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Burnt Aubergine Curry

Burnt Aubergine curry aka Baigan ka Bharta is one of the regular curries in Indian Homes. What makes it unique is the process of actually burning the Aubergine on a direct flame. That’s what gives this curry a smoky flavor . The simple tempering (with minimum ingredients ) that we’ve used since ages in our home , gives it an amazing flavor.

A lot of my readers tell me that they love how I name the everyday recipes and make them sound exotic . I know they’ll have a huge smile on their faces , when they read today’s recipe name – Burnt Aubergine curry.

What’s there in a name ? You say. But sometimes a unique title , makes the dish more attractive , and maybe nudge you a little , to give the age old recipe a fresh shot.

Last week , my hubby was travelling for work purpose . And I made a regular call to enquire about the normal things….. Where are you ? Reached airport on time?, Checked-in ? Boarded?…. you got it right?

He was looking through the in-flight menu ( not a fan of the in-flight menu , anyway). He said that , there was an interesting option in the vegetarian section…….. burnt Aubergine fry with Chapati . And was thinking of giving it a shot.

I just had to stop him then and there ,Do you even know what that is??? ….. its Baigan ka Bharta. One of the perks of being a food blogger , you know all the food jargons 😉 .

An everyday preparation , but named interestingly , made my hubby order it , over the regular paneer and rajma chawal.

So giving the name a shot here too. A lovely recipe made with Aubergine / Eggplant / Brinjal , call it whatever you like. It’s the simplest ever recipe, but high on flavor. A simple tempering , just to enhance the mildly sweet flavor of burnt aubergine. Hope you all enjoy it !

Print Recipe
Burnt Aubergine Curry
Course main course
Cuisine indian
Prep Time 15 minutes
Cook Time 10 minutes
Servings
serving
Ingredients
Course main course
Cuisine indian
Prep Time 15 minutes
Cook Time 10 minutes
Servings
serving
Ingredients
Instructions
  1. Wash the Aubergine. Brush a little oil over it and put it on the gas stove. On medium heat let it roast, rotating it every few seconds, to get a evenly burnt Aubergine.
  2. Remove from the stove , onto a plate. Let it cool a little , and remove the burnt black cover carefully.
  3. Cut it open , and keep aside .
  4. In a kadhai , heat oil. Add mustard seeds. After they crackle, add chopped onion and green chili. Saute till the onions start to change color.
  5. Add turmeric powder and red chili powder to it. Saute for 30 seconds.
  6. Add the tender burnt aubergine to it. Add salt to taste and mix everything together, mashing the aubergine a little.
  7. Garnish with chopped fresh coriander leaves.
  8. Serve hot with Chapati and curd and pickled onions.
Recipe Notes

TIPS

I love to have my Burnt Aubergine curry mixed with a little fresh curd. Try it the next time you have it . you’ll love it.

Adjust red chili powder and salt according to your taste.

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