There’s no doubt that our feelings for baingan is much dependent on the recipes we use it in than the vegetable itself. We share a mixed feeling for this popular vegetable in an Indian household – some baingan-based dishes melt our heart, whereas some turn us off. Amidst this conundrum, there’s one such dish, which can never fail to please our palate – it’s a flavourful baingan ka bharta. Hence, we bring you a chef-special recipe that can make this much-loved dish yet more appetising.

Here’s The Recipe Video For Chef’s Special Baingan Ka Bharta:

Also Read: Protein-Rich Diet: Add Some Protein To Your Baingan Bharta With Soya Keema

A potpourri of spices, baingan ka bharta is a much popular dish in the North Indian cuisine. A lip-smacking baingan ka bharta always strikes a chord with every person on a dining table (barring the ones who are allergic). All that we need to keep in mind is for preparing a perfecrt baingan ka bharta is usage of right kind and amount of spices.

Here’s The Written Recipe For Chef’s Special Baingan Ka Bharta:

Prep Time: 10 minutes

Cook Time: 30 minutes

Serves: 4

Ingredients:

2 eggplants

2 tbsp oil

1 tbsp garlic, chopped

1-inch ginger, chopped

1 green chilli, chopped

1 onion, chopped

2 tomatoes, chopped

1 tsp red chili powder

1 tsp turmeric powder

1 tsp coriander powder

1 tsp cumin powder

Salt to taste

Fresh coriander for garnish

Method:

Rinse the eggplants and pat dry. Brush it with little oil all over. Then make few slits all over the eggplant with a knife.

Put the eggplant directly on heat and roast, turning often for around 10-12 minutes until completely roasted.

Once cooled, remove the skin. Transfer the roasted eggplant to a bowl and mash using a fork or potato masher. Set it aside.

Heat oil in a pan on medium heat. Once the oil is hot, add chopped garlic, ginger and green chili.

Saute until they start changing colour for around 2 minutes.

Then add the chopped onion and cook for 2-3 minutes until softened. Don’t brown them.

Add the chopped tomatoes and mix. Cook the tomatoes for around 5 minutes until very soft and you notice oil oozing out of the masala.

Add the red chili powder, coriander powder, turmeric powder, cumin powder and salt. Mix to combine.

Add the mashed roasted eggplant into the pan.

Cook the bharta for another 5 minutes on medium-low heat, stirring often.

Garnish with fresh coriander and green chillis.

Cooking Tips: You can also roast a whole eggplant in the oven at 350 degrees for 45 minutes to an hour.

This dish can be relished the most with roti/paratha and dahi. Enjoy your meal!