Baingan Bharta

1. 1

   Step 1

   Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen napkin. Apply some oil all over and

   5 minutes
2. 2

   Step 2

   keep it for roasting on an open flame. You can also grill the baingan or roast in the oven. But then you won't get

   25 minutes

   Always preheat your oven fully before baking for even cooking.
3. 3

   Step 3

   the smoky flavor of the baingan. Keep the eggplant turning after a 2 to 3 minutes on the flame, so that its evenly

   5 minutes
4. 4

   Step 4

   cooked. You could also embed some garlic cloves in the baingan and then roast it.

   25 minutes

   Don't open the oven too often — each time lets heat escape and extends cooking time.
5. 5

   Step 5

   Roast the aubergine till its completely cooked and tender. With a knife check the doneness. The knife should slid

   25 minutes

   Don't open the oven too often — each time lets heat escape and extends cooking time.
6. 6

   Step 6

   easily in aubergines without any resistance. Remove the baingan and immerse in a bowl of water till it cools

   5 minutes
7. 7

   Step 7

   You can also do the dhungar technique of infusing charcoal smoky flavor in the baingan. This is an optional step.

   5 minutes
8. 8

   Step 8

   Use natural charcoal for this method. Heat a small piece of charcoal on flame till it becomes smoking hot and red.

   5 minutes
9. 9

   Step 9

   Make small cuts on the baingan with a knife. Place the red hot charcoal in the same plate where the roasted

   25 minutes

   Keep your fingers curled under (claw grip) for safety when cutting.
10. 10

    Step 10

    aubergine is kept. Add a few drops of oil on the charcoal. The charcoal would begin to smoke.

    3 minutes
11. 11

    Step 11

    As soon as smoke begins to release from the charcoal, cover the entire plate tightly with a large bowl. Allow the

    2 minutes

    Warm your serving plates in the oven briefly for a restaurant-quality touch.
12. 12

    Step 12

    charcoal smoke to get infused for 1 to 2 minutes. The more you do, the more smoky the baingan bharta will

    5 minutes
13. 13

    Step 13

    become. I just keep for a minute. Alternatively, you can also do this dhungar method once the baingan bharta is

    5 minutes
14. 14

    Step 14

    cooked, just like the way we do for Dal Tadka.

    3 minutes
15. 15

    Step 15

    Peel the skin from the roasted and smoked eggplant.

    25 minutes

    Don't open the oven too often — each time lets heat escape and extends cooking time.
16. 16

    Step 16

    Chop the cooked eggplant finely or you can even mash it.

    5 minutes

    Keep your fingers curled under (claw grip) for safety when cutting.
17. 17

    Step 17

    In a kadai or pan, heat oil. Then add finely chopped onions and garlic.

    5 minutes

    Keep your fingers curled under (claw grip) for safety when cutting.
18. 18

    Step 18

    Saute the onions till translucent. Don't brown them.

    8 minutes

    Make sure your pan is hot before adding oil — this prevents sticking.
19. 19

    Step 19

    Add chopped green chilies and saute for a minute.

    8 minutes

    Keep your fingers curled under (claw grip) for safety when cutting.
20. 20

    Step 20

    Add the chopped tomatoes and mix it well.

    5 minutes

    Keep your fingers curled under (claw grip) for safety when cutting.
21. 21

    Step 21

    Bhuno (saute) the tomatoes till the oil starts separating from the mixture.

    8 minutes

    Make sure your pan is hot before adding oil — this prevents sticking.
22. 22

    Step 22

    Now add the red chili powder. Stir and mix well.

    8 minutes
23. 23

    Step 23

    Add the chopped cooked baingan.

    5 minutes

    Keep your fingers curled under (claw grip) for safety when cutting.
24. 24

    Step 24

    Stir and mix the chopped baingan very well with the onion­tomato masala mixture.

    8 minutes

    Keep your fingers curled under (claw grip) for safety when cutting.
25. 25

    Step 25

    Season with salt. Stir and saute for some more 4 to 5 minutes more.

    8 minutes

    Make sure your pan is hot before adding oil — this prevents sticking.
26. 26

    Step 26

    Finally stir in the coriander leaves with the baingan bharta or garnish it with them. Serve Baingan Bharta with

    8 minutes

    Warm your serving plates in the oven briefly for a restaurant-quality touch.
27. 27

    Step 27

    phulkas, rotis or chapatis. It goes well even with bread, toasted or grilled bread and plain rice or jeera rice.

    5 minutes

    Oil the grill grates before placing food to prevent sticking.

Frequently Asked Questions