Baingan Bharta Punjabi Style

Baingan bharta or Baingan ka bhurtha or Baingan da bhurtha or Wangyacha Bharit is a South Asian dish bearing a resemblance to baba ghanoush. Baingan bharta is a part of the national cuisines of both India and Pakistan. 

It is primarily a vegetarian dish that comprises bhurtha (minced vegetables) made from eggplant (baingan) which is grilled over charcoal or direct fire, to infuse the dish with a smoky flavour. The smoked eggplant is mashed with fresh cilantro (coriander leaves), chili pepper, onion and mustard oil.Traditionally, the dish is often eaten with an Indian flatbread (specifically roti or paratha) and is also served with rice and/or raita, a yogurt salad. Baingan bartha is also eaten in Bangladesh.

In Pakistan, baingan bharta is popular cuisine, while in India it is also a part of the cuisines of Maharashtra, Bihar, Orissa, and West Bengal. The dish has many names depending on the local language (Hindi: "बैंगन का भरता", Gujarati: "odo", Bengali: বেগুন ভর্তা "begun bhôrta", Marathi: "Wangyacha bharit").

The Punjabi Baingan Bharta has many fans all over the world. Baingan or brinjal cooked directly over the flame till the skin is charred and can be peeled off combined with a fine blend of spices and some ghee makes up this brilliant creation. While selecting the brinjal for this recipe be sure to choose one's that are large with a shiny smooth surface as these are likely to have a lower number of seeds. All in all this scrumptious dish is worth all the time and mess it may create!!

Ingredients

1/2 large sized (750 grams) brinjal (baingan / eggplant)

1/4 tsp oil for greasing

1/2 tbsp ghee

1/2 tsp cumin seeds (jeera)

1/4 cup sliced onions

3/4 tsp grated ginger (adrak)

1/2 tsp grated garlic (lehsun)

1/2 tsp finely chopped green chillies

1/4 cup finely chopped tomatoes

1/4 tsp turmeric powder (haldi)

1/2 tbsp coriander-cumin seeds (dhania-jeera) powder

1/4 tsp garam masala

salt to taste

1 tbsp chopped coriander (dhania) for the garnish

Method :

1) Grease the brinjal with oil and roast it over an open flame till it is cooked.Cool and peel the skin. Mash the pulp thoroughly and keep aside.

2) Heat the ghee in a pan and add the cumin seeds.When they crackle add the onions and sauté till they turn golden brown.Add the ginger, garlic and green chillies and sauté for a few more seconds.

3) Add the tomatoes, turmeric powder, coriander-cumin seeds powder and cook till the mixture leaves oil.Add the mashed brinjal, Punjabi garam masala and salt, mix .

4) Well and cook for 3-4 minutes.Serve hot garnished with coriander.