Baingan bharta or mashed spicy eggplant is popular dish not only in India but also in Pakistan and Bangladesh. The origins of this dish are difficult, but this has been popular farmer food. Farmers grilled fresh eggplant in charcoal and mashed it with oil, green chillies, peanuts, coriander leaves, onion, garlic and other fresh spices. This mashed baingan bharta was enjoyed with flat bread/dough balls baked in charcoal like nan, bati, litti, bhakri or others. Smoke flavour enhances the dish.
According to ValueFood, Eggplant is a low-calorie, fiber rich vegetable that helps you maintain a healthy weight, lower your cholesterol levels, regulate your blood sugar levels, prevent constipation and lowers your risk of developing haemorrhoids.
Enjoy this simple baingan bharta or baingan bhurta recipe!
- 1 ⁄2 kg eggplant, use larger variety
- Salt, as per taste
- 1 ⁄2 teaspoon garam masala powder
- 1/2 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1/2 teaspoon red chili powder
- 1 inch piece ginger, chopped
- 4 garlic cloves, crushed
- 2 tablespoons oil
- 2 -3 green chili, minched
- 2 large tomatoes, finely chopped
- 2 large onions, finely chopped
- 2 tablespoons coriander leaves, chopped
- Prick eggplants. Grease with oil and roast on open flame till inside is completely soft, skin is charred and peels off.
- Allow it to cool. Peel off the skin. Mash the pulp with spoon or fork.
- Heat oil. Roast onions till soft and transparent. Add ginger, garlic, and green chillies. Stir and roast for while.
- Add tomatoes and salt. Sauté till tomatoes are cooked and oil separates.
- Add eggplant / baingan mash and mix well.
- Add spice powders and adjust taste with salt. Allow to cook till ingredients combine well and baingan is cooked completely.
- Garnish with chopped coriander leaves and green chilly.
- Serve baingan bharta hot with crispy baked hot roti, freshly chopped onion and roasted green chilli.