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Rajasthan · Dinner

Rajasthani Baingan Bharta (Roasted Eggplant Purée)

Traditional 7. Rajasthani Baingan Bharta recipe

🧺 Ingredients

• Eggplant 600g (large)
• Oil 40ml
• Mustard seeds ½ tsp
• Cumin 1 tsp
• Onion 120g (finely chopped)
• Ginger 15g (minced)
• Green chilly 2 pcs (minced)
• Tomato 100g (finely diced)
• Turmeric ¼ tsp
• Red chili powder ½ tsp
• Coriander powder ½ tsp
• Asafoetida 0.2g
• Salt 6g
• Coriander leaves 20g (chopped)
• Lemon juice 20ml

👩‍🍳 How to make Rajasthani Baingan Bharta

1. Char eggplant over open flame until skin blackened, flesh soft (8–10 min).
2. Cool, scoop flesh into bowl (discard skin).
3. Mash gently with fork (keep slightly textured, not fully smooth).
4. Heat oil to 180°C, crackle mustard 1 min, add cumin 30s.
5. Add ginger, green chilly, cook 1 min.
6. Add onion, cook 3 min until soft.
7. Add tomato, cook 2 min until soft.
8. Add turmeric, red chili, coriander, asafoetida, cook 1 min.
9. Add mashed eggplant, salt, mix gently, cook 8 min until flavors meld, oil visible on top.
10. Add coriander, lemon juice.
11. Taste: eggplant smoky, onion-tomato base, spiced, tangy.
12. ---

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