Baingan Bartha

Baingan Bartha, or spiced eggplant curry, is very popular in the north of India. You may find it in all the Indian restaurants, too. Eggplant or baingan is charred and the flesh of eggplant is used to make a spicy curry. This curry goes well with rotis, chappatis, or even rice. I didn't char the eggplant but instead microwaved it for a quicker result. Lots of garlic gives an immense flavor but I reduced the garlic to my taste.

Get ready!

• 1 big eggplant
• 2 medium tomatoes finely chopped
• 1/2 tsp ginger garlic paste
• 1 medium onion sliced
• 1 tbsp. oil
• 1 tsp cumin seeds/jeera
• 1/2 tsp. cumin powder
• 1/2 tsp coriander powder
• 1/2 tsp red chili powder
• 1/4 tsp garammasala powder
• A pinch of asafetida/hing
• Salt to taste
• 1/4 cup water
• Cilantro to garnish

Go!

• Wash and pat dry the eggplant with a paper towel
• Pierce multiple holes with a fork and nuke it for 12-15 in the microwave
• Once you can handle it, peel the skin of the eggplant and cut off the top head.
• Chop the flesh of the eggplant and set aside
• In a pan or kadai, add a tbsp of oil and crackle the jeera.
• Add the onion and fry till brown
• Add the ginger garlic paste and fry till aromatic.
• Add all the dry spice powders and fry for a few seconds.
• Add the chopped tomato, salt to taste, and saute for few minutes.
• Cover the pan and cook the tomatoes till mushy for a few seconds.
• Uncover the pan and fry the tomatoes till the oil separates.
• Add the chopped eggplant and mix well. If too thick, add little water till you reach a desired consistency.
• Check salt to taste and cook for 5-7 mins. till everything is blended well.
• Garnish with cilantro and serve hot.

It tastes good with rice n yogurt!