2 Ways Baingan Ka Bharta I Punjabi Baingan Bharta & Baingan Ka Chokha I बैगन भरता I Pankaj Bhadouria
Sharing today Baigan ka Bharta not just in 1 but 2 ways! The first baigan ka bharta recipe is a Punjabi style Baingan ka Bharta Recipe and the second is a UP & Bihar Style Baingan ka Bharta recipe. The other name for this baingan ka bharta is Chokha. Both the Baingan Ka Bharta Recipes involve the same ingredients and begin with the roasting of the Brinjals over naked flame. However, it is the preparation technique after that makes these two Baingan ka Bharta recipes different.
Enjoy both these Baingan ka Bharta recipes and let me know which one is your favorite!
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Recipe :
Punjabi Style Baigan Ka Bharta
Preparation time: 20 minutes
Cooking Time: 30 minutes
Serves: 4
Ingredients:
2 medium sized aubergines (approx.300g)
¼ cup shelled peas
2 medium onions
4 plump cloves of garlic
1” piece ginger
4 large tomatoes
2 green chilies
Salt, to taste
1tsp cumin seeds
1tsp Kashmiri red chili powder
½tsp chili flakes
½tsp garam masala
3tbsp refined vegetable oil
2tbsp coriander leaves, finely chopped
Method:
Roast the Aubergines over an open flame or in the oven at high temperature till the skin is charred.
Wash the Aubergines under the tap water to remove the charred skin.
Coarsely mash the roasted Aubergines.
Finely chop the onions, green chilies and the garlic.
Finely chop the tomatoes and the ginger.
In a pan, heat the oil.
To medium hot oil, add the cumin seeds and allow to splutter.
Add in the chopped onions and garlic.
Sauté the onions and garlic until golden pink.
Add the ginger and sauté another minute.
Add in the tomatoes and cook for 5-7 minutes till the tomatoes turn soft.
Add all the spices and mix through.
Add the aubergine, followed by the green chilies. Add the shelled peas.
Reduce the heat and sauté the mixture for 15-20 minutes until well reduced.
Add salt to taste.
Garnish with finely chopped coriander and serve.
Baingan ka Chokha
Preparation time: 20 minutes
Cooking Time: 30 minutes
Serves: 4
Ingredients:
2 medium sized aubergines (approx.300g)
2 medium onions
4 plump cloves of garlic
1” piece ginger
4 large tomatoes
2 green chilies
Salt, to taste
1tsp cumin seeds
½tsp chili flakes
2tbsp refined mustard oil
2tbsp coriander leaves, finely chopped
Method:
Roast the Aubergines over an open flame or in the oven at high temperature till the skin is charred.
Wash the Aubergines under the tap water to remove the charred skin.
Coarsely mash the roasted Aubergines.
Finely chop the onions, green chilies and the garlic.
Finely chop the tomatoes and the ginger.
Mix together all the ingredients and mix well. Set aside the bharta for 10-15 minutes for all the flavors to combine well. Serve.
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