Baigan Bharta / Roasted Eggplant in Indian spices

Like I mentioned in my earlier post Kaacha Aamer Tok {Bengali style Green Mango in sweet & sour sauce}, I would be sharing some recipes that I already shared on the blog I shared with a good friend. Since I am more active here I thought its better to get them all under one roof. So here is Baigan bharta like I LIKE 🙂

Baigan Bharta

Baigan Bharta… an extremely popular north Indian dish… This dish is about roasting the volupshious eggplant on open fire & flavouring it with Indian spices. In India itself you have a few variations of this preparation & I shall share the Bengali style variation called “Begun Poda” Begun means the eggplant & Poda means burnt… So this literally means burnt eggplant. However this is quite very down to earth kind of a preparation as compare to what the north Indians do. But I must confess, Even though I was born in a Bengali family, I m still a big fan of the north Indian variation simply because mummy always made it this way. The recipe I am sharing with you is my home recipe that mummy always makes…. but I m sure you will find many people doing it this way… as that is somewhat the traditional way of preparing baigan bharta. However curry leaves are optional, I just add them because I love the taste of curry leaves.

Ingredients
Eggplant – 1 big.
Green peas – 1/2 – 3/4th cup. ( I used frozen peas, you may choose to use fresh or frozen whatever is easily available)
Onion – 2 large, chopped
Ginger-Garlic-Green Chilli, finely chopped – 2 tbsp.
Curry Leaves – 4-5
Tomato – 2 medium, chopped
Cumin (Jeera) – 1 tsp
Turmeric Powder (Haldi Powder) – ½ tsp
Red Chilli Powder (Laal Mirch Powder) – 1 & ½ tsp
Coriander Powder (Dhaniya Powder) – 1 tsp
Cumin Powder (Jeera Powder) – ½ tsp
Coriander leaves – Washed & Chopped.
Salt – To taste
Oil – 2-3 tsp.

Step One
Wash the Eggplant & Wipe it dry. Rub a few drops of oil all over the eggplant & poke the knife randomly to create small cuts all across. The random cuts will allow the eggplant cook evenly & faster. Let the eggplant roast on open fire Once done, drop it in a bowl of cool water, this will help you peel the skin easily.Peel the skin and mash the roasted eggplant & keep it aside.

Step Two
Heat oil in a kadai / pan / wok; once oil is hot add cumin (jeera) n let it splutter. Now add onion, ginger-garlic-chilli and curry leaves. Sauté till fragrant.

Step Three
Add the turmeric (haldi), red chill (Mirch), cumin (jeera),coriander (Dhaniya) powder along with one or two tsp water. Water will keep your spices a little moist & prevent it from burning. Sauté these spices for a few seconds only. Add chopped tomatoes and salt to taste. Give it a good stir on medium heat for few minutes. Add green peas and cover cook on low flame till tomatoes are soft and peas are cooked. If there isn’t enough moisture to cook the green peas, you can add 2-3 tbsp water.

Step Four
Once the peas are done add in the mashed roasted eggplant & mix in everything well. Let it simmer (with the lid on) for a while on slow flame. However please keep a note this is suppose to be thick and moist (And not watery). Just before you take it off the flame add chopped coriander leaves / Cilantro.

And its ready to be served. Serve hot with Indian bread or steamed rice. I love it with steamed rice 🙂

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