Baingan Bharta | Smoked Aubergine Mash
In the family of aubergine crazy lovers, I was the odd one out, until my neighbour, Vinaya made us some of this. I am now a converted aubergine lover but only in this form. I have made this at least over 30 times before putting it up here. For me, this became a version of comforting dish with my usual dal chawal or ghee laden phulkas. One really needs to try this simple and easy recipe to fall in love with this vegetable. The smoky flavour and the spices adds the much needed warmth and leaves the taste buds wanting for more.
Here is the simple and easy recipe for this deliciousness –
Smear oil to 1 large aubergine and roast it on open flame. Keep turning it until it’s well cooked from inside. Take it off the flame, let it cool for a few minutes, remove the charred skin and roughly chop the pulpy inside.
In a pan, add 1 tbsp oil, add 1 tsp cumin seeds, 1/4 tsp asafoetida, 2-3 chopped green chillies. Sauté for a couple mins and add 1 large chopped onion.
Let the onion turn translucent and then add 2 medium sized chopped tomatoes. Cook until the tomatoes turn mushy and release oil.
Add 1/2 tsp turmeric powder, 1 tsp red chilli powder, 1/2 tsp garam masala, salt and mix well. Mix in the chopped aubergine.
Cook for additional 3-4 mins and add chopped cilantro. Give a good mix and it’s ready to serve with flatbreads, over a toast or with dal chawal.
Garnish with more cilantro.
Enjoy!
Leftovers could be stored in the refrigerator for upto 3 days. However, this doesn’t freeze very well, you may if you must for upto a month but it tastes best when served fresh.
If you like this baingan bharta | smoked aubergine mash recipe, please let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handles.
Baingan Bharta | Smoked Aubergine Mash
Ingredients
- 1 Pc Eggplant/aubergine - large
- 1 Tbsp Oil
- 1 Tsp Cumin seeds
- 1/4 Tsp Asafoetida
- 2-3 Pcs Green chillies - chopped
- 1 Pc Onion - large
- 2 Pcs Tomatoes - medium
- 1/2 Tsp Turmeric powder
- 1 Tsp Red chilli powder
- 1/2 Tsp Garam masala
- Salt to taste
- 1 Tbsp Chopped coriander leaves
Instructions
- Smear oil to 1 large aubergine and roast it on open flame. Keep turning it until it’s well cooked from inside. Take it off the flame, let it cool for a few minutes, remove the charred skin and roughly chop the pulpy inside.
- In a pan, add 1 tbsp oil, add 1 tsp cumin seeds, 1/4 tsp asafoetida, 2-3 chopped green chillies. Sauté for a couple mins and add 1 large chopped onion.
- Let the onion turn translucent and then add 2 medium sized chopped tomatoes. Cook until the tomatoes turn mushy and release oil.
- Add 1/2 tsp turmeric powder, 1 tsp red chilli powder, 1/2 tsp garam masala, salt and mix well. Mix in the chopped aubergine.
- Cook for additional 3-4 mins and add chopped cilantro. Give a good mix and it’s ready to serve with flatbreads, over a toast or with dal chawal.
- Garnish with more cilantro.Enjoy!!!
