Baingan Barta
This is a very simple punjabi dish without the use of many masalas and spices. The simplicity and taste of this recipe is unique. It is primarily a vegetarian dish that is prepared by mincing eggplant that is grilled over charcoal or direct fire.
In Punjab, the baingan used to be roasted in the tandoor. Thus, as a result the baingan would get infused with the distinct aromatic charcoal flavor. This is not possible nowadays as we do not have charcoal based tandoors or charcoal burners in our kitchens.
In this recipe I have roasted baingan in the oven so that it gets cooked and slightly crisp. Unfortunately it did not have its peculiar smoky flavor and taste. To get this smoky flavor, I suggest to roast the baingan on fire on an open flame.
The more slow cooked baingan is, the better it gets its flavour and smoky aroma and tastes amazing.
Baingan Barta
This is a very simple punjabi dish without the use of many masalas and spices. The simplicity and taste of this recipe is unique. It is primarily a vegetarian dish that is prepared by mincing eggplant that is grilled over charcoal or direct fire.
In Punjab, the baingan used to be roasted in the tandoor. Thus, as a result the baingan would get infused with the distinct aromatic charcoal flavor. This is not possible nowadays as we do not have charcoal based tandoors or charcoal burners in our kitchens.
In this recipe I have roasted baingan in the oven so that it gets cooked and slightly crisp. Unfortunately it did not have its peculiar smoky flavor and taste. To get this smoky flavor, I suggest to roast the baingan on fire on an open flame.
The more slow cooked baingan is, the better it gets its flavour and smoky aroma and tastes amazing.
Cooking Instructions
- 1
Rinse the baingan in water and dry with a kitchen napkin. Cut in small slices on tray covered paper and put in preheated oven 180 degrees for 5 minutes from each side.
- 2
Chop the cooked eggplant finely or you can even mash it.
- 3
Heat oil in a pan. Fry chopped chilli and saute for a minute.
- 4
Then add finely chopped onions and garlic. Saute the onions till translucent.
- 5
Add in the chopped tomatoes and mix it well. Sauté the tomatoes till the oil starts separating from the mixture. Approx. 8-10 minutes.
- 6
Now add the red chili powder. Stir and mix well. Add the chopped cooked baingan.
- 7
Stir on high flame and mix the chopped baingan very well with the onion-tomato masala mixture for 2-5 minutes.
- 8
Lower the heat and stir and saute for some more 10 minutes. Season with salt. Eggplant should be completely dissolved in the onion-tomato mixture and like a soft paste.
- 9
Finally garnish with chopped coriander leaves. Serve Baingan Bharta with phulkas, rotis or chapatis. You can alternatively serve with plain- or jeera rice.
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