Baingan bharta

Baigan bharta
Baigan bharta
Alternative namesBegun bhorta
Baingan bharta
Mashed roasted eggplant
TypeStew, casserole, curry
CourseAppetizer, side dish, main course
Place of originIndia, Pakistan
Region or stateIndian Subcontinent,
Associated cuisineIndian, Punjabi
Serving temperature30 ° to 60 °C (86°-140° F)
Main ingredientsEggplant, onion, tomato, chili, green peas, cilantro, spices (incl. coriander, cumin, garam masala)
  •   Media: Baigan bharta

Baigan bharta, also spelled baingan bharta or baigan chokha[1] (mashed eggplant)[a] is an Indian dish prepared by mashing or mincing grilled eggplant (baigan) with tomato, onion, herbs and spices, with variations being common from chef to chef.[b] Traditionally, cooking the eggplants over charcoals, inside of a tandoor, barbecue grill or oven, or even directly applying flame to the outside of the fruit infuses the dish with a smoky flavour; the blackened skin is then easily peeled and the eggplant may be further prepared.

Baigan bharta is most often grilled, minced eggplant stewed with chopped tomato, browned onion or shallots, ginger, garlic, cumin, and topped with lime or lemon juice, fresh cilantro (coriander leaves) and sliced fresh green chili pepper. Depending on region and personal tastes, ghee (clarified butter) may be used in preparation of the dish. In some regions where mustard oil is popular, this may be used, though it possesses a powerful flavour and aroma. Most chefs use a neutral, high-smoking-point vegetable oil like canola or sunflower oil.[3] Traditionally, the dish is eaten by hand with flatbread (specifically roti, naan or paratha), and can also be served with a variety of rice dishes, like biryani, khichdi or pulao. The meal will usually be rounded-out with various pickles (mango, lime, lemon, etc) as well as raita, a palate-cooling yogurt dish/condiment (similar to Greek tzatziki) with many forms, including mint, mango or cucumber preparations. In Bihar and Uttar Pradesh, it is served hot with litti or baati.[4]

In India, Pakistan and Bangladesh, baigan bharta is part of the most popular cuisine items. In India, it is found in various regional styles, with ingredients varying from one region to another. Some chefs and recipes utilise seasonal mashed pumpkin, squash or sweet potato for added thickness and flavour. The dish has since spread to areas outside of India, particularly countries with high numbers of Indians and their descendants, including the United Kingdom, Australia, and parts of the United States and Canada. It is popularly eaten in the Caribbean, in places like Guyana, Jamaica and Trinidad & Tobago, where it is known as baigan chokha.[5]

Names

The dish has several regional names, such as: baigan ka bharta (Hindi: बैगन का भरता, Urdu: بینگن کا بھرتہ), baingan da bharrtha (Punjabi: ਬੈਂਗਣ ਦਾ ਭੱੜਥਾ), ringan no oro (Gujarati: રીંગણનો ઓળો), pura begena satoni (Assamese: পুৰা বেঙেনা চাটনি) or bengena pitika (Assamese: বেঙেনা পিটিকা), wangyacha bharit (Marathi: वांग्याचं भरीत), ennegayi (Kannada: ಎಣ್ಣೆಗಾಯಿ), baigana bhartta (Odia: ବାଇଗଣ ଭର୍ତ୍ତା), begun bhôrta (Bengali: বেগুন ভর্তা), baingoin satni (Sylheti: ꠛꠣꠁꠋꠉꠂꠘ ꠌꠣꠐꠘꠤ) and olo (Gujarati).

Preparation

The beauty of Baigan Bharta lies in its versatility. While the core ingredients remain the same, regional variations and personal preferences lead to diverse flavor profiles. Some common variations include:

Classic Baigan Bharta: This classic rendition features a vibrant spice blend of garlic, coriander, red chili powder, and cumin.

Dahi Baigan Bharta: This version incorporates dahi for a creamier texture and tangy twist, often balanced with fresh cilantro and Mint leaves.

Spicy Baigan Bharta: For those who love heat, additional chilies or spices like garam masala and fenugreek seeds can be added.

