I don't what it is about Punjabi recipes that is so alluring. Both TH and I, though born South Indians, have a huge affinity towards North Indian food. His favourite meal of all times would be garlic naan and palak paneer (which he orders in every Indian restaurant we every go to!) and I love my khadis, and khichdis and paneer butter masala too.
This is another recipe I'd been meaning to try forever. I had bookmarked a lot of variations from different sources but ended up making it my way. The ingredients list is basically the same across all baingan bharta recipes I saw online but I largely adjusted the amount of spices to suit our taste. Please be mindful of that when you try our your version.
Baingan Bharta RecipeServes: 4Preparation time: 15mins grilling eggplant + 45mins for chopping and cookingWhat I Used:1 eggplant, grilled on stove top/oven2 medium tomatoes, chopped2 medium onions, chopped fine3 green chillies (adjust to taste, I used Indian green chillies)1 teaspoon minced ginger½ teaspoon minced garlic (optional)1 teaspoon of Kashmiri chilli powder (for the deep red colour. If using ordinary red chilli powder, please be mindful of the extra heat)1 tablespoon coriander powder / malli podi1 teaspoon garam masala¼ teaspoon turmeric powder1 teaspoon cumin seeds1 tablespoon oil1 lime wedgeFresh coriander leaves for garnishSaltHow I Made It:1. Grill the eggplant, cool, peel, mash and set aside.2. Heat oil in a pan and add the cumin seeds. Once they sizzle, add the chopped onions, green chillies, ginger and garlic with a pinch of salt.3. When the onions turn pink (don't brown it too much), add the garam masala, coriander powder, turmeric and chilli powder. Fry for 10 seconds and then add the chopped tomatoes. Mix well and cook covered for about 10 mins, stirring once or twice in between.4. Once the tomatoes are cooked soft, add the mashed grilled eggplant and mix well. Adjust salt and let it simmer for 5-7 mins, stirring occasionally.5. Remove from fire. Squeeze some lime juice and mix well. Garnish with fresh coriander leaves and serve hot with rotis/phulkas/jeera rice.
This has become our favourite side dish with phulkas. If it didn't take this long for the eggplant to grill + make the baingan bharta, we would have this for dinner every other day.
Nags
Varsha, are you referring to bagara baingan by any chance? Bagara Baingan is stuffed eggplant with some spiced gravy. That's next on my to-make list 🙂
Pavithra
One of my fav too..looks yumm
Parita
Lovely click!
Miri
I love bharta - especially when it is made without drowning it in spices and tomatoes - the smoked flavour is simply awesome!
DEESHA
I absolutely love this dish .. N this one gets done in minutes. I add a handful of green peas to this
Cinnamon Girl aka Reeni♥
This looks excellent!! Lovely presentation!
5 Star Foodie
I love all the spices in this dish, sounds delicious!
John Hughes
Mmm...! I relish spicy dishes. Ever since I made a trip to India a couple of years back, I could'nt let go of the spicy food served there. I remember that was also the time when I got a hooked up to my favorite cigar Habanos. Since then I've been on the look out for Indian restaurants in USA as well as recipes to try myself.
Bong Mom
Beautiful pic. You know you can grill the eggplant ahead of time right ? I usually do it a day or two ahead and store with the skin removed and then make the bharta on any other busy day.
Nags
Cynthia, why am I not surprised? 🙂