Hello foodies! Welcome to Naiya's Kitchen!! 🧑🏻🍳😊
Forget everything you thought you knew about eggplant. This isn't your average vegetable side dish; this is Baingan Ka Bharta, the smoky, soul-satisfsatisfying curry that turns a humble aubergine into a culinary superstar. The magic begins not in a pot, but over a roaring flame, charring the skin until the flesh inside is unbelievably tender, infusing it with a haunting, campfire aroma. That irresistible, velvety core is then mashed and simmered with caramelized onions, pungent ginger, and a vibrant medley of spices. Get ready, because the moment you spoon this rustic dish over a piece of hot, buttered naan, your weeknight dinner routine will be changed forever.
There are some dishes that instantly transport you back to your grandmother's kitchen, and for me, Baingan Ka Bharta is at the very top of that list. More than just a simple mash, this is a labor of love—a classic Indian preparation that centers around one crucial step: perfectly roasting the eggplant over an open flame until it collapses into a buttery, smoky pulp. That deep, earthy char is the soul of this dish, and when combined with the bright, warming spices, it creates a comforting, hearty curry that feels like a hug in a bowl. If you're looking for the ultimate vegetarian comfort food, grab your eggplant—we're bringing this authentic flavor home!
Baingan Ka Bharta is more than just a meal; it’s a celebration of rustic, honest, and comforting flavors. The beautiful contrast between the charred smokiness, the bright tomatoes, and the warming spices makes this dish truly unforgettable. I hope making and sharing this recipe brings as much joy to your table as it does to mine. Food, especially food like this, is meant to be savored slowly, with good company. So light a candle, tear off a piece of bread, and enjoy this incredibly satisfying taste of tradition. Until next time, keep cooking with your heart! Enjoy roasting and cooking 🔪 😋
Preparation time - 10 minutes
Roasting time - 10 to 12 minutes
Cooking time - 5 to 7 minutes
Serves 3 persons
Ingredients to make Baigan ka Bharta:
For roasting:
250 grams eggplant
1 teaspoon oil
4 cloves garlic
For Bharta:
2 teaspoon oil
1 teaspoon ghee
1/3 teaspoon cumin seeds
1 onion
5 to 7 cloves garlic
1 small piece ginger
1 small tomato
1/4 teaspoon asafoetida
1 teaspoon turmeric powder
1 tablespoon cumin coriander powder
2 tablespoon kashmiri red chilli powder
Salt to taste
1 tablespoon kasuri methi
For garnishing:
Finely chopped coriander leaves
Finely chopped green garlic
Method to make Baigan ka Bharta:
For roasting:
- Take a big eggplant and prick it. Insert garlic clove in holes.
- Apply some oil over whole eggplant.
- Roast it at medium flame. Rotate it at equal interval.
- When ready place it on a bowl and pour water over it. Soak for 2 minutes.
- Remove and place over a chopping board. Remove skin and mash it.
- Keep a side.
For Baigan ka Bharta:
- Add onion, garlic and ginger in a chopper and chop them very fine. Transfer in a bowl. Same way chop tomato.
- In a pan add oil and ghee. Add cumin seeds to it and let them turn in to light brown in colour.
- When ready add chopped onion, ginger and garlic to it. Cook for 2 minutes at medium flame.
- Add dry spices to it and mix well. Add some water to avoid burning of spices. Add chopped tomatoes and mix properly. Again cook for 2 minutes. Add kasuri methi and ready eggplant to it.
- Mix well and add water to set consistency.
- Cook properly.
- Transfer piping hot Baigan ka Bharta to serving bowl and garnish with finely chopped coriander leaves and finely chopped green garlic.
- You can serve it with naan fulka roti, paratha, puri or bajra roti.
