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Smoky Eggplant Mash (Baingan Bharta)

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Rozlin loves to cook healthy food for her loving family, and she enjoys sharing her recipes with her readers.

Smoky eggplant mash garnished with coriander leaves

Smoky eggplant mash garnished with coriander leaves

Smoky Eggplant Mash

Eggplant mash (baingan bharta) is fire-roasted eggplant mash cooked with spices.

My way of preparing this dish is different from the traditional method; I cook the roughly chopped eggplant with spices and then smoke it with a coal. This method gives the same flavour as the conventional method, but it also saves me from having to clean the stovetop. When I roast the eggplant over direct flame, the stovetop becomes messy. I just love my new method of making this dish.

Eggplant is a good source of vitamins, minerals and fiber. It also contains a high number of antioxidants. It's a great vegetable to add to your diet.

Cook Time

Prep timeCook timeReady inYields

10 min

30 min

40 min

3 servings

Ingredients

  • 500 grams eggplant, roughly chopped
  • 3 tablespoons oil
  • 1 teaspoon cumin seeds (zeera)
  • 3 dried red chillies
  • 1-2 green chillies, roughly chopped
  • 2 teaspoons ginger-garlic paste
  • salt, to taste
  • 1 1/2 cups water
  • 2 tablespoons tamarind pulp
  • 1 teaspoon chilli flakes
  • 2 teaspoons coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 4-5 curry leaves
  • 1/4 teaspoon garam masala powder
  • 1 tablespoon coriander leaves, chopped

Instructions

  1. Heat oil in a cooking pot. Add cumin seeds and dried red chillies. Sauté on low flame until cumin seeds turn brown.
  2. Add roughly chopped green chillies and ginger-garlic paste. Saute for 30 seconds or until the raw smell of the ginger and garlic dissipates.
  3. Add the eggplant and salt. Mix well. Add water. Cover and cook for 10-12 minutes or until eggplant turns soft.
  4. Once the eggplant is cooked well, remove the lid and add curry leaves and tamarind pulp. Mix well.
  5. Add red chilli flakes, red chilli powder, coriander powder, turmeric powder and garam masala powder. Fry for 3-4 minutes.
  6. Heat a small coal on fire until red hot.
  7. Make a well in the centre of the eggplant mixture. Place a steel bowl in the well and put the coal in the bowl. Pour 1 tsp oil and cover the cooking pot with the lid.
  8. Allow the smoke to penetrate the eggplant mixture. Remove the coal after the smoke has finished.
  9. Give the mixture a good mix. Garnish with coriander leaves.
  10. Serve hot with roti or paratha.

Photo Guide

500 grams eggplant

500 grams eggplant

Rougly chop the eggplant

Rougly chop the eggplant

Heat oil in a cooking pot. Add cumin seeds and dried red chillies. Sauté on low flame until cumin seeds turn brown.

Heat oil in a cooking pot. Add cumin seeds and dried red chillies. Sauté on low flame until cumin seeds turn brown.

Add roughly chopped eggplant and salt. Mix well.

Add roughly chopped eggplant and salt. Mix well.

Scroll to Continue

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Add water. Cover and cook for 10-12 minutes or eggplant turns soft.

Add water. Cover and cook for 10-12 minutes or eggplant turns soft.

Once the eggplant is cooked, remove the lid.

Once the eggplant is cooked, remove the lid.

Once the eggplant is cooked well, remove the lid and add curry leaves and tamarind pulp. Mix well.

Once the eggplant is cooked well, remove the lid and add curry leaves and tamarind pulp. Mix well.

Combine all of the dried spices in a bowl (red chilli flakes, red chilli powder, coriander powder, turmeric powder and garam masala powder).

Combine all of the dried spices in a bowl (red chilli flakes, red chilli powder, coriander powder, turmeric powder and garam masala powder).

Add all of the dried spices to the mixture.

Add all of the dried spices to the mixture.

Heat a small coal on fire until red hot.

Heat a small coal on fire until red hot.

smoky-mashed-eggplant-baingan-bharta
Make a well in the centre of the eggplant mixture.

Make a well in the centre of the eggplant mixture.

Place a steel bowl in the well and put the coal inside the bowl.

Place a steel bowl in the well and put the coal inside the bowl.

Pour 1 tsp oil.

Pour 1 tsp oil.

Cover the cooking pot with the lid.

Cover the cooking pot with the lid.

Give the mixture a good mix. Garnish with coriander leaves. Serve hot with roti or paratha.

Give the mixture a good mix. Garnish with coriander leaves. Serve hot with roti or paratha.

© 2022 Rozlin

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