Baigan (Eggplant) Bharta

Growing up, baigan (eggplant) was usually relegated to the roles of fried slices or mixed into sabzi, dishes that, as a child, I turned my nose up. Little did I know that my taste buds would mature, and I would eventually fall in love with this versatile vegetable. 

This baigan bharta recipe isn't something that hails from my childhood home or the kitchens of my grandmother or mother. Yet, it holds a special place in my heart, proving that even the most unexpected ingredients can become comfort food. Not only is it delicious, but it's also packed with nutrients, making it a perfect blend of indulgence and health. 

Ingredients:

• 2 large purple eggplants (baigan)
• 1 and 1/2 medium tomatoes (tamatar)
• 3 green chillies (hari mirch)
• 8-10 garlic cloves (lehsun)
• 1 medium onion (pyaaz)
• 1/2 inch ginger (adrak)
• 3 tbsp mustard oil (sarson tel)
• 1 tsp kashmiri red chilli powder (kashmiri lal mirch)
• 1 tsp garam masala
• salt to taste

For garnish:

• 1/2 lemon (nimbu)
• 1/2 cup chopped coriander (dhania)

Instructions:

Roasting the eggplants:

1. Wash and dry the eggplants. Make large vertical slits with a knife and check for any worms. Stuff the slits with garlic cloves and green chillies.
2. Cut the tomatoes in half. Brush or spray some oil over the eggplants and tomatoes.
3. Arrange the eggplants and tomatoes in a baking tray and air fry at 200 degrees Celsius for 25 mins or until done. 
4. Once done, the skin of the eggplant will appear charred. You can use a knife to check if the eggplants are completely done. It should slide in smoothly. 
5. Set aside and peel once cooled. You can also keep them in a large bowl and cover them for a few mins. The eggplants should sweat and the skin comes off easily. At this point, remove the garlic and green chillies from inside the eggplants. 
6. Finely chop the onion, garlic and tomatoes. Grate the ginger.

Making the bharta:

1. 
   Pour 2 tbsp mustard oil (or any regular cooking oil) to a pan. When the oil turns hot, add the garlic and ginger. Sauté for a min until aromatic.
2. Add the onion and sauté till they turn light golden.
3. Add the chopped grilled tomatoes, kashmiri red chilli powder and salt. Cook for a couple of mins.
4. Add the eggplants. Mash them with the back of your spatula and mix.
5. Add the green chillies. You might want to add only half the chillies at this point. You can taste test later and add the rest.
6. Add the garam masala and mix everything well. I like to use homemade garam masala, but store-bought will work too.
7. Cook for 5-6 mins on medium heat. Taste and add the rest of the green chillies and salt if needed.
8. Garnish with freshly chopped coriander and sprinkle the juice of the lemon just before serving. Enjoy with roti, paratha, butter pav, or litti.

Alternate cooking method: 

The best way to grill the eggplants is over hot coal, as it imparts a nice smoky flavour to the bharta. In this method, you can skip the garam masala entirely or reduce the amount using your discretion.

Air frying them is the next best, in my opinion. 

You can also grill them over the stove or in an oven, but the flavours will not be the same.

Suggestions:

Do not choose over-ripe eggplants as they tend to have greater number of seeds. I get the best results when I make bharta with large, round eggplants, but you can use small or long ones too.

Baigan bharta is more than just a dish; it’s a celebration of self-made traditions and the joy of simple, wholesome ingredients. This dish proves that the foods we once picked off our dinner plates as children can grow up to be the stars of our adult meals, leaving us wondering why we ever pushed them aside in the first place!