I don’t what it is about Punjabi recipes that is so alluring. Both TH and I, though born South Indians, have a huge affinity towards North Indian food. His favourite meal of all times would be garlic naan and palak paneer (which he orders in every Indian restaurant we every go to!) and I love my khadis, and khichdis and paneer butter masala too.
This is another recipe I’d been meaning to try forever. I had bookmarked a lot of variations from different sources but ended up making it my way. The ingredients list is basically the same across all baingan bharta recipes I saw online but I largely adjusted the amount of spices to suit our taste. Please be mindful of that when you try our your version.
Baingan Bharta RecipeServes: 4Preparation time: 15mins grilling eggplant + 45mins for chopping and cookingWhat I Used:1 eggplant, grilled on stove top/oven2 medium tomatoes, chopped2 medium onions, chopped fine3 green chillies (adjust to taste, I used Indian green chillies)1 tsp minced ginger1/2 tsp minced garlic (optional)1 tsp of Kashmiri chilli powder (for the deep red colour. If using ordinary red chilli powder, please be mindful of the extra heat)1 tbsp coriander powder / malli podi1 tsp garam masala1/4 tsp turmeric powder1 tsp cumin seeds1 tbsp oil1 lime wedgeFresh coriander leaves for garnishSaltHow I Made It:1. Grill the eggplant, cool, peel, mash and set aside.2. Heat oil in a pan and add the cumin seeds. Once they sizzle, add the chopped onions, green chillies, ginger and garlic with a pinch of salt.3. When the onions turn pink (don’t brown it too much), add the garam masala, coriander powder, turmeric and chilli powder. Fry for 10 seconds and then add the chopped tomatoes. Mix well and cook covered for about 10 mins, stirring once or twice in between.4. Once the tomatoes are cooked soft, add the mashed grilled eggplant and mix well. Adjust salt and let it simmer for 5-7 mins, stirring occasionally.5. Remove from fire. Squeeze some lime juice and mix well. Garnish with fresh coriander leaves and serve hot with rotis/phulkas/jeera rice.
This has become our favourite side dish with phulkas. If it didn’t take this long for the eggplant to grill + make the baingan bharta, we would have this for dinner every other day.
Hi Nags. The bowl looks really pretty and a very smart click.
If you are fond of fenugreek, try out this version too..it comes out really good
http://cooking-goodfood.blogspot.com/2009/06/methi-baingan-bharta-roasted-egg-plant.html
Looks delicious nags…Nicely presented and lovely click as usual…
I love that bowl..actually when I was in Pune..the restaurants there used to serve Bhaingan Bharta as some gravy stuffed in a split egg plant..But later I saw so many recipes similar to yours in blogs..whatever I am in for anything with grilled eggplant..looks yum..:)
One of my favorite dish, especially with warm Rotis and also yogurt rice 🙂 Loved your variation, Nags.
Pretty bowl and prettier curry! I learnt making this from a kashmiri 🙂
Nice picture of a nice recipe,with my favorite vegetable!
Neat click and the flowery bg needs a special mention!
looks delicious..i have come across many versions for this recipe..one of my friends used to grill the eggplant, mash and add finely chopped raw onions and tomatoes along with the spices..that had a different and nice taste too..
Varsha, are you referring to bagara baingan by any chance? Bagara Baingan is stuffed eggplant with some spiced gravy. That's next on my to-make list 🙂
really? then you absolutely should share the recipe!