South Asia is the home of Baingan or eggplant. Baingan was domesticated and used as food by humans here first. Naturally , baingan is used extensively in the South Asian cuisine . In India , Pakistan , and Bangladesh , baingan is the third most consumed vegetable. We bring to you the most popular among the South Asian recipes that you can make using baingan republic's Bhoona Baingan.
Recipies :
खान्देशी वांग्याचे भरीत ( Khandeshi Baingan Bharta )
કાઠિયાવાડી રીંગણાં નો ઓલો ( Kathiawaadi Baingan Bharta)
मारवाड़ी बेंगन रो भरतो ( Marwaari Baingan Bharta)
ਬੈਗਾਨ ਦਾ ਭਰਤਾ (Baingan da Bharta)
சிதம்பரம் கொத்சு( Chidambaram Kothsu)
खान्देशी वांग्याचे भरीत ( Khandeshi Baingan Bharta ) Top
Jalgaon district of North Maharashtra proudly boasts it's delicious Baingan Variety of silky soft green Baingan. The rich soil, perfect climatic conditions of the region and seeds preserved in through generations gives these Baingan it's name, fame and its GI ( Geographical Identity) tag too!!!
Come winter, and the fields and farms around the district are buzzed with the traditional Bharit Party on the bright and sunny tropical mornings , where friends and families come together to enjoy this rustic yet delicious community meal cooked on open flames.
And why only winter? you can enjoy this delicacy throughout the year with our product Bhoona Baingan, a delicious Baingan Puree made from Khandeshi Baingan , roasted at the farm to preserve the freshness and aroma.
Read on the recipe -
Ingredients: ( serves 4)
1. 500 gm Bhoona Baingan
2. Six or seven fresh spring onions.
3. Green chillies as per your liking.
4. 100 gm groundnuts
5. 100 gm sliced dry coconut.
6 Seven or eight cloves of garlic.
7. Vegetable oil as per your liking.
8. Fresh coriander
9. Salt, as per your taste.
Time : 10 minutes.
Take 500 gm pack of Bhoona Baingan out of your refrigerator and let it thaw to room temperature. This step takes out most of the time and trouble involved in roasting individual Baingan and also saves you the messy job of cleaning and mashing the roasted Baingan.
Meanwhile, roast your green chillies and cloves of garlic either on open flame or on a pan. Put them together in morter and pestle and make coarse paste. This is your " thecha" for the Khandeshi Bharit.
Chop the spring onions into a centimeter length pieces. Separate the chopped white leaves from the greens .
Heat cooking oil on medium flame. Once hot, turn down the heat and fry groundnuts and dry coconut slices till they are crispy . This should take about two minutes. Keep them aside after frying, and add the chille garlic thecha to the hot oil. Add the white part of the chopped spring onion to the pan. Saute it till the raw smell of onion and garlic vanishes.
Add the thawed Bhoona Baingan to the pan and mix it well with the chilly , garlic and chopped onions. Add the green part of diced spring onion. Cover the pan for a couple of minutes to let steam buildup.Turn the heat off.
Your Khandeshi Bharit is ready to be served hot with Bhakari or Poori... enjoy.
કાઠિયાવાડી રીંગણાં નો ઓલો (Kathiawadi Ringna no olo ) Top
Kathiawad, aka Saurashtra, is the peninsular region of the state of Gujarat in western India. Ringana No Olo is one of the most popular traditional dish of the region. This region is neighbour to Khandesh of Maharashtra , and the cultural tradition of a community outdoor meal at the farm with Ringanano Olo is very much similar to Khandesh.
500 gm Bhoona Baingan
1 teaspoon Cumin seeds (Jeera)
1 inch Ginger, grated
1 Green Chilli, finely chopped
1/4 teaspoon Asafoetida (hing)
1/2 teaspoon Turmeric powder (Haldi)
1/2 teaspoon Red chilli powder
1/4 teaspoon Cinnamon Powder (Dalchini)
1 tablespoon Cooking oil ,
Salt, to taste
Take 500 gm pack of Bhoona Baingan out of your refrigerator and let it thaw to room temperature. This step takes out most of the time and trouble involved in roasting individual Baingan and also saves you the messy job of cleaning and mashing the roasted Baingan.
