Baingan bharta - Smoky brinjals mashed and cooked with tomato and Indian spices
Baingan bharta is a classic North Indian specialty. Baigan in Hindi means brinjal and the word bharta means mashed.
Bringals are grilled over charcoal or in a tandoor and then the peeled flash is cooked with tomato,fresh herbs and mild spices.The smoky rustic flavor is the specialty of baigan ka bharta.
Every region have its own twist and version of making baigan ka bharta. You can also make bharta by grilling the brinjal in an oven or cooking it in microwave ,but you will get the authentic smoky flavor only by grilling it on open direct flame.
How To Make Baigan Bharta-First choose plump fresh big brinjals to make baingan bharta. After washing and wiping the brinjal make a cut in the center and check if it is good from inside . Then apply some oil over the Brinjal preferably mustard oil. then roast it over the gas on medium to high heat.Stuff few green chilies, cloves and asafoetida inside the slits.Now keep the brinjals over open flame of your stove and keep rotating the brinjal for even cooking on all sides.
When the brinjal roast well and become soft and charred then remove from the flame and rest for 5 minutes. You can cover the roasted brinjal with a big bowl or lid so it will cook further. Now peel the skin of the brinjal and discard the cloves . Chop the tomatoes , green chilies and ginger. Heat oil in a pan and make tadka / tempering with cumin, asafoetida , tomatoes , and ginger. add salt and cook till tomato become soft.
Now add all the remaining spices and the chopped mashed brinjal and mix. Cook baingan bharta on low heat for about 10 minutes. add fresh coriander and serve hot with roti or rice.
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Baigan ka Bharta /Smoky Brinjal Mash
Baigan ka bharta -Smoky brinjals mashed and cooked with tomato and Indian spices
Author: Anjana Chaturvedi
- 3 Tomatoes / Tamatar
- 4 Green Chillies / Hari Mirch
- 3 Cloves / Lavang
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Smear little oil on the brinjals and make 3 slits on each and stuff green chillies,2 cloves and some asafoetida in the slits.
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Place them directly on the gas stove burner and roast on medium flame,keep turning and rotating it so all the side get cooked evenly and properly.
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Cook till it become soft and the skin looks charred and shrinked and start peeeling off.
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Remove the cloves and peel off the skin completely and discard it, and then mash the pulp and chillies completely with a fork or chop finely.
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Heat oil in a pan and add cumin seeds,when they start crackling add the chopped tomatoes
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Saute for few seconds and then add turmeric powder,chili powder,salt and chopped Ginger
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Cover and cook for 4-5 minutes or till tomatoes become soft.
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Now add mashed brinjals,mix and cover and cook again for approx 3 minutes.keep stirring in between
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Add garam masala powder and fresh coriander and mix well
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Garnish with ginger julienne's and serve hot.
Serving suggestions-serve as a side dish with chapati rice and daal or use as a spread for toasted breads.
MY NOTES-
1-Select fresh, big, and fleshy brinjals for making bharta.
2-Choose the brinjals which are light in weight in comparison to the size ,don't buy heavy brinjals.
3-Don't remove the stems before roasting,stems help in rotating the brinjal.
4-you can also use mustard oil in it if you like the flavour.
Filed Under: Tagged With: Dry Curry/Stir fry /side dish, baigan bharta, baigan ka bharta, baigan recipe, baingan bharta, baingan bhurta, Bharta, Brinjal, eggplant mash, Jain food, No onion garlic recipe, North Indian Food, Punjabi recipe, Subzis and curries, Vegan, vegetarian Punjabi Cuisine, Sabzi and Curries
