Baingan Bharta is a smoky and flavorful Maharashtrian delicacy made with roasted eggplant, onions, tomatoes, and aromatic spices. It's a simple yet delicious dish that pairs perfectly with chapati or rice. Try this recipe and let us know how it turned out in the comments section!
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Roast the baingan (eggplant) directly on an open flame until the skin is charred and the inside is soft. Let it cool, then peel off the charred skin and mash the flesh.
Add chopped tomatoes, onion, salt, and chili-ginger-garlic paste.
Mix in coriander leaves.
Heat oil in a pan and add mustard and cumin seeds. Let them splutter.
Pour tempering over the bharta.
Roast the baingan evenly on all sides to ensure a smoky flavor.
Use fresh coriander leaves for garnishing to enhance the aroma and taste.
Adjust the number of green chilies based on your spice preference.
Can I roast the baingan in the oven instead of on an open flame?
Yes, you can roast the baingan in the oven at 400°F until it is soft, but the smoky flavor might be less intense.
What can I serve Baingan Bharta with?
Baingan Bharta pairs well with chapati, paratha, or steamed rice.
Can I make Baingan Bharta ahead of time?
Yes, you can prepare it ahead of time and reheat it before serving. The flavors may deepen over time.
Is Baingan Bharta spicy?
The spice level depends on the number of green chilies used. You can adjust it to suit your taste.
Can I add other vegetables to Baingan Bharta?
Traditionally, Baingan Bharta is made with eggplant, but you can experiment by adding peas or bell peppers for variation.
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