Baingan Bharta

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prep the Baingan and other ingredients

   First, wash the large baingan thoroughly. Keep your kadhai/wok, knife, cutting board, grater, measuring spoons, and tongs ready. Finely chop the onion, tomatoes, and green chilli. Grate the ginger and garlic. Set these aside in separate small bowls.

2. 02

   Roast the Baingan

   Carefully place the whole baingan directly over a medium flame on your gas stove. Use tongs to turn it every 2-3 minutes so all sides get roasted evenly. The skin will start to char and blacken, and the baingan will soften and look shrunken. This will take about 10-15 minutes. You'll smell a smoky aroma.

3. 03

   Cool and Peel the Baingan

   Once the baingan is fully roasted and soft, remove it from the flame using tongs and immediately place it in a mixing bowl. Cover the bowl with a plate or lid for 5 minutes. This steams the skin, making it easier to peel. After 5 minutes, carefully peel off the charred skin; it should come off easily. Discard the skin.

4. 04

   Mash the Baingan

   Once peeled, check the baingan for any worms or hard seeds (discard if found). Use a fork to mash the soft baingan pulp thoroughly in the mixing bowl until it's a coarse paste. Don't worry if there are a few small lumps. Set the mashed baingan aside.

5. 05

   Sauté Aromatics

   Place your kadhai/wok on medium flame. Add 2 tbsp of cooking oil and let it heat for about 30 seconds. Add 1 tsp cumin seeds; they will splutter and turn light brown in about 15-20 seconds. Immediately add the chopped onions. Sauté the onions on medium flame, stirring occasionally, until they turn soft and light golden brown, which will take about 5-7 minutes. You'll notice a sweet smell.

6. 06

   Add Ginger, Garlic, and Chilli

   To the browned onions, add the grated ginger, grated garlic, and chopped green chilli. Continue to sauté on medium flame for another 1-2 minutes, stirring constantly, until the raw smell of ginger and garlic disappears. Be careful not to burn them.

7. 07

   Cook the Tomatoes and Spices

   Add the chopped tomatoes to the kadhai. Also add 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 1 tsp coriander powder, and 1 tsp salt. Mix everything well. Cook on medium-low flame, stirring occasionally, for about 5-7 minutes until the tomatoes soften completely and the oil starts to separate from the mixture. The mixture will look like a thick paste.

8. 08

   Combine with Baingan

   Add the mashed baingan to the cooked tomato and spice mixture in the kadhai. Mix everything very well, ensuring the baingan is fully incorporated with the masala. Cook on low flame for 8-10 minutes, stirring every 2-3 minutes, allowing the flavors to meld. The mixture will thicken further and turn a darker color.

9. 09

   Finish and Garnish

   After 8-10 minutes, sprinkle 1/2 tsp garam masala over the baingan bharta and mix it in. Cook for another 1 minute. Turn off the flame. Garnish with 2 tbsp of fresh, finely chopped coriander leaves. Your Baingan Bharta is ready to serve!