No Onion No Garlic Baingan Bharta is a dry stir-fry made by roasting eggplant and adding a few spices. It is the UP or the North Indian style of making mashed smoky Eggplant without onion and garlic.
It is a delicious and addictive way of making smokey Aubergine Mash and I bet you will not miss the onion and garlic. Once you try this, you will always go to this easy, fuss-free way of making baingan bharta.
Table of contents
Roasting of Eggplant
A good baingan bharta always calls for roasting the Aubergine or Eggplant evenly. Best if you can roast it on an open flame. However I understand that option is not available to all. So you can either microwave it or grill it in an oven. However you would not get the charred taste in the baingan bharta. To infuse some of the taste you can burn charcoal and use it. I have mentioned that in detail in the post, Baba Ghanoush (Creamy Eggplant dip).
For roasting one needs to first oil the eggplant all over. Then with the help of a knife just prick it all over. Pricking helps it in cooking from inside. Then roast it using one of the methods mentioned above.
Recipe process of No Onion No garlic Baingan Bharta
Once the roasting is done, you just need to peel the skin and mash the eggplant. This recipe calls for a good amount of oil. Oil helps in cooking the spices along with the eggplant and also elevates the taste of the dish.
Ginger and green chilly tempering are done in oil and then spices like turmeric, red chilly powder, and garam masala are added to give it a nice taste. This is all mixed and cooked along with the mashed brinjal. Once all is incorporated Raw mango powder (Amchoor powder) is added. I recommend not skipping the amchoor powder as that elevates the taste. In Fact all the ingredients in this recipe are key and if you miss any you would not get the proper taste.
How to enjoy Baingan Bharta
Baingan Bharata goes well with pretty much everything. It goes best with some hot steaming dal and rice. Can be enjoyed with parathas. At times I even slather it on my bread. I also do enjoy this as a spicy filling in my wraps, such as in this Yufka (Turkish Flatbread)
Shelf life of Baingan Bharta
This No onion No garlic Baingan bharta stays good in the fridge for at least a week.
Is this Vegan
Yes this is completely vegan.
Is this Gluten-Free
I am using the rock form of asafoetida which is gluten-free in its original form. However, store-bought asafoetida powder has wheat flour in it and is not gluten-free. So if you are allergic to gluten, either skip asafoetida or use it in its original form.
No Onion No Garlic Baingan Bharta
- 2 Big size Eggplant/Aubergine
- 1 teaspoon Cumin seeds
- 1 teaspoon Red chili powder -As per taste
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Raw Mango Powder -Amchoor Powder
- ¼ teaspoon Asafoetida -See notes for Gluten-Free
- 3-4 green chilies chopped -As per taste
- ½ inch ginger finely chopped
- 2-3 tablespoon Oil
- 1 tablespoon oil for greasing the Eggplant/Aubergine
- Salt as per taste
- Small piece Charcoal – To infuse smoky flavour if using microwave or oven. Optional
- Wash and clean the eggplant.2 Big size Eggplant/Aubergine
- Apply oil all over.1 tablespoon oil for greasing the Eggplant/Aubergine
- Then prick it all over with the help of a knife.
For roasting on open flame
- Put the aubergine/eggplant directly on an open flame on medium.
- After every 1-2 minute keep turning the eggplant so that it cooks evenly from all the sides.
- Do this until it is well roasted from all the sides.
- Add the cooked eggplant in a bowl and keep it covered.
For roasting in microwave/oven
- If using a microwave or oven, let it cook in the microwave (full power) or a preheated oven (at 200 Deg C) for 10-15 minutes until done.
- Once it is done, the eggplant will reduce in size and when you insert a knife you should feel that it is soft from inside and done.
- Remove the cooked eggplant in a big size bowl and cover it.
- Adding the smoky flavor when using Microwave or Oven
- Heat a piece of charcoal.
- Once it is heated all over, add it in a small bowl.
- Pour some oil on it and Immediately close the bowl with eggplant in it.
- Cover it properly so that the smoke should not escape.
- Let it sit for around 15 minutes.
- This will help infuse the charcoal flavor as well as the skin of the eggplant will be easy to remove.
- After 10-15 minutes the skin of the eggplant will sweat.
- Discard the water which has oozed out.
- Peel off the skin and discard the top stem.
- You would be left with the white flesh.
- Mash the eggplant with the help of a fork or a potato masher.
- In a heavy bottom pot or a wok add oil.
- Once hot, add cumin seeds, green chili and ginger.
- Stir-fry this for a few seconds.
- Now add the red chili powder and turmeric powder and mix. Be careful not to burn the chili and turmeric powder.
- Add the mashed Eggplant, salt and mix.
- Keep mashing, with the help of the back of the spoon.
- Add garam masala powder and raw mango powder and mix everything.
- Let it cook further for 2-3 minutes.
- Switch off and serve with paratha of your choice.
- Standard US Size Cups and Spoons used
- Spices can be adjusted as per taste.
- I am using the rock form of asafoetida which is gluten-free in its original form. However, store bought asafoetida powder has wheat flour in it and is not gluten-free. So if you are allergic to gluten, either skip asafoetida or use it in its original form.
If you tried this recipe, please comment and rate the recipe. Tag me at @cookwithrenu_ad on Instagram.
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