Hi friends,

                    Today I am going to share the recipe of a South Asian dish that is Baingan Bharta. It originated in Punjab and is a part of the national cuisines of India, Pakistan and Bangladesh.

                    Punjabi Baingan Bharta

     It is primarily a vegetarian dish with smoky flavour.The main ingredients are eggplant, onions, tomatoes and spices. Traditionally, the dish is often served with Indian flat bread,roti or paratha and it also goes well with rice or raita,a yogurt salad.

     In India, it is part of the cuisines of  many states, including Karnataka, Bhihar, Maharashtra, Punjab and Bengal.

     This dish had several regional names such as ; baingan ka bhurtha(in Hindi),pura begena chatoni (in Assamese), wangyacha bharit (in Marathi ), ennegayi (in Kannada ),begun bhorta (in Bengali).

     This dish is of great importance to me.You know why??? To know that, let’s take a stroll down the  memory lane.When I was in 8th grade,my dad was posted in Punjab, there I made few Punjabi friends.l used to visit their farmhouse during my weekends​.Believe me, it was great fun hanging around with them  in their farmhouse.It was completely a new experience for me.I enjoyed each and every moment spent with them.

     One of my friends’ mother was a great cook.After the long hours, spent in the fields, sweet lassi prepared by her was an amazingly superb treat 😋 .Once she prepared Baingan Bharta and it was really so delicious that during my  next visit also I requested her to prepare​ the same dish.When ever I got a chance ,would visit their house 😉 ( how could any one miss a chance to taste those finger-licking Punjabi dishes).

     I do remember that she used charcoal to infuse the dish with smoky flavor.But due to non availability of charcoal, I have gone for direct fire method.But I shall explain both techniques of infusing smoky flavor.

     Before we start with our today’s recipe,let me explain the Dhungar technique of infusing charcoal  smoky flavor.

Dhungar technique-

• Heat charcoal till smoky hot and red.
• Make cuts on roasted baingan and place both in the same plate,add few drops of oil on the charcoal and it begins to smoke.
• Now cover the entire plate tightly with a large bowl and  allow the smoke to get infused for 1-2′.

Note: Dhungar​ technique can also be done once the bharta is cooked,like the way we do for dal tadka.

     Now let’s move on to the recipe of smoky flavored, Punjabi Baingan Bharta.Ingredients needed to prepare this dish are as listed below.

Ingredients-  (Serves 2-3)

                          One large aubergine

                          Other chopped veggies

• 1 large aubergine/eggplant
• 1 medium sized onion, finely chopped
• 2 medium sized tomatoes, finely chopped
• 5-6 medium sized garlic cloves, finely chopped
• 1 -2 green chillies
• 1/2 tsp red chilli powder
• 2 tbsp oil
• 1 tbsp chopped cilantro​ leaves
• Salt to taste

Method-

     For the convenience, I shall explain it in two parts.

#Roasting the eggplant–

      The main and important part of the procedure to prepare this dish is evenly roasting the eggplant​.As I said earlier, you can do it by Dhungar technique or you can go for direct fire method.I have already explained Dhungar technique,so we shall now have a look at direct fire method.

1. Wash the egg plant under running water.Pat it dry and apply oil all over and keep it on an open flame for roasting.
2. Keep turning the baingan every 2-3′, so that it’s evenly cooked (look at the pictorial presentation given below to understand the procedure better).
3. Roast till it’s completely cooked and tender .
4. Then remove it and immerse in a bowl of water till it cools down.
5. Peel the skin , chop it finely or you can also mash it.

#How to prepare Baingan Bharta with roasted eggplant-

     Follow this procedure step by step to prepare this smoky flavored dish.

1. Take a non stick pan, add 2tbsp oil to it and heat it,add finely chopped garlic and saute till the raw smell goes off.
2. Then add finely chopped onion,saute till it becomes translucent ,no need to brown them.
3. Add chopped green chillies and saute it for next 1′.
4. Add the chopped tomatoes and saute till the tomato becomes mushy.
5. Add red chilli powder when oil starts separating from the mix and mix well.
6. Add the chopped/mashed baingan. And mix well with the onion tomato mix.
7. Add salt to taste and cook it for 5′, stirring constantly.
8. Finally add chopped cilantro leaves and mix well. 

      Serve it with roti or paratha.

Pictorial presentation–

Roast the aubergine on an open flame,keep turning every 2-3′ till it’s evenly roasted

Evenly roasted aubergine

Immerse it in a bowl of water till it cools down

Once it cools down peel the skin

Mash the  roasted and peeled aubergine

Heat oil in a non stick pan and add chopped garlic,saute till raw smell goes off

Add chopped onion,saute till it becomes translucent

Add green chillies and saute for 1‘

Add chopped tomatoes,saute till it becomes mushy

Add chilli powder,when oil starts separating from the mix

 Now mix it nicely

Add mashed aubergine

Mix it well,add salt and cook for another 5′, stirring constantly

Finally add chopped cilantro leaves , mix well and serve it with Indian flat bread or rice

     My hubby loves this dish and according to him,this is one of the perfect Punjabi dishes that I prepare at home.

     So friends, here’s a perfect Punjabi dish (as per my hubby), from my kitchen to yours.

     Do try it and let me know how it turned out.

                        Happy cooking 😃