Baingan (aubergine/eggplant/brinjal) ka Bharta (mashed-up) is a semi-dry vegetable dish that’s native to Punjab and parts of north India. It’s served with tandoori roti, parathas, or any other Indian bread. Typically, you see it served with Dal Makhni (black lentils). Accompaniments may include some sort of raita (yoghurt mixed with vegetables and herbs) and aachaar (pickle).
Here’s a recipe that I use to make Baingan ka Bharta.
Ingredients
- 2 large brinjals. You typically get special, large brinjals that are meant to be used for Baingan ka Bharta. In India, you can ask the store staff for these special brinjals. Of course, where you live, brinjals may be known as eggplants or aubergines. Make sure you select firm, fleshy ones.
- 6 medium-sized onions, chopped fine. You can use white or red onions. Chop them so that each piece is roughly the size of a small chocolate chip.
- 4 tomatoes, chopped into small cubes
- 4 tbsp. tomato puree
- 3-4 green chilies, diced very fine
- 1 tsp. ginger-garlic paste
- 8 to 10 garlic pods
- Salt to taste
- ½ tsp. red chili powder
- 2 tbsp. coriander powder
- ¾ tsp. garam masala powder
- Chopped coriander (cilantro) leaves to garnish
- 8-10 tbsp. of cooking oil
Method
- Take the chopped tomatoes and pulp them in a blender so that they are not entirely smooth, but somewhat chunky.</li?
- Wash the brinjals, slit them in 2-3 places in between, making sure not to slit them from edge to edge entirely. Add 1 or 2 garlic pods in each slit pocket. Put the entire brinjal on the gas stove to roast. You can also roast on a grill pan or a wire rack if you are not too comfortable roasting them straight over the fire. Roast the brinjals until their skin is charred. Keep them aside to cool for around 10 minutes when done. Remove the skin of the brinjals and discard the crown. Chop the brinjal along with the garlic pods. Keep them aside.
- In a pan, heat cooking oil for a minute.
- Add the chopped onions, diced green chilies and ginger- garlic paste. Cook until the onions turn pink.
- Add the brinjals to this cooked onion mix, and cook until well browned.
- Now add the red chili and coriander powders. Also, pour the tomato pulp and puree.
- Cook until the oil separates from the rest of the ingredients.
- Finally, add the garam masala and chopped coriander (cilantro) leaves.
- Serve hot with rotis or parathas, or any other bread of your choice. You can also serve with dal makhani.
Serves: 6
Typical Menu: Baingan ka Bharta, Dal Makhani, Tandoori Roti, Raita, Aachaar, Onion Kachoombar
Filed Under:
Main Dishes
Tagged as: Aubergine, Baigan, Brinjal, Eggplant, Indian
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