Bhune Baingan Ka Bharta Recipe

Bhune Baingan Ka Bharta Recipe

Other Name – ROASTED AUBERGINE MASH

Bhune Baingan Ka Bharta is a very rustic and authentic recipe prepared at Punjabi homes. Doesn’t include many ingredients or spices and yet it’s most delicious

INGREDIENTS:

1. Ghee (Clarified Butter) – 3 table spoons
2. Onions Chopped – 2-medium/150 gms
3. Green Chilies 2-medium
4. Degi Chili Powder – half tea spoon
5. Tomatoes Chopped – 2 medium/150 gms
6. Green Pea – 1/4 cup
7. Brinjal – 2-medium size (550-600gms)
8. Salt – to taste
9. Green Coriander – for garnish

PRE-PREPARATION:

1. Roughly chop onions, tomatoes & green chilies.
2. Boil the peas to make them soft or use ready to eat frozen peas.
3. Roast the brinjals directly over gas flame or on charcoal if possible. Keep turning & cooking until the skin is charred from all the sides. Once it is cooked and you feel pulpy soft by pressing, peel it off and discard the charred skin. Roughly chop

PREPARATION METHOD:

1. Set a Kadahi/ pan on medium heat and add ghee.
2. When the ghee is hot, add chopped onions and cook until soft and translucent. (Do not let the onions brown or overcook because we need to maintain its chunk in final dish.)
3. Add chopped green chili and stir for another 1 minute.
4. Now add degi chili and stir regularly for a minute.
5. Add chopped tomatoes & cook it further for 4-5 minutes till the tomatoes are cooked.
6. Now add chopped brinjal pulp, salt and green peas, and mix well.
7. After proper mixing, reduce the flame to low and cover it with lid.
8. Simmer for 15 minutes. (Give it a stir after every 5 minutes)
9. Finish with coriander leaves on top.
10. The ultimate Baingan Ka Bharta is ready to be served with chapatis or parantha.

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