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A smoky, creamy eggplant mash from the royal kitchens of Awadh. This version is richer and milder than its Punjabi counterpart, using ghee and yogurt for a luscious texture that pairs perfectly with rotis.
For 4 servings
Roast the Brinjal: Wash, dry, and make a few slits in the brinjal. Brush with a little ghee. Roast over a direct gas flame, turning frequently for 15-20 minutes, until the skin is charred all over and the flesh feels completely soft when poked.
Prepare the Brinjal Pulp: Once the roasted brinjal is cool enough to handle, carefully peel off all the charred skin. Discard the stem. Place the roasted flesh in a bowl and mash it thoroughly with a fork or potato masher. Set aside.
Sauté the Aromatics: Heat the remaining ghee in a heavy-bottomed pan over medium heat. Add the cumin seeds and let them splutter. Add the finely chopped onions and sauté for 8-10 minutes until they are deep golden brown. This caramelization is key to the authentic Awadhi flavor.
Cook the Masala Base: Add the ginger-garlic paste and slit green chillies. Sauté for one minute until the raw aroma disappears. Add the finely chopped tomatoes and cook for 5-7 minutes, until they turn soft and mushy, and the ghee begins to separate from the masala.
Add Spices and Brinjal: Stir in the turmeric powder, coriander powder, red chilli powder, and salt. Cook for 30 seconds to toast the spices. Add the mashed brinjal to the pan, mix everything well, and cook for 4-5 minutes, allowing the brinjal to absorb all the flavors of the masala.
Incorporate Curd: Reduce the heat to the lowest setting. Add the whisked curd and stir continuously and briskly for 2-3 minutes to prevent it from curdling. Cook until the bharta is heated through and has a creamy, luscious consistency.
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A smoky, creamy eggplant mash from the royal kitchens of Awadh. This version is richer and milder than its Punjabi counterpart, using ghee and yogurt for a luscious texture that pairs perfectly with rotis.
This awadhi recipe takes 55 minutes to prepare and yields 4 servings. At 197.42 calories per serving with 4.55g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Garnish and Serve: Turn off the heat. Sprinkle with garam masala and fresh coriander leaves. Give it a final gentle mix. Let it rest for 5 minutes before serving hot with roti, paratha, or naan.
Replace ghee with a neutral oil like sunflower or canola oil, and use a plant-based yogurt (like cashew or almond yogurt) instead of dairy curd.
For an even richer, more decadent version, add 2 tablespoons of cashew paste along with the tomatoes.
Incorporate 1/4 cup of green peas (matar) along with the tomatoes for added texture and sweetness.
Eggplant is an excellent source of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Eggplants contain antioxidants like nasunin, found in their purple skin, which helps protect cells from free radical damage.
The use of yogurt (curd) introduces beneficial probiotics to the dish, which support a healthy gut microbiome and improve digestion.
Ghee is a source of healthy saturated fats and fat-soluble vitamins like A, E, and D, which are essential for various bodily functions.
One serving (approximately 180g) contains around 210-240 calories, primarily from the ghee, yogurt, and vegetables. It's a relatively low-calorie main dish.
Yes, it's quite healthy. Eggplant is low in calories and high in fiber, vitamins, and minerals. The use of ghee in moderation provides healthy fats, and yogurt is a good source of probiotics and protein.
The Awadhi version is milder, creamier, and richer due to the use of ghee and yogurt. The Punjabi version is typically spicier, more rustic, and often doesn't include yogurt, relying more on onions and tomatoes for its base.
You can roast the eggplant on a barbecue grill or under an oven broiler until charred. For an intense smoky flavor, use the 'dhungar' method: place a hot piece of charcoal in a small bowl inside the finished bharta, pour a little ghee on it, and cover the pan for a few minutes to trap the smoke.
Always whisk the yogurt until smooth before adding it. Ensure the heat is on the lowest setting, and stir continuously and quickly for a couple of minutes after adding the yogurt until it is well incorporated. Using full-fat yogurt also helps prevent curdling.
Bitterness in baingan bharta usually comes from an eggplant with too many seeds. To avoid this, choose a large, lightweight, and firm brinjal, as these tend to have fewer seeds.