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Baingan ka Bhartha

Punjab, I believe is the most liveliest of all the states in India. Their culture, people and the food make other people envy about them. The people of Punjab are so happy go lucky that their nature reflects in their celebrations, enthusiasm and also in their FOOD. The most lip-smacking dishes comes from Punjab, be it the Tandoori Chicken, Butter Chicken, Dal-Makhni or the simple Rajma chawal. Their generous hearts and hands let out the love, ghee, oil, dry fruits into their dishes that you just can have one meal a day to survive. :)

"Baingan ka Bhartha" is one such dish which is a popular Punjabi ghar ka khana (daily diet). "Baingan" means Eggplant/Brinjal and "Bhartha" means to mash up or squash up. Here, the eggplant is roasted on a direct fire to get that smoky flavour and then blended in with some of the Indian spices to get a smooth textured, tasty side dish which goes very well with phulkas. So mash up some eggplants and experience the taste of Punjab. :)

Ingredients:
  • 1 big eggplant/brinjal (I don't get the Indian Brinjal here, hence I use the Aubergine)
  • 1/2 cup peas (boiled)
  • 1 medium onion (finely chopped)
  • 2 big tomatoes (finely chopped)
  • 2 tsp ginger-garlic paste
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 2 tsp coriander powder
  • 2 green chillies (finely chopped)
  • 1 tsp cumin powder
  • 1 tsp cumin seeds
  • 1 tsp kasuri methi (dried fenugreek leaves, optional)
  • 2 tbsp oil
  • salt to taste
  • chopped coriander leaves to garnish
Method:
  1. The authentic way to cook the eggplant is to rub the eggplant with some oil and poke all over it with a fork. Then roast it on a gas by placing it directly on the flame (keep the flame low). With a pair of tongs, keep turning the eggplant till the skin is fully burnt and the inner flesh becomes soft. Try inserting a knife to check whether the flesh is fully cooked or not.
  2. I normally rub the eggplant with oil, prick all over with a fork and roast it in the oven for 20 minutes. This makes me ensure that the flesh is cooked properly and worms if any are dead.
  3. Allow the eggplant to cool and then peel the burnt skin off. With a spoon, hand or knife, mash the flesh nicely and keep aside.
  4. Heat oil in a kadai and put the cumin seeds. Wait till they splutter. Now add the onions and saute till they become translucent. Add the ginger-garlic paste and stir till the raw smell goes.
  5. Now add the tomatoes and put all the dried spices and the green chillies including salt. Stir well until the tomatoes become mushy. Sprinkle water if needed.
  6. Put in the mashed eggplant to the tomato gravy along with the boiled peas. Mix well so that the eggplant and the peas blend well with the gravy. Crush the kasuri methi (optional) & put it in the gravy. Cook till you think the dish is fully cooked. Go on taste it. :)
  7. Garnish it with coriander leaves and serve with phulkas or paranthas!!



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