Baingan Ka Bharta

Ingredients

Eggplant

1 large

Onion

1, finely chopped

Tomato

2, finely chopped

Green chili

1, finely chopped

Garlic

4 cloves, minced

Ginger

1 inch piece, grated

Cumin seeds

1/2 teaspoon

Turmeric powder

1/2 teaspoon

Coriander powder

1 teaspoon

Red chili powder

1/2 teaspoon

Garam masala

1/2 teaspoon

Fresh coriander leaves

2 tablespoons, chopped

Lemon juice

1 tablespoon

Oil

2 tablespoons

Salt

to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Make small slits in the eggplant and roast it in the oven for 30-40 minutes, or until the skin is charred and the flesh is soft. This step is crucial as it imparts the smoky flavor to the dish.
3. Remove the eggplant from the oven and let it cool. Then, peel off the charred skin and mash the flesh using a fork or a masher.
4. In a pan, heat the oil over medium heat. Add the cumin seeds and wait for them to splutter, releasing their aroma.
5. Add the finely chopped onions to the pan and sauté until they turn golden brown, which adds a natural sweetness to the dish.
6. Next, add the minced garlic, grated ginger, and chopped green chili to the pan. Sauté for a minute to blend the flavors.
7. Add the finely chopped tomatoes and cook until they become soft and mushy. This forms the tangy base of the dish.
8. Add the turmeric powder, coriander powder, red chili powder, and salt to the pan. Mix well to ensure the spices are evenly distributed.
9. Add the mashed eggplant to the pan and mix everything together. Cook for 5-7 minutes, stirring occasionally, allowing the flavors to meld together.
10. Sprinkle in the garam masala and fresh coriander leaves. Mix well to incorporate these finishing touches.
11. Turn off the heat and drizzle lemon juice over the Bharta, adding a burst of freshness. Mix well to evenly distribute the lemon juice.
12. Serve your Baingan Ka Bharta hot, accompanied by warm roti or fluffy rice. Enjoy the rich, smoky, and complex flavors of this traditional Indian dish.