Tuesday, June 14, 2011

#117 Punjabi Baingan Ka Bharta

Bharta is any dish where the vegetables and ingredients are roughly mashed either before or after they are cooked. This style of cooking is generally North Indian in origin and can be prepared with all
kinds of vegetables. My version is extremely easy to make and is scrumptious with hot Chapatis and daal. My theory is use the Oven as much as you can using half the oil you would use if you were Sauteing.
In the end, all you need is for the onions or vegetables to be cooked and soft so why not broil, roast or cook in water? If you want to be a gourmet chef you can always take the cooked onions and do a final saute with some olive oil ....

•3 medium-sized eggplants
•2 tbsps Olive oil
•1 tsp cumin seeds
•2 medium-sized onions cubed
•1 tbsp garlic paste
•1" piece of ginger grated fine
•2 green chillies
•2 large tomatoes chopped fine
•1/2 tsp coriander powder
•1/2 tsp cumin powder
•1/2 tsp garam masala
•2 tbsps finely chopped fresh cilantro

1. Take all the vegetables and roast in the Oven one by one, until lightly charred.Once the eggplant is roasted, allow to cool fully and then peel off and discard the charred skin and coarsely mash. Keep aside for later use.
2. Now set up a pan on medium heat and add the oil. When hot, add the cumin seeds and cook till the spluttering stops.
3. Add the onions and fry till soft and translucent mash them well.
4. Add the garlic and the ginger and fry for 1 minute. Add the tomato and all the powdered spices, including the garam masala. Stir well and cook for 3-5 minutes, stirring often to prevent the spice mix from sticking to the pan. Sprinkle a
little water if needed.
5. Now add the eggplant and mix well. Add the chopped fresh cilantro and stir. Cook another minute and turn off the heat. Serve


  1. love this dish ...one of my favs....ur look absoultely tempting...

    bookmarked it

    drop by blog when u gettime..
    thanks in advance

  2. This is one of my fav in egg plant..i have one waiting in my draft folder.. this looks abslty yummy..

  3. Hi Malli . Clicked in here from Jaya's blog and i am delighted to see a favorite . Baingan ka bharta is an all time favorite , but we never add potatoes to it and mostly make it with some green peas...so it is a winter favorite :)
    Your pictures look yummy.

  4. Dear Malli, This sounds delicious. All of the ingredients and spices go perfect. This would go great over rice or noodles. Thank you for your visits and for commenting. I always look forward to them. Have a wonderful, blessed day. Catherine

  5. Chitra and Rebecca,
    ThnX for your kind words & glad you like it.

    Kothiyavunu---Thnx.thande blogum nallubhangi unde ketto--- Baingan Bartha ondakkikanumallo:)

    Sangeetha and Catherine,
    Thnx for those great tips, yes there can be many variations of this recipe. I prefer not to use potatoes but love the idea of green peas and the pasta idea is wonderful too-must try it sometime. I leave on most of the charred skin because I love the texture!!

  6. Thanks so much for stopping by and leading me to your delicious blog! We love Indian food! I can't wait to read more of your blog. I see you are in Virginia. That's my home state and I love it. I grew up in the Shenandoah Valley but, after college, lived in northern Virginia and worked in D.C.. Now I'm in the midwest.


  7. Brinjal is my favorite veggie and I am drolling over those pictures :)...looks very inviting and a very different preparation dear.

  8. Hey,

    Yummy baingan ka bharta..Lovely clicks...:)



  9. I love reading your recipes and posts. There are always so many ingredients I've never heard of before - it's totally enlightening.


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