Pakistani Punjabi, Sindhi & Pashtun
Baingan ka Bharta (Bihari Style)
Aubergine, dhania patta and pickle masala come together in this Pakistani side dish, seasoned with ginger and made without cooking. Serve with daal-rice, khichdi or stuffed parathas.
Serves 1 · Easy
1
Ingredients
Method
Start cooking mode- easy
- 1
Wash the baingan, wipe dry it. Apply little oil on its surface all around and roast it over the flame, turning around on the fire, till whole of its outer surface turns blackish and flaky.
- 2
Peel off the burnt skin of the roasted baingan. Add onion, ginger, garlic, dhania patta, salt, and uncooked mustard oil.
- 3
Mash everything well, leaving no lumps of unmashed baingan. Pickle masala esp. Mango or red chilly pickle masala is also added to this bharta to enhance the taste.
- 4
Serve with daal-rice, khichdi or stuffed parathas.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
