‘Baingan ka bharta’ is a traditional Punjabi dish which is a fabulous way of cooking eggplant or aubergines. Large eggplants or brinjals are roasted on coal or modern stove to get the charred flavour and then cooked with mashed tomatoes onions and green peas.In Gujarat,Kathiyawadi cuisine,this recipe is called Ringna No Olo.
We eat this curry with Tandoori Roti or Naan -Indian flat bread and serve with white butter,salad and jaggery.For a vegan option,you can just serve it with some roti and dal or just salad and jaggery.
These days people roast the vegetables on the gas stove to get a similar flavour. Yes, the gas cooktop or oven does get messy but the every morsel of this dish is worth that cleaning effort.It is immensely popular in restaurants and yet very simple to cook.
Serve this at home for a Sunday meal or a gathering with ‘dal makhni’ and some boondi ‘Raita’ and you have a winner at hand.
A ‘papad’ or poppadum along with some ‘kheer’ or ‘gajar ka halwa’ in dessert will complete your menu.
Note: Pregnant women should avoid brinjals.Also in case of allergies,please consult with your medical practitioner before using aubergines.
Scroll below to learn how to make baingan ka bharta :
- 1 large brinjal or egg plant
- 1 large onion
- 3 medium tomatoes
- 1 cup green peas
- For tempering
- 1 tsp cumin seeds
- 1 green chilly
- 4-5 pods of garlic crushed (optional)
- few curry leaves (optional)
- Pinch of Asafoetida
- 1 tsp turmeric
- 1 tbsp red chilly powder
- 3 tbsp oil
- Apply some oil on the brinjal and let it roast on the gas stove till the outer skin gets peeled and juices come out.Keep it aside to cool a bit and remove the burnt skin.
- Mash the remaining brinjal.
- In a pan, add oil and add cumin,green chillies,garlic and curry leaves.
- Add a pinch of asafoetida
- Saute' onions and tomatoes
- Add green peas and brinjal.
- Add remaining spices and cook for 5-10 mins
- Serve hot with flat bread or rice.
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