Chef Ranveer Brar shares this authentic North Indian recipe of Baingan Bharta (roasted brinjal curry). Baingan Bharta is liked by some and not so much liked by others. However, I can tell you if Baingan Bharta is cooked properly with the right amount of spices, it tastes divine. And this recipe, if followed in its entirety, will be the proof.
According to the chef, the recipe shown in this video is originally from a dhaba in Daryaganj, Delhi, where the dhaba owner Mr. Santokh Singh used to cook this dish. Later his son, Mr. Sweety, continued to run the business. The recipe, according to the chef, is unique because of its simplicity.
The number of herbs and spices used in it is minimal: onion, ginger, garlic, green chili, tomato, salt, red chili powder, and turmeric powder. Garam masala is not mentioned in the recipe, but, in my own experience, it adds heat and flavor to the dish.
The most crucial step in the recipe is properly roasting the eggplant and peeling it. If you get this part right, the rest is easy. While chopping or mashing the eggplant, take care not to overdo it. You need solid chunks of eggplant in the curry, not a paste.
Watch the video, and you will know all there is. Baingan Bharta is enjoyed with plain chapati or crisp tandoori roti. Actually, it tastes better with tandoori roti.
I am super delighted to share this recipe because it is one of the few recipes from Chef Ranveer that are vegan.
Video credit: Chef Ranveer Brar Youtube channel.