SIMPLE BAINGAN BHARTA/ INDIAN EGGPLANT CURRY

Baingan Bharta is a popular Punjabi dish cooked by roasting an eggplant with Indian spices. Baingan Bharta is an eggplant dish that’s a staple on most Indian restaurant menus.

Normally, Roasting brinjal over charcoal or direct fire which infuses the dish with smoky flavor. They mash and binds it with Indian Spices.

Traditionally in Dhabas (road side Indian food stall) the baingans are roasted or chargrilled in a tandoor based oven burning charcoal. At home we don’t have charcoal oven / sigri stove, so we usually roast the baingan on standard gas stove. It is not as good as tandoor but still it gives the smoky taste. Without using spices ,this Baingan Bharta tastes simply amazing.

Preparation time: 20 minutes

Cook time:             15 minutes

Cuisine                   North Indian

Serve                      4

Ingredients:

Big Eggplant (Aubergine )       -                 2 nos.

Chopped Green Capsicums                          1 Cup

Jalapeño pepper, seeded and minced         1 no.

Ginger Paste                                              1 Tsp.

Ghee/Oil                                                    1 Tablespoon

Cumin Seeds                                               1 Teaspoon.

Turmeric Powder                                         1/8 Tsp.

Amchur Powder                                           ½ Tsp.

Lemon Juice                                                1 Tsp.

Salt                                                             To Taste.

Method of Bharta:

• Wash the eggplant and rubbing baingan with oil. Prick the baingan from all side so that the baingan will cook well from inside and also cook faster.

• Roast it on open flame Turn the baingan 3-4 times so that it get roasted evenly from all the side. Remove the eggplant from the stove and cool. Once cool, peel off the skin and discard the stem.
• With a fork smash the roasted baingan in small pieces. If you see any of ripe seeds take them out and discard them.
• In a thick-bottom non stick pan heat 2 tablespoon of oil/ Ghee.
• Add the cumin and after a few seconds add the ginger paste. Sauté for a few seconds.
• Add the green Capsicums  and Jalapeno chillies,  and fry, until the Capsicums become soft.
• Now add the smashed eggplant mixture ,Turmeric powder and Amchur Powder and Salt. Mix well .
• Cover and let it cook down for a few minutes until they are completely soft.
• Stir in the eggplant mash and sprinkle with fresh cilantro.
• Before serve add Lemon Juice and 1 teaspoon of butter/Ghee , mix it well and Serve hot.
• Serve Hot with Chapatis, Nan and  Pulka.
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Note:

• You can bake the eggplant in the oven.
• I did not add gram masalas in this recipe. I made chokha recipe as I want to keep it very simple. But if you still like you can add some spices like red chili powder, coriander powder and garam masala. 
• You can use Green chillies instead of Jalapeno chillies.