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Sunday, January 24, 2010

Baingan Ka Bharta - Roasted Eggplant Dip

This is one of the comfort foods for me, Baingan Ka Bharta . It is traditionally a charcoal-smoked
brinjal/eggplant delicacy cooked with onions and tomatoes. You could even roast the eggplants on a stove top , oven or a gas grill. The preferred way would be the charcoal grill or tandoor where you could get the charcoal flavor.

Ingredients :
  • 2 large Eggplants/Baingan (approximately 2 pounds)
  • 1 cup red onion finely chopped
  • 2 cups tomatoes finely chopped
  • 3-4 cloves of garlic finely chopped
  • 1 tbsp ginger finely chopped
  • 2-3 green chillies finely chopped
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • salt to taste
  • 4 tbsp oil
  • Freshly chopped Cilantro
Preparation :
  • Roast the eggplants until the skin starts peeling off. (Baste/Brush them with a little oil before roasting).Allow it to cool.

  • Remove the skin and stem.

  • Chop and mash the roasted eggplants. Also finely chop the onion,tomatoes, garlic,ginger and green chillies.

  • Heat oil and add cumin seeds. When they crackle, add onion and garlic and saute till golden brown. Add ginger and green chillies. Fry for a minute. Add the tomatoes, turmeric powder,red chilli powder and salt. Fry till the oil leaves the sides.

  • Add the mashed eggplant and mix well. Fry for about 2 -3 minutes. Let it cook for another 4-5 minutes on slow flame.
  • Baingan Ka Bharta is ready to be served. Garnish with freshly chopped Cilantro. Serve with hot butter Naan.
  • This recipe serves 4.