Smoky Eggplant Mash (bhojpuri Baingan Bhurta)
Smoky Eggplant Mash, also known as Bhojpuri Baingan Bhurta, is a traditional dish from the Bhojpuri Cuisine. This flavorful and aromatic dish is made by roasting eggplants and then mashing them with a blend of spices and herbs.
Ingredients
- 2 large eggplants
- 2 tomatoes, finely chopped
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder
- 2 tablespoons oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Roast the eggplants over an open flame or in the oven until the skin is charred and the flesh is soft. Let them cool, then peel off the skin and mash the flesh.
- Heat oil in a pan and add cumin seeds. Once they splutter, add onions, garlic, and green chilies. Sauté until the onions are translucent.
- Add tomatoes, turmeric, red chili powder, and salt. Cook until the tomatoes are soft and oil starts to separate.
- Add the mashed eggplant and garam masala. Mix well and cook for a few minutes until the flavors are well combined.
- Garnish with fresh cilantro and serve hot with roti or rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 7g
Supplies
Knife Cutting board Pan Tongs
Tools
Stovetop Oven (optional)
Serving suggestions
Serve the Smoky Eggplant Mash with warm roti, naan, or steamed rice. It also pairs well with yogurt or raita.
Tips & tricks
For a smokier flavor, you can roast the eggplants on a charcoal grill.
Cost
$8