Prepare to tantalize your taste buds with an explosive Indian dish that will transport you straight to the vibrant streets of Mumbai! Baingan Bharta is not just a recipe; it's a smoky, spicy symphony of flavors that promises to revolutionize your home cooking experience. Imagine charred eggplants transformed into a creamy, aromatic masterpiece, paired with hearty sambhar and pillowy soft rotis - this is more than a meal, it's a culinary adventure waiting to unfold right in your kitchen!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 medium-sized eggplants
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1 tsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- Salt to taste
- Fresh coriander leaves for garnishing
- For Sambhar: 1 cup toor dal
- 1 tbsp sambhar powder
- Vegetables like carrots and beans
- For Roti: 2 cups whole wheat flour
- Water as needed
Instructions
- Prepare the Eggplant (Baingan Bharta): - Roast the eggplants directly over an open flame or under a broiler, turning occasionally until the skin is completely charred and the flesh becomes soft - Remove from heat and let cool, then peel off the burnt skin - Mash the roasted eggplant flesh thoroughly and set aside
- Prepare the Sambhar: - Wash the toor dal and cook in a pressure cooker with water until soft and mushy - In a separate pan, sauté chopped vegetables like carrots and beans - Add sambhar powder, turmeric, and salt to the cooked dal - Mix well and simmer until the vegetables are tender and the dal reaches a thick consistency
- Prepare the Roti Dough: - Mix whole wheat flour with water gradually - Knead into a smooth, soft dough - Cover and let rest for 15-20 minutes - Divide the dough into small, equal-sized balls
- Cook Baingan Bharta: - Heat oil in a large pan - Add cumin and mustard seeds, let them splutter - Add chopped onions and sauté until golden brown - Add ginger-garlic paste and green chilies - Add chopped tomatoes and cook until they become soft - Add mashed eggplant, turmeric, red chili powder, garam masala, and salt - Cook on medium heat, stirring occasionally until well combined
- Make Rotis: - Roll out each dough ball into a thin, circular shape - Heat a flat griddle or tawa - Cook each roti, flipping when bubbles appear - Lightly brush with ghee or oil if desired
- Final Presentation: - Garnish Baingan Bharta with fresh coriander leaves - Serve hot with Sambhar and freshly made Rotis - Optionally, add a dollop of butter on the roti
Tips
- Roasting the eggplant is crucial - ensure you char it completely over an open flame for that authentic smoky flavor
- Use fresh, firm eggplants for the best texture and taste
- Allow the dough to rest for at least 15-20 minutes to ensure soft, pliable rotis
- Control the spice level by adjusting green chilies and red chili powder
- For extra richness, add a dollop of butter or ghee on top of the bharta
- Use fresh coriander leaves for garnishing to enhance the dish's aroma
- Serve immediately for the best taste and texture
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
