Name: Baingan bharta (Spicy Indian Baba Ghanoush) recipe by Antara Navin at BetterButter
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 Large Eggplant; 3 Tbsp Mustard oil; 1/2 tsp cumin seeds; Dash of hing or asafoetida; 1/2 cup thinly sliced or finely chopped onions; 1 tbsp ginger-garlic paste; 1 green chilli, slit vertically; 3 medium tomatoes, chopped; Salt to taste; 1 teaspoon cayenne (to add spice, adjust as per your preference); 1 teaspoon Kashmiri Mirch powder; 1/2 tsp turmeric powder; 2 tablespoons fresh coriander leaves, chopped; 1/2 tsp Garam Masala; 1/4 tsp dry mango powder

ABOUT Baingan bharta (Spicy Indian Baba Ghanoush) RECIPE

Baingan bharta or Baingan ka bhurtha or Wangyacha Bharit is an Indian Dish bearing a resemblance to Baba Ghanoush. It is primarily a vegetarian dish prepared by roasting brinjal over charcoal or direct fire which infuses the dish with smoky flavor. The roasted mashed brinjal is then mixed with onion tomato spice and cooked in mustard oil. It is garnished with coriander and served hot with Indian flat bread like chappati and paratha. This is an Indian cuisine and I feel proud to include it in my recipes that I can cook.

Ingredients Serving: 4

1 Large Eggplant
3 Tbsp Mustard oil
1/2 tsp cumin seeds
Dash of hing or asafoetida
1/2 cup thinly sliced or finely chopped onions
1 tbsp ginger-garlic paste
1 green chilli, slit vertically
3 medium tomatoes, chopped
Salt to taste
1 teaspoon cayenne (to add spice, adjust as per your preference)
1 teaspoon Kashmiri Mirch powder
1/2 tsp turmeric powder
2 tablespoons fresh coriander leaves, chopped
1/2 tsp Garam Masala
1/4 tsp dry mango powder

Instructions

Roast the brinjal on a medium flame till it's well cooked and the skin has charred completely. Allow it to cool, then peel and mash.
Heat a pan and add oil into it. When the oil is hot, add the asafoetida and cumin seeds. When the seeds stop the sizzling sound, add the onions, ginger garlic paste and green chilies. Saute till the onion turns soft, translucent and light brown in colour.
Next add the chopped tomatoes, cayenne, kashmiri mirch powder, turmeric and salt. Cover the pan with a lid and cook till the tomatoes are soft, mushy, the masala is cooked and the oil rises to the surface.
Add the mashed brinjal and mix well. Lower the heat and cook for 4-5 minutes. Add the garam masala and dry mango powder before turning off the heat.
Next, add the chopped coriander and mix it well.
Serve it hot with flat breads like chappati and parathas.

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