Smoked Eggplant Mash (Baingan ka Bharta)

Baingan ka Bharta is one of the classic north Indian recipes. Nutritionally, eggplant is low in fat, and carbohydrates. Eggplant juice helps to significantly reduce weight and control plasma cholesterol levels. What makes this recipe so rustic and beautiful is the aroma of the fire grilled eggplants. It can be served with a variety of breads and even rice.

Here's what you'll need

Medium sized globe eggplant: 2 nos.

2 medium sized onions (finely chopped)

2 large tomatoes (finely chopped)

2 green chillies (slit lengthwise)

Turmeric powder: 1/2 tsp 

Red chilly powder: 1tsp 

Ginger paste: 1 tsp 

Garlic paste:  1 tsp

Cumin seeds: 1/2 tsp 

Coriander powder: 1 and a 1/2 tbsp 

Garam masala powder: 1/2 tsp 

Oil: 1 tbsp

A pinch of asafoetida

Salt as needed

Coriander sprigs for garnish

How do you make it?

Apply a light coat of oil all over the eggplant with its stem intact (which you can use to rotate the eggplant from side to side), place on the flame, and keep rotating it until it is charred and black on all sides. When a knife or skewer inserted in, goes through smoothly, it is ready.

Once done remove the eggplants onto a plate and cover with a large bowl and keep aside for later. In 5 minutes, the eggplant will be cool enough to handle, and you can peel off the skins by merely tugging at them. Mash to a pulp, discard the stems and keep aside. 

In a wok, heat some oil. Add the asafoetida and cumin seeds. Once cumin seeds splutter, add the ginger and garlic paste and green chillies. Sauté for 30 seconds. Add the finely chopped onions, toss well, sprinkle a pinch of salt. Cover and cook until onions are soft, for around 5-7 minutes. 

Add the tomatoes with the remaining salt, and dry spices. Cover and cook until the oil starts separating from the mixture.To this, add the mashed eggplant and give a nice stir. Sprinkle garam masala powder towards the end and bring to a final simmer.

Garnish with fresh coriander leaves.

For kitchens without an open flame cooking system, the oven + grill is the next best option. Slit lengthwise, coat with oil and place cut side down on a baking tray. Keep the tray under the grill / broiler for 15-20 minutes. Another tip to avoid messing up your cooking stove with the skin and juices of the eggplant is to wrap the eggplant in 2-3 layers of heavy duty foil and then place it on the flame, rotating once in a while until the whole vegetable is soft.