This post is also available in: Hindi
Stir up your taste buds with this delightful dish called Baingan Bharta which basically hails from the North states of India, especially Punjab. The word ‘bharta’ is actually pronounced as ‘bhurtaa’. You must have also heard the names like aloo ka bharta, chana dal bharta and pumpkin bharta.
Bharta is actually a dish in which the main ingredients are manually mashed earlier or after the dish is cooked. This traditional Indian curry is dry in texture; however, you can make changes in its consistency to make it thicker or loser.
Consisting of soft roasted baingan (eggplant), onions, ginger, garlic and several other spices and ingredients, baingan bharta can be mostly enjoyed with paratha, chapatti, puri, rice, bread and curd. Use baingan bharta in curd to form instant raita or fill the bharta in parathas to give a shape of stuffed rolls. Make tasty grilled sandwiches using baingan bharta as the stuffing or simply eat with puri.
Eaten by either method, the truth remains the same; the Baingan Bharta tastes great!
- 250 grams Brinjals (big)
- 1 Onion
- 1 Tomato
- 1 Green Chilli
- 1/2 inch Ginger
- 3 Garlic Pods
- 1 tsp Cumin Seeds
- 1/2 tsp Garam Masala Powder
- 1/4 tsp Haldi
- 2 tbsp Oil
- Salt to taste
- 4 cups Cold Water
- 1 tbsp Green Coriander Leaves
Chop the onion very finely, cube the tomatoes and cut the green chilli into small pieces.
Grind the ginger and garlic to a paste.
Wash the brinjals very well in running water and wipe dry completely. Brush oil on the brinjal and roast directly on stove flame.
While roasting, keep on turning the sides every few seconds so that the brinjals do not get a burnt taste.
When the outer skin looks charred all over, remove from the flame.
To check if they are cooked right to the center, insert a knife, If it goes in smoothly, it is cooked well.
Put the roasted brinjal in a bowl of water for few minutes. It will help in removing the charred skin.
Now, roast all brinjals similarly. When done, crush them all with a fork. Keep aside till the gravy is prepared.
In a thick bottom pan, heat the remaining oil. Add the cumin seeds and let them splutter.
Now, add the onions and cook till they turn soft and with slight color change.
Add the ginger and garlic paste. Fry till the raw smell goes.
Put the green chillies and tomato. Cover with a lid and let cook for a few minutes till they looked cooked.
Add the salt, haldi and garam masala powder. Stir fry just a bit.
Now add the mashed brinjals. Give a stir and cover again with the lid. Let it simmer for 6 to 8 minutes.
Do check in between so that they do not stick to the pan and burn.
Shut off the flame when it all comes together. Garnish with green coriander leaves and serve hot.
Tastes best with any Naan or Ghee Phulkas.
When it comes to preparing flavorsome baingan bharta, there is one key tip. Always choose round fresh big baingan (brinjals) which are light in weight. Avoid brinjals which are hard and heavy. This small tip will help you prepare delicious baingan bharta.
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