Pakistan, India – Baingan ka Bharta

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by Dahiza Umar

INTRODUCTION

The word baingan is usually known as EGGPLANT or BRINGAL in english and bharta is a word usually describe the mixture, mashed form of anything, so baingan ka bharta is the dish of eggplant when cooked with the flavorable spices and served in the mashed form. The eggplant’s skin is burnt on the stove by direct fire and than the skin is rinse off and the soft texture of this vegetable appeared than the yummy gravy is cooked by adding the spices some chilies and more vegetables sometimes than this soft eggplant is mashed up and add it into the spicy gravy prepared and let it cook for 10 minutes so the flavors of eggplant and that gravy mixed together and assembled. This dish recognised by its smoky flavour, come to the dish when eggplant grilled on the fire to burn the skin to give that incredible flavors. This tasty dish is so quick, easy, palatable and delectable that smoked eggplant, than peel off and mashed to cooked with spicy flavored gravy having traditional spices, onions, tomatoes and yogurt.This dish has bar b qued flavor to tackle the mind of anyone with the smoky flavors, spicy ingredients and tasty cooking method.

BURNING THE EGGPLANT ON STOVE TO GIVE IT A SMOKY FLAVOR.

HISTORY

This dish is originated form the Indian subcontinent form the region of Punjab. Punjab either of Indian or Pakistan has amazing flavors and same food because of the origin that is Indian subcontinent.

INGREDIENTS

  • 4 eggplants
  • 2 large onions
  • 2 large tomatoes
  • 6 green chilies
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 4 tbsp oil
  • 1 tsp crushed red chilies
  • 1 tsp salt
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 4 tbsp fresh green coriander
  • 2 tbsp fresh mint
  • 6 tbsp yogurt

METHOD

  • Take a cooking pot and add oil into it, when heat up add sliced onions until translucent.
  • Now add garlic ginger paste and chopped tomatoes and give it a fry, saute for 10 minutes.
  • After 10 minutes, add all the dry spices into the vegetable mixture and add 1/2 cup of water and let it cook for 10 minutes on slow heat.
  • Now take eggplant and put it into the direct fire on stove turn it from all the sides so that the skin of eggplant burnt, than peel the skin off the eggplant, and mashed it.
  • When all the eggplant burnt, mashed it and add it into the spicy gravy masala.
  • Let it cook for 10 minutes and served with fresh coriander and mint.

CUISINE : ASIAN, PAKISTAN

COURSE : MAIN / SIDE DISH

PREPARATION TIME : 10 MINUTES

COOKING TIME : 20 MINUTES

SERVINGS : 4 TO 6 PERSON

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