Bhaingan Bharta #farmersmarketweek

This is a classic, delicious mashed eggplant curry loaded with smoky and spicy flavors, and is a great dip as well as a side to flatbreads or rice. This simple vegan curry is made with flame roasted eggplants and spices. 

The key to a perfect curry is roasting it thoroughly. Flame roasting gives the perfect smoky flavors. It is easy to roast them on flame and is quicker too. Just apply a tiny bit of oil and roast it on flame, slowly turning to each side until you see a char and the skin begins to flake. A knife inserted should go in easily without any effort. Grilling is also an option. If you do not want either of these, check here for roasting/broiling options in the oven. Once the eggplant(s) are roasted, just set aside to rest a little, peel the eggplants, and mash them. These mashed eggplants are used in this curry. They can be used in this Raita as well in dal based curries.

The spices used are very simple and they add tons of flavor. Simple cumin powder, coriander powder, whole cumin, and garam masala powder add to the addictive flavor of this curry. Simple pantry essentials are used in this curry. The eggplants may vary in size and I have used eggplants weighing a pound. If the eggplants are smaller or heavier, adjust the salt and spice according to your taste. This recipe can be easily doubled and serves for 4-5 persons as a side.

This curry is not only a side, but is a great dip and can be served as an appetizer or snack. Pieces of naans, pita breads or chips, or slices of baguette can be served with this amazing vegan eggplant dip. When speaking of dips and eggplants, eggplants make amazing dips and try this popular Baba Ganoush and this vegan version of Mirza Ghasemi, a delicious eggplant dip from Iran. Bhaingan Bharta is the Indian version but has a little more of the spices and onions added to it.

This simple and humble mashed eggplant is easy to make. Now, the important point is to choose the right eggplant. Baby eggplants do not work in this recipe and are great for this Podi (Spice mix) Stuffed Eggplants or Bhagara Bhaingan. Large eggplants like the Black Beauty ones are the perfect ones for the recipe. The small ones, Thai eggplants, Japanese eggplants and Italian eggplants can be used for stews like Maghmour, Vaangi Bath/Eggplant Rice, or for stir fries. I like to use Italian eggplants for Ratatouille or Kaima Bano Gatoi as the sizing works perfectly for these recipes.

Welcome to Farmers Market Week! This is the week we celebrate all things found at the Farmers Market. There are over fifteen bloggers sharing over 50 recipes this week. From drinks and desserts to entrees and sides, there’s something for everyone this week. Eggplants are one of my favorite veggies to get in Farmer's Market and last year for the #farmersmarketweek, I shared this delicious Roasted Eggplant Raita. This baighan bharta is another family favorite and am sharing for this year's event. Check the links at the end of this post for delicious recipes we shared today.

Ingredients

Serves 4-5

Eggplants - 2, one pound each

Onion - 1 cup, sliced

Tomatoes - 1 cup sliced,

Ginger - 1-in piece, chopped fine

Garlic - 3 cloves, chopped fine

Salt - 1 tsp

Cumin powder - 1/4 tsp

Coriander powder - 1/4 tsp

Garam masala - 3/4 tsp

Cayenne - 1/2 tsp

Oil - 3 tbsp

Cumin - 1 tsp

Dried red chilies - 2 or 3, torn

Asafetida - 1/4 tsp

Green chilies - 2, slit

Cilantro - 1 tbsp, chopped, for garnish

Curry leaves -1 sprig

Method

Smear a little oil on the eggplants, roast on the flame, turning and roasting each side of the eggplant until the skin chars and flakes. A knife inserted should go in easily without any effort. Repeat with the other eggplant too. The eggplants can be roasted or broiled in oven too.

Set aside after roasting to cool.

Peel the eggplants and mash them.

Heat oil in a pan, add the cumin, dried red chilies and fry for 30 seconds. Next, add the ginger, garlic, slit green Thai chilies, curry powder, and asafetida. Fry for 40-50 seconds.

Add the sliced onions and cook for 4-5 minutes until it turns translucent.

Add the sliced tomatoes, cook for another 3-4 minutes.

Add the mashed eggplants, salt, cumin powder, coriander powder, garam masala, turmeric, and cayenne. Mix thoroughly and cook for another 4-5 minutes until the flavors marry together.

Serve with rice or roti.

Monday Farmers Market Recipes

Drink Recipes

• Peach Margaritas from Our Good Life
• Strawberry Basil Moscow Mule from Books n' Cooks

Savory Recipes

• Asparagus Frittata with Cherry Tomatoes from Karen's Kitchen Stories
• Bhaingan Bharta from Magical Ingredients
• Cheddar Tomato Tart from Jen Around the World
• Easy 2 Ingredient Lemon Salt from Family Around the Table
• Easy Cowboy Caviar Recipe from Blogghetti
• Greek Stuffed Tomatoes from Cindy's Recipes and Writings
• Japchae (Korean Glass Noodles) from A Day in the Life on the Farm
• Mexican Street Corn Elote Bowls from Cheese Curd In Paradise
• Spinach Feta Quiche from Art of Natural Living

Sweet Recipes

• Blackberry Cornmeal Cobbler from Palatable Pastime
• Blueberry Cardamom Ricotta Muffins from The Spiffy Cookie
• Chocolate Zucchini Bread from Jolene's Recipe Journal
• Peach Liège Waffles from A Kitchen Hoor's Adventures
• Peach Pecan Bars from Hezzi-D's Books and Cooks
• White Chocolate Raspberry Scones from Red Cottage Chronicles