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EasyMain coursesveganCC0 1.0 Universal
Punjabi Baingan Bharta (Smoky Fire-Roasted Mashed Eggplant with Tomatoes, Ginger and Peas)
The rustic smoky pride of Punjab: large eggplants roasted over open flame until completely tender and infused with campfire smokiness, mashed and braised with sweet onions, tomatoes, green peas, ginger, and warming spices.
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
servings
4
- Large eggplants, charred over open flame and peeled2 pc
- Red onions, finely chopped2 pc
- Ripe tomatoes, finely diced3 pc
- Sweet green peas100 g
- Freshly minced ginger and garlic2 tbsp
- Ground coriander, cumin, and turmeric1 tbsp
- Mustard oil or vegetable oil3 tbsp
- Salt1 tsp
Preparation Steps
1
Roast eggplants over open flame until completely blackened and soft. Peel off charred skins and mash smoky pulp with a fork.
15 min timer
2
Heat oil in a skillet, fry onions for 8 minutes until golden. Stir in ginger, garlic, tomatoes, spices, and green peas, cooking for 5 minutes until oil separates.
10 min timer
3
Add mashed smoky eggplant and salt. Cook over medium heat for 6-8 minutes, stirring frequently so smoky aromas infuse the masala. Scatter fresh cilantro and serve hot with flatbreads.
8 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
190
Protein
5g
Carbohydrates
20g
Fat
11g
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
