Baingan Bharta is a north Indian dish famous for its smoky flavor and delicious taste. The "dhaba" food is incomplete without it and so is a restaurant menu in any Indian restaurant.
I have liked this dish as long as I can remember and always passed it on to my south Indian friends who had never tasted it. It has been a instant hit and is very easy to make with or without the grill. The whole eggplant is roasted on fire, or grilled in oven , mixed with spices and onions thus creating a tasty dish. The eggplant can also be roasted on a charcoal grill if available.
Select a purple long eggplant which is light weight for the bharta. The key is to find fewer seeds in the eggplant and more flesh.
- 1 Whole eggplant or 2 if smal (apply some oil)
- Onions--1 cup (finely chopped)
- Tomato--1 (finely chopped)
- Green chillies---3-4 (sliced lengthwise)
- Fresh coriander leaves for garnishing.
- Lemon juice--1 tablespoo
- Turmeric powder--1/4 ts
- Chilli powder-1/4 ts
- Cumin seeds and mustard seeds-1 ts
- Salt to tast
If roasting on fire -- Put the greased eggplant directly on fire and roast from all sides till it turns black and the skin comes out.
Oven-- Place the eggplant on aluminium foil and make a small cut in it , out garlic cloves inside the cut, and broil it on high for about an hour until it turns black.
Cool the eggplant and with moist fingers pull off the skin and scoop out the flesh of the eggplant. remove the seeds chunk and mash the rest of the pulp into a thin paste.
Take a wide pan and heat some oil in it. Add mustard seeds, cumin seeds,tumeric powder,chilli powder and green chillies followed by onions. Fry for a minute and add the chopped tomatoes and fry for some time. Add the mashed eggplant paste and mix well. Add salt and saute for about 5 minutes till the oil seperates. Garnish it with fresh coriander leaves and add lime juice. Serve hot with chapati or roti.
Note-You can also add 2 tablespoons of yogurt and skip and the lime juice.