Aubergine Mash 9 - Baingan Bharta Mrs Kamlesh Bajaj Style
Baingan Bhurta Punjabi 9 - Bhabiji's
Late Mrs. Kamlesh Bajaj, 'Bhabiji'
This is the best baingan bharta/bhurta I have ever eaten and one of the easiest. When I first came to UK in 1969, I met her for the first time, actually staying with her for a week while my husband looked for a bedsitter to rent. They used to live in a flat above their grocery shop in Shepherds Bush. Mr.and Mrs. Bajaj became our adopted brother and bhabiji in this then foreign land. They were always welcoming to us, both in their home and in their hearts. Out of all the wonderful food she fed us over the year, this one stands our most in our memories. How I wish I had written down some more of her unique recipes!
Out of all the Bhurta recipes on this website, this is now my favourite!
Serves 4
Ingredients
2-3 large, approximately 500 gm, aubergines/brinjal/eggplant/baingan/baingun, approximately 500 gm
2 tsp. oil or ghee to coat the aubergines
250 gm. butter (for best results, butter is est)
1-2 large onions, peeled and finely chopped, 1 1/2 cups approximately
2 tsp. finely chopped or grated ginger root
4-5 cloves garlic (optional)
2 medium tomatoes, finely chopped, 3/4 to 1 cup
Chilli powder to taste
Salt to taste
1-2 green chillies, to taste, finely sliced
A handful of fresh coriander leaves, finely chopped
Instructions
Wash and dry the aubergines. Make a few slits across their surface. Coat each aubergine with a little oil using your hands. This is important, because this is what that gives the smoky flavour to the aubergines.
Roast the aubergines on a flame for best results. This gives them the best flavour, unless you can roast them on charcoals. You can buy a roasting plate from Indian shops or Amazon on line. Make sure that you turn them over and around, making sure that every part of the aubergines is roasted, their skins look completely shrivelled up and the flesh is quite soft to touch. If you can’t roast them on a flame or charcoal, cook them in an oven until they are very soft, pictures 3 & 4.
Peel the charred skin off and place the flesh in a bowl. You can slice them in halves and scoop the flesh out. Mash it roughly, not too smooth. Sorry, forgot to take a picture of the rough mash! This is a rustic dish.
Heat a pan on medium flame/heat. Add butter. When it begins to melt nicely, add onions and ginger. Fry until translucent only, not brown.
Remove 1/3rd of onions and keep aside.
Add chopped green chilli, tomatoes, salt and chilli powder to the remaining onions i the pan. Mix and stir-fry on high heat for a 5-6 minutes. crush the tomatoes with a masher, if too firm.
Add roughly mashed roasted aubergines and stir-fry on medium high heat for 5-7 minutes
Adjust salt.
Add saved fried onions from step 5 and mix.
Add chopped fresh coriander leaves. I don’t often do this, because my husband doesn’t like coriander leaves!
Serve hot with fresh Chapatties or Tandoori Roties or Nans
