I’m here with another brinjal recipe. Baingan ka Bhartha is a very popular spicy North Indian dish made of baingan or Eggplant. Traditionally the whole eggplant is charred on open gas flame and the whole dish has a very smoky flavor. I am not a lover of the smoky flavor. So I never liked Baingan Bhartha. Then I came to know of this wonderful alternate of cooking the eggplant in an oven. I loved this idea as it gave the same end result minus the smoky charred smell. It really works well for me.
This is dish is generally very spicy and tangy and goes very well with any Indian flatbread or even plain rice. After I got to know of this oven method, it has become a regular in my house and is a favorite with all at home.
What you'll need
- Big Eggplant – 1 (Medium Sized)
- Onion – 2 big
- Tomatoes – 3 Medium sized
- Green Chillies – 2 to 3
- Ginger – 1 inch piece
- Garlic – 2 cloves
- Fresh Coriander Leaves – 2 tbsp
- Coriander Powder – ½ tbsp
- Red Chilly Powder – ½ tsp (adjust according to taste)
- Amchur Powder – ½ tsp (optional)
- Cumin Seeds – 1 tsp
- Oil – 2 to 3 tbsp
- Preheat the oven at 230C.
- Wash and pat dry the eggplant. Make a couple of slits on the eggplant. Apply oil all over it.
- Place the eggplant on a tray and bake at 230C for 30 to 40 minutes. Turn once in between for even cooking.
- If you like the charred smell and taste, set the oven at broil and broil for 10 minutes. ( I did not do it)
- Or cook it on the gas stove in an open flame, turning once in a while with the help of the stem, till the skin gets completely charred on all sides.
- Remove the eggplant and allow to cool. Peel the skin and mash well. Keep aside.
- Heat a Kadai with oil. Add cumin seeds.
- Once the crackle add, finely chopped onions, and sauté for a couple of minutes.
- Add grated ginger, finely chopped garlic and green chillies.
- Fry for 5 to 6 minutes on medium heat till the onions turn light brown.
- Add finely chopped tomatoes and fry till the tomatoes turn mushy and everything comes together.
- Now add the red chilly powder and coriander powder. Mix well and fry for a minute.
- Now add the mashed eggplant and mix everything very well. Add salt and check for seasoning. If you feel you need more tang then add the amchur powder else skip it. I added.
- Mix well. Cook for another 2 to 3 minutes.
- Garnish with fresh chopped coriander leaves.
Serve hot with phulkas.