Updated December 30, 2015.
Punjabi Baingan Bharta is among the number of versions of Eggplant Bharta you will find in Indian cooking. The term 'Bharta' (pronounced BHURR-taah) describes dishes where the ingredients are roughly mashed either after or before the dish is ready. Bhartas are largely North Indian in origin making from a variety of vegetables. This form of Baingan Ka Bharta can also be quite simple to create. Serve it with hot Chapatis as well as your favorite Daal dish. This recipe serves 4, like a side dish.
Ingredients
- 3 medium-sized eggplants (roughly 500gms/ 1 lb)
- 2 tbsps vegetable/ sunflower/ canola oil
- 1 teaspoon cumin seeds
- 2 medium-sized onions chopped fine
- 1 tablespoons of garlic clove paste or garlic clove chopped very fine
- 1" bit of ginger root grated fine
- 2 eco-friendly chillies (optional however they provide the Bharta a pleasant kick!)
- 2 large tomato plants chopped fine
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala (see link below for recipe to create your personal)
- 2 tbsps finely chopped fresh eco-friendly coriander
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Preparation
Punjabi Baingan Ka Bharta mandates that the eggplant be roasted. You can do this in a number of various ways:
- Roast on the gas cooktop just by placing the eggplant straight around the burner and maintaining your flame on low setting. Keep turning and cooking till all of the skin around the eggplant is charred and also the inner flesh looks really soft. A great sign to look out for would be that the eggplant appears to 'cave in' on itself!
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- Grill inside your oven grill or in your grill. Again, keep turning periodically till all of the skin around the eggplant is charred and also the inner flesh looks really soft.
- 'Roast' inside your oven till all of the skin around the eggplant is charred and also the inner flesh looks really soft.
When the eggplant is roasted, let it awesome fully after which remove and discard the charred skin. Once awesome, coarsely mash and aside for later.
- Now generate a pan on medium heat and add some oil. When hot, add some cumin seeds and prepare up until the spluttering stops.
- Add some onions and fry till soft and translucent.
- Add some garlic clove and also the ginger root and fry for one minute.
- Add some tomato and all sorts of powdered spices, such as the garam masala. Stir well and prepare for several-a few minutes, stirring frequently to avoid the spice mix from sticking with the pan. Sprinkle just a little water as needed.
- Now add some eggplant and blend well. Add some chopped fresh coriander and stir. Prepare another minute and switch from the heat.
- Serve hot with Chapatis or Grain as well as your favorite Daal dish.