Baingan bharta or Baingan ka bhurtha or Baingan da bhurtha or Wangyacha Bharit (Hindi: बैंगन भरता, Urdu: بینگن کا بھرتہ , Marathi: वांग्याचं भरीत) (Mashed Eggplant) is a South Asian dish bearing a resemblance to baba ghanoush. Baingan bharta is a part of the national cuisines of both India and Pakistan. It is primarily a vegetarian dish that comprises bhurtha (minced vegetables) made from eggplant (baingan) which is grilled over charcoal or direct fire, to infuse the dish with a smoky flavour. The smoked eggplant is mashed with fresh cilantro (coriander leaves), chili pepper, onion and mustard oil.[1] Traditionally, the dish is often eaten with an Indian flatbread (specifically roti or paratha) and is also served with rice and/or raita, a yogurt salad. Baingan bartha is also eaten in Bangladesh.
In Pakistan, baingan bharta is popular cuisine, while in India it is also a part of the cuisines of Maharashtra, Bihar, Orissa, and West Bengal. The dish has many names depending on the local language (Hindi: "बैंगन का भरता", Gujarati: "odo", Bengali: বেগুন ভর্তা "begun bhôrta", Marathi: "Wangyacha bharit").
In the Bhoj-Puri speaking region such as the eastern part of Uttar Pradesh and west Bihar it is known as Baigan ka chokha, it also popular within the Caribbean Indo-Community such as Trinadad, Suriname and Guyana where descendants of indentured labourers from Northern India live.
Eggplant is popular in Afghanistan in the form of a traditional salad called "bonjan salad", which is usually served at room temperature (or cold) together with main dishes. The "bonjan salad" dish is served with a variety of breads and is similar to another Afghani dish called "baingan ka raita" (Urdu: بینگن کا رائتہ ).
In Maharashtra, especially in northern parts known as Khandesh, "Vangyache Bharit" as they call it is served in social gatherings including wedding ceremonies. During harvest season, special "Bharit Party" is organised. Baharit is usually served with "Puri". In Vidarbha and Khandesh regions of Maharashtra, two variants are popular "kachha (raw) bharit" and "phodni cha (with tadka) bharit". In kachha bharit, all the ingredients except eggplant are used raw (uncooked). Raw spring onion, tomato, green chillies, green coriander and some times fresh fenugreek leaves are mixed with flame roasted eggplant along with raw Linseed oil or peanut oil. In "phodni cha bharit", above ingredients are first fried in oil with spices and then mashed eggplants are mixed in it and cooked together. The similar process is followed in other Indian states and Pakistan with slight variations on ingredients. In Vidarbha and Khandesh, it is considered a delicacy when eggplants are roasted on a dried cotton plant stems which gives a distinct smokey flavour to the dish. The dish is served with dal, bhakri and rice.
In Pakistan, baingan bharta is popular cuisine, while in India it is also a part of the cuisines of Maharashtra, Bihar, Orissa, and West Bengal. The dish has many names depending on the local language (Hindi: "बैंगन का भरता", Gujarati: "odo", Bengali: বেগুন ভর্তা "begun bhôrta", Marathi: "Wangyacha bharit").
Variants
In the South Indian state of Tamil Nadu, the Tamils prepare a similar dish called "kathrikai thayir kothsu", in which the eggplant is cooked, mashed and sautéed with mustard, red chilis and sesame oil. The final step in the recipe involves adding curd to the mixture and dressing the dish with coriander leaves.In the Bhoj-Puri speaking region such as the eastern part of Uttar Pradesh and west Bihar it is known as Baigan ka chokha, it also popular within the Caribbean Indo-Community such as Trinadad, Suriname and Guyana where descendants of indentured labourers from Northern India live.
Eggplant is popular in Afghanistan in the form of a traditional salad called "bonjan salad", which is usually served at room temperature (or cold) together with main dishes. The "bonjan salad" dish is served with a variety of breads and is similar to another Afghani dish called "baingan ka raita" (Urdu: بینگن کا رائتہ ).
In Maharashtra, especially in northern parts known as Khandesh, "Vangyache Bharit" as they call it is served in social gatherings including wedding ceremonies. During harvest season, special "Bharit Party" is organised. Baharit is usually served with "Puri". In Vidarbha and Khandesh regions of Maharashtra, two variants are popular "kachha (raw) bharit" and "phodni cha (with tadka) bharit". In kachha bharit, all the ingredients except eggplant are used raw (uncooked). Raw spring onion, tomato, green chillies, green coriander and some times fresh fenugreek leaves are mixed with flame roasted eggplant along with raw Linseed oil or peanut oil. In "phodni cha bharit", above ingredients are first fried in oil with spices and then mashed eggplants are mixed in it and cooked together. The similar process is followed in other Indian states and Pakistan with slight variations on ingredients. In Vidarbha and Khandesh, it is considered a delicacy when eggplants are roasted on a dried cotton plant stems which gives a distinct smokey flavour to the dish. The dish is served with dal, bhakri and rice.
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