Baingan Bhartha

Baingan (Eggplant) Bhartha

Bhartha’s are mainly the north Indian preparation and can be made from several vegetables. Baingan (eggplant ) bhartha is one the most popular dishes where eggplant is roasted on a flame, barbequed, or baked in an oven.

Ingredients:

1 pound eggplants

3 tablespoons cooking oil/ butter/ ghee (I use expeller-pressed coconut oil)
1/2 teaspoon cumin seeds
2 medium-sized finely chopped onions
1 inch piece of finely grated ginger
1 teaspoon garlic grated/paste (optional, I don’t use it in my preparation of bhartha)
2 large tomatoes finely diced
3 green chillies that give bharta a great taste and flavor
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon garam masala
Salt to taste
1 tablespoon finely chopped fresh green coriander for garnishing

Preparation:

Roast eggplants on an open flame or in a tandoor, or can be baked in a preheated oven/or barbecued on a grill until the skin on the eggplant is thoroughly charred.

Cool the eggplants and remove the charred skin. Mash the inner pulp and keep aside for bhartha preparation.

Heat oil in a pan. Add cumin seeds, and onions and saute until they become translucent.

Add ginger, garlic (optional) and fry for a minute to remove the raw flavor.

Add tomatoes and green chillies and cook for about 2 minutes.

Add all powdered spices and salt. Stir them well for about 3-4 minutes.

Add mashed roasted egg and mix well. Cook for 5 minutes over a medium heat till oil separates.

Add freshly chopped coriander and stir. Cook another minute and turn off the heat.

Serve hot with chapatis or naan.