Baingan Bhartha

A tasty Brinjal /Aubergine curry from Punjab.

At the market place, I met a Punjabi woman, who turned out to be a very friendly person and someone who loves to cook. Baingan Bhartha is a staple in Punjab and I got of this 'authentic' recipe from her. It tasted amazing, but given the amount of oil / ghee used, the number of times I will make it is a big question mark!

This pictures were taken when I made it the second time and you will notice that I have reduced the amount of fat I have used. My health freak husband would not have it otherwise!
The first time I made it, oil was oozing from the curry.

Recipe Courtesy: Mrs.Rani Sethi.

Bhartha Baingan /Aubergine / Large brinjal / eggplant- 1 kg
Green peas - 1 cup
Onion - 4 large, chopped fine
Tomato - 8 large, chopped fine
Salt
Chilli powder - 1 1/2 tbsp
Refined oil - 5 tbsp
Ghee / Clarified butter- 5 tbsp heaped
Jeera - 1 tsp
Ginger - 1 tbsp, minced
Garlic - 1 tsp, chopped fine
Green chilli - 1 tbsp
Turmeric powder - 1 tsp

Using tongs, hold the brinjal over a direct flame and char the skin. When all the sides turn black, immerse into cold water. Peel the skin and keep aside. You can either chop the brinjal or use it as a whole in the recipe. I prefer to chop it, as it reduces the cooking time.

Use a heavy bottomed vessel for making this curry.

Heat the oil and the ghee together.
Add the jeera and when it pops add the onion, ginger , garlic and green chillies.

Saute on a low flame for 6-7 minutes until onions soften and raw smell goes.
Now add the salt, turmeric and chilli powder.

Increase flame and fry for a minute till raw smell goes.
Now add the tomatoes and saute for a minute.

Reduce flame and continue cooking till it becomes mushy.
Add the green peas and stir well.

Now add the peeled aubergine as a whole / chopped and cook covered on a very low flame and it becomes mashable.

Open vessel and stir occasionally so that the gravy does not stick to the vessel.
Once cooked, mash the whole curry using a spatula / potato masher.
Just before serving, add a spoon more of ghee, if you want.

The photographs I have put here was when I halved the recipe and made it at home last time. My Aubergine / Baingan was small, around 1/2 a kilo.
My ingredients looked like this: