Baingan Bartha is a North Indian (Punjabi) dish prepared with smoked brinjals. I love it very much for the smoky flavour and prepare it often. It goes well with roti (Indian flat bread), poori and all parathas. You can also make brinjal thogayal (chutney) and brinjal raitha using smoked brinjal. Today we will learn how to make Baingan Bartha following this easy recipe with step wise pictures.
Wash the brinjal well, wipe it dry and apply oil (any cooking oil) all over the brinjal.
Roast the brinjal over direct flame by rotating it all the sides so that skin turns black evenly all over. The skin will become charred all over as shown in the picture below. This gives the smoky flavor to the dish. I left the stem intact to hold it but you can cut the stem, insert a skewer and roast it.
Alternatively, you can cover the brinjal after applying oil in an aluminium foil and bake it for 15-20 minutes or until the skin becomes soft. But this method will not give smoky flavor to the dish.
Submerge it in a bowl of cold water for a few seconds to cool. Cut the stem and peel off the black skin.
Mash it well or chop it finely and keep it aside.
Grind ginger, garlic and green chilli to a coarse paste.
Keep all the ingredients ready to prepare baingan bartha.
Heat oil in a pan, add jeera/cumin seeds, when it sizzles, add finely chopped onions and saute until onions become light brown.
Add ginger + garlic+ green chilli paste and saute for a few more minutes.
Add chopped tomatoes, turmeric powder, chilli powder, coriander powder, cumin seed powder, garam masala/kitchen king masala and cook until tomatoes become mushy.
Add mashed brinjal, salt needed, mix well and cook for a few more minutes. If it is too dry, you can add a little water and cook.
Garnish with coriander leaves. Baingan Bartha is ready to be served with any Indian bread.
Meet you all again with more interesting recipes, until then it is bye from Padhu of Padhuskitchen.com