Baingan ka Bharta is one of the real pan-indian dishes. Found all over the country, with the oh-so-essential regional variations, it has found its way into all kitchen across the regional, social and the economic spectrum. Within our household, two kinds of Bharta are popular. The one I am writing about now, as well the Kacchha Baingan ka Bharta (Posting that too, shortly)
This popular dish is prepared by grilling/roasting big sized eggplant over coal or wood fire, skinning it, mashing it completely, and mixing it with tomato, onion, herbs and spices. Grilling the eggplant over charcoal or direct fire infuses the dish with a smoky flavour. However, it is not uncommon to find it being roasted in an air fryer & on Gas burners, especially in the urban households, where wood and coal are not the preferred fuels.
Rich in macro & micro nutrients, and with good fiber content, it makes for a very good dish to adapt to.
Method
Roast the eggplants over medium fire, till they’ve turned soft. Soak the whole roasted eggplants in water to allow them to cool down & make it easier to take off the skin.
Once they are cool enough, peel off the skin, and mash the eggplants till no lumps are left. Some people like to leave the crown stalk of the plant with the mashed pulp, since it provides a different aspect to the dish.
In a kadahi, heat 2 tbsp of mustard oil till it reaches the smoking point. Tamper the (Very)hot oil with a pinch of salt and a tsp of water. This is an important step to remove the strong, overpowering mustard smell from your dish.
Add a tsp of jeera to the oil. As it floats up, add the chopped onions to the kadahi.
Keep stirring and frying the onions till they have browned. Now, add the mashed brinjals to the kadahi, mix thoroughly.
Add salt (to taste), red pepper powder (1 tsp) & dhaniya powder (2tsp). Also add the diced tomatoes & green chillies to the kadahi. Mix thoroughly till the tomatoes have softened up sufficiently.
Time to add finely chopped fresh green coriander to the kadahi. Mix thoroughly. Cover & let sit for five minutes before serving.