PUNJABI BAINGAN BHARTA/FIRE ROASTED EGGPLANT WITH TOMATOES

THIS STYLE OF ROASTED AND MASHED EGGPLANT IS POPULAR ALL OVER INDIA AND A CLASSIC STYLE OF HOME COOKING EVERYWHERE AND POULAR IN DHABAS IN PUNJAB. IN HOME KITCHEN THE EGGPLANT IS NOT PUREED BUT COARSELY MASHED.

I ATE THIS DISH AT SEVERAL DHABAS IN BOTH PUNJAB AND CHANDIGARH AND WHILE THEY WERE ALL GOOD I PREFER THE ONES MADE AT HOME WHERE THE BULK OF THE DISH IS EGGPLANT SEASONED WITH A RESTRAINED AMOUNT OF MASALA.  A YELLOW DAL IS A GOOD ACCOMPANIMENT TO A BHARTA.

SERVES 6

3 400 GRAM PURPLE EGGPLANTS/AUBERGINE/ITALIAN EGGPLANTS

1 TEASPOON CUMIN SEEDS

2 DRIED RED KASHMIRI CHILLIES STALKED REMOVED

1 INCH PIECE OF CINNAMON

1 BLACK CARDAMOM

1 TEJPATTA OR DRIED BAY LEAF

4 TBSP VEGETABLE OIL

1/2 CUP FINELY CHOPPED RED ONION

2 TBSPNS GARLIC AND GINGER PASTE

1 CUP PLUM TOMATOES CHOPPED

1 TEASPOON TURMERIC

SALT TO TASTE

 

METHOD

ROAST THE EGGPLANT ON AN OPEN FLAME OR A CHARCOAL BARBEQUE UNTIL COMPLETELY CHARRED, SOFT AND TENDER. COOL THEN REMOVE CHARRED SKIN GENTLY AND DISCARD.  WASH EGGPLANT VERY LIGHTLY IN WATER AND DISCARD LARGER PATCHES OF SEEDS. RESERVE

HEAT OIL IN A LARGE NON STICK SKILLET AND ADD CINNAMON, BAY LEAF AND CARDAMOM AND SAUTE 1 MINUTE. REMOVE WITH SLOTTED SPOON. ADD THE RED CHILLIES AND CUMIN SEEDS AND SAUTE 1 MINUTE. ADD ONIONS AND SAUTE 2 MINUTE UNTIL SOFT AND OPAQUE. ADD TOMATOES AND SAUTE UNTIL PULPY AND SOFT 2-3 MINUTES.

ADD GARIC AND GINGER PASTE AND STIR WELL. SAUTE 2 MINUTES UNTIL FRAGRANT.

ADD TURMERIC, AND STIR WELL.  ADD THE EGGPLANT AND MASH COARSELY . ADD SALT TO TASTE.

GARNISH WITH FINELY CHOPPED CORIANDER OR CILANTRO LEAVES.

SERVE HOT WITH PARATHAS, KHULCHAS OR ROTI.