When we talk about Baingan Bharta, we see a recipe which starts with burning/toasting a big Baingan (Eggplant) over fire (charcoal or gas stove etc.) or in the over. There is also another method to make a very tasty Baingan Bharta without burning the Baingan, but which would give the taste and flavor like the one made with the usual method. We are going to see that method here. Ensure that you select the Baingan of a plump variety with very less seeds. And enjoy that great smoked Baingan Bharta.
Eggplant (large sized) – 1
Oil – 2 tbsp
Cumin Seed – ½ tsp
Asafoetida – 1 small pinch
Onion – 1 (finely chopped)
Green Chillies – 2 (finely chopped)
Ginger Garlic Paste – 1 tsp
Medium sized Tomatoes – 2 (finely chopped)
Coriander Seed Powder – ½ tsp
Salt – to suit one’s taste
Garam Masala – ½ tsp
Red Chilli Powder – 1 tsp
Turmeric Powder – 1 pinch
Finely chopped Cilantro (Coriander Leaves) – 2 tbsp
Ghee (Clarified Butter) – ½ tsp
Wash and peel off the skin of the Egg Plant. Cut them into cubes. Keep them in a vessel and fill the vessel with water in such a way that Eggplant pieces are fully immersed in water.
Heat the Oil in a pan. Add Cumin Seeds. When it splutters, add the Asafoetida. Stir it and then add the Onion. Sauté till the Onion turns light brown in color. Add Green Chillies and Ginger Garlic Paste. Sauté till the raw smell of the Ginger Garlic paste goes away.
Add Tomatoes and cook for 3 to 4 minutes. Add Chilli Powder, Coriander Seed Powder, Turmeric Powder and Salt. Cook till the Tomatoes become mushy.
Add the Eggplant pieces. Cook for 3 to 4 minutes. Add 1 ½ cups of water. Cover with a lid and cook for 10 to 12 minutes. Till the Eggplant become soft.
Mash it well with a Potato masher. Add Garam Masala and Cilantro. Adjust the texture by adding little water, if required. Simmer for 2 minutes. Switch off the flame.
Fire some coal pieces directly on the gas stove. Place the burning coal in a small dish or hollowed out Onion piece. Place the vessel (or the hollowed out Onion) with the burning coal in the center of the Baingan Bharta. Drop 1.2 tsp of Ghee on the top of the burning coal. The fire will extinguish, but the smoke will start billowing up. Cover the whole pan with a lid immediately. Wait for 5 minutes (this step is optional and can be used if you want that smoked flavor in your dish). The smoked Baingan Bharta is ready. Transfer to a serving bowl. Garnish with Cilantro and serve.
Use plump large sized Eggplant for this dish. It should be a variety with very less seeds.