Baingan ka Bharta / Brinjal Smash

Baingan Ka Bharta /  Brinjal smash

Baingan ka Bharta is done in tandoori style, i.e. exposing the food to live-fire.   It tastes delicious because of its unique smoking flavor .  It is generally prepared as very thick gravy .  Simple menu of roti with baingan ka bharta can become a wonderful feast.  Though it is commonly had with roti or chapathi, we can also have it with hot rice, just like Brinjal Thogayal.

Baingan Ka Bharta recipe:

Big Variety , Purple Brinjal – 1

Tomato :  2 ( finely chopped )

Onion : 1 ( finely chopped )

Green chilly : 1 ( finely chopped )

Ginger : ¼ inch ( finely chopped )

Garlic : 6 cloves ( finely chopped )

Red chilly powder : 2 tsp

Coriander powder : 1 tsp

Cumin seeds : 1 tsp

Salt to taste

Sugar : ¼ tsp

Tandoori masala :  1 tsp

Oil : 3 tbsp

Ghee : 1 tsp

Coriander leaves : 1 tbsp ( finely chopped )

First we have to roast the Brinjal , directly in flame. 

Brush oil on Brinjal skin.  Use wire mesh ( can use pulka mesh ) and keep the whole Brinjal on it.  Keep the flame in low and roast it.  Keep turning frequently to get it evenly cooked.  Get roasted on all the sides of the Brinjal.

It may take 10 to 15 mts . 

If the skin of the brinjal nicely wrinkled and become black in colour, … it shows, it is ready and cooked.

Remove from flame. 

Let it comes to warm temperature.

Meanwhile prepare for the gravy.

In oil , termer with cumin seeds.  When it stops  spluttering , add ginger and garlic and stir for few seconds .  Then add onion, green chilly . Add a pinch of salt. ( Adding a pinch of salt will help onion to cook  fast ).  Stir fry for a minute.  Let the onion not change its colour to brown. Before that, add tomatoes , all the dry powders like, red chilly powder, coriander powder, salt , sugar, tandoori masala powder .

Let the veggies fry nicely in low flame , till the oil oozes out.

By the time,… peel the skin of the Brinjal. 

 You can remove it very easily.   Mash the Brinjal using Potato masher.

When the tomato becomes soft and oil oozes out , add the mashed brinjal.

In low flame cook it for 2 minutes.

Add a cup of water and continue cooking in low flame … again… till it reaches very thick gravy. Now and then stir it.

The more time it gets cooked, the tastier it will be.  So don’t tempt to cook in high flame.

 Finally add ghee and give a nice stir.  Remove from flame.

Garnish with Coriander leaves.

Very flavorful Baingan ka Bharta is ready to serve with Pulka / Chapathi/ Naan or Rice.

·       If you don’t have Tandoori Masala , you can add Garam Masala.

·       If you want it like a gravy , add extra water.