Baingan Bharta

Baingan Bharta is a very popular North Indian dish, where the eggplant is mashed and cooked with spices to make a flavorful dish. The traditional recipes calls for roasting the eggplant in a charcoal based tandoor which gives it a smoky charcoal flavor.Due to modern kitchen and unavailability of charcoal tandoor, now a days its cooked on a gas flame to get the smoky flavor. 

This is a very simple recipe and is usually served with roti or Bhakri. I prefer it with Bhakri as it tastes delicious. 

Baingan Bharta

Ingredients:

• 1 large Eggplant / Bharta Baingan
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 1/2 cup boiled peas (optional)
• 1 tbsp ginger-garlic paste
• 1 tbsp red chilli powder
• 1/4 tsp turmeric powder
• pinch of salt
• pinch of asafoetida
• 1 tbsp Oil

Method:

• Wash and pat dry the eggplant. Prick the eggplant and apply some oil to the eggplant.
• Roast the eggplant over an open flame turning it after every couple of minutes so that it gets cooked evenly from all sides.
• Roast till its completely cooked and tender. At this point you will notice that the eggplant has shrink a little bit in size and is giving a nice smoky aroma.
• Turn off the flame and let the eggplant cool down completely.
• Now peel off the skin and mash the eggplant.
• Heat oil in a pan. Add pinch of asafoetida, chopped onion and ginger garlic paste. Cook till onions turn golden brown.
• Now add the chopped tomatoes. Mix well.
• Cook this mixture on low lame till the oil is separated. Keep stirring in between so that the mixture doesn't stick at bottom.
• Add the red chilli and turmeric powder. Mix well.
• Now add the mashed eggplant, peas(optional) and salt.
• Mix it so that the spices and eggplant gets well combined. Cook it for 4-5 minutes on low flame.
• Garnish it with coriander before serving.
• Serve with roti or bhakri.