Another eggplant dish that is so very delicious! Probably the most versatile vegetable ever, I present to you this incredible recipe that I learned step-by-step from my sweet sister Arsheen. As I mentioned previously, all my sisters are fantastic cooks, each with their own unique magic, experiences, skills and mentors, building on the solid foundation in the culinary world gifted to us by our mom. Arsheen, however, has the upper hand in this forte as she married into a lovely Pakistani family full of wonderful cooks, with numerous recipes that are different in style and taste but equally delectable as our traditional Indian, Hyderabadi cuisine. And she made it a point to learn from her in-laws’ expertise and talent!
Arsheen has mastered the fusion of Hyderabadi + Pakistani savor in several of her recipes in a way like no other. Her recipes have a distinct, fantastic flavor and while observing Arsheen cook in my kitchen, I picked up on several of her secrets. This mouthwatering Baingan Bartha is an excellent example of Arsheen’s ability to meld familiar Indian + marked Pakistani flavor nuances resulting in magnificence!
Baingan ka Bartha
Ingredients
For Tomato gravy
- 4 medium tomatoes *ripe tomatoes on the vine are best, deseeded and chopped
- 3 tbsp grape seed oil *or any neutral oil
- 1½ tsp fresh ginger/garlic paste
- ½ tsp Lal Mirch
- 1 tsp Kashmiri Lal Mirch
- ¼ tsp turmeric powder
- 1½ tsp coriander seeds *roasted and then coarsely ground
- ½ tsp garam masala *I use Rajah brand
- ¼ tsp Kosher salt *or to taste
- 1 lemon *freshly squeezed
Other ingredients
- 1½ large yellow onion *thinly sliced
- Canola oil *for deep frying onions
- 3 large Italian eggplants *halved and sliced
- 2 long purple Italian eggplants *sliced
- ¾ cup vegetable oil *for frying eggplants
- 1 tsp Kosher salt *or to taste
- 3 tsp plain yogurt *whisked
- ¾ cup fresh coriander leaves *rinsed, stemmed and chopped
- ¼ cup fresh mint leaves *rinsed, stemmed and chopped
- 2 green chili peppers *slit and deseeded
Instructions
For Frying Eggplants
- Heat vegetable oil in a large skillet on medium high heat (a good amount of oil for shallow frying the chopped eggplants, approximately ¾ cup oil). Once oil is hot, add all the chopped eggplants, gently mix and fry for 5-7 minutes until eggplants change color. Add 1 tsp Kosher salt, mix well, cover skillet, turn heat to medium low, cover and cook eggplants for an additional 34-40 minutes until eggplants are completely softened. Using a slotted spoon, remove cooked eggplants onto a sheet pan/plate and set aside.
For Onions
- In a wok, deep fry sliced onions until light golden brown, remove onto a plate and set aside.
For Tomato gravy
- In a large skillet, heat approximately 3 tbsp oil in a large skillet on medium high. Add deseeded and chopped tomatoes. Sauté tomatoes for 7 minutes. Now turn heat to medium, add fresh ginger/garlic paste and cook for 4-5 minutes. Add Kosher salt (to taste), Lal Mirch (red chili powder), turmeric powder, roasted and coarsely ground coriander seeds and garam masala powder. Add 1 tsp water, as needed, mix well and continue to sauté for 7 minutes. Now add the Kashmiri Lal Mirch, mix well, add the freshly squeezed lemon juice and cook for an additional 3-4 minutes.
For Final additions
- Now add the fried onions to the prepared tomato gravy and mix well to incorporate all ingredients. Add the fried eggplants, mix well, cover skillet, turn heat to low and cook for an additional 15 minutes.
- Add whisked yogurt, mix, cover again and continue to cook on low heat for 10-12 minutes. Add freshly chopped coriander leaves, mint leaves and slit/deseeded hari mirch (green chili peppers). Gently mix to incorporate all ingredients, cover, cook for a final 4-5 minutes and turn off heat. Let rest for 5-7 minutes, covered.
- The most amazing and refreshing Baingan ka Bartha is now ready to serve. With homemade parathas or plain Basmati rice, be prepared to indulge in the best Bartha ever. Enjoy! Nosh Farma'aiye.