Baingan bharta is made with fire-roasted eggplant and spices. It is known for the combination of spice heat with a smoky or charcoaly taste in each bite. The recipe is an ideal side dish for Indian flat breads like roti and chapati, but can also be served as a simple dish with dal rice combination.
Goan Style Baingan Bharta (Brinjal Bharta)Course: Veg, Veg BreakfastCuisine: IndianDifficulty: Medium
400 grams brinjal / baingan / eggplant
3 clove garlic
1 – 2 chilis
1 tsp oil
2 tbsp oil
½ tsp red chilli powder
1 onion, finely chopped
½ cup freshly grated Coconut
1 tsp coriander powder
1 tsp salt
1 small lime size tamarind
2 tbsp coriander, finely chopped
- Firstly, take large-sized brinjal and make 4 vertical slits.
- Stuff in 3 garlic and 1 chilli in each slit.
- Grease the baingan with oil as it helps to peel off the skin easily once roasting.
- Start roasting on gas stove flipping occasionally.
- Roast until brinjal skin turns dark and cooked completely from inside.
- Cool the baingan completely and start to peel the skin off.
- Take off the head of brinjal and check if the brinjal is cooked completely from inside.
- Mash the eggplant with the help of a fork. Keep aside.
- Take roasted and mashed brinjal in a big vessel and add all the ingredients mentioned under ingredients.
- Mix and mash for 2 – 3 minutes or until flavors are well combined.
- Finally, enjoy baingan ka bartha with hot phulka or rice.