Mashed Eggplant | Baingan Ka Bharta

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Mashed Eggplant | Baigan ka Bharta

Baingan ka bharta is a Punjabi recipe goes well with chapati, you can have this with any other flour roti like rice roti or bajre ki roti. In this recipe eggplants or baingan is roasted on a direct flame, this step gives this recipe a smoky flavor for which Punjabi bharta is known for.In different parts of India bharta is prepared in different ways with slight variations . In this recipe I am using peas along with baingan you can also make plain bharta without using peas
Ingredients required and detailed instructions for the recipe are as follows:
Preparation Time : 10 mins | Cooking Time : 15 mins | Serves :4
Recipe Category: Main Course | Recipe Cuisine: North Indian

Ingredients:

baingan or eggplants-2
peas-1/2 cup
onions-2
tomatoes-4
green chillies-4
ginger-1”piece(grated)
red chillipowder-1/2 teaspoon
coriander powder-1 tablespoon
garam masala powder-1/4 teaspoon
salt-to taste
oil-1 tablespoon

Method:

1. Finely chop onions
2. chop tomatoes and green chillies
3. Wash and roast eggplants on direct flame from all sides till soft , remove skin and wash them thoroughly, roughly chop them.

4. heat oil in a kadhai or pan add chopped onions roast till golden in color, add red chillipowder, coriander and chopped tomatoes along with ginger and green chillies mix well.

5. cover the lid and cook for 2-3 minutes, mash tomatoes with spatula, add chopped eggplants mash them continuously for 2-3 minutes.
6. shift mashed eggplants(baingan) to one side of pan, making a place for peas, add peas now sprinkle some salt over peas and remaining over the bharta , don’t mix peas with mashed eggplants(refer to pic)

7. simmer the flame, cover the lid, let it cook for 5-6 minutes, check peas if they are uncook, cook them for another 2-3 minutes, mix well, sprinkle garam masala over it.

Baingan ka bharta is ready to serve.

Notes:

You can also add turmeric in bharta , I like its red color.
You can cook peas first by adding one teaspoon of oil in kadhai, sprinkle some salt over it cook for 3-4 minutes and remove them from pan and then follow the remaining step of recipe.
You can also microwave eggplants on high for 4-5 minutes, and then on direct flame for few seconds.( after microwaving peeling eggplants is difficult, direct flame breaks its skin and peeling is easy.)

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