Baingan Bharta

INGREDIENTS

• 2 large eggplants (baingan)
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, chopped
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/4 teaspoon asafoetida (hing)
• Salt to taste
• 2 tablespoons cooking oil
• Fresh cilantro (for garnish)
• 1 tablespoon lemon juice

Recipe

Step 1: Roast the Baingan (Eggplant)

- Wash and prick the eggplants with a fork.

- Roast them on an open flame or under a broiler until the skin is charred and the flesh becomes soft.

- Turn occasionally to roast all sides evenly.

- Once done, remove the eggplants, let them cool slightly, and then peel off the skin.

- Mash the flesh and set it aside.

Step 2: Prepare the Masala

- Heat oil in a pan and add cumin seeds. Let them splutter.

- Add asafoetida (hing) and sauté for a few seconds.

- Add the chopped onions and cook until they turn golden brown.

- Add ginger-garlic paste and chopped green chilies, cook for another 2 minutes.

- Add the chopped tomatoes and cook until they become soft and oil starts to separate.

Step 3: Add Spices

- Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt to the pan.

- Stir well and cook the masala for 5-7 minutes until the oil separates from the mixture.

Step 4: Mix the Baingan

- Add the roasted and mashed baingan to the masala mixture.

- Stir well and cook for another 5-7 minutes, allowing the flavors to blend together.

Step 5: Garnish and Serve

- Once done, sprinkle garam masala and lemon juice over the bharta.

- Garnish with fresh cilantro.

- Serve hot with roti, naan, or rice!