Baingan bharta originated in Punjab is also a part of Indian, Bangladeshi and Pakistani cuisine. Traditionally it is roasted in charcoal or tandoor for smoky effect. It is a mushy curry made with eggplant, onion, tomato, cilantro and spices similar to Bengali begun pora.
Mashed Smoky Eggplant / Baingan Bharta
Wash and pat dry eggplant. Grease eggplant by rubbing 2-3 drops of oil and prick around it with a fork 2-3 times.
Roast eggplant over open flame till tender. Keep turning the eggplant every 1-2 minutes to cook evenly.
When eggplant is roasted dip it in cold water and peel the skin. Chop or mash the eggplant.
In a wok heat oil and add onion, tomato and chilli. When onion turns translucent & mushy and oil starts separating add cumin powder, coriander powder and garam masala. Mix well.
Now add eggplant & salt and mix well. Cook for 4-5 minutes stirring occasionally. Check seasoning and adjust as per taste.
Finish by adding chopped cilantro. Mix well by stirring over high flame for 1/2 minute.
Serve hot with chapati (indian flat bread) or naan.
Always buy light weighted eggplants. Light weighted eggplants have less seeds than the heavier ones.