Baingan Bharta Recipe/Smoky Eggplant Mash
Baingan Bharta Recipe– Smoky eggplant mashed and cooked with tomato and green chili and other spices. Region-wise the version changes e.g. in Bengal it is known as Begun Pora (in begun Pora, used only tomato, green chili, and onion, and the main ingredient is mustard oil; no other spices are added).
The types of equipment required for this recipe are
Roasting net to roast the brinjal, tomato, and green chili
A big plate for mashing the brinjal and tomatoes
Frying pan and masher
Ingredients
Eggplant/brinjal- Choose fresh, big, and lightweight, so that seeds will be less, which are most suitable for roasting.
Tomatoes and green chili-fresh and big enough are most suitable for roasting.
Garlic cloves are inserted into the cut mark of the brinjal
For tempering, we can take cumin seeds
For making gravy we have taken chopped onion and ginger-garlic paste
Here we used spices turmeric powder, red chili powder, and cumin-coriander powder
Oil– any cooking oil you can use
For garnishing chopped coriander leaves are there
How to make Baingan Bharta Recipe/Smoky Eggplant Mash
Cut the brinjal all around the body at 1 cm deep, and insert the garlic cloves in the cut marks
Rub the brinjal and tomato with mustard oil before roasting
Put a roasting net over the gas flame and put brinjal, tomatoes, and green chilies over the net
Roast them until they burn all the sides
Now take out the skin from brinjal and tomatoes
With the help of a masher, mash the tomatoes and brinjal
Now heat oil in a kadai, and add cumin seeds for tempering
As they splutter and sizzle, add the chopped onions and fry them until they become translucent
Add ginger-garlic paste, and sauté them until the raw smell goes off
Now add the spices e.g. turmeric powder, red chili, and cumin-coriander powder and sauté them till the raw smell persist
Slowly add the mashed brinjal and tomato and mix them well and cook for 2 minutes on medium flame
When the consistency becomes thick and smooth, turn off the flame. Sprinkle chopped coriander leaves and transfer them to a serving plate serve hot with roti or rice.
My other related posts are
Baingan Bharta Recipe
Equipment
- 1 A kadai or a fry pan
- 1 Big plate
- 1 Potatomasher
- 1 Roasting Net with Steel Tong, Stainless Steel Wire Roaster
Ingredients
- 1 brinjal
- 2 tomato
- 2 Onion (chopped)
- 2 green chili
- 5 garlic cloves
- 1/2 tbsp Mustard oil
- 1/2 tbsp cumin seeds
- 1 tbsp ginger-garlic paste
- 1/2 tbsp turmeric powder
- 1/2 tbsp red chili powder
- 1 tbsp cumin- coriander powder
- 2 tbsp Chopped coriander leaves
- 1 tbsp oil
- salt
Instructions
- Cut the brinjal all around the body at 1 cm deep, and insertthe garlic cloves in the cut marks
- Rub the brinjal and tomato with mustard oil before roasting
- Put a roasting net over the gas flame and put brinjal,tomatoes and green chilies over the net
- Roast them until they burn all the sides
- Now take out the skin from brinjal and tomatoes
- With the help of a masher, mash the tomatoes and brinjal
- Now heat oil in a kadai, add cumin seeds for tempering
- As they splutter and sizzle, add the chopped onions and frythem until they become translucent
- Add ginger-garlic paste, and sauté them until the raw smellgoes off
- Now add the spices e.g. turmeric powder, red chili andcumin-coriander powder and sauté them till the raw smell persist
- Slowly add the mashed brinjal and tomato and mix them welland cook for 2 minutes in medium flame
- When the consistency become thick and smooth, turn off theflame. Sprinkle chopped coriander leaves and transfer them to a serving plateserve hot with roti or rice.