Eggplant / Aubergine / Brinjal is called Baingan in hindi, and Bharta translates to any kind of mash. It's a very popular accompaniment for Roti / Naan / Flat breads. The smoky smell of eggplant is the highlight in this dish.
In traditional way the eggplant is charred in the heat from burning coal or wood, that way the taste of the dish is more authentic and divine. But I have charred the eggplant using the gas stove ( flame ) So here you go for the recipe of smoky chunky, mashed eggplant ( Baingan Bhartha )
Mashed Eggplant - 1 Cup
Onion - 2 No (Medium Size)
Big Tomato - 1 No
Coriander seeds - 1 Teaspoon
Dry red chilies - 2 or 3 ( Adjust to tolerance )
Garam masala - 1 Teaspoon
Ginger Garlic paste - 1 Teaspoon
Green chillies - 1 No ( Finely chopped)
Amchoor powder ( Dry mango ) - 1/4 Teaspoon
Coriander Leaves - 2 Table Spoon
Cumin seeds - 1 Teaspoon
Turmeric powder - 1/4 Teaspoon
How to char the Eggplant :
Wash the eggplant well, pat dry and rub a teaspoon of oil all over. Heat your stove top on high, and char the whole eggplant, turning with tongs to char on all sides, until the skin has blackened & the flesh is soft. Allow it to cool. And peel of the blackened skin and mash the flesh using a fork. the whole process will take around 20 minutes. If you want you can remove the seeds from the eggplant.
Grind coriander seeds and dry chilies to a smooth powder. Finely chop the onions and Tomatoes.
Heat oil in a pan, add cumin seeds, the add onion, green chilies with a pinch of salt, sauté for a minute then add ginger garlic paste and fry until the raw smell leaves, and the onion turns golden brown. Now add tomatoes, turmeric powder, chili and coriander powder to it, and sauté until oil leaves from the sides. Lastly add mashed eggplant to it and mix well. Cook for around 3 to 4 minutes in low flame. The eggplant mash should blend well with the spices and the onion and tomato mixture. Lastly add amchur powder and garam masala, drizzle a teaspoon of ghee on top of it, give it a quick stir. Cook for a minute or two switch off the flame. Garnish with chopped coriander leaves. Easy baingan ka barta , a delightful side is ready to be served hot with Phulka / Roti / Naan / Flat bread.