Baingan Bharta for the win! What better way to look forward to a weekend lunch?!! Fire roasted eggplant mash sautéed with fresh green peas in an onion tomato ginger masala, sprinkled with dry spices and a generous amount of chopped green coriander.
This is a very popular dish from North India (mainly Punjab), and is almost a staple item in Indian restaurants abroad. Made with bottle or round brinjals, this dish packs a smoky punch.
Although there are many ways in which brinjals are cooked, including the very deliciously desi Chokha with Baati, or the Middle Eastern Baba Ghanoush, or the French Ratatouille & who can forget the beautiful Begun Bhaja from Bengal, Baingan Bharta remains my top favourite!
When at dad’s home, we especially make extra phulkas/paranthas the previous night to have with bharta the next day. Trust me when I say this — बासी rotis with बैंगन बर्था is a match made in heaven, packed in shimmery paper, sealed with a gold ribbon and stamped with love!
I know not everyone likes eggplant/brinjal, but even if you don’t, I firmly believe this one dish can change your mind. Spicy, smooth & smoky, the baingan bharta is all set to knock your socks off 😃 Do try!
Baingan का BhartaCourse: MainCuisine: IndianDifficulty: Medium
Fire roasted eggplant mash sautéed with fresh green peas in an onion tomato ginger garlic masala, sprinkled with dry spices and a generous amount of chopped green coriander.
Bottle brinjal/eggplant: 1
Onions: 2 finely chopped
Tomatoes: 2 finely chopped
Garlic: 4 pods finely chopped
Ginger: 1inch piece grated
Green peas: 1 cup
Green chilli: 2 slit lengthwise
Red chilli powder: 1tsp
Dhaniya (coriander) powder: 1.5tsp
Salt to taste
Fresh coriander for garnish
- Wash the brinjal & make two lengthwise slits in it. Put this on direct flame to roast. Keep turning every few minutes so that it roasts well from all sides.
- As it gets roasted well, the brinjal starts caving in or softening & also releases steam. Make sure the skin really chars for it to get that nice smoky flavour.
- Once done, remove from flame & cool it down completely. Then peel off the skin. If a little is left on the inner flesh, don’t fret. It’ll give a nice earthy taste to the final dish.
- Mash the inner flesh now & keep it aside.
- In a kadhai, add oil. Once hot, add jeera. When the jeera starts to splutter, add the slit green chillies, grated ginger & chopped onions. The onions don’t need to brown, just soften.
- Then add the shelled peas and let it cook for a couple of minutes. Now add the chopped tomatoes & cook till soft.
- Now tip in the brinjal mash. Stir to combine with the other vegetables. Add salt, dhaniya powder & red chilli powder. Mix well.
- Cook till you see some oil surfacing up. This shouldn’t take more than 10 minutes. Keep stirring in between to void the bharta from sticking to the bottom of the kadhai.
- Now, turn off the gas, squeeze a tad of lemon & garnish with fresh coriander.
- Enjoy with phulkas, leftover rotis or paranthas!
- Slitting the brinjal helps it to roast well & from the insides as well.
- You can adjust the spice levels to taste.
- This is a very simple yet delicious recipe. It also makes a good side dish with a basic dal chawal meal.
- The squeeze of lemon and fresh coriander at the end, adds a ton of taste. Don’t skip.