Variants

In Gujarat, it is called ringan no oro (Gujarati: રીંગણનો ઓળો), in which the eggplant is roasted, then mashed, and then sautéed with mustard and cumin seeds, turmeric, red chilli powder, ginger and garlic and salt. It is served with bajra no rotlo (Gujarati: બાજરાંનો રોટલો), kadhi (a soup prepared by gram flour, curd and spices), khichadi and chhaash (Gujarati: છાશ) (buttermilk).

In Karnataka, it is called eṇṇegāyi and is prepared by boiling and frying a whole eggplant, and is usually served with akki rotti. 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 yogurt (curds) to the mixture and dressing the dish with coriander leaves.

In the Bhojpuri-speaking regions of India (such as eastern Uttar Pradesh and western Bihar), it is known as baigan ka chokha;[6] it is also popular within the Indo-Caribbean communities of Trinidad and Tobago, Suriname, and Guyana, where many descendants of indentured labourers from northern India live.

In Maharashtra, especially in the northern Khandesh region, vangyache bharit as they call it is served in social gatherings including wedding ceremonies. During harvest season, a special "bharit party" is organised. Bharit is usually served with puri. In the Vidarbha and Khandesh regions of Maharashtra, two variants are popular: kachha ("raw") bharit and phodni cha (with tadka) bharit. In kachha bharit, all the ingredients except for eggplant are used uncooked. Raw spring onion, tomato, green chillies, green coriander, and sometimes fresh fenugreek leaves are mixed with flame-roasted eggplant along with raw linseed oil or peanut oil. In phodni cha bharit, the above ingredients are first fried in oil with spices; then, mashed eggplants are mixed into it and cooked together. A similar process is followed in other Indian states and Pakistan with slight variations in ingredients. In Vidarbha and Khandesh, it is considered a delicacy when the eggplants are roasted on dried cotton plant stems, a process which gives a distinct smokey flavour to the dish. The dish is served with dal, bhakri, and rice.

Protest symbol

In a protest against Bt brinjal and the introduction of genetically modified crops, volunteers from Greenpeace and Delhi's Le Méridien hotel cooked 342 kilograms (754 lb) of organic brinjal bharta at Dilli Haat, New Delhi, on 6 September 2011. This set a world record for the largest amount of the dish produced in one occasion of preparation. A portion of the final dish was sent to Indian Prime Minister Manmohan Singh's residence, accompanied by a letter of protest containing an explanation.[7][8]

Notes

  1. ^ Or else: Baigan ka Shahi Bharta or Baigan da Bhartha
  2. ^ Bharta means "mash".[2]

See also

References

  1. ^ Kumari, Arunima (19 January 2021). Encyclopedia of Bihar. Prabhat Prakashan. ISBN 978-93-5048-390-9.
  2. ^ Richa Hingle (2022). Vegan Richa's Instant Pot Cookbook: 150 Plant-based Recipes from Indian Cuisine and Beyond. Hachette.
  3. ^ Jaffrey, Madhur (2011). An Invitation to Indian Cooking. Alfred A. Knopf. p. 162. ISBN 978-0-375-71211-1.
  4. ^ KUMAWAT, LOVESH (18 May 2020). CUISINE. NotionPress. ISBN 978-1-64850-162-3.
  5. ^ Clammer, Paul (December 2021). Lonely Planet Caribbean Islands 8. Lonely Planet. ISBN 978-1-83869-004-5.
  6. ^ Kumari, Arunima (19 January 2021). Encyclopedia of Bihar. Prabhat Prakashan. ISBN 978-93-5048-390-9.
  7. ^ "Protesters say no to BT Brinjal in a unique way". Hindustan Times. 6 September 2011. Archived from the original on 3 January 2013.
  8. ^ "Giant Baigan ka Bharta makes for a delicious record". The Times of India. 7 September 2011. Archived from the original on 7 November 2011.

External links

  • Step by step recipe of authentic baigan Bharta
  • Baingan Bharta Recipe with Spring Onion
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