Baingan bharta (mashed eggplant) is a South Asian dish bearing a resemblance to baba ghanoush. Baingan bharta is a part of the national cuisines of India, Pakistan, and Bangladesh. It is primarily a vegetarian dish that is prepared by mincing eggplant (baingan) that is grilled over charcoal or direct fire. This infuses the dish with smoky flavour. The smoked and mashed eggplant is then mixed with fresh cilantro (coriander leaves), chili pepper, onion and mustard oil.[1] Traditionally, the dish is often eaten with an Indian flatbread (specifically roti or paratha) and is also served with rice or raita, a yogurt salad.

Ingredients:

• 1 medium Baigan (eggplant)
• 1/2 cup Cooked green peas
• 1 Finely chopped onions
• 1 Finely chopped tomatoes
• 1 Finely chopped green chili
• 1/2 tsp Red chilli powder
• 1/2 tsp Garam Masala Powder
• 1/4 tsp Turmeric Powder
• 3 tbsp Vegetable oil
• Salt to taste
• Chopped green coriander leaves for garnishing

Preparation:

• Brush baigan (eggplant) with oil and roast it on a gas burner over medium heat.
• Frequently turn the eggplant upside down, until fully roasted.
• Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.
• Mash the flesh.
• Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.
• Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
• Add green peas and mashed baigan (eggplant). Stir well. Fry the baigan bhartha for 5-7 minutes over medium heat.
• Garnish the baigan bharta with green coriander leaves and serve hot.