Baingan Bharta is a North Indian punjabi recipe but it is equally popular in Gujarat and my hometown Kutch. It is my favorite recipe. And when ever I visit my moms place without fail she prepares it for me. It honestly surprises me if somebody does not like Baingan Bharta. How can someone not like this mouth watering sabzi.
I always wondered from where this yummy dish originated. Google says that Baingan Bharta is a South Asian dish that originates from Punjab. But you will not believe it is as popular as staple food in Gujarat as well. It is served with any flat bread or khichdi.
There are various methods of preparing Baingan Bharta but this is a simple recipe with just two ingredients and some spices. You can add tomatoes and Garlic to it but we have been preparing Bharta this way since years. And believe me you do not miss tomatoes and garlic while having it.
To make delicious Bharta you have to keep few things in mind.
First important thing is to select a good eggplant. It has to be dark and shiny in colour, big but not heavy. If the eggplant is heavy it means it has lot of seeds which gives a bit bitter taste after cooking.
Second thing is oil. Since this is a Punjabi recipe it tastes good if you cook it in good quantity of oil. It does not have to float in oil but still you miss the flavour of oil if cooked in just 1 or 2 tablespoon.
For that original bharta taste you can use spring onions instead of normal ones. Baingan Bharta also needs the smoky flavour which it gets by roasting it on open flame.
Before roasting the eggplant wash it properly and wipe it with a kitchen towel.
Apply some oil on the eggplant and give it a long cut in the middle. Roast baingan on open flame while flipping it on all sides untill it is nicely coked. Slightly press it from all the sides to ensure that it is properly cooked.
Remove it from the flame and rest it for a while till it is cool enough to remove the skin. Once it cools down remove the skin and remove the stem of the bangan. Smash it with spatula or smasher.
To Make The Baingan Bharta
Heat the oil in a heavy bottom pan and add the finely chopped spring onion. If you wish you can add garlic at this stage along with the spring onions. Let it cook till onion is properly cooked. You will notice that quantity of onion has decreased as water content is evaporated.
If you wish you can add tomatoes now and let them cook till they are soft. Then add roasted baingan and let it cook for another 5 minutes so that it blends well.
Now add the spices turmeric, red chilli powder and salt and saute for 2 minutes. Let the spices blend well with the gravy.
Baingan bharta is ready to serve. Serve it with Bajra Roti and masala chaas. It also goes well with khichdi, paratha or rice.