BAIGAN KA BHARTA from Punjab
Contributed by Karishma Sharma
- 1 small Onion, finely chopped (approx. 1/3 cup)
- 2 Tomatoes, finely chopped (approx. 1 cup)
- 1 teaspoon crushed Ginger-Garlic (or paste)
- 2 Green Chillies, finely chopped, optional
- 2 tablespoons Green Onion, finely chopped, optional
- 1/8 teaspoon Turmeric Powder
- 1/2 teaspoon Red Chilli Powder
- 2 tablespoons Cooking Oil
- Salt to taste
- 2 tablespoons chopped Coriander Leaves
- Fresh green peas lil boiled (Its optional totally our choice )
- The ultimate taste of this dish lies in the perfect selection of brinjals. Choose big round/ oval shaped brinjal which looks bigger in shape but lighter in weight for this recipe. Do not choose a very hard brinjal.
- Slit the brinjal on each side a little using a knife or poke it at multiple places using a fork. This will provide steam to escape from brinjal when it’s getting roasted. Apply some oilover the surface of brinjal using a brush. Place it on a burner and roast it on direct flame. Keep the flame medium while roasting the brinjal.
- When the outer skin turns black and starts to separate from the inner layer, turn it to another side. Keep turning the brinjal at regular intervals to cook it evenly. When the whole surface turns black and flaky and brinjal becomes soft, turn off the flame.
- Let it cool down for 5-10 minutes. Peel the charred skin.
- Mash the brinjal using a spatula or cut it with a knife into small pieces
- Heat 2 tablespoons oil in a pan over medium flame. Add chopped onion and sauté until it turns light brown. Add crushed ginger-garlic, green onion and chopped green chillies. Sauté it for a minute.
- Add chopped tomatoes and salt (add salt only for tomatoes) and cook until tomatoes turn soft. Add turmeric powder and red chilli powder and mix well.
- Add mashed/chopped brinjal and salt. Mix well and cook for 5-6 minutes.
- Turn off the flame and garnish with coriander leaves. Baigan ka bharta is ready to serve.
- Note:-Flavorful taste of roasted brinjal with cooked vegetables and spices.
Serving Ideas: Serve it with chapati or steamed rice. It tastes delicious with Bajra roti, vegan buttermilk, onion and jaggery in dinner as an authentic village meal.