Smoked Brinjal Bharta: Charred Baingan Mash With Mustard Oil & Green Chilli Recipe

Name: Smoked Brinjal Bharta: Charred Baingan Mash With Mustard Oil & Green Chilli Recipe
Total time: 40 min
Yield: 3
Cuisine: Punjabi

Recipe By Slurrp Editorial

Few things smell as inviting as a brinjal roasting directly over a flame. The sweet smokiness of the vegetable’s charred flesh has its own charisma, but when sautéed onions, tomatoes, green chillies, and a generous drizzle of mustard oil are added, the result is too good to be true. The dish’s final taste is rustic, smoky, and punchy, with enough heat and tang to make plain rotis or rice suddenly feel like a proper, appealing meal.

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40minstotal

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Ingredients For Smoked Brinjal Bharta: Charred Baingan Mash With Mustard Oil & Green Chilli Recipe

1 nos large globe brinjal/baingan
900 g approximately –
1 nos medium onion
as required finely chopped
2 nos medium ripe tomatoes
as required finely chopped
5 nos – green chillies
as required finely chopped
11 nos – Garlic Cloves
as required finely chopped
1 piece -inchof ginger
as required finely chopped
2 tbsp mustard oil
as required ½ tsp cumin seeds
as required ½ tsp turmeric powder
as required ½ tsp Red Chilli powder
as required ½ tsp roasted cumin powder
as required ½ tsp garam masala
1 tbsp fresh coriander
as required finely chopped
as required Salt
as required to taste
1 tsp Lemon juice
as required or to taste

Directions : Smoked Brinjal Bharta: Charred Baingan Mash With Mustard Oil & Green Chilli Recipe

STEP 1.Wash and thoroughly dry your brinjal first. Also make 3–4 shallow slits in it and insert a few pieces of garlic into those cuts. Rub the outside lightly with a little mustard oil as well.
STEP 2.Now place the brinjal directly over a medium gas flame, turning it every few minutes with tongs. Roast until the skin is thoroughly blackened and blistered and the flesh feels completely soft when pressed with your finger. This should take around 12–15 minutes.
STEP 3.Then transfer the roasted brinjal to a bowl and cover it for 5–7 minutes to cool down. Now peel away the charred skin, remove the stalk, and roughly mash the smoky flesh with a fork. Discard any excessively burnt pieces of skin as those are not suitable for consumption.
STEP 4.Now heat the remaining mustard oil in a heavy pan. Once hot, reduce the heat slightly and pour in thein the cumin seeds. Let them crackle, then add the chopped onion and cook until the latter has softened and turned lightly golden.
STEP 5.Time to stir in your aromatics, aka the remaining garlic, ginger and green chillies. Cook for 1–2 minutes until they are fragrant.
STEP 6.Pour in the chopped tomatoes, turmeric, red chilli powder, and salt. And keep cooking until the tomatoes collapse completely and the oil begins to separate from the mixture.
STEP 7.Carefully add your smoked brinjal flesh into the pan and mix thoroughly. Cook the mix over medium heat for 5–7 minutes, stirring occasionally, so that the smoky flesh absorbs the onion-tomato masala.
STEP 8.Finally, add roasted cumin powder and garam masala. Cook for another minute, and then turn off the heat. Stir in the lemon juice and fresh coriander. Then do a taste test and adjust the salt, chilli, and acidity accordingly.
STEP 9.Finish with a small drizzle of raw mustard oil for a sharper, more aromatic finish, if desired. Serve immediately with hot rotis, parathas or steamed rice.

Nutrition
value

calories per serving

< 1 g Fat< 1 g Protein< 1 g Carbs< 1 g FiberOther

Current Totals

< 1 g Fat
< 1 g Protein
< 1 g Carbs
< 1 g Fiber

MacroNutrients

Carbs
0 g
Protein
1 g
Fiber
1 g

Fats

Fat
0 g

Vitamins & Minerals

Calcium
24 mg
Iron
1 mg
Vitamin A
412 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
13 mcg
Vitamin B12
0 mcg
Vitamin C
7 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
8 mg
Manganese
0 mg
Phosphorus
10 mg
Selenium
1 mcg
Zinc
0 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe available on Slurrp Editorial's community profile

Note Recipe submitted by Slurrp Community Member & hasn’t been tested by our Experts