Hello friends !
Today I’m sharing a Punjabi style Baingan ka Bharta (roasted and mashed eggplant) recipe with my own special twist. I know it’s fairly common to add peas to baingan bharta but I like to add sweet corn as well. Apart from adding a beautiful color, the sweet corn and peas go really well with the otherwise smoky and bitter eggplant and the combination tastes absolutely divine. Also they add a nice sweet bite to the smooth and silky texture of the eggplant mash. Add some pure ghee and crushed black pepper in the end and it will take the dish to another level altogether.
This is a great recipe to begin with if you or someone in the family does not like eggplant. Trust me they’ll ask for more 🙂
I like to have my bharta with home made white butter and chapati or plain crispy parantha. Give the combination a try and do tell me how you liked it.
- 2 large eggplant/ brinjal/aubergine
- 1 large or 1 cup onion (chopped)
- 3 large tomatoes (chopped)
- 2-3 green chillies (slit lengthwise)
- 1 inch piece of ginger (grated)
- 4-5 large cloves of garlic (finely chopped)
- ½ cup sweet corn
- ½ cup sweet peas
- ½ teaspoon red chilli powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon dry mango powder or amchur
- ½ teaspoon garam masala
- Pinch of turmeric powder
- Salt and black pepper to taste
- 1-2 tablespoon of pure ghee
- ½ cup coriander leaves (chopped)
- 2-3 tablespoon vegetable or olive oil
- We will start by preparing the eggplant. Wash and dry the eggplant and then make 2 slits lengthwise to make sure the eggplant is clean and not rotten. Preheat the oven at 450 F.
- Grease the eggplant evenly, place on a baking tray and bake at 450 F for 40-45 minutes and then broil or grill for another 15 minutes. If using a stove with flame, evenly roast the eggplant on all sides until they are tender and smoky. Once done let it cool, then remove the skin and cut off the head.
- Mash the roasted eggplant really well and keep aside. (Tip: if you see a lot of seeds, take out as many as you can as the seeds can make the bharta bitter).
- In a pan or kadai, heat 2-3 tbsp of vegetable oil and add the chopped onions. Saute the onions for 5 minutes or until they become translucent and soft.
- Then add the ginger and garlic and saute until everything develops a light golden brown color.
- Add the tomatoes next and also a pinch of turmeric powder, ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp red chilli powder and salt to taste.
- Cook the tomatoes until they are soft and completely dry.
- Then add the corn and peas and cook until they are soft. Cover with a lid to speed up the cooking process.
- Once done, add the mashed eggplant, ½ tsp dry mango powder and ½ tsp garam masala. Mix well and cook for 5 minutes.
- Lastly, add 2 tbsp of pure ghee, some crushed black pepper and lots of coriander.
- Serve hot with chapati or plain parantha and homemade white butter. Enjoy!