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.
Beautiful pic. You know you can grill the eggplant ahead of time right ? I usually do it a day or two ahead and store with the skin removed and then make the bharta on any other busy day.
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Mmm…! I relish spicy dishes. Ever since I made a trip to India a couple of years back, I could'nt let go of the spicy food served there. I remember that was also the time when I got a hooked up to my favorite cigar Habanos. Since then I've been on the look out for Indian restaurants in USA as well as recipes to try myself.
I knew you were making this !! That brinjal looked perfect..I roast it on the gas holding the stem of the brinjal, that suprisingly never heats up as much ! The smoky flavour is awesome…this dish happens pretty often at home…
I simply love the flavour of smoked brinjals……we make bhartha almost every week…..this looks perfect….and an eyecatching click…
Nice presentation..this dish is so gorgeous and delicious 🙂
i know what you mean..we love North indian food too and though i do try at it..they never turn out as great looking as yours..this is absolutely 'finger lickin good'!!
Dish for relish! 🙂
This looks excellent!! Lovely presentation!
Looks absolutely mouth watering..I love Punjabi dishes too…My mom's close friend who is a Punjabi used to treat us with all her delicious dishes..with a lot of Makhan:D I have seen this in my friends' circle that North Indians just adore South Indian food and SIs love NI food:)