Baigan da bharta- brinjal bharta

Baingan ka bharta is one of my favorite vegetables. In punjab, it is made very simply, without using too many masalas, so that the roasted taste of baigan is not masked with the tastes of masala. I have seen many recipes which use corinder powder,garam masala etc. But do try it in this simple manner once, i am sure you will like it.

This vegetable tastes great with rotis or plain paranthas too. The trick to making good bharta is to have approximately the same amounts of onions, baigan and tomatoes.

 

Ingredients

1 big brinjal
1 jumbo onion or 2 medium sized onions
2 tomatoes
2 green chilies
1 tsp ginger finely chopped
1 tsp cumin seeds
½ tsp turmeric powder
1 tsp chili powder
2 tbl sp green coriander
1 tsp ghee
1 tbl sp oil
Salt to taste

The best tasting bharta is the one in which the brinjal is roasted on open flame. This gives a smoky flavor to the brinjal. Roast the brinjal on open flame directly for about 10-15 mins. It should be roasted on all sides by rotating it every 2-3 mins. If you do not have gas, then you can microwave the brinjal for about 10 mins, rotating it after every 2-3 mins.

Peel the brinjal and also remove the seeds from inside.
Chop the brinjal into fine pieces. Also chop the onions, tomatoes and green chillies.
Heat oil. Add cumin seeds. Once they change color, add onions. Add a little salt to the onions and fry for about 7 mins. They should change color to light pink but should not become brown.

Add green chilies, ginger and brinjal and cook for 10 mins, stirring occasionally.
Add tomatoes, turmeric, chili powder, and salt and cook for 8-10 mins. Then add 1 sp ghee and cook for a min. garnish with green coriander.

The ghee gives it a very nice flavour and makes it moist. do not cover the bharta while cooking. It should be cooked uncovered through out. You can adjust the amount of green chilies, but the spicier it is, the better it tastes. .

Aloo baingan ki sabji - potatoes and brinjal cooked with onion, tomatoes and masalas

This is a vegetable that we have regularly for lunch with rotis and curds. In most punjabi households, rice is not common. Rotis are eaten for lunch and dinner. Most punjabi vegetables are made with the same method. gobhi all, baingan aloo, matar aloo etc aste great with rotis. It tastes yummy with rice too.

 

 

Aloo Baingan
Potatoes chopped into ½ inch dice 1 cup
Brinjal chopped into ½ inch cubes 1 cup
1 medium sized onion finely chopped
1 tomato finely chopped
1 tsp cumin seeds
1 clove garlic grated
½ inch piece ginger grated
½ tsp turmeric
1-2 tsp red chili powder
2 tsp coriander powder
½ tsp garam masala powder
Salt to tatse
Coriander to garnish
Oil 1 tblsp

Chop the potatoes and brinjal and keep in water.
Heat oil add cumin seeds. Then add chopped onions and sprinkle a little salt. Fry on medium heat till golden brown. Add ginger garlic paste and fry for a min.
Add turmeric powder, red chili and coriander powder and fry for a min
Add chopped tomatoes and fry till oil separates from the masala.
Add the potatoes, mix well and put ¼ cup water, cover and cook for 5 mins. Add the brinjal and cover and cook on low heat till done. There should not be too much water, only enough to cook the vegetables.
Sprinkle garam masala and green coriander.

Serve hot with rotis and dahi