Description
Typical, traditional, truly Punjabi Baingan Bharta; this is what we call this amazingly flavorful roasted mashed eggplant.
Ingredients
Units
Scale
- Eggplant/ Aubergine / Baingan/ Begun: 1 (large)
- Fresh Green Peas: 1/2 cup
- Red Bell Pepper: 1 small (Optional)
- Onion: 1 (Big)
- Tomato: 1 (Big)
- Garlic cloves: 6-8
- Coriander leaves: few strands
- Green Chili: 3-4
- Mustard Oil: 2 Tbsp.
- Red Chili Powder: 1 Tsp.
- Salt: to taste
Instructions
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2016/02/Roasting-Eggplant-for-Baingan-Bharta-300x300.jpg"]
[/url] - Take a big eggplant and wash it thoroughly and dry it using a kitchen towel.
- Keeping the stem intact and cut two horizontal and longitudinal slits in the eggplant as shown in the picture.
- Take little mustard Oil and apply it on the outer skin of the Eggplant.
- Place 3-4 garlic cloves within the slits and start roasting it in direct flame keeping the flame at medium speed.
- Turn over the Eggplant to another side after 2-3 minutes of roasting and roast it from all the sides properly. It will take around 10 minutes in medium flame to roast the eggplant properly.
- Switch the flame off and check by inserting a knife here and there to check the doneness.
- Taker the roasted garlic out of the eggplant.
- Keep a bowl of cold water handy and immerse the properly roasted Eggplant in the water for 1-2 minutes to let it cool completely.
- Take the Eggplant out of the water and remove the skin from the cooked Eggplant.
- Now take the flesh on a plate and using your hand or a potato masher mash the eggplant. I prefer to use the hand for this step.
- Chop Onion into long strips, Tomato and Bell Pepper into small cubes and green chili into small chunks.
- Make a paste of the roasted garlics along with the remaining garlic cloves.
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2016/02/Making-of-Baingan-Bharta-300x300.jpg"][/url]
- Take Oil in a Pan and heat that properly.
- Add chopped onion to the oil and fry till onions turn light brown.
- Now add chopped tomatoes, chopped bell peppers, fresh green peas, and garlic paste in one go and start cooking in medium flame until everything mixed properly for around 4-5 minutes.
- Add Salt, Red Chili powder and chopped green chilies to the mixture and give it a thorough mix.
- Now add mashed eggplant to the spices and cook for 2-3 minutes more in low flame until everything mixes properly and leaving the edge of the pan.
- Add chopped coriander leaves to the Bharta and switch the flame off.
- Serve Matar wale Baingan ka Bharta hot with Roti or Paratha
[/url]
[/url]Notes
I prefer to roast Eggplant on the direct flame to give the Baingan Bharta a smoky flavor.
Eggplant can be roasted using an oven as well.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side Dish
- Cuisine: North Indian
