Baingan Ka Bharta

Growing up my Mom would not make this often but whenever it was made, the entire smelled was filled with the fragrance of the smokey flavor when roasting the giant eggplant. It’s truly tantalizing for anyone who visited us especially at that time. Baigan ka bharta is a famous punjabi dish but it’s popularity is beyond punjab region. Although there is extra work in cleaning up the gas stove after it is roasted over open flame, it’s worth every bit of effort. No, pressure cooking or using the broiler or oven does not replicate the exact taste. Today, I make them often and my husband really loves it.

Baingan Ka Bharta

Ingredients:

1 large eggplant
1 medium onion chopped
1 medium tomato diced
2 cloves of garlic minced
Ginger piece about the same as garlic, minced
1 or 2 green chillies (optional)
1/4 cup of frozen peas (optional)
1/4 cup green bell pepper chopped
1/4 tsp turmeric powder
1/2 tsp red chili powder or per taste
1 tsp dhania powder
2 tsp of oil
1/2 tsp mustard seeds
1/4 tsp garam masala (optional)
Salt per taste
Fresh cilantro for garnish

Roasted Eggplant over open flame

Directions:
Roast the eggplant over open flame on the stove top making sure to rotate it occasionally to cook thorough all around. Keep aside and let it cool. In the meanwhile, heat oil in a kadai (a wok), add mustard seeds and let it splutter. Now add the green chillies, then onions and sauté. Then add ginger, garlic, mix for a minute, then the tomatoes. After a couple of minutes, add the peas, bell peppers and let them cook for a few minutes. Mean while, peel the skin of the eggplant and mash well. Add the spices to the kadai, mix well followed by the mashed eggplant. Mix them all well together, taste and adjust for seasonings. Garnish with fresh cilantro and serve hot with roti, paratha or naan. Super delicious and you will only want more and more.