Baingan Da Bharta or Indian Mashed Eggplant Recipe, this is one of my favorite dishes. Mom always made sure that she cooks this whenever I went back home for Holidays. She still does when I go home from Bangkok.

One main problem faced cooking this in an apartment is that I cannot grill it on fire. So I use normal pan here. It takes some time to cook. You can do it. Here we go.

• Ingredients
  • 1 Big Baingan( Brinjal/Egg Plant)
  • 2 Onions
  • 2 Tomatoes or 1 Cup of Tomato Puree
  • 1″ Ginger Paste
  • 4 Cloves Garlic Paste
  • 4 Green Chili Pepper minced ( Use it as you like it)
  • 1 tbsp Oil
  • 1/3 Cup of Coriander
• Spices
  • 1 tbsp Garam Masala
  • 1 tsp Jeera powder (Cumin Powder)
  • 1 tsp Dhania Powder (Coriander Powder )
  • 1/3 tsp Haldi Powder (Turmeric Powder )
  • 1 tsp Red Chili Powder
  • Salt to taste

 

• Preparation
  • Take 1 Brinjal, Make small Cuts around it. ( You can add Garlic Cloves in the cuts if you want.)
  • Lubricate the Brinjal with Oil and Place it in Pan.
  • You can also keep Tomatoes along with Brinjal in Pan.
  • Close the Lid and Cook the Brinjal until it becomes soft. ( Try using a knife to check this)
  • It will look something like as shown in the picture
  • Peel off the skin of the Brinjal and Mash it to a pulp.
• Cooking
  • Heat Oil in Pan.
  • Add 2 Onion, and 2 Chilies – Cook it until Onion turns brown.
  • Add Mashed Tomato, Finely cut Garlic and Ginger ( Or Add Tomato Puree + Ginger Garlic Paste)
  • Cook it until water evaporates and the mix becomes a thick paste
  • Add all the spices cook for 5 more minutes.
  • Add Mashed Brijal to the mix.
  • Mix all the content in Pan well.
  • Slow Cook the mix for 10 minutes.
  • Here is an optional step but I always do this, Add Cream/ Malai. This makes the dish rich and yummy.
  • Once cooked Garnish the Curry with Coriander.

Enjoy my Favourite Baingan Da Bharta.

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Jagdeep