Baingan Bharta (Roasted Eggplant curry)

Can't believe year is going to end in couple of weeks. November and December goes quicker than any month. Holiday season means baking, good food, meeting friends and lots of deals. I am eagerly waiting for upcoming holidays to relax and have some good times with my friends.
Coming to tonight's recipe, last week my friend brought me big fatty eggplants from farmers market. Initially I thought I will make andhra style eggplant chutney but decided to make baingan bharta for dinner.

Baingan Bharta is nothing but charcoal roasted eggplant cooked in tomato, onion spicy mixture.  Usually in India eggplants are roasted on direct fire to infuse smoky flavor in the dish. Since our house is electric stove I used oven to roast eggplants.

Next time when you find big fatty eggplants try this recipe.



2 Egg plants (big fat eggplants)
2 medium sized onion finely chopped
3 tomatoes finely chopped
2 or 3 green chilies (split length wise) increase as per your spice level
1tsp coriander powder
1 tsp cumin powder
1tsp red chili powder(optional.. As per your spice level)
4 garlic pods (crushed)
1tbsp oil
1/2tsp cumin seeds
curry leaves (optional)
salt as per taste


Preheat oven to 450 F. Sprinkle few drops of oil and rub on egg plants and bake in the oven for 30 to 40 mts. Depending on your oven power adjust the time. Once eggplants are baked turn off the oven and let it cool for few minutes and remove the skin and chop.


In a pan add oil, once oil is hot add cumin seeds. Once cumin seeds starts splattering add crushed garlic and cook for a minute. Now add chopped onions, curry leaves and cook till raw smell of onion goes away. Add tomatoes, spices(cumin, chili, salt and coriander powder). Cook on a medium heat till tomatoes are completely cooked. To cooked tomatoes mixture add chopped eggplant and cook for 8 to 10 mts while mashing and mixing eggplant in spice mixture.Adjust salt and turn off heat. Serve with hot rotis or rice.