Baigan Bharta (aka Ringan Nu Bhartu): A Simple Yet Flavorful Recipe
Baingan Bharta also known as Ringan Nu Bhartu, an iconic Indian eggplant dish, transforms the humble vegetable into a smoky, spice-laden delicacy through traditional roasting and careful seasoning. Representing the essence of home cooking, this dish blends aromatic spices and simple ingredients to create an extraordinary flavor profile. With regional variations across India and global parallels like Baba Ganoush, Baingan Bharta showcases the universal culinary magic of mashed, flame-roasted eggplant
Ingredients
- 1 large eggplant
- 1 medium potato
- 1/2 tsp oil
- 3 tbsp oil
- 2 tbsp green garlic chopped
- 3 tbsp fresh coriander chopped (plus extra for garnish)
- 1 tsp garlic paste
- 1 tsp green chili paste
- 2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- pinch of papad kharo optional
- salt
- 1 cup water
Instructions
Preparation
- Peel and chop the 1 large eggplant and 1 medium potato. Soak in water.
- In a small bowl, mix 1 tsp green chili paste, 1 tsp garlic paste, 2 tsp coriander powder, 1/2 tsp turmeric powder, and salt.
Cooking vegetables
- In a pressure cooker, add 1 cup water, chopped vegetables, 1/2 tsp oil, and a pinch of papad kharo (if using).
- Cook on medium heat for 5 minutes.
- Release pressure and strain the vegetables.
Making the mash
- Heat 3 tbsp oil in a pan. Add 1/2 tsp cumin powder and the spice mixture from the small bowl.
- Sauté on low flame for a minute.
- Add strained vegetables and 3 tbsp fresh coriander chopped.
- Sauté and mash on medium flame for 2-3 minutes.
Finishing touches
- Turn off heat. Mix in 1/2 tsp garam masala and 2 tbsp green garlic.
- Garnish with remaining coriander and a drizzle of oil.
- Serve hot with roti or rice of your choice.