How to cook a meaty curry without using any meat? Flame grilled or roasted aubergine mashed curry called baingan bharta is the perfect recipe to achieve a succulent smokey flavoured dish with unexpected vegetables. In Hindi aubergine is called baingan and bharta refers to the process of mashing the roasted (or grilled vegetable). Baingan bharta is suitable for vegetarians and vegans.
Using flavoursome spices, tangy tomatoes and cooking in a unique method result in a superb dish that is tasty and smokey flavoured curry. Baingan bharta is very popular and served in many reputed vegetarian restaurants across the Indian subcontinent. Best enjoyed with roti or paratha or rice.
Best Baingan Bharta
Here is Your Recipe
Follow these simple steps for a perfect curry!
1 aubergine (big size and purple coloured)
1 medium onion, finely chopped
1/2 cup chopped coriander leaves
2 tomatoes, chopped finely
3 green chillies, chopped finely
1 cup cooked green peas
1 1/2 tsp dhania-jeera ( cumin -coriander) powder
1 1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp amchoor (dry mango powder)
Salt to taste
1 tsp sugar
3 tbsp cooking oil
Rub 1/2 tsp oil on the aubergine and bake in an oven till the skin shrinks and liquid starts oozing out of the vegetable. This will take around 30 at 400 deg F.
Take it out of the oven and peel it. Mash the baigan and add salt to it.
Heat the remaining oil and add chopped onion.
Fry till the onions turn translucent.
Add the green chillies and tomatoes and fry till the mixture becomes homogeneous.
Now add all the spices and sugar and fry for a minute.
Add the baigan and mix well.
Now add the peas and fry for a couple of minutes.
Add the chopped coriander leaves and some water to get thick consistency.
Mix well and heat through.
Serve when hot with plain rice or roti or paratha.
If you have a gas cooker, then you may roast the aubergine on naked flame instead of roasting in an oven.
Try roasting the tomotoes also for a smokey flavour.
Like garlic? Then stuff the garlic cloves in the aubergine and roast. This infuses the aroma and flavours of garlic into the flesh.