This herby and smoky roasted baingan bharta will convert non-eggplant lovers! It comes together in a few easy steps and has a pronounced flavor of mustard oil and green herbs along with a robust flavor of garlic & ginger. Sharing this loved family recipe in this post that we serve on makar sankranti with urad dal khichdi. Though my grandmother made it mostly on Sankranti, I make it all year round whenever I find good quality eggplants. Tastes amazing with a doughy flatbreads like naan or pita.
About My Recipe
This green bainga bharta recipe is a little different from the traditional punjabi baingan bharta in terms of ingredients and taste. There is not a lot of cooking involved and the fresher the eggplant, the better the taste! I have changed the recipe a bit from how it used to be to fit our tastes and convenience. When my grandmother used to make it, she would grind the green herb mixture on sil batta (stone grinder). But I use food processor. Secondly, in original recipe, finely chopped raw ginger and garlic were used, but I first fry them slightly in hot mustard oil before mixing in. The taste of mustard oil could get pretty strong especially if you are not used to it. Warming it up helps in talking away the pungent taste of the mustard oil. This is a very easy recipe and you can chop the onions and grind herbs while the eggplant is roasting. There is a ton of texture and heat from ginger, garlic and fresh green chilies. Its super fresh and very light, like I mentioned. Mustard oil is a very prominent flavor here, however if you don’t want to consume it, use olive oil. The taste will be different if you use other oils.
More Baingan Recipes
How To Make
Recipe Notes
