Baingan Bharta
Dive into the smoky flavours and aromatic spices of Baingan Bharta. This mouth-watering dish is not only a delight to your taste buds but also a trip down culinary lanes of Northern India. Easy to make and versatile, it's perfect for any occasion.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Aubergines
- 2 Onions (finely chopped)
- 2 Tomatoes (finely chopped)
- 2 Green Chillies (finely chopped)
- 3 cloves Garlic (minced)
- 1- inch Ginger (grated)
- 1 tsp Cumin Seeds
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric
- 1/2 tsp Chilli Powder (adjust to taste)
- Salt (adjust to taste)
- 2 tbsp Oil
- Coriander
- 1 tbsp Lemon
Instructions
- 1
Start by roasting the aubergines. You can do this by placing them directly on a gas flame or under a grill. Roast them until the skin is charred and the flesh becomes soft.
- 2
Turn them occasionally to ensure even roasting. This will take about 15-20 minutes. Once roasted, set them aside to cool.
- 3
Once the aubergines are cool enough to handle, peel off the charred skin and mash the flesh using a fork or your hands. Discard the stems.
- 4
Heat the vegetable oil in a pan over medium heat. Add the cumin seeds and let them splutter.
- 5
Add the finely chopped onions and sauté until they turn translucent and golden brown.
- 6
Add the minced garlic, grated ginger, and green chilies. Sauté for another 2-3 minutes until the raw aroma disappears.
- 7
Stir in the chopped tomatoes and cook until they become soft and the oil begins to separate.
- 8
Add the mashed aubergines, ground coriander, ground turmeric, red chili powder, and salt. Mix everything well and cook for 5-7 minutes, stirring occasionally.
- 9
Cook the mixture until it comes together and the oil starts to separate from the sides.
- 10
Finish with a squeeze of lemon juice and garnish with fresh coriander leaves.
- 11
Serve hot with roti or naan. Enjoy your homemade Baingan Bharta!