Baingan-ka- bharta: Bring on Brinjals!!

It took me a while to start calling a baingan; an eggplant. Back in India it was always Brinjal in English. My dad was actually pretty convinced that the English derived the word Brinjal from Hindi baingan. Knowing my dad, he probably made up that assumption. But he sure believed it. When I told him that Americans called baingan an eggplant because it sort of looks like an egg; he dismissed it with his typical 'oh what do you know voice'.  His arguement; 'baingan may be long, or short,  skinny or fat, round or egg shaped; BUT they're PURPLE. Hence, they don't look like eggs!' Sometimes, I wish I'd had a chance to show him the white eggplant that I used for my stuffed roundels recipe. That would have scored with him somewhat...I think....!!

The fact remains that large, purple, egg-shaped eggplants are the best for making baingan-ka-bharta- Indian style mashed eggplant. This is a very homey, nothing-special-about-it, throw-everything-together-and-it-makes-itself kind of a side that is quite popular in North India. The way that I make  baingan-ka-bharta is a very Western Punjab influenced version that my mom had learned from  close family friends. Once again, I'd have never thought of putting this recipe up on my blog if it wasn't for my colleague AH. She'd discovered a new Indian restaurant, tried a few new (for her) dishes and came back with leftovers for lunch one day. As she asked me to explain what she was eating (!!); she also asked that I give her this recipe so she can make her new favorite dish at home. So this is for you AH; hope you are brave enough to cook it yourself!!

Baingan Ka Bharta

(Grilled, mashed eggplant)

Purple eggplant 1 medium-largish
Red Onion 1 large chopped
Fresh tomatoes 2 large chopped
Green chillies 2-3 chopped (optional)
Ginger 1 inch piece grated
Frozen Peas 1/2 cup
Salt 1Tbsp (or to taste)
Red pepper powder a generous 1/2 Tbsp (or to taste)
Vegetable oil 1Tbsp

   1. Prepare the eggplant: There are a couple of different ways to do it. After washing and drying,  prep the eggplant any way you like and then cool it slightly before proceeding to the next step.

• The old fashioned way is to char the eggplant over an open flame - either a gas stove top, or a grill. Keep a watchful eye, turn frequently till the skin is charred and juice just starts dripping.
•  Slice the eggplant into 2 lengthwise, and then roast face up in your oven at 450F till tender. Then turn them over and broil on Hi for 5 min or so to char the skin.
• And when I'm really rushing, I just cut the eggplant into  1inch pieces and cook it in a saucepan with a touch of water (to avoid sticking) till it is mushy-tender.

   2.  Prepare the tadka:

• Heat oil in a saucepan, then saute onions till translucent.
• Add the tomatoes, ginger, green chillies, peas and spices. Cover and cook till the peas are done.

   3. Putting it together:

• While the tadka and the peas are cooking, skin the eggplant and mash the pulp with the back of your ladle or a potato masher.
• Throw this eggplant mash into your onion-tomato-peas tadka, give it a nice stir. Leave it on the stove to heat through; for about 5 min. And serve!

My two cents: Ever eaten at a roadside dhaba along the highways in Delhi? That is where you'll find this baingan-ka-bharta on the menu! With their amazing tadka dal and makhani roti, of course... I like to serve it with missi roti; although you can have it with any kind of flat bread.

   I'm not a mashed-food lover at all; which is why I add the peas and leave largish tomato chunks in the tadka. I like that little extra texture. If you don't, you can easily leave out the peas, and use about a cup of tomato puree instead of tomatoes. The good news is that whatever you do with this dish, you just can't go wrong!!

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