Delight your senses with the exquisite taste of traditional Baigan ka Bharta Recipe | Smoky Roasted Eggplant, a beloved Indian dish celebrated for its rich flavors and smoky essence. Our step-by-step recipe unveils the secrets to creating this culinary masterpiece. Begin by roasting large eggplants to perfection, imparting a tempting smokiness to the dish. The charred skin gives way to a creamy, flavourful pulp that forms the heart of this delectable delight, followed by the addition of finely chopped onions, green chilies, mustard oil, and coriander leaves. These ingredients join forces, creating a fragrant base for the bharta.
Enjoy our other bharta recipes: Aloo ka Bharta, Suran ka Bharta & Kumro Bhorta.
Ingredients
- Eggplants (baigan) – 1
- Onion – 1 (small and finely chopped)
- Green chilies – 2 (finely chopped)
- Garlic cloves – 5-6
- Mustard oil – 1 tablespoon
- Salt to taste
- Fresh coriander leaves for garnish
Method
- Cut the baigan on four sides. then prick the eggplants with a knife and then insert garlic cloves into the punctures.
- Roast them on an open flame or in an oven until the skin is charred. Let them cool, then peel the baigan and mash the pulp with garlic cloves.
- Now add salt, mustard oil, chopped onions, green chilies and coriander leaves. Mix it well.
- Serve Baigan ka Bharta hot with litti, khichdi.
