2 Ways Baingan Ka Bharta I Punjabi Baingan Bharta & Baingan Ka Chokha I बैगन भरता I Pankaj Bhadouria
Recipes in this Video
Originating from the Punjab region of India, Baingan Ka Bharta is a beloved dish made from roasted eggplant. Traditionally served with flatbreads like roti or naan, it embodies the rustic flavors of Punjabi cooking, emphasizing the use of fresh spices and ingredients. This dish has gained popularity across India and beyond, often adapted with various spices and cooking techniques to suit local tastes.
Ingredients
- ●eggplant
- ●onion
- ●tomato
- ●green chili
- ●ginger
- ●garlic
- ●coriander powder
- ●cumin powder
- ●turmeric powder
- ●red chili powder
- ●salt
- ●cooking oil
- ●fresh cilantro
- ●lemon juice
Instructions
- 1Roast the eggplant over an open flame or in an oven until the skin is charred and the flesh is soft, about 20-30 minutes.
- 2Once roasted, place the eggplant in a bowl and cover it with a lid or plastic wrap to steam for 10 minutes.
- 3Peel the charred skin off the eggplant and mash the flesh with a fork or potato masher until smooth.
- 4Heat oil in a pan over medium heat and add chopped onions, sauté until golden brown, about 5-7 minutes.
- 5Add minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
- 6Stir in chopped tomatoes and green chilies, cooking until tomatoes soften, about 5-6 minutes.
- 7Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt; mix well and cook for 2-3 minutes.
- 8Incorporate the mashed eggplant into the spice mixture, stirring to combine thoroughly.
- 9Cook the bharta for another 5-7 minutes, allowing the flavors to meld together.
- 10Remove from heat and stir in fresh cilantro and lemon juice before serving.
Ingredient Alternatives
eggplant
Cheaper: zucchini
Zucchini can provide a similar texture and flavor profile.
cooking oil
Healthier: olive oil
Cheaper: vegetable oil
Olive oil is healthier, while vegetable oil is more economical.
fresh cilantro
Cheaper: parsley
Parsley can be used as a more affordable garnish.
green chili
Cheaper: bell pepper
Bell pepper can add color and sweetness without heat.
Techniques
Equipment
Also Known As
Baingan ka Chokha is a traditional dish from the Indian state of Bihar, often served with litti (wheat balls) or rice. This smoky eggplant mash celebrates the flavors of roasted vegetables, enhanced with spices and herbs. It is a staple in many Indian households, especially during festivals and gatherings, and has gained popularity across India for its simplicity and robust flavor.
Ingredients
- ●eggplant
- ●onion
- ●tomato
- ●green chili
- ●ginger
- ●garlic
- ●cilantro
- ●lemon juice
- ●mustard oil
- ●salt
- ●black pepper
- ●cumin seeds
Instructions
- 1Roast the eggplant over an open flame until charred and soft, about 15-20 minutes.
- 2Allow the eggplant to cool, then peel off the charred skin and mash the flesh in a bowl.
- 3Finely chop the onion, tomato, green chili, and ginger.
- 4Add the chopped vegetables to the mashed eggplant.
- 5Mix in chopped cilantro, lemon juice, salt, black pepper, and cumin seeds.
- 6Drizzle mustard oil over the mixture and combine well.
- 7Taste and adjust seasoning as needed.
- 8Serve with flatbreads or rice.
Ingredient Alternatives
mustard oil
Healthier: olive oil
Cheaper: vegetable oil
Olive oil provides a healthier fat profile while vegetable oil is more economical.
Techniques
Equipment
Also Known As
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