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Baingan Bharta Recipe
Ramya
Comforting, delicious North Indian smoked eggplant curry – Baingan Bharta!
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Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course
Side Dishes
Cuisine
North Indian
Servings
2
people
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
1x
2x
3x
▢
1
Large Eggplant/Aubergine/Bharta Baingan
▢
1
Large Onion
▢
2
Medium Sized Tomatoes
▢
½
teaspoon
Ginger Garlic Paste
▢
½
teaspoon
Red Chilli Powder
▢
½
teaspoon
Kashmiri Chilli Powder
▢
½
teaspoon
Garam Masala Powder
▢
¼
teaspoon
Turmeric Powder
▢
½
teaspoon
Shahjeera/Black Cumin Seeds
▢
2
teaspoon
Oil
▢
2
tablespoon
Chopped Coriander Leaves
▢
Salt as needed
▢
Water as needed
COOK MODE
Prevent your screen from going dark
Instructions
Wash the eggplant and pat dry it using a kitchen towel. Roast it on open fire at medium flame.
Keep rotating it at regular intervals to ensure it is evenly roasted. When a knife inserted goes in smoothly, remove it from flame.
Drop it into a bowl with cold water. This helps in easy skin removal.
Carefully peel off the burnt skin off the eggplant. Cut off the stem.
Mash it slightly using a fork or knife and set aside.
In a pan, heat oil. Add shahjeera/black cumin seeds.
As they pop out, add finely chopped onion and fry until translucent.
Add ginger garlic paste and fry for 3-4 mins on low flame until the raw smell is gone.
Next add finely chopped tomatoes followed by turmeric powder and salt needed to cook.
As tomatoes begin to get mushy, add red chilli powder and Kashmiri red chilli powder.
Keep cooking until the tomatoes are mushy.
Add chopped up roasted eggplant and keep cooking for another 3-4 mins.
Next add the salt as needed followed by garam masala/curry powder. Mix well.
As it comes together, add chopped coriander leaves and remove from heat.
Serve hot with a side of cut onions, lemon wedge and any Indian bread.
Note –
It is essential to choose an eggplant that is tender and not without lots of seeds.
Make a few slits all over the eggplant to ensure faster cooking.
Using shahjeera enhances the flavor but use cumin seeds if not available.
Adjust spices as per preference.
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