Baingan Bharta
User Reviews
5
Baingan Bharta
Description
Baingan Bharta begins with roasting a whole eggplant directly over a gas flame until its skin is charred and flesh soft and mushy. After cooling, the skin is peeled away, and the eggplant is mashed to form the base. A tempered mixture of mustard seeds, turmeric, coriander powder, and asafoetida is cooked in oil, followed by sautéed garlic, ginger, and Serrano pepper for heat. Chopped onions and tomatoes are added and cooked until soft before mixing in the mashed eggplant. The dish develops a smoky aroma from the roasted eggplant and a warm spice palette.
The resulting texture is creamy yet slightly chunky, with vibrant colors from the tomato and cilantro garnish. It pairs well with Indian breads like roti or naan, or can be served alongside steamed rice to soak up the flavors. The balance of spices and heat is adaptable to taste.
Roasting the eggplant over a flame adds authentic depth but can be messy; protecting the burner with foil and water can help minimize cleanup. The recipe's spice blend is straightforward yet captures the essence of this traditional dish.
Ingredients
- 1 eggplant large
- 1/2 onion medium, chopped
- 1 tomato medium chopped
- 1 inch ginger chopped
- 3 cloves garlic chopped
- 1 Serrano pepper chopped
- 2 teaspoons neutral cooking oil generic cooking oil
- 1/2 teaspoon Turmeric
- pinch asafoetida
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon mustard seeds
- 1 teaspoon coriander powder dry
- 1 cup cilantro leaves for garnish
Instructions
- Roast the eggplant on a medium flame gas burner for 15-20 minutes, moving it every 4-5 minutes. It should start becoming charred and mushy and look like the picture above. I dont roast the eggplant completely like my mom does, because then the gas burner becomes very messy. The eggplant starts to drip once the skin gets charred and open. I usually put a foil and some water in the burner base to help with the cleaning later. The burner top though, you cant save:). I just char the skin to get the roasted taste in the eggplant.
- Let the eggplant cool and then remove the as much skin as possible.
- Mash the eggplant.
- In a large pan, heat the oil.
- Add in the mustard seeds and wait till they sputter.
- Add in the turmeric, and coriander powder and mix well.
- Add in the chopped ginger, garlic and Serrano pepper and mix well. Let cook on medium flame for 5 minutes
- Add in the chopped onions and cook them till soft(5-7 minutes)
- Add in the chopped tomato and the mashed eggplant and mix well.
- Add in salt and cook covered on medium-low flame.
- Stir every 5 minutes.
- In about 10-15 minutes the mixture will start to dry up a bit.
- Some people like the bharta more wet than others.. I like mine quite dry so I cook it for 10-15 minutes on low heat till it is dry and a nice earthy brown color.
- Garnish with cilantro leaves and serve hot with chapatis, or Naan or any Indian Bread!
Notes
- Use a gas burner flame to roast the eggplant for authentic smoky flavor and charcoal aroma.
- Protect the burner base with foil and water to ease cleaning from charred drips during roasting.
- Adjust the amount of Serrano pepper to control the heat level as desired.
- Serve garnished with fresh cilantro leaves for brightness and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Calories | 133kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Sodium | 595mg | 25% |
| Potassium | 770mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 1135IU | 23% |
| Vitamin C | 20.4mg | 23% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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