Baingan ka Bartha
A melding of familiar Indian culinary flair + marked Pakistani savor, my sister Arsheen’s recipe-full of mouthwatering flavor and outstandingly delicious! Yummy, earthy Italian eggplants (combined with long purple eggplants too!) with its scrumptious white inner flesh, cooked until completely softened, spiced with a few basic seasonings including roasted, coarsely ground coriander seeds and garam masala, allowing for the star ingredient to shine on its own. A sweetness from lightly browned onions, a delicate bite from ripe tomatoes, a slight tang imparted by freshly squeezed lemon juice, lots of chopped coriander leaves and cooling mint leaves to bring all the flavors together! So So GOOD!
Servings: 8
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.