Baingun bharta (Eggplant curry)

       

Hello readers!

Welcome to easy cooking blog no.5

Introduction

Today I am going to share another mouth-watering recipe which does not need any introduction in Indian cuisine. Its taste and simplicity speak for itself. I am talking about eggplant curry which is commonly known as baingun bharta in India particularly in the northern region. You will easily find it in the menu cards of Indian local restaurants (also known as “Dhaba”)’ as well as fancy restaurants. This dish is perfect for vegetarians, non-vegetarians, vegans and even for those who watch their carbs intake because of its low glycaemic index and the presence of Vitamins and minerals in it.

Eggplant curry (baingun bharta) can be prepared using different methods by different people, however, one of the commonly used methods that is used particularly in the Northern part of India involve the mincing of roasted eggplant and its mixing with a gravy of onions and tomatoes spiced up with a variety of flavours and herbs. Since it is a popular dish almost in every part of India, its cooking style and taste vary place to place with different health benefits depending upon the ingredients used in its preparation.

My mother particularly used to make it via two different ways. Procedure is more or like the same except for the usage of a few extra ingredients for the purpose of flavour and enhancement of the taste to another level. One method she would use is to make it like regular roasted eggplant braised with the onion, garlic, ginger and tomatoes with some dry spices. Whereas, in the second method, she would just add fresh peas and some paneer (home-made cheese). My husband and I we both love to have it at least once in a week with our whole wheat roti or as a sandwich with a hot cup of tea.

Without any further delay, let me quickly share the recipe for making this yummy dish which require the following ingredients:

Ingredients for Baigun bharta (eggplant curry)                           Qty

Eggplants/Baigun                                                                           1

onions (finely chopped)                                                                  1

tomatoes (finely chopped)                                                              1

ginger (finely chopped)                                                            small chunk

garlic (finely chopped)                                                                    2 pods

green chillies (finely chopped)                                                as per taste

coriander powder                                                                          1/2tsp

asafoetida (Hing)                                                                           a pinch

cumin powder                                                                                1/2tsp

red chilli powder                                                                          as per taste

turmeric                                                                                          1tsp

salt                                                                                                as per taste

garam masala (optional)                                                               1/2tsp

fresh cilantro (finely chopped)                                                  for garnishing   

 

Methods to roast the eggplant

Before roasting the eggplant, wash it thoroughly in the running water and pat dry it with a paper towel or any cotton cloth. Irrespective of what method you use to roast the eggplant, do not forget to poke the eggplant using a knife or fork to avoid the bursting of eggplants in the oven. 

(There was one funny incident that took place related to this: when I was first time roasting the eggplant in the oven without poking it, I witnessed the bursting of eggplant-the bang was so loud and powerful that it forced open the oven and its flesh was all over my kitchen).

The different methods that  can be used for roasting the eggplant are as follows:

1) To roast in oven

Preheat the oven at 180^oC, grease the eggplant with little oil and put them on the already lined aluminium foil oven tray.

Try to keep the oven tray as close as possible to the heat source to expedite the roasting process. Roast the eggplant for about 20 to 30 minutes. You will see the change in the skin colour and texture of the eggplant.

Once it is soft enough, can be checked by inserting a knife. If it goes easily into it, eggplant is ready to be used for the next step.

 

2) To roast on a gas stove

If you want to use this method, it is good idea to keep the stem of the brinjal intact to turn the eggplant while roasting on a gas stove.

Place the eggplant on a gas flame, use a tong to hold the eggplant stem to rotate it for the even roasting. See the pic below for a better understanding as to when to take the eggplant off the flame.

 

3) To roast on the charcoal

It is a relatively tedious method. Those who have braai stand can use it to roast the eggplant. Roasting on charcoal will add an extra smoky flavour to the eggplant curry. See the pic below to check when to take the eggplant off the fire.

                                                   

 

Once your eggplant is well roasted, cool it down for a few minutes. Peel off the burnt skin and mash the eggplant coarsely with the help of any masher or a broad knife.

         

Method to make the eggplant/baingun curry

Heat the oil or ghee in a pan, turn the heat on medium-low, add chopped onions and sauté them for about 5 minutes, add ginger and garlic and cook them nicely for another 5 to 10 minutes, depending upon your flame source.

Then add chopped tomatoes, put the lid on and cook until they become soft and mushy, and oil starts to release from the gravy.

Next step is to add all the dry spices mentioned above into it, however before adding them sprinkle some water in the pan, if the gravy is dry to avoid the burning of the dry spices. Cook the curry with all the spices for about 5 minutes or so on low heat.

Next, add mashed eggplant and cook everything together for about 15 to 20 minutes on a medium flame by continuously stirring it. Once the curry is nicely cooked, turn off the flame and garnish it with fresh coriander leaves.

                                            

Your exceptionally delicious eggplant/ bharta is ready to serve.     

                                            

 Tips and Tricks

This curry needs a fair amount of oil or ghee; You can adjust the amount of oil or ghee (if you find the curry bit dry, add some oil) according to your wish and health preferences.

Do not forget to poke the eggplant with a fork or knife before roasting it so that air can escape from the eggplants to avoid any kind of accident during its roasting in the oven.

To check if the eggplant is roasted well enough or not, use a knife to poke it-if it goes through it quickly the eggplant is ready.

 

Serving suggestions

Serve it with hot naan, roti, or parantha.

I even love to have it on my bread. It goes very well in the form of sandwich as well.

You can have yoghurt or curd on the side. It goes well with the curry and roti.

 

Try this recipe and let me know in the comments below.

Thank you for visiting my blog.