Baingan ka Bharta is a very famous and delicious Kathiyawadi recipe which adds the taste of your food. It is a seasonal food like Undhiyu, Ubadiyu, khichda, which are seen only in winter. This is served with bajri’s roti that is a thick flatbread made from millet, onion salad, garlic chutney, buttermilk and jiggery. Somewhere you will also find kadhi instead of buttermilk with this dish and bhakri instead of bajri’s rotla.
This is a spicy recipe from North Indian Cuisine seen in Punjab, Rajasthan, Gujarat. Gujarati’s named it as Olo and it is mostly available in the kathiyawadi Dhaba in winters. It is easy to prepare with less major ingredients in it. Only the combinations of spices with Eggplant, Onion and tomatoes bring a delicious variety in our Indian cuisine. For spice lovers it is very good to change the taste. So let us see how it is made:
1. 2 Big Eggplant
2. 2 medium size Onions
3. 3 medium size Tomatoes
4. 10-12 garlic cloves
5. 3 green chilies
6. 1tsp ginger paste
7. 2 tbsp refined oil
8. 3 tsp red chili powder
9. 1½ tsp turmeric powder
10. ½ tsp garam masala
11. 1 pinch of Hing powder (asafeotida)
12. 2 bay leaves
13. ½ tsp Cumin seeds
14. ½ cup coriander leaves and spring garlic
15. salt as per requirement
1. Take both the brinjal and make a slight cut on its three directions and grease its inner side with oil so that it can be cooked well and gets separated easily.
2. Now roast the brinjal’s at a low flame openly on a gas burner by tilting it from each side for up to 10 minutes.
3. Now insert the knife or fork in it, to check weather the brinjal’s are cooked well. If it is roasted properly its skin will be blistered and turn blackish in color.
4. Keep the roasted brinjal to cool on one side and after cooling peel of all its black skin. Mash the inner soft brinjal properly or finely chop it.
5. Now finely chop the onion and tomatoes and keep it aside.
6. Make ginger, garlic and green chili paste and get ready to prepare.
7. Now heat oil in a medium size pan and tamper cumin seed with bay leaf and asafetida for a second. Add chopped onion into it and saute it till it changes its color.
8. Now add tomatoes into it and let it cook for sometime. When the tomatoes are cooked and oil gets separated from it then add ginger garlic paste, turmeric powder and red chili powder into it.
9. Add mashed brinjal, salt and garam masala into it and mix all the ingredients well.
10. Cook it for 10 minutes. As it gets boils your hot Baingan Bharta is ready to serve.
11. Take out in a bowl and garnish it with coriander leaves and spring garlics and serve it hot.
Baingan Bharta is the only recipe where brinjals are mashed and its skin is also peeled off so no black brinjal look appears in this dish. For non lovers of brinjal, this one is the better option to have brinjals in their plate. Something more new if you want to try then add fine thin sev and finely choped onions to garnish on it. It gives tempting look to our dish. Try it and you will definitely love the recipe.
1. Take care when you make a slight cut before roasting and its edges are not cut as it will be difficult to roast.
2. Instead of mashing the brinjals you can cut into small pieces. You can also make an onion and tomato puree, but the real taste is in fine pieces.
3. Brinjals can be roated in oven or also can cook in pressure cooker.