A popular dish in Indian homes, particularly in North India, is baingan bharta. This meal, which is traditionally prepared by roasting eggplants and combining them with tomatoes, onions, and spices, is renowned for its robust texture and smoky scent with a healthy dose of yellow mustard oil.

The inclusion of yellow mustard oil, which adds another level of depth and pungency, is what distinguishes this rendition. In addition to its strong flavour, mustard oil has been utilized for millennia in Indian cookery because of its antibacterial qualities and high omega-3 fatty acid content. It distinguishes Baingan Bharta from the typical preparations and adds to the dish’s rustic charm.

Ingredients

• 2 large eggplants (baingan/brinjal)
  
• 2 tbsp yellow mustard oil (plus 1 tsp raw for garnish)
  
• 1 medium onion, finely chopped
  
• 2 medium tomatoes, chopped
  
• 2–3 garlic cloves, minced
  
• 1-inch piece of ginger, grated
  
• 2 green chillies, finely chopped
  
• ½ tsp cumin seeds
  
• ¼ tsp turmeric powder
  
• ½ tsp red chilli powder (adjust to taste)
  
• Salt to taste
  
• Fresh coriander leaves, chopped (for garnish)

Instructions

1. Roast the Eggplants:
   Wash and pat dry the eggplants. Make small slits and insert a garlic clove into each. Roast them directly over an open flame or oven until the skin is charred and the inside is soft. Let them cool slightly, then peel off the skin and mash the flesh.
   
2. Heat the Yellow Mustard Oil:
   In a pan, heat 2 tablespoons of mustard oil until it reaches the smoking point—this reduces the sharpness. Reduce the heat to medium.
   
3. Sauté the Spices:
   Add cumin seeds and let them splutter. Then add onions, green chillies, ginger, and garlic. Sauté until golden brown.
   
4. Add Tomatoes and Spices:
   Mix in the chopped tomatoes, turmeric, red chilli powder, and salt. Cook until the tomatoes soften and the oil starts to separate.
   
5. Add Mashed Eggplant:
   Stir in the mashed eggplant and mix well. Cook on low heat for 5–7 minutes, stirring occasionally to combine the flavours.
   
6. Finish with Raw Mustard Oil:
   For an extra kick, drizzle 1 teaspoon of raw mustard oil on top before serving. Garnish with chopped coriander leaves.
   

Baingan Bharta with mustard oil is a celebration of earthy, bold flavours. The smokiness of roasted eggplant pairs beautifully with the sharpness of mustard oil, creating a dish that’s simple yet striking. In a world where fusion cuisine is trending, this recipe stays true to its roots while adding a punch of flavour that makes it feel new. Whether you’re looking to impress guests or just spice up your weekday dinner, this dish is a flavorful, comforting option that brings the charm of traditional Indian kitchens to your table.

At VIE, we produce 100% pure Yellow mustard seed oil, which is a high-quality, versatile oil that is extracted from yellow mustard seeds using traditional methods. It is free from any chemical additives, preservatives, or artificial colours. Your best step towards good health starts now. Buy VIE Oils.