Among the various dishes made with eggplant, *Baingan Bharta* is a favorite. Delicious in taste, it pairs perfectly with *dal-chawal* (lentils and rice), *roti*, or *paratha*; however, roasting it over an open flame to infuse a smoky flavor elevates the taste to another level.

The combination of the smoky flavor and spices makes this dish truly exceptional. If you would like to make smoky *Baingan Bharta* at home, here is a simple recipe.

**Baingan Bharta Recipe**

Total Time: 30 mins
Preparation Time: 5 mins
Cooking Time: 25 mins
Course: Main Course
Calories: 100
Servings: 2 people
Cuisine: Indian

**Ingredients for Baingan Bharta:**

Large, round eggplant (suitable for *bharta*): 1
Onions: 2
Tomatoes: 2
Green chilies: 2
Garlic: 7-8 cloves
Ginger: 1-inch piece
Fresh coriander leaves: 2 tablespoons
Mustard oil: 2-3 tablespoons
Cumin seeds: 1 teaspoon
Asafoetida (Hing): 1/4 teaspoon
Turmeric powder: 1/2 teaspoon
Red chili powder: 1 teaspoon
Coriander powder: 1 teaspoon
Garam masala: 1/2 teaspoon
Salt: To taste

**Method for Making Baingan Bharta:**

First, wash the eggplant thoroughly and make 3-4 long slits in it using a knife. Stuff the garlic cloves and green chilies into these slits. This ensures that the flavors of the garlic and chilies infuse deep into the eggplant while roasting.

Next, apply a little mustard oil over the eggplant. Place a wire roasting rack (or *jaali*) on the gas stove and roast the eggplant over medium heat. Keep turning the eggplant occasionally so that it cooks evenly on all sides and the skin turns black. Transfer it to a plate, let it cool slightly, and then remove the charred skin. Mash the roasted eggplant, garlic, and green chilies thoroughly using a fork or a masher.

Next, heat mustard oil in a pan and add cumin seeds and asafoetida (hing). Once the cumin seeds begin to crackle, add the finely chopped onions and grated ginger, and sauté until golden brown.

Add the chopped tomatoes and a little salt. When the tomatoes soften and start releasing oil, add turmeric powder, red chili powder, and coriander powder. Sauté the spices over a low flame for 1–2 minutes.

Add the mashed eggplant to the pan and mix well with the spices. Cook over medium heat for 5–7 minutes, stirring continuously, so the eggplant absorbs the flavors of the spices. Finally, add garam masala and fresh coriander leaves, and mix well.

Your piping hot, smoky Baingan Bharta is ready.

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