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Baingan Ka Bharta - A Delicious Eggplant Recipe
Baingan Ka Bharta
Baingan Ka Bharta is a delectable dish that is universally prepared and loved by all veggie lovers.This is also a preparation where you can get the most out the vegetable as this is practically unaltered by masalas. While preparations of the bharta vary and it depends on where you are, I have given two preparations below that are Punjabi (the first) and Bengali (the second) styles. Incidentally, baingan is eggplant.
The roasting of the baingan is essential and so rotating it while dry roasting is necessary in order for it get cooked evenly - it's important that no further cooking of the baingan should be necessary when we add the tadka during the frying process. I have added the basics here, onions, tomatoes etc, and there's no masala, going by the traditional styles of preparation I have chosen for this recipe. And as we don't add any extra stuff into it, the taste of the baingan really comes out perfectly in these preparations.
So, here's the recipe for this delicious and mouth watering vegetable dish.
- 1/2 kg baingan (eggplant), big purple ones
- 2 medium size onions
- 2 tomatoes
- 2 green chillies
- 2 sprigs of spring onions
- 1/4 cup of coriander leaves (finely chopped)
- Salt (according to taste)
- 1/4 tsp sugar
- 4 tbsp oil
- 1/2 tsp each of mustard and cumin seeds
- 1/4 tsp turmeric powder
- 1 pinch or 2 of chilli powder
1. Dry roast the baingan on a burner - make sure to keep turning it so that all the sides get cooked evenly.
2. When they cool, gradually remove the burnt skin (you can use your hand if you like - I do).
3. You will notice some of the skin sticking to the veggie inside. Dab the whole thing with water and remove those skin bits.
4. Remove the stem thing-y at the top, and keep this roasted baingan aside.
5. Chop the onions, tomatoes and green chillies finely.
6. Cut the white part of the spring onions into rings and the green part into little pieces.
Instructions for cooking
1. For the tadka, heat oil in a pan, and on a medium flame, fry the mustard and cumin seeds. When they splutter, add the onions and 1/2 of the rings of the white part of the spring onions. Stir fry till they change in color.
2. Add tomatoes and green chillies to it. Then, add turmeric and chilli powder and stir well till the tomatoes are cooked.
3. Add the roasted baingan, salt and sugar to it. Mix the baingan properly with the masala.
4. Add the green part of the spring onion and stir for a minute or two. Switch off the flame.
5. Garnish it with a few rings of the white part of the spring onions and the chopped coriander leaves.
6. Your delicious Baingan Ka Bharta is ready.
The above preparation is the Punjabi style of making this bharta. Now, I will let you in on the Bengali style of preparation as well. In this wonderful variation, the baingan is not fried after it's dry roasted. For this, follow everything I put down for the Preparation, and we'll move to a new set of Instructions.
1. Mash the roasted baingan in a container.
2. Add the cut onions, tomatoes, green chillies, salt, sugar and chjlli powder to it and mix everything well.
3. Then, add 4 tbsp of oil and a little quantity of the finely chopped green part of the spring onions, and mix properly.
4. Garnish with a few rings of the white part of the spring onions and the chopped coriander leaves.
5. Your yummy Baingan Ka Bharta without the tadka is ready.
Whichever of the two preparations you go for, they're just equally delicious. I stayed away from this vegetable as a kid but I just gorge on it now. The flavors of the roasted bharta with and without the tadka is totally awesome. Honestly, there's just so much flavor in this vegetable that whichever type of baingan preparation you indulge yourself in, the rewards are aplenty. This bharta is served with rice and dal, or rotis.
So. give this a try. and enjoy.