This document provides a recipe for Punjabi Baingan Bharta, a roasted eggplant dish that is a version of Eggplant Bharta from Indian cooking. It can be made by roasting eggplants over direct heat on a stove burner, grill, or in the oven until the skin is charred and flesh is soft. Once cooled, the skin is peeled off and flesh is mashed. Onions, spices, tomatoes, and ginger-garlic paste are cooked in oil before mixing in the mashed eggplant. The finished dish serves 4-6 as a side and is served with flatbread and dal.
This document provides a recipe for Punjabi Baingan Bharta, a roasted eggplant dish that is a version of Eggplant Bharta from Indian cooking. It can be made by roasting eggplants over direct heat on a stove burner, grill, or in the oven until the skin is charred and flesh is soft. Once cooled, the skin is peeled off and flesh is mashed. Onions, spices, tomatoes, and ginger-garlic paste are cooked in oil before mixing in the mashed eggplant. The finished dish serves 4-6 as a side and is served with flatbread and dal.
This document provides a recipe for Punjabi Baingan Bharta, a roasted eggplant dish that is a version of Eggplant Bharta from Indian cooking. It can be made by roasting eggplants over direct heat on a stove burner, grill, or in the oven until the skin is charred and flesh is soft. Once cooled, the skin is peeled off and flesh is mashed. Onions, spices, tomatoes, and ginger-garlic paste are cooked in oil before mixing in the mashed eggplant. The finished dish serves 4-6 as a side and is served with flatbread and dal.
Punjabi Baingan Bharta is just one of the several versions of Eggplant Bharta
there are in Indian cooking. The word 'Bharta' (pronounced BH!!"taah#
refers to dishes in which the ingredients are roughl$ %ashed either before or after the dish is prepared. Bhartas are largel$ &orth Indian in origin and %ade fro% all sorts of vegetables. This version of Baingan 'a Bharta is also reall$ eas$ to %ake. (erve it with hot )hapatis and $our favorite *aal dish. This recipe serves +, as a side dish. Ingredients- . %ediu%"si/ed eggplants (roughl$ 011g%s2 3 pound# 4 tbsps vegetable2 sun5ower2 canola cooking oil 3 tsp cu%in seeds 4 %ediu%"si/ed onions chopped 6ne 3 tbsp garlic paste or garlic chopped ver$ 6ne 37 piece of ginger grated 6ne 4 green chillies (optional but the$ give the Bharta a nice kick8# 4 large to%atoes chopped 6ne 324 tsp coriander powder 324 tsp cu%in powder 324 tsp gara% %asala (see link below for recipe to %ake $our own# 4 tbsps 6nel$ chopped fresh green coriander Preparation- Baingan 'a Bharta re9uires that the eggplant be roasted. This can be done in several di:erent wa$s- !oast on a gas cooktop b$ just placing the eggplant straight on the burner and keeping the 5a%e on low setting. 'eep turning and cooking till all the skin on the eggplant is charred and the inner 5esh looks reall$ soft. ; good sign to watch for is that the eggplant see%s to 'cave in' on itself8 <rill in $our oven grill or on $our barbecue grill. ;gain, keep turning periodicall$ till all the skin on the eggplant is charred and the inner 5esh looks reall$ soft. '!oast' in $our oven till all the skin on the eggplant is charred and the inner 5esh looks reall$ soft. =nce the eggplant is roasted, allow to cool full$ and then peel o: and discard the charred skin. =nce cool, coarsel$ %ash and keep aside for later use. &ow set up a pan on %ediu% heat and add the cooking oil. >hen hot, add the cu%in seeds and cook till the spluttering stops. ;dd the onions and fr$ till soft and translucent. ;dd the garlic and the ginger and fr$ for 3 %inute. ;dd the to%ato and all the powdered spices, including the gara% %asala. (tir well and cook for ."0 %inutes, stirring often to prevent the spice %i? fro% sticking to the pan. (prinkle a little water if needed. &ow add the eggplant and %i? well. ;dd the chopped fresh coriander and stir. )ook another %inute and turn o: the heat. (erve hot with )hapatis or !ice and $our favorite *aal dish.