Baingan bharta or Baingan ka bhurtha or Wangyacha Bharit is an Indian Dish bearing a resemblance to Baba Ghanoush. It is primarily a vegetarian dish prepared by roasting brinjal over charcoal or direct fire which infuses the dish with smoky flavor. The roasted mashed brinjal is then mixed with onion tomato spice and cooked in mustard oil. It is garnished with coriander and served hot with Indian flat bread like chappati and paratha.
Furthermore, baingan bharta dish was also used as a symbol of protest against passage of the Biotechnology Regulatory Authority of India (BRAI) bill, which if enacted, was expected to allow easy approval of genetically modified (GM) crops such as Bt brinjal. Thousands of activists, volunteers, citizens groups, civil society organizations, Le Meridian chefs and the Indian Culinary Forum participated in the event at Dilli Haat on 6 September 2011, organised by the Greenpeace India. An abundant 343 kilograms(745lb) of organic baingan bharta was cooked . Consequently it created a world record of the largest amount of the dish, ever produced in a single occasion of preparation. Much as a portion of the dish was even sent to Dr. Manmohan Singh who was the then Prime Minister of India.
Baingan bharta ( Spicy Indian Baba Ghanoush)
Author: Antara Navin
Recipe type: Vegetarian
Serves: 4 people
- 1 large eggplant
- 3 tbsp mustard oil
- ½ tsp cumin seeds
- Dash of hing or asafoetida
- ½ cup thinly sliced or finely chopped onions
- 1 tbsp ginger garlic paste
- 1 green chillies slit vertically
- 3 medium tomatoes chopped
- Salt to taste
- 1 teaspoon cayenne
- 1 teaspoon Kashmiri Mirch powder
- ½ tsp turmeric powder
- Fresh coriander leaves chopped2 tablespoons
- ½ tsp garam masala
- ¼ tsp dry mango powder
- Roast the brinjal on a medium flame till well cooked and the skin has charred completely. Allow it to cool, then peel and mash.
- Heat a pan and add oil into it. When the oil is hot, add asafoetida and cumin seeds. When the seeds stop the sizzling sound, add the onions, ginger garlic paste and green chillies. Saute till the onion turns soft, translucency and light brown.
- Next add the chopped tomatoes, cayenne, kashmiri mirch powder, turmeric and salt. Cover the pan with a lid and cook till the tomatoes are soft, mushy, masala is cooked and the oil rises to the surface.
- Add the mashed brinjal and mix well. Lower the heat and cook for four to five minutes. Add garam masala and dry mango powder before turning off the heat.
- Add the chopped coriander and mix well. Serve hot with flat breads like chappati and parathas.