Baingan bharta recipe, smoky Roasted eggplant cooked in onion tomato-based gravy, is a very popular side dish for chapati in Punjabi cuisine. I cook this rarely in my kitchen as my kids don’t prefer eggplants. But to my surprise, this baingan bhartha is loved by everyone at home, when I made it for the first time. The unique smoky flavour of the dish mixed with other spices gives out an excellent taste. I am sure every home has its own version of this recipe. I learnt this from my friend Archana, in Singapore many years back. If you are an eggplant lover like me, do check in our Andhra-style Gutti vangaya kura and Karnataka style Stuffed brinjal recipe.
Wash and pat dry the brinjal. Smear a few drops of oil in this and evenly rub on it.Slit the brinjal and insert the garlic cloves inside.The roasted garlic gives a nice smoky flavour to the baingan bhartha.
Roast this well on all sides.
Once it comes to room temperature, take out the skin.Cut the top portion.
Mash this well using a fork
In a pan add 1 tbsp of oil and add the cumin seeds and finely chopped green chilis. Cook for a minute and add finely chopped onions.
Reserve 1 tsp of onions to garnish in the last.Cook till the onions become translucent.
Now add the ginger garlic paste and cook till the raw smell goes off.
Now add the finely chopped tomatoes.Cook for a minute.
Now add turmeric powder, red chili powder, coriander powder, and garam masala.Cook for a minute and add ½ cup of water.Mix well and cover and cook for 3 minutes.
Now open it and add the mashed brinjals.
Combine well. Add ¼ cup of water.
Cook for a minute and switch off the flame.Add finely chopped coriander leaves.Add 1 tsp finely chopped onions on the top and serve this with roti | naan.
Notes: US Masala https://treatntrick.blogspot.com Saraswathi Iyer I love baingan bharta and this here looks truly tempting!Roasting aubergines with garlic is a cool idea! https://akilaskitchen.blogspot.com
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