Papa owned a Vespa scooter. A blue LML Vespa dx, with silver rims. For someone living in a small town of central India, that was sort of a matter of pride. Even though after Papa and mummy took their seats there was practically no room left for a seven and four-year-old to squeeze in but we somehow made room and we were very proud of that scooter. We have so many childhood memories attached to that little blue wonder wheels of ours.
But one day for some reason my parents decided there’s need for a change. It might have something to do with my 4′ 3″ brother sitting on a tiny seat right in front of papa while he would drive, but they decided that we as a family need to graduate to a car. They brought home a second hand Fiat car. I really can’t recall what model it was but I do remember me looking at it for the first time and thinking, boy this is a beauty! It was after that car came into our lives was when the real fun began. It sure stopped at some of the most random places and Papa would ask my brother and I to hop out and push, but by then we were big and strong enough to do that and we did not mind it a bit. Nothing can beat the pride of being one of the few kids in your class whose dad owned a car, right? And then those road trips to grandma’s house, long drives and picnics.
There used to be a hanuman temple on top of a mountain and right on the foothills ran a beautiful river. So most summer Sundays would begin with a drive up to the hanuman temple and then a lunch picnic by the river. Mummy and aunts would either take the kids for a hike or we would play in the river with our dog and dads would be in charge of food.
Papa would generally cook his chicken curry on campfire. Uncles would make batti (thick wheat bread) and baigan bharta. A very simple recipe but carried a punch. It would start with eggplants being covered under hot ashes until almost cooked and then charred on direct flame. Peeled, mashed and mixed with chopped onion, tomato, hot chili, cilantro and salt. That’s it! A recipe doesn’t get simpler than that but the smokiness of charred eggplant skin married with the heat from chili was just a party in your mouth.
The Baigan Bharta recipe I am sharing today is not exactly the same as what uncles made 20 years back but it still brings back those memories.
Ingredients: Serves 4
1 medium sized eggplants (approx. 1lb)
2-3 garlic cloves (whole, peeled)
2 thai green chili (adjust per taste)
2 tablespoon cooking oil (I use mustard but any other oil is fine too)
1 pinch asafetida
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
3/4 cup onion (chopped)
1/2 teaspoon turmeric
1 tablespoon coriander powder
1 teaspoon garam masala
1 cup tomato (chopped)
1/2 cup green peas
1 cup potato (boiled, peeled, coarsely mashed)
Salt to taste
1/4 cup cilantro (chopped)
Method:
Wash the eggplant clean. Make shallow slits. Press whole garlic cloves and chili in the cuts.
Roast it over direct flame, turning on intervals until the inside is cooked through and outside is charred. Once done, place in a deep dish or bowl and cover with lid.
Another way of cooking the eggplants is to wrap it with aluminum foil. Place on lower rack of oven. Bake for approximately 3 hours at 400 deg. F until fully cooked. Pull out of the over. Let it cool for 10 minutes. Finish charring on direct flame. Once done, place in a deep dish or bowl and cover with lid.
Once eggplant is cool enough to handle, peel the skin out. Coarsely mash the flesh and set aside for later.
Heat oil in a heavy bottom pan over medium heat. Add asafetida followed by cumin and mustard seeds. As they sputter, add onion. Saute for 2-3 minutes until they begin to get translucent.
Add turmeric, coriander, garam masala. Quick stir. Add tomato. Cook on medium heat for 5-8 minutes until the tomatoes melt and form a loose paste.
Turn heat to medium low. Add green peas. Cook until tender.
Add salt, potatoes and cooked eggplant. Stir to mix well. Cover and cook for 3-5 minutes.
Uncover. Add cilantro. Stir well. Turn off heat. Serve with hot naans or roti.
FAQs
Try portion control bharta to 100gms. Baingan as a vegetable is non-starchy and therefore suitable for consumption by those trying to control their blood sugar. It is a rich source of fibre, potassium and magnesium, all of which are effective for your blood sugar levels.
What is Baingan Bharta made of? ›
Baigan bharta, also spelled baingan bharta or baigan chokha (mashed eggplant) 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.
What is the translation of Baingan Bharta? ›
Baingan Bharta is an Indian vegetarian side dish consisting of a spicy grilled eggplant mash sautéed with onions, tomatoes and spices. 'Baingan' is a Hindi word for 'Eggplants or Brinjal' and Bharta is a word meaning 'mashed'. So Baingan Bharta typically translates to Eggplant Mash.
