Baingan Bartha or Baingan ka Bartha is a predominantly Pakistani and North Indian Punjabi vegetarian dish made from eggplant, which is grilled over charcoal or direct fire to impart a smoky flavour to the flesh of the eggplant and then cooked with spices and vegetables.

This dish is served with a variety of breads.

[edit] Ingredients

• 2 medium seedless brinjals
• 1 large onion finely chopped
• 1 large tomato grated
• 1/2 tsp each ginger and garlic ground
• 1/2 tsp lemon juice
• 1 tbsp coriander chopped
• 1 tsp. red chilli powder
• 1/2 tsp coriander powder
• 1/2 tsp grated coconut
• 1/2 tsp Garam masala
• Salt to taste
• 3 tbsp oil

[edit] Method

Choose healthy, firm brinjals/eggplants/aubergines. Hold one over a direct flame with stalk, or grill them over charcoal. Turn and evenly burn till skin is charred. Repeat for the rest. Cool a bit. Hold from stalk and gently scrape skin.

Remove stalks. Put brinjal in a large bowl and mash well. Heat oil in a heavy saucepan.

Heat oil & put garlic paste & ginger paste & stir. Add onions and stir fry till golden brown. Add tomatoes, all dry masalas, simmer till oil separates. Add lemon juice, brinjal mash, coriander and salt. Stir, simmer till oil separates again. Garnish with coriander and serve hot with parathas, etc.

[edit] External links

• Baingan Bartha Recipe