Eggplant / Baigan Bharta

AuthorYashodhara G.
DifficultyIntermediate

In this dish eggplant / baigan is roasted, mashed / minced and then cooked with spices.

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Yields1 Serving
Prep Time20 minsCook Time30 minsTotal Time50 mins

 1 medium eggplant / baigan Select deep purple and light weight eggplant, for little or no seeds.
 4 cloves of garlic / lahsun
 2 anaheim peppers / moti achaar wali mirch – optional
 2 tbsp cooking oil
 1 medium onion / pyaaz- cut in half and sliced lengthwise
 ¼ tsp turmeric / haldi powder
 ¼ tsp chili / mirch powder
 3 tomatoes / tamatar - chopped
 ¾ tsp salt / namak or to taste
 2 tbsp cilantro / hara dhania - chopped

1

Cut 4 small crosses in the washed eggplant / baigan and push one clove of unpeeled garlic / lahsun into each cross.
Roast eggplant / baigan & anaheim peppers / moti achaar wali mirch, on a Bar-B-Q / under broiler of an oven / on a stove top, rotating them to roast evenly, till the skin is charred and pulp is soft.
Transfer roasted eggplant / baigan & peppers to a plate / chopping board, cool a little.
Peel the charred skin of eggplant / baigan, garlic / lahsun and peppers; saving any juices / liquids.
Chop up all the above. (This can be frozen, in single cooking portions, for making quick bharta for future use).
In a pan heat oil, fry onion / pyaaz at a medium heat till transparent, mixing often.
Add turmeric / haldi, chili / mirch , mix and temper for 20 to 30 seconds, making sure not to burn the spices.
Add chopped tomatoes, mix, lower the heat and cover the pan.
Let the masala / spices cook for 5 to 10 minutes, mixing in between, till tomatoes / tamatar are soft.
Add the above chopped vegetables, salt and mix.
Cover the pan, let the vegetables cook in steam a little, mashing with potato masher to make sure it’s not lumpy.
Remove the lid, spread bharta in the pan, and cook for 8 to 10 minutes, mixing frequently to dry / roast bharta.
Transfer in a serving dish and garnish with chopped cilantro / dhania.

Variation:
Baigan Bharta with Peas / Matar
Add ½-cup of peas to bharta, towards the end / after removing the lid to dry / roast bharta.

Plain Bharta
Skip cooking the chopped vegetables with tomatoes / tamatar and spices.
Add finely chopped hot peppers / hari mirch, 2-tbsp red onion / lal pyaaz, cilantro / hara dhania, salt / namak to taste, 1tbsp raw mustard / sarson oil to bharta and mix.

Ingredients

 1 medium eggplant / baigan Select deep purple and light weight eggplant, for little or no seeds.
 4 cloves of garlic / lahsun
 2 anaheim peppers / moti achaar wali mirch – optional
 2 tbsp cooking oil
 1 medium onion / pyaaz- cut in half and sliced lengthwise
 ¼ tsp turmeric / haldi powder
 ¼ tsp chili / mirch powder
 3 tomatoes / tamatar - chopped
 ¾ tsp salt / namak or to taste
 2 tbsp cilantro / hara dhania - chopped

Directions

1

Cut 4 small crosses in the washed eggplant / baigan and push one clove of unpeeled garlic / lahsun into each cross.
Roast eggplant / baigan & anaheim peppers / moti achaar wali mirch, on a Bar-B-Q / under broiler of an oven / on a stove top, rotating them to roast evenly, till the skin is charred and pulp is soft.
Transfer roasted eggplant / baigan & peppers to a plate / chopping board, cool a little.
Peel the charred skin of eggplant / baigan, garlic / lahsun and peppers; saving any juices / liquids.
Chop up all the above. (This can be frozen, in single cooking portions, for making quick bharta for future use).
In a pan heat oil, fry onion / pyaaz at a medium heat till transparent, mixing often.
Add turmeric / haldi, chili / mirch , mix and temper for 20 to 30 seconds, making sure not to burn the spices.
Add chopped tomatoes, mix, lower the heat and cover the pan.
Let the masala / spices cook for 5 to 10 minutes, mixing in between, till tomatoes / tamatar are soft.
Add the above chopped vegetables, salt and mix.
Cover the pan, let the vegetables cook in steam a little, mashing with potato masher to make sure it’s not lumpy.
Remove the lid, spread bharta in the pan, and cook for 8 to 10 minutes, mixing frequently to dry / roast bharta.
Transfer in a serving dish and garnish with chopped cilantro / dhania.

Variation:
Baigan Bharta with Peas / Matar
Add ½-cup of peas to bharta, towards the end / after removing the lid to dry / roast bharta.

Plain Bharta
Skip cooking the chopped vegetables with tomatoes / tamatar and spices.
Add finely chopped hot peppers / hari mirch, 2-tbsp red onion / lal pyaaz, cilantro / hara dhania, salt / namak to taste, 1tbsp raw mustard / sarson oil to bharta and mix.

Eggplant / Baigan Bharta

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