Baingan ka Bharta (Smoky Roasted Brinjal)

A rustic, smoky dish from UP and Bihar. A spoon of mustard oil brings out its full flavour.

Serves: 3 to 4  |  Time: 40 minutes

Ingredients

• 1 large brinjal (bharta baingan)
• 2 tbsp Rajmahal Yellow Mustard Oil, plus a little to rub on the brinjal
• 1 tsp jeera (cumin seeds)
• 4 cloves garlic, chopped
• 1 inch ginger, chopped
• 2 green chillies, chopped
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 1/2 tsp turmeric, 1 tsp red chilli powder, 1/2 tsp garam masala
• Salt to taste
• Fresh coriander to garnish

Method

1. Rub the brinjal with a little mustard oil and roast it directly on the gas flame, turning often, until the skin is charred and the inside is soft (about 10 to 12 minutes).
2. Cool, peel off the skin and mash the flesh.
3. Heat 2 tbsp Rajmahal Yellow Mustard Oil in a kadhai until hot. Add jeera, then garlic, ginger and green chillies. Saute for a minute.
4. Add the onion and cook until golden. Add the tomatoes, turmeric, chilli powder and salt. Cook until the tomatoes turn soft and the oil separates.
5. Add the mashed brinjal and garam masala. Mix and cook for 5 minutes on medium flame.
6. Garnish with coriander. Serve with roti, litti or paratha.

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