Roasted Indian Bharta with Smoky Eggplants and Tamarind
This delicious Indian bharta combines roasted eggplants with tangy tamarind and bold spices to create a mouth-watering vegetarian dish perfect for any meal.
Preparation
Get these tasks done before you start cooking.
Roasting the Eggplants
- 1
Preheat & Prep
Preheat the oven to 400°F (200°C). Prick eggplants with a fork, rub with vegetable oil and sprinkle with salt.
- 2
Roast
Roast for 35-40 minutes, until skin is charred and eggplants collapse.
- 3
Cool & Mash
Cool slightly, then peel and mash the eggplants.
Tip: 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
- 1
Combine
In a small bowl, combine tamarind pulp and warm water, mixing until smooth.
- 2
Strain
Strain to remove any fibers or seeds.
- 3
Sweeten
Stir in sugar and mix until dissolved.
How to Make Roasted Indian Bharta with Smoky Eggplants and Tamarind
Total time: 2 h · Yields 4 servings
- 1
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.
- 2
Adding Aromatics
Stir in garlic and ginger, cooking until fragrant, about 1-2 minutes.
- 3
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.
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