Baigan Bharta
Smoky roasted eggplant mashed with cumin, serrano chiles, coriander, and garam masala, then folded with cool yogurt and fresh cilantro. A classic North Indian side dish.
YIELD
1 servingsPREP
30 minCOOK
60 minREADY
90 minBaigan bharta is the kind of dish that fills the whole kitchen with warm, earthy fragrance the moment the spices hit the pan.
You start by roasting a whole eggplant until the flesh is silky and collapsed. If you have a charcoal grill, use it. That smoky char takes this from good to unforgettable.
The roasted pulp gets cooked down with sizzling cumin seeds, fiery serrano chiles, and ground coriander until everything thickens into a rich, spoonable mash.
A swirl of cool yogurt and a scatter of fresh cilantro at the end balance all that heat and smoke beautifully.
Kitchen Tips
- For the smokiest flavor, roast the eggplant directly over an open flame or charcoal until the skin is blackened all over.
- Let the eggplant mixture cool slightly before adding yogurt so it doesn’t curdle.
- Serve alongside warm naan or basmati rice to soak up every bit.
Ingredients
Directions
Bake the eggplant 40 minutes at 425F on a baking sheet. Split it and scoop out the pulp; discard the skin. (Some people roast the eggplant over charcoal for a nice flavor).
Heat the ghee on medium; add cumin seeds, serranos, and asafetida. Cook until the cumin seeds darken. Add the eggplant, salt, and corriander; cook for about 10 minutes, stirring occassionally. When it thickens, remove from the heat, add the yogurt, cilantro, and garam masala, and serve.
(The yogurt might curdle; to prevent that, let the eggplant cool first, then add the yogurt etc, then briefly reheat.)
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