Generally vegetable shopping happens during the weekends. That’s because we stay few kilometers away from the local vegetable market and travelling often is not possible. It’s like very time consuming task and most of my time is spent in travelling than shopping in the market. For this reason, it doesn’t excite me much and going along with my naughty little son is a big no no. So, my hubby takes us on weekend and that is the best time for me to shop veggies and few other kitchen stuffs. Else my hubby does it for me during weekdays while returning from work.
Last time, I found this fresh bartha baingan/ in the market and I immediately picked up to cook this delicious side-dish. One bartha baingan weighs anywhere between 250 and 300 gms and is more than enough for 3-4 persons. I have made Baingan Ka Bartha on several occasions but never got a chance to click photos as I had mostly cooked for dinner. This time I somehow cooked early dinner and got to click few pictures to share on my blog.
Coming to the recipes, Baingan Ka Bartha Or Smoked & Spiced Eggplant Or Baingan Bartha is one of our favorite side-dishes for chapathi or pulkas. Simply this can be described as soft, smoky, spicy and all put together you get this scrumptious side-dish. I love the smoky flavor in the dish and this offers different taste and texture altogether. When I made this for the first time I didn’t like process like charring the eggplant and later mashing them. I felt it was kind of messy thing to do. But the final outcome was something which made me have some extras chapathi.
Try this recipe and you will love it too.
Baingan Ka Bartha | Smoked & Spiced Eggplant
Eggplant/Brinjal – 1 large (weighed 300 gms)
Tomato – 1
Oil – 2 tsp
Green Chilli -1, chopped
Onion – 1, finely chopped
Crushed Garlic – 1 tsp
Cumin Seeds – 1/2 tsp
Chopped Ginger – 1/2 tsp
Turmeric Powder – 1/2 tsp
Coriander Powder – 1 tsp
Chilli Powder – 1.5 tsp
Garam Masala – 1/2 tsp (optional)
Salt to Taste
Wash the eggplant and pat dry with a kitchen cloth. Rub a little oil on the eggplant and place on the gas burner directly. Allow the eggplant to get charred & blackened. Keeping the flame in medium, slowly turn the eggplant and do the same on all the sides. By doing so the inside portion of the eggplant will get softened and mushy. That is exactly what is required for this recipe.
After the eggplant is cooked, take off from heat and let it cool down. Now, peel the charred skin and discard them. Mash the roasted eggplant flesh and set aside.
Heat oil in a pan, splutter cumin seeds. Add onions and sauté until golden brown. To this add the crushed garlic, green chilli and chopped ginger. Fry until the raw smell disappears.
Then add all the spice powders except garam masala along with chopped tomatoes and mix well. Close the lid and cook until the tomatoes turn soft and oil starts separating.
Add the mashed eggplant and salt. Mix to combine. Cook covered for about 3-4 minutes on medium low flame.
Sprinkle the chopped coriander leaves and garam masala. Stir together and turn off the heat.
Serve with soft pulkas or rotis.
Roasting the eggplant is an important step as this is what makes the dish unique and tasty.
To peel the charred skin, you put the charred eggplant in a bowl of water and leave it for a minute. This makes your peeling job easy.
You can also use cumin powder instead of cumin seeds.