Baingan bharta

Baigan bharta, also spelledbainganbhartaorbaigan chokha(mashed eggplant)is anIndian dishprepared by mashing or mincing grilledeggplant(baigan) with tomato, onion, herbs and spices, with variations being common from chef to chef.Traditionally, cooking the eggplants over charcoals, inside of atandoor,barbecue grillor oven, or even directly applying flame to the outside of the fruit infuses the dish with asmokyflavour; 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, freshcilantro(coriander leaves) and sliced fresh greenchili pepper. Depending on region and personal tastes,ghee(clarified butter) may be used in preparation of the dish. In some regions wheremustard oilis 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.Traditionally, the dish is eaten by hand with flatbread (specificallyroti,naanorparatha), and can also be served with a variety of rice dishes, likebiryani,khichdiorpulao. The meal will usually be rounded-out with various pickles (mango, lime, lemon, etc) as well asraita, a palate-coolingyogurtdish/condiment (similar to Greektzatziki) with many forms, including mint, mango or cucumber preparations. InBiharandUttar Pradesh, it is served hot withlittiorbaati.
InIndia,PakistanandBangladesh,baigan bhartais 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 theCaribbean, in places likeGuyana,JamaicaandTrinidad & Tobago, where it is known asbaigan chokha.
The dish has several regional names, such as:
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 ofgarlic,coriander,red chilipowder, andcumin.
Dahi Baigan Bharta: This version incorporatesdahifor a creamier texture and tangy twist, often balanced with freshcilantroandMintleaves.
Spicy Baigan Bharta: For those who love heat, additional chilies or spices likegaram masalaandfenugreekseeds can be added.
InGujarat, it is calledringan no oḷo(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 withbajra no rotlo(Gujarati:બાજરાંનો રોટલો),kadhi(a soup prepared by gram flour, curd and spices),khichadiandchhaash(Gujarati:છાશ) (buttermilk).
InKarnataka, it is calledeṇṇegāyi(ಎಣ್ಣೆಗಾಯಿ) and is prepared by boiling and frying a whole eggplant, and is usually served withakki rotti, while thegōjju(ಗೊಜ್ಜು) is just roasting and mashing the seasoned eggplant. In theSouth Indianstate ofTamil Nadu, theTamilsprepare a similar dish calledkattirikāi tayir koṭsu(கத்திரிகாய் தயிர் கொட்சு), in which the eggplant is cooked, mashed, and sautéed withmustard, red chilis andsesame oil. The final step in the recipe involves adding yogurt (curds) to the mixture and dressing the dish with coriander leaves.
In theBhojpuri-speaking regions of India (such as eastern Uttar Pradesh and western Bihar), it is known asBhāṅṭā ke chokhā (भांटा के चोखा );it is also popular within theIndo-Caribbeancommunities ofTrinidad and Tobago,Suriname, andGuyana, where many descendants ofindentured labourersfrom northern India live.
In Maharashtra, especially in the northernKhandeshregion,vangyache bharit(वांग्याचें भरीत) as they call it is served in social gatherings including wedding ceremonies. During harvest season, a special "bharitparty" is organised.Bharitis usually served withpuri. In theVidarbhaand Khandesh regions ofMaharashtra, two variants are popular:kachha("raw")bharitandphodni cha(withtadka)bharit. Inkachha 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 rawlinseed oilor peanut oil. Inphodni 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. InVidarbhaandKhandesh, 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 withdal,bhakri, andrice.
In a protest againstBt brinjaland the introduction ofgenetically modified crops, volunteers fromGreenpeaceand Delhi'sLe Méridienhotel cooked 342 kilograms (754 lb) oforganicbrinjal bhartaatDilli 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 MinisterManmohan Singh's residence, accompanied by a letter of protest containing an explanation.