Easy Baingan Bharta (Roasted Eggplant Masala )

Coming to think of it, eggplant was an acquired taste for me. Though I used to enjoy eating veggies from early on, I never enjoyed eating eggplant. I don’t know why… I guess it's mainly because it wasn't a commonly used veggie at my place.

I started enjoying eggplant only after coming to Bahrain. The very first eggplant dish that I really liked was Moutabel. It’s a middle eastern roasted eggplant dip. When I first tasted it, I didn't know it was eggplant and I guess if I had known the chances of me tasting it was far-fetched. Sometimes ignorance is bliss, don't you think so?

Anyways, I tasted it, liked it and slowly developed love affair for it. These days I have it on a regular basis and I also make it at home (will share the recipe here). Thanks to Moutabel I started trying out other eggplant recipes and these days I really appreciate it. Eggplant parmesan is something that I’d love to try when I go to an Italian restaurant. Moussaka is another eggplant dish that I like.

So, it’s only natural that I like this Baigan ka Bharta too. The base of this dish is smoked eggplant cooked in spices. I love the creamy mashed texture and smoky flavor of this dish. I love to eat this with Tandoori roti / chapathi. It goes well with rice too.

Recommended side dishes: Jeera Rice, Veg Pulao, Peas Pulao, Ghee Rice and Roti.

Here is the recipe..

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Bhaigan Bhurta ( Eggplant Curry )

Easy Baingan Bharta (Roasted Eggplant Masala ) is an Indian side dish made with smoked egg plant and spices. It tastes great with roti.

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Servings: 2 -3

Author: Maria Jose Martin

Ingredients

• ▢ 1 Large Egg plant (350 – 375 gms)
• ▢ 2 medium Onion (chopped)
• ▢ 2 tsp each Crushed ginger & garlic
• ▢ 2 – 3 Green chilli (chopped)
• ▢ 1/2 tsp Turmeric powder
• ▢ 2.5 tsp Coriander powder
• ▢ 1/4 – 1/2 tsp Cumin powder
• ▢ 1/4 – 1/2 tsp Garam masala
• ▢ 1 medium – big Tomato (chopped)
• ▢ 10 Cashew nuts (soaked in 2 tbsp hot water for 10 mins and ground to a smooth paste)
• ▢ Salt
• ▢ 1 – 2 tbsp Oil / Ghee
• ▢ 2 tbsp Chopped coriander leaves

Instructions

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  Smear 1 tsp ghee (refer notes) & salt over egg plant & roast on a gas flame till its skin is charred. Transfer to a bowl and cover with plastic wrap for 15 – 20 mins or till it's cool enough to touch. Remove the skin and mash the flesh. 
  

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   Heat oil / ghee in a pan & cook onion until it browns. 
  

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  Add crushed ginger & garlic and chopped green chillies. Cook for 3-4 mins, till the raw smell goes. 
  
  

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  Add all spice powders (turmeric, coriander, cumin and garam masala). Fry till raw smell goes and oil starts appearing, 3-4 mins. Add 1 – 2 tbsp of hot water to bring together the masala. 
  

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  Add chopped tomatoes and salt. Cook till tomatoes softens. 
  

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  Add mashed egg plant and mix well. 
  

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  Add 1/2 – 3/4 cup water, bring to boil. Reduce flame to lowest, cover and cook for 6 – 8 mins, till the gravy becomes thick.
  

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  Add cashew paste to the masala and mix well. Cook for 3-4 mins.
  

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  Add chopped coriander leaves and mix. Remove the curry from fire and let it rest for half an hour or so before serving. Serve with rice or roti. 
  

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Notes

Though you can use oil to smear the eggplant before roasting, I recommend using ghee. Ghee will add more flavor to the roasted eggplant.

Cashew paste is added for a creamier texture and for a rich masala. If you want, you can skip it. 

Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu

Source:Friday Magazine

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