Baignan bharta is a classic smoked eggplant recepi originated from Northern India. The dish is traditionally prepare without adding tomato but for variation, i included finely chopped tomato. You can omit the tomato but personally i feel the tomato add a distinctive flavor to the dish.
Baignan bharta is one of the most well known recepi using eggplant. The eggplant can be roasted over a charcoal fire or bake in the oven, which is much easier method to get the smoky flavour without a mess. The smoky flavor gives a delicious taste to the dish with a little heat from the green chillies and the dried mango powder add that extra flavor to the mashed eggplant. This authentic Punjabi dish goes well with chappati,naan or white rice.
Ingredients
1 large eggplant
3 green chillies,finely chopped
5 cloves garlic,finely chopped
1 onion. finely chopped
1 tomato,finely chopped
1 tbsp garam masala
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp turmeric powder
1 1/2 tsp red chilly powder
3 tbsp oil
1/2 tsp amchur powder/dried mango powder
Pinch of asafoetida
1/2 tsp oil to rub on the eggplant
Cilantro leaves
Methods
Preheat oven at 400'F or 200' C . Brush oil on the eggplant and place it on a baking dish. Bake the eggplant for 1 hour. Remove from oven and keep aside to cool
Peel off the charred skin and mash the eggplant with fork or potato masher
In a saucepan over high-medium heat, add oil and temper mustard seeds,cumin seeds and asafoetida. Once the mustard seeds splutter, add onion,tomato and garlic. Cook till onion turns translucent.
Add the garam masala,chilly powder and turmeric powder and stir well. Add the chopped green chillies.
Reduce flame to low and add the dried mango powder and mashed eggplant. Stir till well combined. Cover with lid and cook for 5 minutes. Turn of the flame
Garnish with cilantro leaves
Notes
- Adjust the amount of chilly according to your tolerance of heat
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