Food, recipes and more

By Chef Chandan Prajapati

Baingan Bharta / Baingan ka Bhurta / Wangya cha Bharit / Begun Bhorta

Baingan / Eggplant / Brinjal / Aubergine - use 3-4 large size
Mustard oil - 4 to 5 tbsp
Cumin seeds - 1/2 tsp
Garlic chopped -1 tbsp
Onion chopped - use 2 onions
Tomato chopped - use 2 tomatoes
Green chillies chopped - use 2 chillies
Ginger garlic paste -1 tbsp
Red chilli powder - 1tsp
Turmeric powder - 1 tsp
Salt to taste
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Yogurt -  2 tbsp
Fresh coriander chopped - 2 tbsp

Lightly oil the eggplant and roast in tandoor or oven or open flame till the skin is charred. Remove  the burnt skin and mash the pulpy part. Let the eggplant cool for a while before mashing.
Heat mustard oil. Add cumin seeds. Once the seeds starts to crackle add fine chopped garlic. Saute till light brown. Add chopped onion and ginger garlic paste. Cook for 2 minutes till onion turns light brown. Add chopped green chillies and tomatoes. Cook for a minute. Add the powder spices. Cook while stirring for 2 to 3 minutes. Once the masala is brown gently add the yogurt and mix well.
Add the mashed eggplant to the masala and mix well. Add fresh coriander chopped. Check for salt and add salt if required. Mix well and serve hot.

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