Baigan Bharta referred to as Wangyacha Bharith in Marathi is a delicious Indian style eggplant recipe in which the Brinjal is roasted directly on open flame till the skin is charred. The soft flesh underneath is scrapped , mashed and then cooked with the sauteed Onion and Tomatoes and seasoned with Salt and other aromatic spices to give a lip smacking dish. Goes well with any Indian flat bread like Chapati, Naan or Paratha.
This is basically a North Indian dish but it is prepared and liked all over India with few variations. Here i am sharing the recipe we cook at our home. It has curry leaves, Onions, Tomatoes , Green chilies and Coriander along with the Eggplant. Addition of peanuts adds nice nutty flavor and crunch to the bharta. Roasting the Brinjal on open flame infuses smoked flavor to the dish. The cooking method is a bit messy but the end results are worth the efforts.
Ingredients:
- 1 large or 2 medium sized Brinjal ( approx 500 grams)
- 1 large Onion fined chopped
- 1 large Tomato finely chopped
- 2-3 green Chilies chopped
- 2-3 garlic cloves minced
- 1/2 inch Ginger grated
- 1-2 sprigs of Curry Leaves
- 1 tbsp Peanuts
- Fresh finely chopped Coriander leaves to garnish
- Oil 3 tbsp
- Pinch of Asafoetida/ Hing
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chili powder
- 1 tsp Garam masala powder
- 1 tsp Cumin Coriander powder
- 1/4 tsp Mustard seeds
- 1/4 tsp Cumin seeds.
Method:
- Rinse the Brinjals and pat dry. Grease them with 1/2 tsp Oil and roast on open flame till the skin is nicely charred from all sides.
2. Place the roasted brinjals in a bowl of water. This step helps to remove the charred of peel faster from the Brinjal.
3. Remove the peel and place the soft flesh of eggplant on a plate and mash well with a fork.
4. In a pan heat up remaining Oil , add the mustard seeds. Once they splutter add the Cumin seeds followed by Asafoetida, Turmeric powder and curry leaves. Now add the Peanuts, shallow fry them nicely .
5. Add the minced garlic and grated Ginger. Saute until raw smell goes. Add the chopped Onions and saute them until translucent. Add Tomatoes and stir fry the mixture for 1 minute or so on medium flame followed by addition of the mashed Eggplant flesh.
6. Mix well and season the mixture with Salt and Red chili powder, followed by addition of Cumin Coriander powder and Garam Masala. Mix well and cook for another 1 minute and put off the flame.
7. Drizzle lemon juice and garnish with finely chopped fresh Coriander leaves. Serve with Chapati, Plain Paratha or Stuffed Paratha.
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3. Remove the peel and place the soft flesh of eggplant on a plate and mash well with a fork.
4. In a pan heat up remaining Oil , add the mustard seeds. Once they splutter add the Cumin seeds followed by Asafoetida, Turmeric powder and curry leaves. Now add the Peanuts, shallow fry them nicely .
5. Add the minced garlic and grated Ginger. Saute until raw smell goes. Add the chopped Onions and saute them until translucent. Add Tomatoes and stir fry the mixture for 1 minute or so on medium flame followed by addition of the mashed Eggplant flesh.
6. Mix well and season the mixture with Salt and Red chili powder, followed by addition of Cumin Coriander powder and Garam Masala. Mix well and cook for another 1 minute and put off the flame.
7. Drizzle lemon juice and garnish with finely chopped fresh Coriander leaves. Serve with Chapati, Plain Paratha or Stuffed Paratha.
For more recipes of side dishes do check my posts on
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