Baingan Bharta is smoked Eggplant cooked with onions, tomatoes and other spices. This is one of the famous delicacies of North India. Traditionally, the eggplant is roasted over the stove top causing the outer skin to get charred but cooks the eggplant inside. The charred skin is then meticulously removed and the flesh of the cooked eggplant is separated. This gives that distinct smoky flavor to the dish when cooked.
However many of my family and friends do not prefer the smoky taste and so I sometimes resort to cooking the eggplant directly in the microwave. This has the taste of the regular Bhartha minus the smoky flavor, of course.
Ingredients:
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1 large Eggplant
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1 medium onion finely chopped
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1 large chopped tomato
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1 tsp. each ginger- garlic paste
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2-3 green chillies cut
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2 tsp tamarind paste
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1 tsp red chilli powder
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Turmeric powder
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2 tsp lemon juice
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½ cup finely chopped coriander leaves
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Mustard seeds
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2-3 curry leaves
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Oil
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Salt to taste
Method:
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Brush little oil on the eggplant and prick it with fork at multiple places. This ensures that the eggplant does not burst in the microwave when it is cooking. Now microwave for 10 minutes until it is cooked. (The time depends on the power of the microwave).
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If the skin of the eggplant can easily be peeled then it is ready to go. Peel the skin and mash it thoroughly either with hand/fork and lightly run it through blender once. (Do not make a complete paste).
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Now to this mashed eggplant, add salt, turmeric, red chilli powder, tamarind paste mix and keep aside to marinate.
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Heat oil in a heavy saucepan, add mustard seeds, and curry leaves then ginger garlic paste and mix. Add onions, stir until it turns transparent.
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Add green chillies, tomatoes, simmer till oil separates.
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Add mashed marinated eggplant and mix well. Stir for another 5 minutes. Finally add the lemon juice and garnish with chopped coriander leaves and mix well.
This serves as a wonderful accompaniment with hot rotis/rice.
I know what you mean, the burnt smell especially when done on a gas stove is not very appealing. I have never tried in the microwave. But it is a great tasting dish, looks really good.
I always grill in the oven, never had gas stove except outside BBQ gas. Love the way it looks, need some Parathas now!:)
Happy Father’s day to your hubby, enjoy!
Wow i can imagine tearing a piece of roti and eating that delicious dish with it.
Looks delicious.. I use the same microwave method too.. so much quicker and easier.
This looks delicious, RC, but I have to say I also like the smoky or burnt taste of bharta.:)
I tend to cook most of my veggies in the MW before further “processing” into the final dish!
hey this is my all time fav. i agree with you that burning brinjals isnt a easy job..
delicious baingan burtha.
yummyy looking barthaa
I love this dish!! Reminds me… I have an eggplant in the fridge. Hmm….! 🙂
hi, great recipe! i recently made bharta, and loved it. shall have to try your version, too!
lovely blog, btw!
keeping all ingredients same, instd of tamarind add thick beaten curds, it turns raita and can be eaten with roti or rise
forgot to puncture the skin of eggplant with fork. it exploded inside the microwave 🙁
Can the eggplant be steamed that would be a healthier choice
Thanks for the comment. Steamed eggplant should be fine too. But many people love the smoky taste of the eggplant. Also when steamed the eggplant tends to become watery.
Hi! Just tried your baingan bhartha, it was awesome! I have always hated the smoky odour and this is a great alternative, much quicker too. Only, I substituted the lemon juice with amchur powder.
Great Raji and thanks for letting me know!