Ingredients
- Large eggplant (baingan): 1
- Onion: 1 medium, finely chopped
- Tomato: 2 medium, chopped
- Green chilies: 1-2, finely chopped
- Garlic: 3-4 cloves, minced
- Ginger: 1 tsp, grated
- Mustard oil: 1 tbsp (or any cooking oil)
- Cumin seeds: 1 tsp
- Turmeric powder: ½ tsp
- Red chili powder: ½ tsp
- Garam masala: ½ tsp
- Salt: to taste
- Fresh coriander leaves: for garnish
Preparation
Roast the eggplant directly over an open flame or in an oven until the skin is charred and the flesh becomes soft. Allow it to cool, then peel off the skin and mash the flesh.
Heat oil in a pan. Add cumin seeds and let them splutter.
Add chopped onions, garlic, and ginger. Sauté until the onions turn golden.
Add chopped tomatoes, green chilies, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil separates.
Add the mashed eggplant to the pan. Mix well and cook for 5-7 minutes on medium heat.
Stir in garam masala and cook for another minute.
Garnish with fresh coriander leaves and serve hot with roti, paratha, or rice.
Servings: 2-3 servings.
Notes
- For a smoky flavor, add a small piece of charcoal to the cooked bharta for a minute and cover the pan.
- Adjust the spice level by adding more or fewer green chilies.
- You can enhance the dish by adding a dash of lemon juice or amchur (dry mango powder) before serving.
