Baingan bharta/ Smoky eggplant stir-fry

Baingan bharta or smoky eggplant stir fry is a popular North Indian dish. I have prepared this dish with simple spices that are available in the kitchen. Eggplant has many nutritional values. It has high antioxidant properties. It is rich in fiber content and low in calories Eggplant also provides a range of nutrients to the human body. So, prepare this dish at home. It provides taste as well as health on one plate.

Course: Main course

Cuisine: North-Indian

Preparation time: 15 mins

Cook time: 20 mins

Servings: 3

Ingredients

• 1 medium eggplant
• 1 medium sized red onion finely sliced
• 1 tomato chopped
• 1 inch of ginger grated
• 5 cloves of garlic grated
• 1 teaspoonful of turmeric powder
• 1 teaspoonful of cumin powder
• 2-3 green chilies
• ½ teaspoon of red chili powder(optional)
• ¼ teaspoon of whole cumin seeds
• ¼ cup chopped coriander leaves
• 1 ½ tablespoon of oil for cooking

Directions

1. Wash the eggplant and pat dry. Make slits on the eggplant. The eggplant is now ready for roasting.
2. Put the eggplant on open flame. The eggplant can be roasted in oven but the smoky flavor will be missing.
3. After the roasting is done, the eggplant should become soft.
4. Now let the eggplant cool.
5. Peel the skin of the roasted eggplant. Dip it in a bowl of water to remove the remaining bits of the skin of eggplant.
6. Mash the eggplant and keep it ready for cooking. ( Do not discard the juices that comes out of the eggplant)
7. Take a kadai/pan. To it add the oil and heat it.
8. Add the cumin seeds to the hot oil and let it splutter.
9. Now add the chopped onions, tomatoes, green chilies, grated ginger and garlic and sauté for 1 min.
10. Add the turmeric powder, chili powder, salt, cumin powder and about one tablespoon of water and stir till the water evaporates.
11. Now, add the mashed eggplant and keep stirring till all the water evaporates.
12.  Turn off the flame and garnish with chopped coriander leaves.

Wash the eggplant and pat dry. Make slits on the eggplant. The eggplant is now ready for roasting. Put the eggplant on open flame. The eggplant can be roasted in oven but the smoky flavor will be missing.

After the roasting is done, the eggplant should become soft. Now let the eggplant cool. Peel the skin of the roasted eggplant. Dip it in a bowl of water to remove the remaining bits of the skin of eggplant. Mash the eggplant and keep it ready for cooking. ( Do not discard the juices that comes out of the eggplant)

Take a kadai/pan. To it add the oil and heat it. Add the cumin seeds to the hot oil and let it splutter.

Now add the chopped onions, tomatoes, green chilies, grated ginger and garlic and sauté for 1 min. Add the turmeric powder, chili powder, salt, cumin powder and about one tablespoon of water and stir till the water evaporates.

Now, add the mashed eggplant and keep stirring till all the water evaporates. Turn off the flame and garnish with chopped coriander leaves.