Curry
•Smoky Roasted Garlic Baingan Bharta
Total Time
60 min
Servings
4 people
Level
medium
Rating
(1)
Smoky Roasted Garlic Baingan Bharta
This robust variation emphasizes the traditional smoky flavor of fire-roasted eggplant, enhanced with extra golden-fried garlic for savory depth. It is a comforting, rustic dish that brings the authentic taste of a roadside dhaba straight to your kitchen.
Ingredients
1 large purple eggplant (approx. 1.5 lbs)
3 tbsp vegetable oil or mustard oil
1 tsp cumin seeds
1 large onion, finely chopped
6 cloves garlic, minced
1 inch piece of ginger, grated
2 green chilies, slit lengthwise
2 medium tomatoes, diced
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala
Salt to taste
Fresh cilantro, chopped for garnish
Instructions
- 1
Wash and dry the eggplant. Brush it lightly with a little oil. Roast directly over a gas flame or under an oven broiler for 15-20 minutes, turning occasionally, until the skin is charred black and the flesh is very soft.
- 2
Allow the eggplant to cool slightly. Peel off the charred skin and discard it. Mash the inner flesh thoroughly with a fork and set aside.
- 3
Heat the remaining oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
- 4
Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.
- 5
Stir in the minced garlic, grated ginger, and green chilies. Cook for another 1-2 minutes until the raw smell disappears and the garlic is fragrant.
- 6
Add the diced tomatoes, red chili powder, turmeric, coriander powder, and salt. Cook until the tomatoes break down and the oil begins to separate from the mixture.
- 7
Add the mashed eggplant to the pan. Mix well to combine it with the onion-tomato base.
- 8
Lower the heat and cook for 5-8 minutes, stirring occasionally, to allow the smoky flavors to meld.
- 9
Stir in the garam masala and remove from heat.
- 10
Garnish with fresh cilantro and serve hot with roti or rice.
