Baingan bhartha is a very common side dish made with roasted baingan/eggplant/aubergine. Baingan bhartha is a south Asian cuisine with different names in accordance with the place where they originate from. We can see a slight variation in the recipes as well.
These are usually served with phulkas/chapathis.
The ingredients are as below
Aubergine/eggplant/baingan – 1medium sized(the purple one)
Tomato – 1 (finely chopped)
Onion – 1(finely chopped)
Red chilli powder – 1tbsp
Oil – 1tbsp
Kitchen king masala – 1tsp(optional)
Garlic – 2pods (finely chopped)
Ginger – 1″(freshly grated )
Salt to taste
- Wash the eggplant in water thoroughly and wipe it dry with a kitchen towel.
- Apply oil to this eggplant and place it on the stove to roast.
- Keep turning the eggplant and not to over roast.
- When its done keep it aside. when u insert a knife in the eggplant it should easily insert through the eggplant.
- Now peel the roasted skin of the eggplant and cutthe eggplant into small pieces or mash them with a masher
- In a kadhai/pan, add oil. Add ginger garlic to this saute for few minutes.
- Add finely chopped onions and continue to saute for few mins. Donot Brown them. The onions should remain crunchy.
- Now add chopped tomatoes and saute till oil separates.
- Add the red chilli powder,kitchen king masala and salt.
- Now add the mashed eggplant to this and Mix it till well combined.
- Cook this mixture on low flame for a while
- Serve this with chapathis or phulkas.
- Selecting an eggplant has a technique.For choosing a right one, look for an eggplant which is very light when you hold and not heavy. The heavy ones indicate that the seeds are thick and might have a spoilt part inside.
- Using kitchen king masala is totally optional and you can just ignore this step.
- We can also make this bhartha roasting the tomatoes, eggplant and onion separately and going ahead with the recipe. This could be time consuming but it tastes mind blowing. Give it a try 🙂