Bengan Bhartha (Roasted Eggplant – Bringle Masala)
Smokey roasted eggplant mash with Indian spices, this punjabi baingan bharta is a very popular dish in North India
It can be made Vegan, Vegetarian, Paneer, Soya, or choose you meat, e.g. Halal Chicken, Shrimp/Prawn, Lamb etc.
One Dish portion is good for one person, come with White Jasmine Rice.
Bengan Bhartha (mashed eggplant) is a dish from the Indian subcontinent. Baingan ka bharta is a part of the cuisine of some nation states of the Indian subcontinent. It is a vegetarian dish that is prepared by mincing eggplant (baingan) that is grilled over charcoal or direct fire. This infuses the dish with a smoky flavor. The smoked and mashed eggplant is then mixed with cooked chopped tomato, browned onion, ginger, garlic, cumin, fresh cilantro (coriander leaves), chili pepper, and mustard oil or a neutral vegetable oil. Traditionally, the dish is often eaten with flatbread (specifically roti or paratha) and is also served with rice or raita, a yogurt salad. In states such as Bihar and Uttar Pradesh,
Variants of Bengan Bhartha:
Some non-Punjabi variants may omit the tomato and sometimes the onion as well.
IGujarat, it is called Ringan No Oro (Gujarati: રીંગણનો ઓળો), in which the eggplant is roasted. Then mashed, and then sautéed with mustard and cumin seeds, turmeric, red chilli powder, ginger and garlic and salt. It is served with bajra no rotlo (Gujarati: બાજરાંનો રોટલો), kadhi (a soup prepared by gram flour, curd and spices), khichadi and chhaash (Gujarati: છાશ) (buttermilk).
Karnataka, it is called eṇṇegāyi and prepared by boiling and frying whole eggplant usually served with akki rotti. 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 yogurt (curds) to the mixture and dressing the dish with coriander leaves.
Bhojpuri-speaking regions of India (such as eastern Uttar Pradesh and western Bihar), it is known as baigan ka chokha. It is also popular within the Indo-Caribbean communities of Trinidad, Suriname, and Guyana, where many descendants of indentured labourers from northern India live.
Maharashtra, especially in the northern Khandesh region, vangyache bharit as they call it is served in social gatherings including wedding ceremonies. During harvest season, a special “bharit party” is organised. Bharit is usually served with puri. In the 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 for eggplant are used uncooked.
Some Ingredients used in variants:
Raw spring onion, tomato, green chillies, green coriander. sometimes fresh fenugreek leaves are mixed with flame-roasted eggplant along with raw linseed oil or peanut oil. In phodni cha bharit, the above ingredients are first fried in oil with spices. Then mashed eggplants are mixed into 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 the eggplants are roasted on a dried cotton plant stems, a process which gives a distinct smokey flavour to the dish. The dish is served with dal, bhakri, and rice.
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 dish is served with a variety of breads and is similar to another Afghani dish called baingan ka raita (Urdu: بینگن کا رائتہ).
More about this dish is available here