Instructions
Begin by rinsing the aubergine (baingan) thoroughly under running water. Pat it dry gently using a kitchen napkin to remove any moisture. Lightly brush the entire surface of the aubergine with oil; this helps in achieving an evenly crisp and smoky exterior during roasting. Place the oiled aubergine directly over an open flame. Use tongs to carefully turn it every 2 to 3 minutes to ensure it roasts evenly on all sides. Roasting over fire imparts a unique smoky flavor that can't be replicated by oven or grill methods, though those are suitable alternatives if necessary. For an additional layer of flavor, you may embed a few garlic cloves into the aubergine before roasting. Continue roasting until the aubergine becomes completely tender and cooked through. To check, insert a knife — it should glide in smoothly without resistance. Once done, transfer the hot aubergine to a bowl of cold water to cool; this makes peeling easier and stops the cooking process. For an optional, authentic smoke infusion called the dhungar method, heat a small piece of natural charcoal until it is glowing red and smoking hot. Carefully place the aubergine on a plate and nestle the hot charcoal alongside it. Drip a few drops of oil onto the charcoal — this will create aromatic smoke. Quickly cover the plate tightly with a large bowl to trap the smoke, allowing it to infuse into the aubergine for 1 to 2 minutes. For a stronger smoky flavor, you can extend this time to your preference. Once sufficiently smoked, peel away the tough skin from the aubergine. Then chop the soft flesh finely or mash it to your desired consistency. Heat oil in a wide pan or kadai over medium heat. Add finely chopped onions and minced garlic, sautéing gently until the onions become translucent but do not brown — this brings out their sweet flavor. Add the chopped green chilies and sauté for another minute to awaken their aroma. Then stir in the chopped tomatoes, mixing well to combine. Cook the tomato mixture on medium heat until oil begins to separate from the masala, indicating the flavors have deepened. This process, known as bhuno, intensifies the taste. Sprinkle in the red chili powder and stir thoroughly. Now add the cooked aubergine, mixing it evenly into the tomato-onion masala. Season the dish with salt to taste and continue sautéing for an additional 4 to 5 minutes so the flavors meld beautifully. Finally, stir in the freshly chopped coriander leaves or use them as a bright garnish. Serve your Baingan Bharta piping hot alongside phulkas, rotis, chapatis, toasted or grilled bread, or with plain or jeera-flavored rice for a truly satisfying meal. Tip: To enhance the smoky flavor, ensure you roast the aubergine slowly and turn it regularly. Also, using the dhungar technique adds an authentic aroma that's highly recommended if time allows.
