The mention of Baingan Bharta brings a sparkle of happiness in my husband’s eyes. He loves the Baingan Bharta made in Punjabi Style. Bharta was the only way I would eat Eggplant as a kid. I did not like it when it was cubed or stir fried for some reason. Over the years I began to love the Eggplant or Brinjal as we know it in India.
Bharta is eaten across different states of India such as Punjab, Haryana, Orrisa, Maharashtra, Goa and Southern States. Each state has a different method of tempering the eggplant which changes the taste of the final dish. It is also popular in Pakistan and Afghanistan of course the method might differ slightly but once you get the taste of the smoked eggplant you might just wanna turn vegetarian. I kid you not.
Definitely a Meatless Monday dish that you would want to bookmark.
In the South it is tempered with curry leaves and tamarind juice or yoghurt may be added whereas in Goa (the way my Mum makes it) there is no tempering added at all. Infact she adds raw onion, slit chillies and ginger slivers to the smoked Eggplant. I will feature her version of the Bharta or Bharit (as it is called in Marathi) on the blog soon as well.
Today I will take you on a virtual trip through the kitchens of Punjab and bring you Baingan Bharta Punjabi Style or Smoky Mashed Eggplants.
- 2 Eggplants – ensure they are light weight
- 2 Green Chillies
- 2 Tomatoes
- 2 Onions
- Tomato Puree – 200 ml/ Diced tomato can
- Ginger – 1.5 tablespoon finely chopped
- Garlic paste – ½ teaspoon (optional)
- Sugar- ½ teaspoon (Optional)
- Coriander- 3 tablespoon finely chopped
- Red chilli powder – ½ teaspoon
- Coriander Powder- 1 tablespoon
- Oil- 1.5 tablespoons
- Salt to taste
Take the eggplant and apply a few drops of oil on the outer skin. Keep it on the flame and keep turning it every couple of minutes. You will notice the eggplant starts to leave its juices and gets softer and the outer skin gets roasted. This could take about 10-15 minutes. Keep it aside to cool for about 10 minutes.
Repeat the same process with the other eggplant as well.
While the Eggplant is cooling chop the chillies, ginger, onions and tomatoes. Take a wok and keep it on a low flame. Add the oil and add the onion and let it sweat it out on low flame till it is browned and smoky. Next add the freshly chopped tomato and let them cook with the smoked onions. This process could take about 20 minutes. To read the step by step process of making this Punjabi Tomato Onion Masala click here.
Now add the ginger and garlic paste and chopped green chillies to the tomato onion masala base and mix it for a minute. Next add the red chilli powder, coriander powder salt and sugar and half of the freshly chopped coriander leaves.
Lastly add the mashed smoked eggplant to it and mix well. At this point Cover with a lid and let it cook for 5 minutes.
Your Baingan Bharta – Punjabi style or Smoky Mashed eggplants are now ready to be eaten. Serve hot with a side of chopped onions and green chilli salad. Usually accompanied by flatbreads like Roti or Naan.
I hope you enjoyed today's recipe post. Do not forget to leave me your feedback in the comments below. Have a great week ahead.