Who should avoid brinjal? ›
Precautions To Take With Brinjal:
If you have any known kidney condition, you should be safe about its intake. It contains the compound oxalate, which acts as a catalyst in forming kidney stones. Individuals with kidney stones or a high risk of kidney stones should avoid them.
What are the side effects of eating too much brinjal? ›
Brinjal contains high amounts of calcium and excessive consumption of brinjal can lead to kidney stones. Not much research is present on this subject but in case you consume high amounts of brinjal and are experiencing sharp pain in your kidneys, consult a doctor immediately.
What is the English name for baingan? ›
Eggplant (US, CA, AU, NZ, PH), aubergine (UK, IE), brinjal (IN, SG, MY, ZA), or baigan (IN, GY) is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit. L. Solanum trongum Poir.
What is the English name of Bharta? ›
Hindi: भारत (Bhārat) English: India.
Is eggplant good for you? ›
An eggplant's nutritional value is that it's low-carb, low-calorie, and a good fiber source. The potential health benefits of eggplants are rooted in their antioxidant content, heart disease risk protection, and more.
How do you remove toxins from eggplant? ›
However, eggplants also contain a substance, solanine, which is used to defend themselves against fungi and insects. It is precisely on this substance that the bitter taste of the eggplants depends. To eliminate it, the most common methods are soaking in water and vinegar and the salt technique.
Why should I soak eggplant in salt water? ›
Brining can be used instead and has the added advantage of helping the eggplant keep its shape when it's cooked, whether your recipe calls for baking, frying, or grilling. This technique of soaking sliced or chopped eggplant in salt water is particularly useful when making grilled eggplant.
When fresh fruits and vegetables like brinjals or apples are peeled or cut open, the enzyme called polyphenol oxidase (also called tyrosinase) contained in the cells is exposed to and reacts with the oxygen in the air. The reaction that occurs, which is called oxidation, is what turns the fruits and vegetable brown.
Is brinjal Bharta healthy? ›
As brinjals have low levels of carbs and calories, they are said to be a great vegetable to add to your diet, if you are trying to keep your weight in check. Brinjals, when cooked well, are even said to be able to reduce your blood sugar, aid in digestion and may even be able to keep cardiovascular diseases at bay.
What do Indians call eggplant? ›
I have often wondered why Indians call the eggplant as brinjal. The word "brinjal" is used to refer to the vegetable in India and some other countries, while the term "eggplant" is commonly used in the United States and other parts of the world.
Which state is baingan bharta from? ›
ABOUT THE DISH Baingan Bharta is a popular vegetarian dish made with roasted eggplant (baingan). Believed to have originated in the north Indian state of Punjab, the dish has a history dating back centuries, including for its ability to provide nourishment during times of scarcity.
Is eggplant healthy to eat everyday? ›
The Bottom Line. Eggplant is a high-fiber, low-calorie food that is rich in nutrients and comes with many potential health benefits. From reducing the risk of heart disease to helping with blood sugar control and weight loss, eggplants are a simple and delicious addition to any healthy diet.
Is brinjal bad for cholesterol? ›
Eggplant is rich in dietary fiber, Vitamin B1 and copper. Other nutrients like manganese, vitamin B6, niacin, potassium, folate and Vitamin K are also found in good quantities. Eggplant or Brinjal is low on cholesterol or saturated fat. It contains phytonutrients like nasunin and chlorogenic acid.
Is baingan good for weight loss? ›
Great for weight loss
Brinjal is low in calories. A cup of chopped brinjal contains only 30 calories and can help you in managing your weight. It contains negligible amount of fats and provides bulk to your diet and thus promotes satiety helping you to eat lesser in between meals. Therefore, it promotes weight loss.
Is eggplant healthier cooked or raw? ›
Wondering whether you can eat eggplant raw? It's OK in small quantities, but it's better if eggplant is cooked.
Papa owned a Vespa scooter. A blue LML Vespa dx, with silver rims. For someone living in a small town of central India, that was sort of a matter of pride. Even though after Papa and mummy took their seats there was practically no room left for a seven and four-year-old to squeeze in but we somehow made room and we were very proud of that scooter. We have so many childhood memories attached to that little blue wonder wheels of ours.
