Delicate and velvety in texture, earthly smokey on the scent and blazing with an array of basic spices, this Baingan Bharta pushes one into convulsions of continual hunger
Baingan Bharta is a famous North Indian dish rooting from Punjab state. A smoky, simple semi-dry gravy having complex flavours prepared with aromatic whole ground spices and fire-roasted eggplant. It is renowned for its delectable bites that combine spice heat along with the zing of tamarind pulp. The smoky or charcoal taste is the highlight of this heartening and comforting meal. The sweetness of the onions and eggplants blends well with the wonderful acidity that tomatoes add to this dish. The uncomplicated, heart-warming Baingan Ka Bharta enriches greatly from the richness and depth that garlic brings.
As Bharta literally means mashed in Hindi, the dish is exactly what the name suggests – baingan, here, is mashed and cooked. The Portuguese berinjela is said to be the source of another ‘English’ name, brinjal. Persian Badinjan is where the word baingan originates. It is also known as aubergine in England, eggplant in America and melanza in Italian. Facts consider Baingan as a berry rather than a vegetable. Indians proudly own the Baingan. It is an Ancient Indian vegetable, which appears in the ancient texts and had the first ever name from Sanskrit vrantakam. A millennia ago, even before the birth of Jesus Christ, India had a sophisticated cuisine with a prominent role for the Baingan. According to the majority of hypotheses, the humble vegetable journeyed from India to South-East Asia, then on to China. Therefore the baingan was well-known to those in South and East Asia by the time the rest of the world learned about it.
Prep time – 20 minutes
Cooking time – 30 minutes
Servings – 4
To Roast -
For gravy -
This Baingan Ka Bharta can be served straight away with rice or soft, puffed phulkas or as a side dish too! So, prepare this delish for your loved ones.