Author Notes
Baingan Burtha is a part of Indian cuisine. It is prepared by grilling the aubergine/eggplant over charcoal or direct fire to infuse a smoky flavor. The grilled aubergine/eggplant is mashed, spices are added and seasoned. This dish is traditionally served with Indian Flatbreads or Rice. —Ashwini Musti
Ingredients
- Aubergine/Eggplant, Onion, Tomato, Cilantro, Turmeric powder, Red Chili Flakes, Sugar, Vegetable Oil, Salt.
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1 piece
Aubergine
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1 piece
Onion
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1 piece
Tomato
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2 pieces
Green Chilis
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2 tablespoons
Chopped Cilantro
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0.25 teaspoons
Turmeric Powder
-
1 teaspoon
Red Chili Flakes
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1 teaspoon
Sugar
-
1 teaspoon
Vegetable Oil
-
1 teaspoon
Table Salt
- Vegetable Oil, Mustard Seeds, Cumin Seeds, Dry Red Chillis, Curry Leaves, Asafoetida Powder
-
1 tablespoon
Vegetable Oil
-
0.5 teaspoons
Mustard Seeds
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0.5 teaspoons
Cumin Seeds
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1 piece
Dry Red Chilli
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4 pieces
Curry Leaves
-
1 pinch
Asafoetida Powder
Directions
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Rub a teaspoon oil to the aubergine and grill it on open flame till it becomes soft and shrunken. Keep turning the sides of the aubergine so that all the sides of it come in contact with the flame. This might take a 20-30 minutes. Alternatively, you can grill on charcoal.
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Place the grilled aubergine in a plate and allow it cool down.
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Remove the charred skin of the aubergine. This takes some amount of time to get a clean pulp.
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Gently mash the pulp with a fork. Set aside.
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Chop onion and tomato.
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Slice the green chillis.
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Heat oil in a small pan.
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Add mustard seeds, cumin seeds, dry red chilli pieces and curry leaves.
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Add chopped onions and sliced green chillis. Saute until onion turns translucent in color.
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Add chopped tomato. Saute until it turns soft and mushy.
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Garnish with chopped cilantro.
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Serve hot with your choice of Indian Flatbread or Steamed Rice.
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