Roasted Indian Bharta with Smoky Eggplants and Tamarind
A Savory and Smoky Twist to Traditional Baingan Bharta
This delicious Indian bharta combines roasted eggplants with tangy tamarind and bold spices to create a mouth-watering vegetarian dish perfect for any meal.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Smoky Eggplants
For the Bharta Base
For the Tamarind Paste
For Finishing
Preparation
Roasting the Eggplants
Preheat & Prep
Preheat the oven to 400°F (200°C). Prick eggplants with a fork, rub with vegetable oil and sprinkle with salt.
Roast
Roast for 35-40 minutes, until skin is charred and eggplants collapse.
Cool & Mash
Cool slightly, then peel and mash the eggplants.
Ensure the roasted eggplants have cooled before peeling to avoid burns. Use a fork to mash them for a hearty texture.
Preparing the Tamarind Paste
Combine
In a small bowl, combine tamarind pulp and warm water, mixing until smooth.
Strain
Strain to remove any fibers or seeds.
Sweeten
Stir in sugar and mix until dissolved.
Cooking Process
Making the Bharta Base
Heat oil in a pan over medium heat. Add cumin seeds and sauté until they begin to crackle. Add onions and cook until golden brown.
Adding Aromatics
Stir in garlic and ginger, cooking until fragrant, about 1-2 minutes.
Final Cook
Add tomatoes, turmeric, chili powder, and coriander powder. Cook until oil separates. Mix in mashed eggplants and tamarind paste. Cook for another 3-4 minutes, adjusting salt to taste.
Plating & Serving
Roasted Indian Bharta with Smoky Eggplants and Tamarind
Roasted Indian Bharta with Smoky Eggplants and Tamarind
Serving Suggestion
Serve the bharta warm, garnished with fresh cilantro and accompanied by naan or rice.