Baingan bharta or Baingan ka bhurtha or Baingan da bhurtha or Wangyacha Bharit is a South Asian dish bearing a resemblance to baba ghanoush. Baingan bharta is a part of the national cuisines of India, Pakistan, and Bangladesh. Wikipedia
Baingan bharta no its aalu baingan bharta. I didn’t roast the baingan or brinjal/aubergine because my son don’t like the smoking flavour. He and all my family members love this.
And its very easy to make. Boil mash and fry with spices and your delicious bharta is ready.
I garnished the bharta with boiled peas. Got the idea from my friend Reem Khan. Thanks dear.
Potatoes – 2 large
Baingan or brinjal/aubergine/eggplant – 1 large
Onions – 2-3
Garlic – 3-4 cloves grated or chopped finely. You can add more if you like
Ginger – 1 tsp grated
Tomatoes – 2 large chopped
Green chilli – 1-2 chopped finely
cumin seeds – 1 tsp
Oil – 2 tbsp
Coriander powder – 1 tsp
Cumin powder 1 tsp
Turmeric – 1/2 tsp
Kashmiri red chilli powder – 1 tbsp
Garam masala powder – 1/4tsp
Coriander leaves chopped – handful
Oil – 2 tbsp
Green peas – 1/2 cup
Salt – to taste
Ghee/clarified butter – 1 tsp optional
Peel and chop the potatoes. Chopp the baingan or aubergine. Boil in a pressure cooker for 2-3 whistle.
Let it cool. Peel the baingan (optional) and mash well with potatoes.
Heat oil in a pan. Add cumin seeds. Let it crackle. Add the chopped or grated garlic. Saute and add the onions.
Fry till onions change it’s colour. Add ginger and tomatoes. Saute till tomatoes becomes mushy. Add the dry spices. And saute.
When oil leaves the sides add the frozen peas, mashed aalu/potatoes and baingan.
Add salt fry till dried up completely. Add ghee or clarified butter and switch off the flame.
Add coriander leaves. Mix well. And its ready. Garnish with chopped coriander leaves and boiled peas.
I had frozen peas so microwaved for 1 minute with little water and salt. If you have fresh peas then microwave for 3-4 minutes with little water and salt.
Serve with steamed rice, roti/Indian flat bread, paratha or naan.