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Baingan Bhartha

One of my favorite Indian dishes is Baingan Bhartha (Eggplant)! So many childhood memories…

Whenever my mom would make bhartha, the house would always have this odd smell. I never knew what it was until I decided to ask one day. I used to sit in my room with the window open, so I just assumed it was coming from outside. Little did I know, it was coming from our stove!

When you broil the eggplant in the stove, it has this burnt smell. The smell is very strong and would smell the entire house. The main reason it would smell our entire house is because our layout is so open, isolating the smell to just the kitchen and maybe the room next to it is never easy.

Baingan Bhartha

Baingan Bhartha

Servings: 6 servings

Total Time: 40 minutes

Ingredients:

2 Eggplants (medium-large)

3 Garlic Cloves (minced)

1/2 tsp. Mustard Seeds

1/2 tsp. Cumin Seeds (Jeera)

2 Curry Leaves

1/2 tsp. Asafoetida (Hing)

1 tsp. Red Chili Powder

1 tsp. Cumin Powder

1 tsp. Coriander Powder (Dhaniya)

1/2 Turmeric Powder (Huldi)

1/2 Garam Masala

2 Tomatoes (diced or 3/4 can of Tomato Sauce)

1 Red Onion (small, diced)

Oil

Salt

Directions:

Take your knife and put a little oil on each side. Make cuts into the eggplant so that the skin has slits on it. If you don’t do this, the eggplant may explode in the oven. I recommend making many slits, it cooks faster and easier to take apart later.

Put the broiler on HI (or bake at 400 degrees). Take a cookie sheet and place a piece of foil on it. Place your eggplants in the center, leaving space between the eggplants and place into the oven. Make sure you rotate the eggplants every 7-8 minutes so it cooks nicely and evenly. Cook for about 25-30 minutes.

While the eggplant is broiling, in a pan over medium heat, add the oil, cumin seeds, mustard seeds, curry leaves, and garlic. Add the onions only after you hear a crackle sound from the mustard seeds. Saute the onions until they are soft and close to clear.

Add the asafoetida, cumin powder, turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.

Add in the tomatoes and mix well.

After the 25-30 minutes, take out the eggplants and let them cool for 5 minutes. Then peel the skin off and keep the inside of the eggplant aside in a bowl to cook in with the spice mix.

Add the asafoetida, cumin powder, turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.

Add in the eggplant that was set aside. Mix well and cook for 5 minutes over medium-low heat. Taste and add salt til desired taste.

Baingan Bhartha
 
Prep time
Cook time
Total time
 
Shruti's Di Di:
Recipe type: Vegetarian
Serves: 6
Ingredients:
  • 2 Eggplants (medium-large)
  • 3 Garlic Cloves (minced)
  • ½ tsp. Mustard Seeds
  • ½ tsp. Cumin Seeds (Jeera)
  • 2 Curry Leaves
  • ½ tsp.¬†Asafoetida (Hing)
  • 1 tsp. Red Chili Powder
  • 1 tsp. Cumin Powder
  • 1 tsp. Coriander Powder (Dhaniya)
  • ½ Turmeric Powder (Huldi)
  • ½ Garam Masala
  • 2 Tomatoes (diced)
  • 1 Red Onion (small, diced)
  • Oil
  • Salt
Directions:
  1. Take your knife and put a little oil on each side. Make cuts into the eggplant so that the skin has slits on it. If you don't do this, the eggplant may explode in the oven. I recommend making many slits, it cooks faster and easier to take apart later.
  2. Put the broiler on HI (or bake at 400 degrees). Take a cookie sheet and place a piece of foil on it. Place your eggplants in the center, leaving space between the eggplants and place into the oven. Make sure you rotate the eggplants every 7-8 minutes so it cooks nicely and evenly. Cook for about 25-30 minutes.
  3. While the eggplant is broiling, in a pan over medium heat, add the oil, cumin seeds, mustard seeds, curry leaves, and garlic. Add the onions only after you hear a crackle sound from the mustard seeds. Saute the onions until they are soft and close to clear.
  4. Add the asafoetida, cumin powder, turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.
  5. Add in the tomatoes and mix well.
  6. After the 25-30 minutes, take out the eggplants and let them cool for 5 minutes. Then peel the skin off and keep the inside of the eggplant in a bowl to cook in with the spice mix.
  7. Add the asafoetida, cumin powder, turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.
  8. Add in the eggplant that was set aside. Mix well and cook for 5 minutes over medium-low heat. Taste and add salt til desired taste.

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