Baingan Bharta

Baingan (hindi for eggplant or brinjal) is often referred to as a the King of all vegetables. True to its name, this vegetable rules the kingdom of taste. Baingan is prepared as various delicacies around the world. To name a few are eggplan parmesan, bagara baingan, baingan curry and baingan fry. It also makes a tasty topping on pizza.

In this blog, I'm sharing with you an easy to make, very tasty and popular preparation in India called "Baingan bharta".

Preparation time: 20 min
Cooking time: 25 min
Difficulty level: medium
Serves: 4 people

Ingredients:

Eggplant: 2 (large sized)
Onions: 2 (medium sized, sliced)
Tomatoes: 2 (medium sized, diced)
Green chilies: 1 (medium sized, julienne cut)
Garlic: 1 tsp (minced)
Ginger: 1 tsp (minced)
Cumin seeds: 1 tsp
Chili powder: 1/2 tsp
Coriander powder: 1.5 tsp
Turmeric powder: 1/2 tsp
Garam masala: 1/4 tsp
Oil: 2-3 tblsp
Fresh coriander leaves: to garnish
Salt: to taste

Procedure:

Wash eggplants and dry it using a paper towel. Make small slits on it and smear a little oil over it. Roast eggplant directly on fire until the skin chars and the vegetable is completely cooked (alternately, you can broil it in a conventional oven or heat in a microwave oven). Cool it and then peel the skin off. Run a knife over it to make random cuts in the eggplant. Set aside. 

In a pot or pan, heat oil and add cumin seeds. Once the cumin seeds sputter, add green chilies and onions. On the onions turning translucent add garlic and ginger. Cook for a minute and then add tomatoes. Cook until the oil separates. Add turmeric powder, chili powder, coriander powder, garam masala and salt. Cook for a couple of minutes. Mix in the eggplant and cook for a few more minutes. Turn off heat and garnish with fresh coriander leaves. Serve hot with chapatis or phulkas.