Baingan ka Bharta – Pakistani baba ganoush. Baingan ka Bhurta , a dish similar to Baba ghanoush is one of the popular dishes from the However, the method of cooking the baba ghanoush and baigan ka bhurta is similar but tastes different Baba ganoush is super easy to make. It is super creamy with a smoky flavour, garlicky taste and has. This baba ganoush can be made ahead of time and stored in an airtight container in the refrigerator for up to four days.
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. In this baingan ka bharta recipe, I have also incorporated the dhungar method of infusing the smoky aroma of burnt charcoal. 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
- Prepare 250 grams of Aubergine Roasted (Baingan) – (without skin – see the photos.).
- You need 4 tbsps of Oil -.
- You need 1 cup of Tomatoes – finely chopped.
- Prepare 1 cup of Onions – finely chopped.
- Prepare 1 of chilies Green – medium chopped (mild).
- It’s 1 tsp of Cumin seeds – (lightly crushed in a pestle mortar).
- You need 1 tsp of Fenugreek seeds (Methi danay) –.
- It’s 2 of chilies Dried red – whole -.
- You need ½ tsp of chili powder Red –.
- You need ½ tsp of Cumin Powder –.
- You need ¼ tsp of Turmeric –.
- It’s 1 tsp of Salt – (adjust later if needed).
- Prepare ½ of Lemon lemon – Juice for (optional).
In Pakistan, baingan (aubergines) are available only during peak summer season. Perhaps that's why whenever summers are here, I immediately think of the nice old baingan. The Urdu word bharta means mashed. Essentially, roasted aubergines are mashed and spiced in this recipe.
Baingan ka Bharta – Pakistani baba ganoush step by step
- 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..
- 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..
- Add chopped onions and saute for another minute. Do not brown them..
- Now add chopped tomatoes and cook for 3-5 mins. Add a splash of water to loosen the tomatoes..
- Add salt, chili powder and cumin powder. Cook for a minute more. Don’t let it burn..
- Add the roasted (mashed) aubergines. Mix and cook on high heat for 2-3 minutes..
- Now reduce the heat to low, add half of chopped chilies and cover with a lid. Let it cook for 20 mins..
- 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..
Baingan Bharta is basically fire roasted eggplant mash cooked with spices. In a way it tasted a lot like baba ganoush minus the tahini and olive oil. It used to be favorite until I was introduced to this Punjabi version. Hey, i have tried baingan ka bartha with cooked basmati rice and it was amazing. Baingan bharta (mashed eggplant) is a dish from the Indian subcontinent.