1 large eggplant (baingan)
2 tablespoons oil
1 medium onion, finely chopped
2 tomatoes, finely chopped
2 green chilies, finely chopped
1 teaspoon ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)1 teaspoon coriander powder
Salt to taste
Fresh cilantro leaves, for garnish
Lemon wedges, for serving
1. Preheat the oven to 200°C (400°F). Prick the eggplant with a fork all over and brush it with a little oil. Place the eggplant on a baking tray and roast it in the oven for about 30-40 minutes until the skin is charred and the flesh becomes soft. Alternatively, you can also roast the eggplant directly on a gas stove flame, turning it occasionally, until it is charred and cooked from the inside. Let it cool.
2. Once the roasted eggplant is cool enough to handle, peel off the charred skin and discard it. Mash the flesh of the eggplant using a fork or blend it in a food processor for a smoother texture. Set aside.
3. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Then, add the chopped onions and green chilies. Sauté until the onions turn golden brown.
4. Add ginger-garlic paste and cook for another minute until the raw aroma disappears.
Bengan Ka Bharta is a flavorful and hearty Indian dish that is best enjoyed with family and friends. The smoky roasted eggplant combined with aromatic spices creates a delightful curry that pairs well with various Indian breads or rice. Enjoy this traditional recipe as a main course or as a side dish for a delicious and satisfying meal.