Baingan bharta recipe with step by step photos and video recipe. This baingan ka bharta is made with simple ingredients that are easily available at home and it tastes delicious. The smoky flavor of roasted brinjal, onion, ginger, garlic, tomatoes and some spices makes it an extraordinary dish.
Ambica Aggarwal, whose recipe Stein includes in his book, cooks her bainghan ka bharta in mustard oil, which gives it a real kick, while Gulati and Baweja use ghee, whose richness I find irresistible. If you happen to have some, and eat dairy, the latter would be my preference, but neutral oil seems to be the more common and cheaper choice.
If you prefer less spicy then you can skip adding garam masala. While making authentic baingan bharta recipe, garam masala powder is not added. But if you do not like the flavor of baingan or eggplant then add 1/2 tsp of garam masala powder and you will love the dish!
Stir in the ginger, garlic and chillies, cook, stirring, for another minute or so, then add the garam masala and tomatoes, and cook until the tomatoes start to soften. Scoop the aubergine flesh out of the skins (don’t worry if you get a bit of skin in there, too; it will only add to the flavour).