Heat cooking oil in a pan on medium-high heat; add cumin seeds and allow it to crackle. Be careful not to charr the cumin as it quickly loses moisture in hot oil. Add the grated ginger and let the raw aroma subside and make way for subtle refined aroma. Add tomatoes, turmeric powder, green chillies, chilli powder, asafoetida, cinnamon powder and sauté until the tomatoes are soft and tender. Stir in the roasted brinjal. Turn the heat to low and simmer the brinjal for 10 minutes until it gets well combined with the tomatoes and spices.
Turn off the heat and garnish with freshly chopped coriander leaves.
मारवाड़ी बेंगन रो भरतो ( Marwaari Baingan Bharta) Top
Marwar is the south west region of Rajasthan in North Western India. In this rustic desert region. Baingan Ro Bharto is a popular dish that goes well with Bajre Ri Roti.
500 gm Bhoona Baingan
1 teaspoon Cumin seeds (Jeera)
1 inch Ginger, grated
1 Green Chilli, finely chopped
1/4 teaspoon Asafoetida (hing)
1/2 teaspoon Turmeric powder (Haldi)
1/2 teaspoon Red chilli powder
1/4 teaspoon Cinnamon Powder (Dalchini)
1 tablespoon Ghee ,
Salt, to taste
Take 500 gm pack of Bhoona Baingan out of your refrigerator and let it thaw to room temperature. This step takes out most of the time and trouble involved in roasting individual Baingan and also saves you the messy job of cleaning and mashing the roasted Baingan.
Heat ghee in a pan on medium-high heat; add cumin seeds and allow it to crackle. Be careful not to charr the cumin as it quickly loses moisture in hot ghee. Add the grated ginger and let the raw aroma subside and make way for subtle refined aroma. Add tomatoes, turmeric powder, green chillies, chilli powder, asafoetida, cinnamon powder and sauté until the tomatoes are soft and tender. Stir in the roasted brinjal. Turn the heat to low and simmer the brinjal for 10 minutes until it gets well combined with the tomatoes and spices.
Turn off the heat and garnish with freshly chopped coriander leaves.
ਬੈਂਗਨ ਦਾ ਭਰਤਾ - Punjabi Baingan Bharta Top
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People from Punjab region on the both sides of the Indo-Pak border have two things in common. First is Punjabi language and the second is - love for Baingan Da Bharta. Here we make the Baingan da Bharta, Punjabi style.
Indredients
Bhoona Baingan 500 gm
Oil 3 tablespoons
Cumin seeds 1 teaspoon
Onions chopped 3 medium
Ginger 2 inch piece
Green chillies chopped 2
Red chilli powder 2 teaspoons
Salt to taste
Tomatoes chopped 4 large
Fresh mutter / green peas
Fresh coriander leaves chopped 1 1/2 tablespoons
Take 500 gm pack of Bhoona Baingan out of your refrigerator and let it thaw to room temperature. This step takes out most of the time and trouble involved in roasting individual Baingan and also saves you the messy job of cleaning and mashing the roasted Baingan.
Heat cooking oil in a pan. Add cummin seeds till the crackle . Cook for half a minute and add onions and sauté until translucent. Remeber not to brown the onions. Add ginger, green peas and green chillies. Cook for a minute. Add red chilli powder and cook for seven to eight minutes over medium heat, stirring continuously. Add the thawed Bhoona Baingan to the pan and add salt to taste. Add tomatoes and cook on medium heat for seven to eight minutes or till oil separates.
Garnish with chopped coriander leaves, butter. Serve hot with crispy pranthaa and a lota full of Lassi.
बैंगन आलू का चोखा - Bainagn Aloo ka Chokha Top
Baingan Aaloo Chokha is one of the most popular dishes from the gangatic plains of North India. It fact it won't be incorrect to say that this is THE most popular dish of the region. It enjoys the unique status both as street food and home cooked. Chokha is served with litti, a roasted dumpling of Sattu.
Here is the recipe to make Chokha.
Ingredients
Bhoona Baingan 500 gm
Medium onions 1 1/2
Garlic cloves 1-2
Green chillies 4-5
Medium potatoes boiled/roasted and peeled 2
Salt to taste
Mustard oil 2-3 teaspoon
Take 500 gm pack of Bhoona Baingan out of your refrigerator and let it thaw to room temperature. This step takes out most of the time and trouble involved in roasting individual Baingan and also saves you the messy job of cleaning and mashing the roasted Baingan.
