Baingan Bharta

• Nutrition Information (Estimated per serving): Calories: 150-200 kcal | Protein: 4g | Carbohydrates: 20g | Fat: 8g

  The Story Behind Baingan Bharta (History):

  Baingan Bharta, which translates to "mashed eggplant," is a celebrated dish from the Punjab region. Its signature feature is the deep, smoky flavor achieved by roasting the eggplant directly over an open flame until the skin is charred. This rustic preparation method connects it to the traditional village cooking of North India, where vegetables were often cooked in tandoors or over charcoal fires.

  

  
  

• Ingredients

• 1 large Eggplant (Baingan), 2 tbsp Oil, 1 tsp Cumin Seeds, 1 large Onion (finely chopped), 1 tbsp Ginger-Garlic Paste, 2 Green Chilies (slit), 2 medium Tomatoes (finely chopped), Spices (turmeric, red chili powder, coriander powder, salt), Fresh Cilantro for garnish.

• Method

• Roast Eggplant: Roast the eggplant directly over a gas flame, turning frequently, until the skin is charred and the flesh is completely soft.

• Peel & Mash: Let it cool. Peel off the charred skin and mash the pulp well with a fork.

• Make Masala: Heat oil. Add cumin seeds. Sauté onions until golden. Add ginger-garlic paste and green chilies.

• Cook Tomatoes: Add the chopped tomatoes and cook until they become soft and mushy.

Combine & Finish: Add all powdered spices and salt. Add the mashed eggplant and cook for 5-7 minutes, stirring continuously. Garnish with fresh cilantro..

Pro Tips & Fun Facts (Tidbits):

•  To easily peel a fire-roasted eggplant, place it in a bowl and cover it for 10 minutes immediately after roasting. The trapped steam will loosen the charred skin, making it effortless to peel off. For an extra punch of flavor, some variations include adding green peas to the bharta during the last few minutes of cooking.

  
  

  Instant Pot Method (for "roasting"):

• Place a whole, pricked eggplant on a trivet with 1 cup of water. Pressure cook on "High" for 10-12 minutes. Quick Release. Peel, mash, and proceed with the masala on "Sauté" mode. Note: This method will not give a smoky flavor.

  
  

• Air-Fryer Method (for roasting):

• Prick the eggplant, brush with oil. Air fry at 400°F (200°C) for 20-25 minutes, turning halfway, until the skin is wrinkled and the inside is soft. Peel, mash, and proceed on the stovetop.

  
  

  How To Make It Vegan

• This recipe is easily made vegan. Ensure you use Oil instead of ghee for the masala. If the recipe calls for yogurt, omit it or use a tablespoon of unsweetened plant-based yogurt.