Eggplant Recipe – Kashmiri Chili & Fennel Flavored Baingan Bharta

Last Updated on 2 months by Neha Deshmukh

Eggplant Recipe – Kashmiri Chili & Fennel Flavored Baingan Bharta

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Baingan Bharta. It’s smoky, flavorful, and honestly, just comforting. I first made this when I was trying to recreate my grandmother’s version, and after a few tries, I think I finally got it right! This recipe uses Kashmiri chili powder and fennel, which gives it a really unique and delicious flavor. Let’s get cooking!

Why You’ll Love This Recipe

This Baingan Bharta isn’t your average eggplant dish. The combination of Kashmiri chili and fennel powder creates a warmth and depth of flavor that’s truly special. It’s relatively easy to make, perfect for a weeknight dinner, and it pairs beautifully with roti or rice. Plus, the smoky flavor is just… chef’s kiss.

Ingredients

Here’s what you’ll need to make this flavorful Baingan Bharta:

• 780g eggplant
• 0.33 cup (80ml) canola oil
• 1 tablespoon olive oil
• 0.25 teaspoon asafoetida (hing)
• 4 medium tomatoes
• 0.5 teaspoon Kashmiri chili powder
• 0.5 teaspoon dry ginger powder
• 0.5 teaspoon fennel powder
• 0.75 teaspoon salt
• 1 teaspoon cumin seeds
• 1 cup (240ml) water
• 1 tablespoon coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients! A few of these might be new to some of you, so here’s a little breakdown:

• Kashmiri Chili Powder: This is a game-changer. It provides a beautiful red color and a mild heat. It’s different from regular chili powder, which can be overpowering. You can find it at most Indian grocery stores or online.
• Asafoetida/Hing: Don’t let the smell scare you! It’s strong raw, but when cooked, it adds a savory, umami flavor that’s essential in Indian cooking. A little goes a long way.
• Fennel Powder: This adds a subtle sweetness and anise-like flavor that complements the eggplant beautifully. It’s a key ingredient in this recipe, so don’t skip it!
• Canola Oil: I prefer using canola oil for frying the eggplant because of its neutral flavor and high smoke point. However, you can also use vegetable oil or sunflower oil. It’s a common choice in Indian kitchens for everyday cooking.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, heat the canola oil in a skillet over medium-high heat. Fry the eggplant pieces in batches until they’re golden brown on both sides. Don’t overcrowd the pan, or they won’t get crispy. Once fried, set them aside on a plate lined with paper towels to drain excess oil.
2. In the same skillet, add the olive oil. Once hot, add the asafoetida and cumin seeds. Let the cumin seeds crackle – that’s when you know the flavors are releasing!
3. Now, add the tomatoes and cook them until they become soft and mushy. This usually takes about 5-7 minutes.
4. Stir in the Kashmiri chili powder, fennel powder, dry ginger powder, salt, and water. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavors to meld together.
5. Finally, add the fried eggplant to the gravy and cook for another 5 minutes, gently stirring to coat the eggplant evenly.
6. Garnish with fresh coriander leaves before serving.

Expert Tips

• Don’t skip the frying step! It really does add a lot of flavor and texture.
• Adjust the salt to your liking. Everyone has different preferences.
• For a deeper smoky flavor, you can roast the eggplant directly over an open flame before frying.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: If you like it spicier, add a pinch of cayenne pepper or increase the amount of Kashmiri chili powder.
• Regional Variations: My friend’s mom makes a Bihari-style Baingan Bharta with roasted eggplant and a touch of mustard oil. It’s amazing! Some Bengali versions also include potatoes.

Serving Suggestions

Baingan Bharta is best served hot with:

• Roti or naan
• Steamed rice
• A side of yogurt (raita)
• A simple dal

Storage Instructions

Leftover Baingan Bharta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What type of eggplant is best for Baingan Bharta? I prefer using the long, slender Indian eggplant, but you can also use globe eggplant.
• Can I make Baingan Bharta ahead of time? Yes, you can! The flavors actually develop even more overnight.
• What is Asafoetida and where can I find it? Asafoetida (hing) is a resin with a pungent smell used as a digestive aid and flavoring agent in Indian cuisine. You can find it at Indian grocery stores or online.
• Can I roast the eggplant instead of frying it? Absolutely! Roasting will give it a different, more intense smoky flavor.
• How can I adjust the smokiness of the Baingan Bharta? Roasting the eggplant over an open flame is the best way to increase smokiness. You can also add a tiny pinch of smoked paprika.