Easiest Way to Cook Delicious Baingan ka Bharta - Pakistani baba ganoush

Baingan ka Bharta - Pakistani baba ganoush. Great recipe for Baingan ka Bharta - Pakistani baba ganoush. In Pakistan aubergines - Baingan (in Urdu) are available only in peak summer season. May be thats why unconsciously i have always associated baingan bharta with Pakistan's peak summer.

It is similarly prepared by grilling eggplant over open charcoal flame to impart a smoky flavor to the flesh. It is then cooked with an assortment of spices, tomatoes, garlic, and onions. Baingan bharta or Baingan ka bhurtha or Wangyacha Bharit is an Indian Dish bearing a resemblance to Baba Ghanoush. You can cook Baingan ka Bharta - Pakistani baba ganoush using 13 ingredients and 8 steps. Here is how you cook that.

Ingredients of Baingan ka Bharta - Pakistani baba ganoush

1. You need 250 grams of Aubergine Roasted (Baingan) – (without skin – see the photos.).
2. You need 4 tbsps of Oil -.
3. It's 1 cup of Tomatoes – finely chopped.
4. Prepare 1 cup of Onions – finely chopped.
5. Prepare 1 of chilies Green – medium chopped (mild).
6. You need 1 tsp of Cumin seeds – (lightly crushed in a pestle mortar).
7. Prepare 1 tsp of Fenugreek seeds (Methi danay) –.
8. Prepare 2 of chilies Dried red – whole -.
9. You need ½ tsp of chili powder Red –.
10. It's ½ tsp of Cumin Powder –.
11. It's ¼ tsp of Turmeric –.
12. It's 1 tsp of Salt – (adjust later if needed).
13. You need ½ of Lemon lemon – Juice for (optional).

It is primarily a vegetarian dish prepared by roasting brinjal over charcoal or direct fire which infuses the dish with smoky flavor. The roasted mashed brinjal is then mixed with onion tomato spice and cooked in mustard oil. Unlike Baba Ganoush, Baingan bharta is served hot, is a lot spicier and is a main course dish. Though now I love Baba Ganoush, Baingan bharta is still my favorite and today I will share its recipe with you.

Baingan ka Bharta - Pakistani baba ganoush step by step

1. Roast the whole aubergines in an oven for 45 mins at 180 degrees. Put them in water for 5 mins while hot. It will loosen the skin and make the flesh easily removable from the skin. Open the aubergine with your hand & scrap the pulp with a spoon. See the photos. Any Turkish grocer will have roasted aubergines sold in a bottle. You can use those as well..
2. In a pan heat the oil. Add cumin seeds, fenugreek seeds,whole red chilies and cook for about a minute on medium to high heat. Let them crackle..
3. Add chopped onions and saute for another minute. Do not brown them..
4. Now add chopped tomatoes and cook for 3-5 mins. Add a splash of water to loosen the tomatoes..
5. Add salt, chili powder and cumin powder. Cook for a minute more. Don’t let it burn..
6. Add the roasted (mashed) aubergines. Mix and cook on high heat for 2-3 minutes..
7. Now reduce the heat to low, add half of chopped chilies and cover with a lid. Let it cook for 20 mins..
8. Once the oil comes out on the sides in the pan, garnish with fresh chopped coriander and chopped chilies. Serve hot. You can add a bit of lemon juice on the top if you like..

After shifting to Dubai, I always avoided making Baingan ka bharta due to the extra sensitive fire alarm in my kitchen. Baingan Ka Bharta is a simple and gorgeous recipe, that lends a finger-licking tang to the humble eggplant. Also called Eggplant Bharta, this recipe is an exciting Indian variation of Baba Ganoush, that packs in a subtle zing and sharpness, masked in delectable smoky undertones. You can compare baingan bharta to baba ganoush as the method of roasting eggplant is the same. But the seasonings, spices etc used are totally different.