Easy Baingan Bharta (Indian Mashed Eggplant)
This Easy Baingan Bharta (Indian Mashed Eggplant) brings together the smoky goodness of roasted eggplant with a medley of aromatic spices, resulting in a creamy and satisfying mashed eggplant dish that is sure to tantalize your taste buds.
Servings 4
Calories 151kcal
Ingredients
- 2 medium sized regular eggplants
- 1 cup water
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 2 tbsp minced garlic
- 1/2 cup minced onion
- 1 cup finely chopped tomatoes
- 1/4 cup chopped cilantro
- 1/2 tsp turmeric powder
- 1/2 tsp Kashmiri red chili powder or as per taste
- 1/2 tsp coriander powder
- 1/2 tsp amchur powder (dry mango powder)
- 1/4 tsp chaat masala
- 1 tsp garam masala
- salt as per taste
to garnish
- 2-3 tbsp chopped fresh cilantro
Instructions
- Slice the eggplants horizontally into two and place them in a single layer in the inner pot of the instant pot with 1 cup water. Close the lid and seal the valve. Turn it on at manual high for 7 minutes. Once done, release the pressure and open the lid. Place them in a bowl. Let it cool a bit and take them out with the help of tongs. Discard the leftover water in the instant pot.
- As soon as its easy-to-handle peel the skin. Mash them with hands. In the process some juice will be released. Do not drain, let it all rest together until ready to cook further. Keep aside.
- Heat oil in a nonstick pan on stove top at high flame and add cumin seeds. As soon as they crackle, sauté garlic followed by onions. Sauté until golden brown.
- Toss in tomatoes and cilantro and cook for few minutes at medium-high flame until tomatoes are mushy. Mash the tomatoes with the spatula and add turmeric powder, red chili powder, coriander powder, amchur powder(dry mango powder), chaat masala, garam masala and salt to it. Mix well.
- Now add the baingan/eggplant along with its juice into the nonstick pan. With the spatula roughly mash all the ingredients while mixing. Let it cook covered at medium flame for 3-4 minutes.
- Lower the flame, remove the lid and mix everything again by scraping the bottom of the pan with the spatula. Adjust salt at this stage and turn off the flame. Garnish with more chopped cilantro and serve.
Notes
- This recipe tastes best when served immediately but the leftovers can be refrigerated for several days. Warm it up in the microwave well before serving.
- A few soft chunks of eggplants (baingan) tastes great. It should not be liquidy but soft spreadable in consistency.
- Do not blend the pressure-cooked eggplants (baingan) in a blender or food processor. Mash them manually with hands for the best texture.
Nutrition
Calories: 151kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 5mg | Potassium: 18mg | Fiber: 0.3g | Sugar: 0.02g | Vitamin A: 6IU | Vitamin C: 0.2mg | Calcium: 9mg | Iron: 1mg