Kashmiri Baingan Bharta

1. 1
   roast · ~15 min

   Roast the eggplant until charred and soft.

   1.Wash and dry the eggplant, then prick it lightly in a few places.

   2.Roast it directly over a flame or on a hot tawa, turning often, until the skin is blackened and the inside is very soft (12-15 min).

   3.Set it aside for a few minutes until cool enough to handle.

   TIPRoast on medium heat so the flesh cooks through before the skin burns too fast.
2. 2
   prep · ~5 min

   Peel and mash the roasted eggplant.

   1.Peel off the charred skin and remove the stem.

   2.Check for any large seeds if needed and discard them.

   3.Mash the flesh well with a fork until mostly smooth.
3. 3
   saute · ~7 min

   Cook the onion and spices in mustard oil.

   1.Heat mustard oil in a pan until it just starts to smoke lightly, then lower the heat.

   2.Add asafoetida, then add onion and cook until soft and light golden (4-5 min).

   3.Add ginger and green chili and cook for 1 minute.

   4.Add fennel powder, dry ginger powder, turmeric powder, red chili powder, and salt. Mix for a few seconds.

   TIPHeating mustard oil well first mellows its sharp taste and gives the bharta a more rounded flavor.
4. 4
   mix · ~2 min

   Add yogurt and mash it into the masala.

   Lower the heat and add the whisked yogurt slowly, stirring continuously so it blends smoothly and does not split.

5. 5
   saute · ~2 min

   Stir in the mashed eggplant.

   Add the roasted mashed eggplant and mix well so it is evenly coated with the onion, yogurt, and spices.

6. 6
   simmer · ~8 min

   Cook the bharta gently until flavors come together.

   Add water, mix, and cook on low heat for 6-8 minutes, stirring once or twice, until the bharta looks soft, well blended, and semi-dry.

   TIPDo not dry it out completely; a little moisture keeps the Kashmiri-style bharta silky.
7. 7
   garnish

   Garnish with coriander leaves.

8. 8
   serve

   Serve hot with rice or flatbread.

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