Baingan Bharta (Smoky Mashed Eggplant)

 Here's a detailed recipe for Baingan Bharta (Smoky Mashed Eggplant) – a popular North Indian dish made with roasted eggplant, spices, and herbs. It pairs wonderfully with roti, paratha, or rice.

📝 Ingredients:

• 1 large eggplant (baingan/brinjal) – about 400–500g

• 2 tablespoons oil (mustard oil or any neutral oil)

• 1 teaspoon cumin seeds

• 1 medium onion – finely chopped

• 2–3 garlic cloves – minced

• 1-inch piece of ginger – grated

• 2 green chilies – finely chopped (adjust to taste)

• 2 medium tomatoes – finely chopped

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon red chili powder (adjust to taste)

• 1/2 teaspoon garam masala

• Salt – to taste

• 2 tablespoons fresh coriander leaves – chopped

• Optional: 1/4 teaspoon smoked paprika (for extra smoky flavor if not roasting over flame)

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🔥 Roasting the Eggplant:

1. Stovetop (preferred method for smoky flavor):

   • Make small slits in the eggplant and insert 1-2 garlic cloves (optional).

   • Roast the eggplant directly over an open flame, turning often, until the skin is charred and the inside is soft (8–10 minutes).

   • Let it cool, then peel the skin and mash the pulp. Discard the charred skin.

2. Oven Method (less smoky):

   • Preheat oven to 220°C (430°F).

   • Prick the eggplant with a fork, rub with oil, and roast for 30–40 minutes until soft.

   • Cool, peel, and mash.

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🍳 Cooking the Bharta:

1. Heat oil in a pan on medium heat.

2. Add cumin seeds and let them splutter.

3. Add onions and sauté until golden brown.

4. Add garlic, ginger, and green chilies. Sauté for 1–2 minutes.

5. Add chopped tomatoes, turmeric, chili powder, and salt.

6. Cook until tomatoes are soft and oil starts separating (about 5–7 minutes).

7. Add the mashed eggplant. Mix well and cook for 5–7 minutes on medium heat, stirring occasionally.

8. Add garam masala and chopped coriander leaves.

9. Mix, cook for another 2 minutes, and turn off the heat.

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🥄 Serving Suggestion:

• Serve hot with roti, paratha, or steamed rice.

• Garnish with extra coriander or a drizzle of mustard oil for authentic flavor.