Indian recipe for Baingan Bharta (smoked eggplant curry) using cold-pressed black mustard oil:
Ingredients:
- 2 large eggplants (baingan)
- 2-3 tablespoons cold-pressed black mustard oil
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2-3 green chilies, finely chopped (adjust according to taste)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
- Preheat your oven to 200°C (400°F). Prick the eggplants with a fork in several places. This allows steam to escape during roasting.
- Place the eggplants on a baking tray and roast them in the preheated oven for about 30-40 minutes or until the skin is charred and the flesh is soft. Alternatively, you can roast the eggplants directly over a gas flame until charred on all sides.
- Once roasted, remove the eggplants from the oven or flame and let them cool. Peel off the charred skin and mash the pulp using a fork or potato masher. Set aside.
- Heat the cold-pressed black mustard oil in a pan over medium heat. Add the cumin seeds and let them splutter.
- Add the chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and chopped green chilies. Sauté for a minute until the raw smell disappears.
- Add the chopped tomatoes and cook until they become soft and mushy.
- Add the turmeric powder, coriander powder, and salt. Mix well and cook for another couple of minutes.
- Add the mashed eggplant pulp to the pan and mix everything together.
- Cook the mixture for 5-7 minutes, stirring occasionally, allowing the flavors to blend.
- Sprinkle garam masala over the baingan bharta and mix well.
- Garnish with freshly chopped coriander leaves.
Your Baingan Bharta cooked in cold-pressed black mustard oil is ready to be served hot with roti, naan, or rice. Enjoy the smoky and flavorful dish!