Dhaba Style Baigan Ka Bharta | ढाबे वाला बैगन का भरता कैसे बनाएं | Smoky Flavour Eggplant | ToN

Baigan Ka Bharta (Smoky Brinjal/Eggplant Curry) is an Indian dish made by directly charring the eggplant over an open flame and cooking it along with onion-tomato masala. It's flavourful and very delicious. Baigan ka Bharta Written Recipe Ingredients- 500 gm Brinjal | बैंगन 8-10 Garlic Cloves | लहसुन Mustard Oil for Brushing | सरसों का तेल 2 (Medium) Tomatoes | टमाटर 2 Tbsp Mustard Oil | सरसों का तेल 1 Inch (Finely Chopped) Ginger | अदरक 2 No. (Chopped) Green Chillis | हरी मिर्च 1 Large (Finely Chopped) Onion | बारीक कटा हुआ प्याज 1/2 Tsp Kashmiri Red Chillis Powder | कश्मीरी लाल मिर्च पाउडर 1/2 Tsp Salt (As Per Taste) | नमक स्वाद अनुसार 1 Tsp Coriander Powder | धनिया पाउडर 1/4 Tsp Turmeric Powder | हल्दी पाउडर 1/4 Tsp Garam Masala Powder | गरम मसाला पाउडर Splash of hot Water | पानी की छींटे 1 Tbsp Chopped Fresh Coriander Leaves | ताज़ा धनिया के पत्ते Method • Take a round brinjal and slit it from 4 sides. Check for any rotten seeds. • Insert 2 garlic cloves into each slit of the brinjal. • Brush raw mustard oil all over the brinjal and inside the slits. • Place the brinjal on a low flame to roast. Keep turning it every few minutes for even roasting. • Roast 2 medium-sized tomatoes along with the brinjal. • Keep turning the tomatoes every few minutes. • Roast until the tomato skin cracks and starts peeling. • After 5 minutes, remove the tomatoes, peel off the skin, and keep aside. • Continue roasting the brinjal until fully charred and black from all sides. • When juices start to release and the brinjal feels soft and buttery when poked with a knife, it is done. • Switch off the flame and place the roasted brinjal in a bowl. • Cover the bowl immediately for 5–6 minutes to trap steam. This makes peeling easier and cools it slightly. • After 5 minutes, peel off the charred skin completely. Do not wash, or the flavor will be lost. • Cut off the stem, chop the brinjal and garlic into small chunks, and keep aside. Preparing the Masala • Heat a kadhai or heavy-bottom pan. • Add mustard oil and let it smoke to remove rawness. • When the oil changes color, switch off the flame and let it cool for a few minutes. • Switch on the flame again, keep it low, and add finely chopped ginger and green chillies. Stir for 1 minute. • Add one large finely chopped onion and stir well. • Increase heat to medium and cook onions for 4–5 minutes, stirring occasionally. • Cook until onions turn golden brown. • Add Kashmiri red chilli powder and stir quickly for bright color. • Immediately add a little water to prevent burning and mix well. • Add the roasted brinjal chunks into the masala. • Stir and mash the brinjal well. • Cover and cook for 3–4 minutes. • Open the lid, stir, and check if oil starts to separate. Adding Tomatoes & Spices • Push the brinjal to one side of the pan. Add peeled and chopped roasted tomatoes on the other side. • Add salt, coriander powder, turmeric powder, garam masala, and a little hot water. • Cover and cook for 2–3 minutes on low heat. • Open the lid, mash the tomatoes with the back of a ladle, and mix with the brinjal. • Stir everything together while scraping the sides. • Cover again and cook for 2 minutes until oil separates. • Open the lid, stir well, and check that it is not sticking to the pan. Finishing Touch • Garnish with chopped fresh coriander leaves and stir well. • Switch off the flame. • Serve hot rustic dhaba-style baigan ka bharta with roti or rice. Thankyou Kanchan Vidhani Follow me on Instagram -   / tasteofnivaaz_recipes   Follow me on Youtube -    / @curryandcookies