Baingan bartha

Baingan bharta is a dish from the Indian subcontinent that is especially popular in Indian, Bangladeshi, and Pakistani cuisines. The dish is made from eggplant (baingan in Hindi), which is grilled over charcoal or direct fire. This infuses the dish with a smoky flavour. The smoked and mashed eggplant is then mixed with cooked onion, tomato, garlic, ginger, chilies, and various spices.

Etymology

The term "baingan bharta" is composed of two Hindi words: "baingan" meaning eggplant and "bharta" meaning mashed.

Preparation

The preparation of baingan bharta varies regionally in the Indian subcontinent. The Punjabi version often uses the bhuno technique, which involves sautéing the spice mixture until it is reduced to a paste. The dish is often finished with a garnish of fresh coriander and served with flatbread, such as roti or naan.

Regional Variations

Baingan bharta is also popular in other South Asian countries. In Bangladesh, it is known as "begun pora" and in Pakistan, it is known as "baingan ka bhurta" or "baingan da bhurtha". There are also similar dishes in other cuisines, such as the Middle Eastern baba ghanoush and the French ratatouille.

Nutrition

Baingan bharta is a healthy dish as it is high in fiber and low in calories. Eggplant, the main ingredient, is a good source of vitamins and minerals, particularly vitamin C, vitamin K, and manganese.

See Also

• List of eggplant dishes
• List of smoked foods
• Indian cuisine
• Pakistani cuisine
• Bangladeshi cuisine

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