Baingan ka Bharta is a quintessential side dish in most punjabi households. This is a very simple recipe with hardly any masalas, and gains its glory with just the smoky flavor or eggplants. This recipe doesn’t have turmeric too, this i learned from G’s masi but is my fav relative from G’s side forever. And what a pretty bharta it turns out to be.
Earlier the baingan used to be burnt on fire, or a tandoor, and the smokiness it used to get was beyond compare, in current kitchens, its very well obtained by burning the eggplants on stovetop, and peeling the skin by not letting much water inside, it retains the smoky flavor and its a delight. We can enhance the smoky flavor by covering it with a burning coal in a closed vessel, and you can taste the difference. If you don’t have the patience for that, do not worry, the charring itself gives a good flavor.
There are other versions of bharta made, there are some versions where amchoor is also added, its also a good variation of bharta, but the smoky flavor of baingan is more highlighted only when we avoid most masalas. It just lightly spiced with green chillies and salt and red chilly powder.
- 1 big fat baingan (brinjal)
- 2-3 big onion finally chopped
- 1 inch ginger finely chopped
- 4-5 garlic cloves finely chopped
- 1 green chilli
- 2 big tomatoes peeled and finally chopped
- 1/2 tsp red chilli powder
- 1 tsp dhania powder
- salt to taste
- oil for saute
- 1 tsp cumin seeds
- finely chopped green coriander for garnish
- Grease the baingan with some oil , make some vertical slits from the head, and put it directly on the burner and keep turning it till the outer skin is completely burnt and you can feel that the inner portions are cooked well, this you can check with the knife. More pics of how to roast here.
- Let the baingan cool for a while so that you can peel out the skin easily.
- Crush the brinjal or cut it to small pieces so that when mixed it becomes easy to mash.
- Take some oil in a pan. When the oil is heated add the cumin seeds into it. let it splutter , now add the green chillies slit lengthwise and the ginger, garlic and onions to it.
- As the onions get golden brown, add the spices to it and mix well.
- Fry it for 2-3 minutes so that the spices are not raw. Then add tomatoes and stir until this mixture starts leaving the oil.
- Once the shining masala is ready add the brinjal to it. Stir it well and crush the brinjal well to make it a consistent mix.
- Saute it till the mixture gets consistent and starts leaving the oil. or just cover it with a lid and leave on low flame. (7-8 minutes), after this it will be done, well incorporated and ready.
- Garnish with coriander leaves and serve hot with rotis.