Begun Bahar is an iconic Punjabi dish starring fried roasted eggplant blended with aromatics, tomatoes and spices. The eggplant has a deep, rich flavour that melds beautifully with the punchy ginger, garlic and chilli. Finished with grated coconut, this Bharta makes a satisfying veggie main or a flavourful side. Scoop it up with hot rotis or serve alongside dal-rice for a real taste of Punjab.
Sunrise tip: For an extra smoky flavour, roast the eggplant directly over a gas flame.
Time: 5 minutes
Wash the eggplants and pat dry. Rub them properly with salt and Sunrise Turmeric powder.
Let it stay for 5 minutes.
Time: 10 minutes
Heat Sunrise Mustard oil in a kadai or wok. Gently slide the marinated baby brinjals in the oil and fry them until they are softened and brown from all the sides. Keep flipping them.
Once fried, keep them aside in a platter.
Time: 15 minutes
Heat Sunrise Mustard Oil in another pan or wok, add mustard seeds, dry red chillies, finely chopped onions, ginger paste and saute them until fragrant.
Add Sunrise Mustard powder in a bowl, mix with warm water and a pinch of salt. Mix well and make it into a slurry.
Now, add this mustard slurry to the pan and mix well with the masala.
Add diced tomatoes and salt to the gravy. Let the masala blend well and turn off the heat.
Time: 5 minutes
Add the fried brinjals to a serving platter. Pour the gravy over the brinjals.
Garnish with grated coconut. Serve hot with rotis, naan or as a side to dal-rice.
Bread: Roti, Naan, Paratha
Rice: Steamed Basmati Rice, Jeera Rice, Pulao