Baingan Bharta

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen napkin. Apply some oil all over and.
2. 2Keep it for roasting on an open flame. You can also grill the baingan or roast in the oven. But then you won't get.
3. 3The smoky flavor of the baingan. Keep the eggplant turning after a 2 to 3 minutes on the flame, so that its evenly.
4. 4Cooked. You could also embed some garlic cloves in the baingan and then roast it.
5. 5RoastRoast the aubergine till its completely cooked and tender. With a knife check the doneness. The knife should slid.
6. 6Easily in aubergines without any resistance. Remove the baingan and immerse in a bowl of water till it cools.
7. 7Down.
8. 8You can also do the dhungar technique of infusing charcoal smoky flavor in the baingan. This is an optional step.
9. 9Use natural charcoal for this method. Heat a small piece of charcoal on flame till it becomes smoking hot and red.
10. 10Make small cuts on the baingan with a knife. Put the red hot charcoal in the same plate where the roasted.
11. 11Aubergine is kept. Add a few drops of oil on the charcoal. The charcoal would begin to smoke.
12. 12As soon as smoke begins to release from the charcoal, cover the entire plate tightly with a large bowl. Allow the.
13. 13Charcoal smoke to get infused for 1 to 2 minutes. The more you do, the more smoky the baingan bharta will.
14. 14Become. I just keep for a minute. Alternatively, you can also do this dhungar method once the baingan bharta is.
15. 15Cooked, just like the way we do for Dal Tadka.
16. 16Peel the skin from the roasted and smoked eggplant.
17. 17Chop the cooked eggplant finely or you can even mash it.
18. 18In a kadai or pan, get oil hot. Then add chopped small onions and garlic.
19. 19FryFry gently the onions till translucent. Don't brown them.
20. 20Add chopped green chilies and cook gently for a minute.
21. 21Add the chopped tomatoes and mix it well.
22. 22Bhuno (cook gently) the tomatoes till the oil starts separating from the mixture.
23. 23Now add the red chili powder. Stir and mix well.
24. 24Add the chopped cooked baingan.
25. 25Stir and mix the chopped baingan very well with the onion­tomato masala mixture.
26. 26SeasonSeason with salt. Stir and cook gently for some more 4 to 5 minutes more.
27. 27To finish, mix in the coriander leaves with the baingan bharta or garnish it with them. Serve Baingan Bharta with.
28. 28Phulkas, rotis or chapatis. It goes well even with bread, toasted or grilled bread and plain rice or jeera rice.