Punjabi cuisine is wholesome & full of rustic flavors. If you love punjabi food, I bet you will love Baingan Ka Bharta. This simple dish from the land of Punjab, has a very distinct flavor because of the use of mustard oil. Smoked eggplant gives it a very earthy flavor that you will love.
Baingan Ka Bharta is relatively healthier as compared to other punjabi dishes as it does not require liberal use of desi ghee or oil. This is simple enough to be tried by a novice too
Preparation Time: 30 mins
- 1 large eggplant
- 2 red onions - finely chopped
- 2 tomatoes - chopped
- 1 tsp ginger-garlic paste
- 1 cup green peas - fresh/frozen
- 1 tsp cumin seeds
- 1 chopped green chilli
- 1 1/2 tsp red chilli powder
- 1/2 tsp garam masala
- 1/2 tsp kitchen king masala
- 1 tsp lemon juice
- Salt as per taste
- 2 tbsp mustard oil
- A handful of chopped cilantro
- Make tiny slits around the eggplant, coat with mustard oil & roast it in the oven at 400 degrees for 30 mins, till the eggplant gets charred on all the sides. You could even roast the eggplant on the stove top.
- Once the eggplant is roasted, allow it to cool. Later, peel off the skin & mash the eggplant with the back of a fork. Add salt & lime juice, mix well & set it aside
- Heat oil in a heavy bottomed pan, Add cumin seeds, once the seeds pop & splutter, add green chillies & ginger garlic paste & saute
- Add chopped onions & saute until they turn transparent.
- Add chopped tomatoes, add red chilli powder & saute till the tomatoes are cooked & oil separates
- To this, add mashed eggplant & green peas. Mix well & cook for a while on low heat.
- Add salt as per taste. Add garam masala & kitchen king masala, mix well. Garnish with chopped cilantro
Serve HOT with Rotis/Rice. Enjoi !!!
Serve as a dip with pita chips for a change. Iam sure your guests will love this.
- You could use vegetable oil/sunflower oil too. But Mustard oil gives it a very different flavor.
- DO NOT wash the smoked eggplant in cold water to cool it down. Else, it will lose the smoky flavor.