Ingredients

  • 200 gms Eggplant (large variety)
  • 1 Medium Onion (finely chopped)
  • 2 Garlic Cloves (minced)
  • 1 Green Chili (finely chopped)
  • ½ tsp Turmeric Powder
  • 1 tsp Cumin Seeds
  • 15 gms Mustard Oil (for roasting and tempering)
  • Salt to taste
  • Fresh Coriander Leaves for garnish
Directions
  • Roast the eggplant directly over a flame or bake until the skin is charred and the inside is soft. Peel and mash it.
  • Heat 10 gms mustard oil in a pan. Add cumin seeds and let them crackle.
  • Add garlic and sauté for 30 seconds. Then add onions and green chili. Cook until onions turn golden.
  • Add turmeric powder and mashed eggplant. Mix thoroughly.
  • Cook on low flame for 5–6 minutes, stirring occasionally.
  • Pour another 5 gms of mustard oil on top before turning off the heat for that rich, pungent finish.
  • Garnish with fresh coriander.
  • Baigan Bharta is ready to serve with hot rice or roti.