Indian flavor to the dish. To remove its raw pungency, heat it until it starts to lightly smoke, then lower the heat before adding the cumin seeds and onions. If mustard oil is unavailable, use ghee or any neutral oil, but the taste may slightly differ.

Let the Flavors Marry

🟢After adding the roasted mashed eggplant to the pan, let it cook for at least 5-7 minutes on low heat. This allows the eggplant to absorb the spices fully, enhancing the depth of flavor. Stir occasionally to prevent sticking and ensure even mixing. Adding garam masala at the end gives the dish a warm, aromatic finish.

Other Indian food Recipes:

• Indian Dhokla recipe
• Tandoori Paneer Tikka
• Meat Samosa Recipe