I love Bharta

Baingan Bharta is one of my favourite dishes. I've tried my hand at it at least twice but it wasn't until recently that I realized just how wrong my attempts had been. Instead of roasting my eggplant, I'd been cooking it directly with the masala. Not only did it take forever to cook, but this prevented me from nailing the dish's signature flavour. I even added curd to one rendition which successfully made the dish very sour. Today, I set out to make the perfect bharta, and I must say that it was (finally!) a triumph.

Baingan Bharta (serves 2-3)

• 1 medium sized eggplant
• 1 large finely chopped tomato
• 1 large finely chopped onion
• 1 tsp ginger/garlic paste
• 1-2 finely chopped red chilies (depending on your taste)
• 1 tsp ground or whole jeera (cumin)
• 1.5 tsp haldi (turmeric)
• 1 tsp dhania (coriander) powder
• 1 tsp garam masala
• pinch of red chili powder (optional)
• salt to taste
• fresh dhania (coriander) for adding as well as garnishing

Start by roasting, baking, or broiling the eggplant. For baking, preheat your oven to about 400 degrees; if you prefer to broil, then your oven should have it's own setting. Either way, it should take about 15-20 minutes. I don't have an oven here, so my only option was to roast on the open flame of our gas stove. I must admit, I was a little scared to do this, but it's plenty easier than I thought. If you have a gas stove, then definitely give this a try. For whichever method you choose, you will have to lightly brush the outer skin of your eggplant with some oil or ghee. This will help when it comes to peeling off the skin, and it also helps in the broiling/baking/roasting process. If you're doing this on an open flame like me, then it's nice to have a pair of tongs handy. It's not the end of the world if you don't, just get creative.

I believe the open flame roasting took me about 15 minutes, but it might depend on the size of your eggplant, or the thickness of it's skin. You'll know it's time when the skin gets wrinkly. The skin should not however, become totally black, or catch fire; a little charring is perfectly normal. Start taking off the skin - no! Don't use your bare hands! Try poking a little hole at the top with your knife, then shave or peel it off with the edge of the blade. It should come right off. When the skin is totally off, chop your eggplant into little pieces. 

Preheat the cooking oil in a kadai or wok. I used mustard oil this time, which has a unique heating pattern. A ring of bubbles will start to form, and this ring will work its way from the periphery of the oil toward the centre. Just before the bubbles disappear in the middle of the oil, add the jeera, onion, and ginger/paste. Try to get them in all at the same time so that there it minimal splattering. If you manage to get these in before the ring of bubbles goes, then you should be ok. Next come the red chilies if you are using them. Green are acceptable as well; I have only red at home right now. Next add the tomatoes along with the rest of the spices, but not the salt. Cook this masala until the pieces of tomato dissolve. The onions will also become translucent and soft. Then in go the pieces of eggplant. If at any point in the cooking it looks like the masala or the bharta is getting dry, feel free to add a touch of water. Be careful not to add too much though. If anything starts sticking, add a little oil or ghee. 

The bharta is finished when all traces of chopped elements have disappeared. You can help in this process by mushing any chunks with your pot spoon. Now would also be a good time to add the salt. I always do this in the end because I find it tough to gauge the salt content while I'm still in the middle of adding ingredients or spices. Remove the bharta from the stove, and add some finely chopped fresh dhania. Never add fresh dhania to anything while it is still cooking, The leaves are very delicate, and the steam of any dish alone will be enough to release 100% of the dhania's aroma. Also, wilted dhania is never attractive. Save a bit of those leaves for garnishing and add them on top just before you serve.

This can be eaten with naan, or chapati, or as a side dish along with anything else. Enjoy!