Punjabi Baingan Bharta |Baingan Ka Bharta Recipe

Baingan bharta is my fav side dish and we love to have it with hot phulkas. Its is so easy to make and with many ingredients or spices used it is a great comfort dish among punjabi’s. Though the traditional baingan bharta is made with aubergine I tried them with the small eggplants. The smoking roasted eggplants taste great in this side dish and roasting the eggplant in open flame is a must as it give a distinct flavor to this yummy side dish. I made this yummy curry for dinner and we had them with hot phulkas. I know every one are busy in preparing for diwali But its not sweets and snacks for the whole we will also be making some lunch and dinner right 😉 so here is yummy side dish do make for a diwali lunch or dinner.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#45

Baingan Bharta

Recipe Category	Preparation time	Cook Time
Side dishes	15 mins	15 mins

Ingredients

Eggplants – 4 small or 1 big

Ginger – 1 tsp ( chopped)

Green chillies – 2 nos ( chopped)

Tomato – 1 no ( chopped)

Onion – 1 no ( chopped)

Red chilli pd – 1/2 tsp

Coriander pd – 1 tsp

Cumin pd – 1/2 tsp

Turmeric pd – 1/4 tsp

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Coriander Leaves – 2 tbsp ( chopped)

Oil- 1 tbsp

Salt to taste

Method

Grease the eggplants and roast them in open flame prick them with a skewer and twist them so that they get roasted from all sides.
Once the skin shrinks well and the eggplant gets roasted cool them a bit.
Peel the skin and mash the eggplant well.
In a kadai heat oil, add mustard seeds, cumin seeds and let them crackle.
Add ginger,green chillies, onion and saute them well till the onions turn translucent.
Add tomato and cook them till mushy.
Add red chilli pd, turmeric pd, cumin pd and coriander pd .
Mix them well and cook them for a while. Sprinkle some water if needed.
Add mashed eggplant and mix them well.
Add water as needed to make it a semi liquid gravy.
Add salt and let them cook for about 4-5 mins.