Baingan Bharta recipe | Side dish for roti

Baingan bharta recipe, smoky Roasted eggplant cooked in onion tomato based gravy, a very popular side dish for chapati in Punjabi cuisine , a treat for Eggplant lovers. Baingan Bharta very rarely takes place in my kitchen since my kids don't like brinjal , but thankfully my husband who is not a great lover of brinjals like this bharta. Recently my son started liking it much.
This recipe doesn't involve in grinding anything, but only time consuming thing is roasting of the brinjal, takes half an hour. I did the roasting on the stove top, but i think an oven can do this quickly.
If you are an eggplant lover like me, do check in our Andhra style  Gutti vangaya kura and Karnataka style Stuffed brinjal recipe. 

Baingan Bharta recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 45 Minutes
• Serves: 3-4
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: Roasted eggplant cooked in onion tomato based gravy, a very popular side dish for chapati in Punjabi cuisine , a treat for Eggplant lovers

     Big eggplant  1 

     Onion  2

     Tomato  2

     Green chili  2

     Coriander powder  1/2 tsp

     Chilli powder  1/2 tsp

    Garam masala  3/4 tsp

    Garlic  2 cloves

    Oil  2 tblsp
    Salt  as needed
    Coriander leaves  few

Method with step by step pictures :

• Wash the eggplant and wipe it well without any moisture.
• Apply oil on the surface of the eggplant, for this u need few drops of oil.
• With a knife, put a slit the eggplant and insert garlic into this.
• Do this in 2 sides. This will give a nice smoky garlic flavour.

• Roast this on a low  flame and turn it inbetween to get it evenly roasted and get cooked inside also.
• When it is done, allow it to cool and take the skin out.
• Mash it nicely with ur hands.

• Chop the onions finely, keep a handful of onions aside.
• Chop the tomatoes and green chillies into small pieces.

• In a kadai, heat oil and add the onions and green chillies.
• Saute till the onion turns pink
• Add the tomatoes and saute well for 3-5 mins.

• Add the garam masala powder, redchilli powder,coriander powder and turmeric powder to it.
• Add salt according to your taste.
• Mix well and add the mashed baingan/eggplant to it.
• Add 1/4 cup of water to this mixture and mix well.

• Before serving add coriander leaves and a handful of raw onions(which we kept aside while chopping)
• The crunchiness of onion in the gravy enhances the taste.

• Serve hot with roti/naan.

Notes:

1. Adding garlic while roasting enhances the flavour of the baingan bharta.