Baingan Bharta

North-Indian-style Mashed Eggplant Curry

Baingan bharta is a smoky and flavourful North Indian dish made with roasted baingan (eggplant), cooked with onions, tomatoes and aromatic spices. Typically enjoyed with roti, paratha or rice, baingan bharta is a delicacy in many states across Bharat.

Ingredients

  • Baingan Bharta

    • Baingan (eggplant) - 1 large
    • Vegetable oil - 2 tablespoons
    • Namox Cumin seeds - 1 teaspoon
    • Onion - 1 large, finely chopped
    • Ginger and garlic paste - 1 tablespoon
    • Green chillies - 2, finely chopped
    • Tomato - 2 medium, finely chopped
    • Namox Red Chilli powder - 1 teaspoon
    • Namox Turmeric powder - 1/2 teaspoon
    • Namox Coriander powder - 1 teaspoon
    • Namox Garam Masala - 1 teaspoon
    • Fresh coriander leaves - for garnish
    • Salt - to taste

  • Roasting the Baingan (Eggplant)

    • Preheat your oven to 200°C (400°F.) Pierce the eggplant with a fork in several places.
    • Place the eggplant on a baking sheet and roast in the oven for 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft.
    • Remove from the oven and let it cool. Once cooled, peel off the charred skin and mash the flesh with a fork. Set aside.

Making the Bharta

  • Heat vegetable oil in a large pan or kadai over medium heat.
  • Add Namox Cumin seeds and let them splutter.
  • Add finely chopped onions and sauté until they turn translucent.
  • Add ginger-garlic paste and chopped green chillies. Sauté for 2-3 minutes until the raw smell disappears.
  • Add chopped tomatoes and cook until they soften and become mushy.
  • Add Namox Red Chilli powder, Namox Turmeric powder, Namox Coriander powder and Namox Garam Masala. Mix well and cook for another 2-3 minutes.
  • Add the mashed roasted eggplant to the pan. Mix well to combine with the masala.
  • Cook on low heat for 10-12 minutes, stirring occasionally to allow the flavours to meld together.
  • Adjust salt according to taste.
  • Garnish with freshly chopped coriander leaves.

Serve hot with roti, paratha or steamed rice.