Punjabi Style Baingan Bharta Recipes

BAINGAN KA BHARTA (INDIAN-PUNJABI STYLE)

Steps:

• Set oven to broil on high. Grease the Egg Plant with some oil, poke 2 or three holes (so it doesn't explode)and put it in the oven. Keep checking it till the outer skin starts cracking and can be peeled off easily. You want the skin to burn a little so the eggplant has a smokey flavor.
• Allow the eggplant to cool a little. Peel the outer skin of the eggplant under cold water.
• When the skin is removed, mash the eggplant well so that it has an even consistency, you can keep seeds or remove them based on your preferance.
• Put some oil in a pan. When hot, put hing (Asafoetida)and Jeera (cumin seeds)in. After a minute or so, when the cumin seeds begin to turn darker and give off aroma, add the finely chopped onions.
• When the onions are light golden brown, add the finely cut green chillies and ginger to it.
• Heat the mixture for 2-3 minutes. Then add tomatoes and stir until this masala is pulpy and seperates from the oil.
• Add all the masalas and add the eggplant to it. Stir it well and crush the eggplant as much as possible.
• Heat and stir it until the egg plant is well blended into the onion and tomato paste mixture.
• The more you sauté it, the more enhanced the flavor becomes.
• Garnish with coriander leaves and serve hot with Parathas or Roti (Indian flat bread).

BAINGAN BHARTA

Steps:

• Rinse the eggplant in water and then pat dry with a kitchen napkin. Cut the eggplant from its base up-to an inch away from the stem without breaking it apart.
• Cut on four sides or directions as shown in the step-by-step guide above. The eggplant has to be whole when you place it on the stove-top.
• Pull apart the cut sides gently and check for worms or any black spots. Discard the eggplant if you see any worms in it.
• If the eggplant looks clean and without worms, then proceed further. Optionally you can spread a light layer of oil all over it.
• Keep it for roasting on direct flame on the stove-top. Keep the flame to medium-low or medium.
• Note that as the eggplant cooks some of the juices and drippings will fall which you can wipe later. I don't recommend placing or covering the sides of the stove-top burner with aluminum foil as they can burn and be dangerous.
• You can also grill the eggplant in the oven. But then do note that you won't get the smoky flavor in the eggplant.
• Secure the eggplant between tongs and keep on turning it after 2 to 3 minutes on the flame, so that it is evenly cooked.
• Roast the eggplant till its completely cooked and tender. With a fork or knife check the doneness. The knife should slide easily in aubergine without any resistance. Remove the eggplant and immerse in a bowl of water till it cools.
• You can also do the dhungar technique of infusing charcoal smoky flavor in the eggplant. This is an optional step. Use natural charcoal for this method. Carefully heat a small piece of charcoal on flame with the help of tongs or by placing it in a wired metal fire-proof rack above the flame, till it becomes smoking hot and red.
• Make small cuts on the roasted eggplant with a knife. Place the red hot charcoal in the same plate where the roasted aubergine is kept. Add a few drops of oil on the charcoal. The charcoal would begin to smoke.
• As soon as smoke begins to release from the charcoal, cover the entire plate tightly with a large bowl. Allow the charcoal smoke to get infused for 1 to 1.5 minutes.
• Alternatively, you can also do this dhungar method once the baingan bharta is cooked, just like the way we do for dal tadka.
• Whether you have charcoal smoked the eggplant or not, peel the charred skin when it cools. Chop finely or you can even mash it.
• In a kadai or frying pan or skillet, heat oil. Then add finely chopped onions and garlic.
• Stirring often, sauté the onions till they soften and translucent. Don't brown them.
• Add chopped green chillies and chopped tomatoes. Mix well.
• Sauté the tomatoes stirring often, till the oil starts separating from the mixture. The tomatoes should become pulpy, soft and oil should release from the masala mixture.
• Now add the red chili powder. Stir and mix again.
• Add the chopped or mashed eggplant. Mix thoroughly.
• Season with salt. Stirring often saute for some 4 to 5 minutes on low to medium-low heat.
• Finally stir in the coriander leaves or garnish bharta with them. Serve baingan bharta with phulka, roti or chapati. It goes well even with bread, toasted or grilled bread and plain rice or jeera rice.
• You can also pair it with any North Indian meal or mains.

