Thursday, November 28, 2013

Bangain Subzi / EggPlant Recipe

Baingan Ka Bharta:

About Baingan Bharta

 Baingan bharta: or Baingan ka bhurtha or Baingan da bhurtha (Hindi: बैंगन भरता, Urdu: بینگن کا بھرتہ ) (Mashed Eggplant) is a South Asian dish bearing a resemblance to baba ganoush (

Baingan bharta is a part of the national cuisines of both India and Pakistan. It is primarily a vegetarian dish that comprises bhurtha (minced vegetables) made from eggplant (baingan) which is grilled over charcoal or direct fire, to infuse the dish with a smoky flavour. The smoked eggplant is mashed with fresh cilantro (coriander leaves), chili pepper, onion and mustard oil.

Traditionally, the dish is often eaten with an Indian flatbread (specifically roti or paratha) and is also served with rice and/or raita, a yogurt salad. Baingan bartha is also eaten in Bangladesh.
In Pakistan, baingan bharta is popular cuisine, while in India it is also a part of the cuisines of Maharashtra, Bihar, Orissa, and West Bengal. The dish has many names depending on the local language (Hindi: “बैंगन का भरता", Gujarati: "odo", Bengali:  "begun bhôrta", Marathi: "wangyache bharit").


In the South Indian state of Tamil Nadu, the Tamils prepare a similar dish called "kathrikai thayir kothsu", in which the eggplant is cooked, mashed and sautéed with mustard, red chilis and sesame oil. The final step in the recipe involves adding curd to the mixture and dressing the dish with coriander leaves.
In the Bhoj-Puri speaking region such as the eastern part of Uttar Pradesh and west Bihar it is known as Baigan ka chokha, it also popular within the Caribbean Indo-Community such as Trinadad, Suriname and Guyana where descendants of indentured laborers from Northern India live.
Eggplant is popular in Afghanistan in the form of a traditional salad called "bonjan salad", which is usually served at room temperature (or cold) together with main dishes. The "bonjan salad" dish is served with a variety of breads and is similar to another Afghani dish called "baingan ka raita" (Urdu: بینگن کا رائتہ ).
In Maharashtra, especially in northern parts known as Khandesh, "Vangyache Bharit" as they call it is served in social gatherings including wedding ceremonies. During harvest season, special "Bharit Party" is organised. Baharit is usually served with "Puri".

Eggplant Curry , Peas and Cottage Cheese With Naan


Eggplant - 2 lb
Lime juice - 2 tbsp
Oil - 2 to 3 tbsp
Onion - 1 medium , peeled and chopped
Garlic - 3 cloves, peeled and finely chopped
Green Chilly - 3 finely chopped(discard seeds for less heat)
Tomatoes - 1 lb freshly , chopped
Turmeric - 1/2 tsp
Chilly Pd - 1/2 tsp
Cilantro-1/2 cup chopped , thin stems included
Garam masala-2 tsp


1.Prick the eggplant with a thin-blade knife or Fork . Grill over Flame on Stove top to very high heat, turning as necessary until the skin is blackened and the eggplant collapses.
If your stop is flat top then grill it on oven on broil mode by greasing the surface of eggplant with a tbsp of oil .Place the eggplant on a baking tray and broil it till it skin is blackened or it collapses. It will take about 20 minutes.

2.When the eggplant is cool enough to handle, peel (this will be easy) and trim away the hard stem. Chop or mash in a bowl, with lime juice.Keep this aside


1.Heat the oil in a skillet over medium-high heat; add the onion. Saute , until the onion is golden brown, about 10 minutes. Add the garlic and chiles and cook for another minute. Now add the tomato, turmeric ,Chilly Pd and salt. Cook until the tomato is soft, 5 minutes or so.

2.Now Stir in the eggplant purée and cook, stirring, 3 to 5 minutes. Stir in the cilantro and garam masala and turn off the heat. Serve hot with warm chapati bread or pita, or over rice.


You can also try this by adding Peas or paneer to this  according to your preference.

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