While some love eggplants, others just can’t stand it. Well, there’s this Indian eggplant preparation people can barely say no to… even the ones who claim to dislike the vegetable. Baigan bharta, or begun bhorta(in Bengali) is largely a vegetarian dish, but minced eggplant can be cooked in various ways.
One of my favourite dishes(I only cook the ones I like), baigan bharta can be prepared around the year whenever you can buy big and round aubergines. This is a pretty simple recipe, (although every household makes it slightly different to cater to the taste of the family) and can be accompanied with both rice and chapatis. This smokey mashed eggplant dish is a bomb of flavours. Follow the below mentioned steps to prepare the go to curry for dinner.
Eggplant/aubergine – 1 large
Onion(chopped) – 1 medium
Tomato(chopped) – 1 medium
Chilli – 1 big slit
Egg – 1 (optional)
Salt to taste
Turmeric powder -1 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
- Grill the eggplant on the stove-top, turn it every one minute to grill it evenly. It will take about 10 minues or less depending on the size of the vegetable.
- Once it’s evenly burnt and is soft, turn off the flame and rest the eggplant in a bowl of water.
- Heat a pan, add 2tbsp mustard oil
- Add chopped onions to the pan and saute them till slightly golden brown.
- Add the chopped tomatoes and chilli, and mix well and add salt to taste.
- Mix the turmeric powder, cumin powder and coriander powder in a small bowl with 2 tbsp water, and add it to the pan.
- Now take out the eggplant from the water, deskin it, and mash it roughly. Then add it to the pan.
- Use a spatula/spoon to smother it and allow it to mix well with the masala.
- Add 2 tsp salt and mix well.
- Break and egg and add it to the mixture and fold them in all together. Let it cook for another 2-3 minutes.
- Turn off the heat, and transfer the content in a serving bowl.
- Garnish with freshly chopped coriander leaves and dig in 😃
Things to note
- Using egg is optional.
- You may choose to add chopped capsicum or green peas to the dish also. In that case, add them right after the masala is prepared, and before adding the eggplant.
- It is wise to use a little bit more oil in the beginning than to fall short and add more later. The raw pungent smell of mustard oil is not pleasing for everyone.
- If you add the egg, make sure to taste before turning off the heat, you might need to add a pinch of salt.