PUNJABI BAINGAN BHARTA RECIPE | BAINGAN BHARTA | PUNJABI EGGPLANT | ROASTED EGGPLANT MASH |

Steps:

• For baingan bhartaTo make baingan bharta, grease the brinjal with oil and roast it over an open flame till it is cooked.Cool and peel the skin. Mash the pulp thoroughly and keep aside.Heat the ghee in a pan and add the cumin seeds.When they crackle add the onions and sauté till they turn golden brown.Add the ginger, garlic and green chillies and sauté for a few more seconds.Add the tomatoes, turmeric powder, coriander-cumin seeds powder and cook till the mixture leaves oil.Add the mashed brinjal, punjabi garam masala and salt, mix well and cook for 3-4 minutes.Serve the baingan bharta hot garnished with coriander.
• Baingan Bharta is one of the very famous Punjabi main course dishes. It is made with roasted brinjal which is mashed and with spices. It can be had with Roti, Naan, Kulcha any Indian bread according to your preference. If you like this Punjabi Baingan Bharta recipe, below are the links to similar recipes : Achari Baingan Baingan Musasalam Bharwan Baingan
• To make Baingan Bharta, grease the eggplant with oil using your hands or a brush. This helps in roasting the brinjal easily and also aids in the removal of skin after roasting. Roast it directly over an open flame until it is cooked. Keep rotating so the brinjal gets cooked evenly. The entire procedure would take around 8 to 10 minutes on a medium flame. Alternatively, you can even roast the brinjal in an oven, microwave or you can grill the eggplant on a barbecue grill, but it won't give that smoky flavour. A good sign to know if the eggplant is cooked perfectly or no is to watch the eggplant 'cave in' on itself, the skin getting charred and flesh getting soft. Once it's roasted well, remove from flame and insert a knife in the center to check whether it is cooked perfectly or not. The knife should slide without any resistance. Keep aside to cool slightly. Many people even place the baingan in a foil after roasting which creates steam and helps in loosening the skin. Peel the charred skin and discard it. If you find small bits of burnt skin which you do not like then dunk the brinjal in a bowl of water which will help to remove the skin that is stuck here and there. // Call display() to register the slot as ready // and refresh() to fetch an ad. googletag.cmd.push(function () { googletag.display('div-gpt-ad-1570706400435-0'); googletag.pubads().refresh([adslot0]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot1 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot1").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot1]); }); Transfer the eggplant to a bowl, mash the pulp thoroughly using a fork or potato masher and keep aside. For preparing the Baingan Ka Bharta, heat the ghee in a pan and add the cumin seeds. Ghee can be substituted with vegetable oil or mustard oil if you want. When the seeds crackle, add onions. Sauté on a medium flame for 3 minutes or till they turn golden brown. Add ginger. We have grated the adrak before adding to the Baingan Bharta. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot2 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot2").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot2]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot3 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot3").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot3]); }); Add garlic. If you do not have fresh ginger-garlic then you can make use of ginger-garlic paste but the best flavours are obtained from fresh ingredients. Also, to make extra flavorful baingan bharta you can roast some garlic cloves along with the baingan & then add to the sabzi. Add the green chillies. Sauté for a few more seconds or till the raw smell goes away. Add green chillies as per the heat you can handle. Add the tomatoes. Add turmeric powder. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot4 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot4").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot4]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot5 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot5").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot5]); }); Add coriander-cumin seeds powder. Add the mashed brinjal. Add the punjabi garam masala and salt. We have made use of homemade garam masala. Mix well and cook for 3-4 minutes. Our Baingan Bharta is ready to serve. Serve Punjabi Baingan Bharta hot garnished with coriander. You can enjoy the smoky eggplant mash with Indian spices with warm rotis and chapatis. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot6 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot6").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot6]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot7 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot7").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot7]); });

PUNJABI EGGPLANT (BAINGAN BHARTA)

Steps:

• Gather the ingredients.
• Punjabi baingan ka bharta requires roasted eggplant. Roast eggplant on a gas cooktop by placing the eggplants straight over the burner(s) and keeping the flame on low setting. Keep turning and cooking until all the skin on the eggplant is charred and the inner flesh looks really soft, about 20 minutes; the eggplant will seem to 'cave in' on itself. Or, you can grill the eggplant in your oven broiler or on your barbecue grill. Again, keep turning periodically until all the skin on the eggplant is charred and the inner flesh looks really soft, 20 to 25 minutes.
• Once the eggplant is roasted, allow to cool fully and then peel off and discard the charred skin.
• Once cool, coarsely mash it and keep aside for later use.
• Place pan over medium heat and add the cooking oil. When hot, add the cumin seeds and cook till the spluttering stops.
• Add the onions and fry until soft and translucent.
• Add the garlic and the ginger and then fry for 1 minute.
• Add the tomatoes, optional green chiles, coriander, ground cumin, and garam masala. Stir well and cook for 3 to 5 minutes, stirring often to prevent the spice mix from sticking to the pan. Sprinkle a little water if needed.
• Add the eggplant and salt and mix well. Taste and add more salt if needed. Add the chopped fresh coriander (cilantro) and stir. Cook another minute and turn off the heat. Serve hot with chapatis or rice and your favorite daal dish.