Baingan Bartha or Baingan ka Bhurta

History


Baingan Bartha or Baingan ka Bhurta  is a vegetarian dish from Indian and Pakistani cuisine. It is a Bhurta (minced vegetables) made from eggplant (Baigan), which is grilled over charcoal or direct fire to impart a smoky flavour to the flesh of the eggplant and then cooked with spices and vegetables.


It is popular in Punjab, Maharashtra, Bihar, Orissa, and West Bengal. The dish has many names, depending on the local language (Hindi: baingan ka bharta, Gujarati: Odo, Bengali:  begun bhôrta, Marathi: wangyacha bharit). In the South Indian state of Tamil Nadu, the Tamils prepare a similar dish called kathrikai thayir kothsu, in which the eggplant is cooked and mashed and sautéed with mustard, red chilis, and sesame oil, after which curd is added to the mixture and dressed with coriander leaves.

Baingan ka Bhartha

Ingredients

•  2 Brinjal (Baingan)
•  1 Large onion (chopped)
•  1 Large tomato (chopped)
•  5 Garlic (chopped)
•  3 to 4 Green Chillies (chopped)
•  1/2 cup Oil
•  Fresh Coriander Leaves

Method

• Roast the brinjal till it turns soft.
• Peel off the skin and mash it properly.
• In a pan, heat oil and add green chillies, onions, tomatoes and chopped garlic in it.
• After about 3 to 4 minutes, as the mixture turns golden brown, add mashed brinjal and salt. Mix it well.
• Pour a tsp of lime juice over this mixture and garnish it with coriander leaves.
• Serve Baingan Ka Bartha with rice.