Baingan Bharta (Mashed Eggplant dry sabzi)

Baingan Bharta (Mashed Eggplant dry sabzi) is a quick recipe made using only 6, easy ingredients available at home. This is one of the simplest dishes I know. The key here is to use a roasted eggplant. A lot of people make this dish by boiling the eggplant but it doesn’t give it that great taste (personal choice maybe). When roasted on the fire, the eggplant gives an amazing taste with an aroma that makes it a dish worthwhile.

Eggplant is not a very loved and favored vegetable here in India, especially not liked by kids. I remember when I was a kid and my mom used to prepare eggplant, I used to pretend I was fasting. But now that I cook myself, I have no option but to eat it. And trust me, it is really tasty.

This dish is best cooked with minimum spices. If you add a lot of chilies, the roasted aroma of the eggplant goes away and it is not that fun. Let’s see how we cook this.

P.S. I will not be able to share step-by-step images since I am down with fever (maybe covid) and hence I am not going to the kitchen but just instructing my house help.

Servings

2 Person

Kitchen Standing Time

15 minutes

Ingredients

Method

Step 1: Heat oil in a pan. Add the chopped onion and saute on low flame until light brown.
Step 2: Once the onion are light brown in color, add the chopped tomatoes and allow them to cook
Step 3: On another flame, place the brinjal directly (or on a perforated steel plate) and roast the brinjal on all sides. Make sure to roast until the color of the outer covering changes to black coal-like throughout the eggplant.
Step 4: Now take the eggplant on a plate, peel off the skin and mash the brinjal well.
Step 5: Add salt and red chili powder to the cooked onion tomatoes. And now add the mashed brinjal.
Step 6: Let it cook for about 5-7 minutes on low flame until the eggplant stops sticking to the pan. Don’t cover the pan.
Step 7: Transfer to a bowl. Garnish with coriander leaves and serve hot with rice/chapatis.
Have a great meal!