Description
A rustic dish charring whole eggplants (Baingan) over direct flame, peeling, mashing the gooey flesh, and stir-frying with onions, tomatoes, and spices.
Restaurants serving Baingan Bharta
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Eggplant(large)
- Onion
- Tomato
- Cumin seeds
- Green chilies
- Ginger
- Coriander powder
Instructions
- Poke holes in a large eggplant with a fork, place directly on a gas stove flame (or oven), bake until the entire skin is pitch black and inside is completely soft.
- Remove heat, carefully peel the charred skin, and finely mash the gooey eggplant flesh with a knife or masher.
- Heat oil in a pan, fry cumin, onions, ginger, green chilies; add tomatoes and spices, then toss in the mashed eggplant. Stir-fry until moisture evaporates and smoky aroma permeates throughout.
Learn more Spice, substitutes, tips
Key spices
Intense smoky aroma of direct-flame roasted eggplant and cumin
Substitutes at Japanese supermarkets
Grilled eggplant (mash commercial grilled eggplant for quick cooking)
Pairing
Chapati、Saffron Rice
Trivia
[Trend] 'Bharta' means 'to mash' in Hindi. The smoked-like aroma born from charring the eggplant skin is its biggest feature. Looks plain, but one bite moves you with the depth of eggplant sweetness and spices—a hidden masterpiece.
Eating tips & etiquette
[Unique Eating] Drizzle a few drops of raw mustard oil at the end, tasting the extreme contrast of pungent stimulation and smokiness!
Allergen
None