Baingan Bharta (Spicy Mashed Eggplant)
Spicy Mashed Eggplant is commonly known as Baingan Bharta in hindi. This eggplant recipe is an South Asian Cuisine.
It was originated from India and an authentic Punjabi dish.
This is prepared from roasted eggplants or brinjals.
Use larger variety of brinjal normally known as bharta baingan to make bharta.
Brinjals are roasted on direct flame and then minced and infused with middle eastern spices mix along with onion, tomato and green peas.
Before roasting check for bugs and insects inside the brinjal. Check whether it has any tiny hole on outer skin. If yes then cut it at the spot and remove the affected area by scrapping with a knife.
For this reason it is better to cut the brinjals into halves and then roast.
Baingan bharta goes well with paratha, rice or even with Litti which is authentic dish of Bihar (Litti Chokha).
Bharta is prepared in different methods in different regions. e.g. in eastern part, raw mustard oil, onion, green chillies, garlic is used for preparation of bharta. After roasting and cleaning the skin, these are added to mashed brinjal and bharta is ready to serve.
The raw oil and spices gives it a pungent and spicy test to the bharta. Where as in other parts the spices are cooked and then minced & mashed brinjal added and mixed with spices.
For better taste I always prefer cooking with mustard oil. Also adding garlic and garlic greens adds flavour to bharta. If you get garlic greens that is an added benefit.
Read more about benefits of using mustard oil : Mustard Oil Vs Refined Oil
Again add garlic, tomatoes and green peas generously. Seasonal peas are always best. However you can use frozen Peas as well.
This is again diabetic friendly food as its low in carbohydrates and calorie and full of nutrients. This is also a healthy vegan food.
Try out our other authentic punjabi cuisine: Aaloo Paratha, Gobi Paratha, Rajma Curry (Red Kidney Beans Curry), Sarson Ka Saag, Paneer Tikka Masala, Palak Paneer, Kala Chana Curry, Aaloo Gobi (Stir fried potato & cauliflower) and many more
Spicy Mashed Eggplant
- 2 large Brinjal/ Eggplant
- 1 large Onion finely chopped
- 3 medium Tomato finely chopped
- Ginger – 1 inch finely chopped
- Garlic 6 - 8 buds crushed
- Refined oil – 5 tbsp
- Hing – 1 pinch
- Red Chilli Powder 1 tsp
- Coriander Powder 2 tsp
- Turmeric Powder 1/2 tsp
- Garam Masala – ¼ tsp
- Green Chilli – 2 – 3 finely chopped
- Salt as per taste
- Coriander leaves - 2 tbsp
- Wash the brinjals and wipe out dry. Brush one tsp oil on the skin of brinjal. Roast it on gas top or in tandoor. Check with knife if cooked or not and roast till soft and cooked. You can also cut it into halves to roast. Once done remove from gas and keep aside to cool.
- In the mean time boil 1 cup green peas in 1/2 glass of water.
- After sometime when the brinjals are cold enough to touch, remove the surface burnt skin and clean by wiping with water.
- Cut slits with help of knife as shown in picture.
- Heat 5 – 6 tbsp oil in a pan. Add a pinch of hing. Add finely chopped garlic, ginger and green chillies, sliced onions. Sauté for 2 mins till onions are translucent.
- Add chopped tomatoes and sauté for 3-4 mins till it’s cooked completely and oils separates on surface.
- To it add turmeric powder, red chilli powder, coriander powder and garam masala.
- Add boiled peas and sauté for 2 – 3 minutes.
- Then add roasted brinjals and stir it. Roughly mash the brinjal with masalas and mix completely.
- Cook for 2 – 3 minutes on medium to high flame.
- Turn off the gas. Add freshly chopped coriander leaves and serve with paratha, chapatti, rice etc.
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