Baked Baingan Bharta / Baked Eggplant Curry

Baingan Bharta, is a dish commonly prepared in the North region of India. Also known as Ringda no Oddo in Gujrati, it is originally a curry of smoked eggplant mixed with spring onion greens and spices. Traditionally, the eggplant used to be smeared with oil and garlic and roasted in a charcoal fire. With time, this technique evolved and we can prepare the same dish on the regular flame stove. In my home, we have an induction stove and hence I decided to try a baked version of this recipe.
Best enjoyed with Khichdi / Lentils and Rice pressured cooked, this is a favorite recipe in the winters.

Baked Baingan Bharta

Baked Baingan Bharta

Ingredients

• 1 eggplant, whole
• 1 bunch of spring onion greens, finely chopped
• 2 green  chillies, finely chopped
• 4-5 cloves of garlic, whole
• 2 tomatoes, finely chopped
• 1 tbsp Curd/ Yoghurt
• 1/2 tsp lime juice
• 1 tsp Cumin seeds / Jeera
• 1/2 tsp hing / asafoetida powder
• 2 tsps Red Chilly Powder
• 1 tsp Haldi Powder / Turmeric Powder
• 2 tsps Garam Masala Powder
• Coriander for garnish

Method

Baked Eggplant Curry

• Preheat the oven to 400 F and keep ready
• Meanwhile, slit the eggplant and insert the garlic cloves. Smear the whole eggplant with oil and bake for 45 mins
• Once the eggplant is baked, let it cool. 
• Once cool, remove the skin and de-seed the eggplant, if any
• Collect the roasted garlic pods, add salt and grind them to a paste in a mortar and pestle
• Heat oil in a pan, add the cumin seeds, asafoetida powder, spring onions, garlic paste and fry well
• Add the tomatoes and let the cook
• Add all the powdered spices, roasted eggplant, lemon juice and mix well
• Add the curs / yoghurt and cook until the water evaporates
• Garnish with coriander and serve hot

Baked Eggplant Curry