Roast potatos in fading ambers of coal. Alternately , you can boil and drain the potatoes as well. Peel the cooked potatos and add to a bowl and mash with your fingers. Add bhoona Baingan to the bowl and mix well.
Finely chop onions, garlic and green chill. Add onion, garlic, green chillies, salt to the bowl containing bhoona bangan and potato mash. Season with generous amount of mustard oil and mix well.
Transfer into a serving bowl and serve with hot litti and ghee.
বেগুন পোড়া - Begun Pora Top
Robindra Shongeet, Begun and Illish are the three things that bond India with her neighbouring Bangladesh. Be it Begun Pora, or Begun Bhaja, or Begun Basanti, bongs on both the sides of the border absolutely love their Begun.
Here is how Begun Pora made - in simple three steps.
Bhoona Baingan- 500 gm
Onion: 2
Garlic Clove: 6
Tomato: 1
Green Chili: 2-3
Coriander Leaves: 1 bunch
Mustard Oil: 3.5 Tbsp.
Salt: to taste
The steps are simple.
Take 500 gm pack of Bhoona Baingan out of your refrigerator and let it thaw to room temperature. This step takes out most of the time and trouble involved in roasting individual Baingan and also saves you the messy job of cleaning and mashing the roasted Baingan.
Roast and peel two tomatoes and dice the roasted tomatoes . Finely chop onion, garlic , green chilies and coriander leaves .
Add all these freshly cut and diced ingredients into a bowl. Add the Bhoona Baingan to the bowl and mix with you fingers. Add generous amount of mustard oil and salt in the bowl and mix well.
Your Begun Pora is ready to be served with steaming hot rice or ruti.
சிதம்பரம் கொத்சு - Chidambaram Gothsu Top
This wholesome dish is a sacred Naivedyam dish for Lord Nataraja, Chidambaram temple in Tamilnadu, the southernmost state of India. It's a perfect companion of Idli, Dosa or Venn Pongal . Religious importance is one thing, but this is also a culinary delight for food lovers. It's arguably the most elaborate dish made from Bhoona Baingan, and rightly so. Afterall it's a Naivedyam , and not just another dish !!
This is how it's made.
Ingredients -
Bhoona Baingan- 500 gm
Tamarind - Gooseberry sized.
Coriander seeds 2 tea spoon
Urad Dal - 1 tea spoon
Chana Dal - 1 tea spoon
Mustard Seeds - 1 tea spoon
Fenugreek Seeds - 1 tea spoon
A pinch of turmeric
A pinch of Asafoetida (Hing)
Garlic Clove: 6
Dried red chilies - as per your liking.
Green Chili: As per your liking
Coconut Oil - As per your liking
Salt: to taste
Take 500 gm pack of Bhoona Baingan out of your refrigerator and let it thaw to room temperature. This step takes out most of the time and trouble involved in roasting individual Baingan and also saves you the messy job of cleaning and mashing the roasted Baingan.
Soak tamarind in hot water for 10 mins. After 10 mins, squeeze the tamarind and extract the juice. Add a pich of turmeric and boil it till the raw smell goes off. Keep this tamarind juice aside.
Slit the green chillies longitudinally and soak in cold water.
Heat coconut oil in a pan. Add the grinding ingredients Coriander seeds, Urad dal, Channa Dal , fenugreek and Red Chili
Fry them in oil till the dal is golden brown color. Make sure that you don't over burn the ingredients. Allow the fried ingredients to cool off. Take them in a grinder and grind into a coarse powder.
Heat a pan and add coconut oil to it. Add mustard seed . The oil shall be hot enough to splatter the mustard seeds. Add a pinch of turmeric and asaphoetida. Add curry leaves and slit green chillies . Let the aroma come through. Add the prepared tamarind extract to the pan and stir well . Add the ground powder to the pan and make a thick paste . Add the Bhoona Baingan to the pan. Mix well .
As you may have noted, the recipe doesnt contain garlic or onion. This is because of its religious importance. You can add onion and garlic to this recipe at your home , but it is highly recommended not to add it if you want the authentic taste of the town of Chidambaram.