Baingan da Bhurtha Recipe
Baingan bharta or Baingan ka bhurtha or Baingan da bhurtha is a South Asian dish bearing a resemblance to baba ganoush. Baingan bharta is a part of the national cuisines of both India and Pakistan. It is primarily a vegetarian dish that comprises bhurtha (minced vegetables) made from eggplant (baingan) which is grilled over charcoal or direct fire, to infuse the dish with a smoky flavour. The smoked eggplant is mashed with fresh cilantro (coriander leaves), chili pepper, onion and mustard oil. Traditionally, the dish is often eaten with an Indian flatbread (specifically roti or paratha) and is also served with rice and/or raita, a yogurt salad. Baingan bartha is also eaten in Bangladesh.
- 1 Hold the Brinjal with stems over fire, to burn skin. (Or run a few drops of Oil, microwave in a loose-lid bowl for 3 minutes).
- 2 When skin blackens, hold under running Water.
- 3 Skin will not blacken if microwaved. Therefore peel.
- 4 Gently scrub off skin. Mash Brinjal to a puree.
- 5 Heat Oil in a heavy kadai. Add Ginger Garlic and stirfry for a minute.
- 6 Add Onion, all dry masalas, except Red Chili Powder, stirfry for a minute more. Add Tomatos, Brinjal, Salt, Lemon Juice and stir.
- 7 Simmer for five minutes. Take in serving bowl.
- 8 Just before serving, heat Ghee in a small pan.
- 9 Hold pan over bowl, add Chili powder, and pour immediately over bhartha.
- 10 Do not allow the Chili powder to burn.
- 11 Garnish with chopped Coriander Seedss.
- 12 Serve hot with tandoori roti, paratha, etc.