Baigan Bharta is a Punjabi dish where eggplant is roasted on an open flame or charcoal till charred and the flesh then cooked with mashed potatoes and spices. It is one of the most delicious North Indian vegetarian delicacy. Something happens to the eggplant when that smokiness goes into the dish and just elevates it to a different level. This is a rustic dish but don’t be fooled by the looks. Lots of garlic, onion, tomatoes with coriander and pretty much that’s about all you need for this dish but the result is lip smacking deliciousness @sarchakra
COOK TIME: 35 mins
PREP TIME: 10 mins
YIELDS: Serves 5
Ingredients
- Eggplant 1
- Potatoes 4
- Onion 1, large, sliced
- Green chilies 4, chopped
- Tomatoes 2, chopped
- Garlic 2 tbsp, chopped
- Salt
- Oil 2 tbsp and 1 tsp
- Turmeric 1 tbsp
- Red chili powder 1 tbsp
- Coriander leaf 2 tbsp, chopped
Method
- Heat water and put in potatoes. Cook the potatoes till done. Let it cool. Mash the potatoes. Keep aside.
- Cut a large eggplant into half just ¾ of the way so that it is still intact in one piece at the top. Rub 1 tsp of oil on the eggplant. Cook the eggplant on the open fire for about 8-10 minutes using tongs to turn it till the flesh is soft.
- Cool and skin the eggplant. Mash the flesh with a fork. Keep aside.
- In 2 tbsp oil, cook chopped garlic for a minute. Add chopped onion, green chiles, red chili powder, chopped tomatoes, mashed potatoes, salt, turmeric and cook on medium heat till done.
- Garnish with chopped coriander. Serve with rice.
Notes
There are many variations to the Punjabi version of baigan bharta. The Gujrati version has mustard, cumin and ginger. The Karnataka version uses yogurt and sesame oil. In the Maharashtrian version all the ingredients except the eggplant are raw and the dish is cooked in peanut oil. Whatever version you use, I promise you, it will be delicious.
sarchakra 