Baingan Bharta Dish

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Baingan Bharta
Baingan bharta is an easy homely recipe which is quite favourable in every Punjabi household. This dish is loved because of its smoky flavour which comes by roasting the baingan or brinjal or eggplant on the open flame.It is roasted till the outer skin is charred and then covered with aluminium foil so that the steam loses the skin and it is peeled off easily
I remember my grandmother used to roast it on a charcoal burner or angithi which used to give an awesome smoky-earthy flavour to baingan.
The taste of bharta depends on the quality of baingan.I choose lightweight one with fewer seeds.This kind of baingan makes the yummiest bharta.These fleshy smoky eggplants are stir-fried with a few aromatics which give the best outcome
Preparation time – 20 minutes
Cooking time – 15 minutes
Coarse –  main
Cuisine – Indian(Punjabi)
 
 
 
 
INGREDIENTES -:
 
Baingan or eggplant – 2 medium sized
Finely chopped onions – 1big sized
Finely chopped tomatoes – 4 medium sized
Finely chopped ginger, garlic and green chillies – 1 tsp each
Red chilly powder, coriander powder, garam masala powder  – 2 tsp each
Salt to taste
Turmeric powder – just a pinch
Cumin seeds – 1 tsp
Oil – 2 tablespoon
 
METHOD -:
 
First of all roast baingan to char completely and cover with foil for 5 minutes
Uncover them and peel off the skin.Wash under running water to remove tits bits of skin
Mash the flesh with a potato masher and keep aside
In a kadhai heat oil and add cumin seeds
Add chopped garlic, ginger and chillies and stir them
Add chopped onions and stir
Add chopped tomatoes and mash a little with the back of the ladle
Time to add salt and powdered spices and mix well
Now add mashed baingan and stir until the dish leaves the oil
Garnish with some coriander leaves and serve with roti or parantha
The method is step by step with pictures below
First of all roast baingan to char completely and cover with foil for 5 minutes
Uncover them and peel off the skin.Wash under running water to remove tits bits of skin
Mash the flesh with a potato masher and keep aside
In a kadhai heat oil and add cumin seeds
Add chopped garlic, ginger and chillies and stir them
Add chopped onions and stir
Add chopped tomatoes and mash a little with the back of the ladle
Time to add salt and powdered spices and mix well
Now add mashed baingan and stir until the dish leaves the oil
Garnish with some coriander leaves and serve with roti or parantha

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