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    North Indian
    Punjabi
    Baingan Bharta
    Beginner
    For 2 people

    Roasted & Delicious Begun Bahar At Home


    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.

    Ingredients

    • Sunrise Mustard Powder

      3 tsp

    • Baby Brinjals

      4 pieces

    • Dry Red Chillies

      2 pieces

    • Mustard Seeds (rai)

      1 tsp

    • Sunrise Mustard Oil

      for frying, for gravy, 30 ml

    • Ginger Paste

      2 tsp

    • Onion (finely chopped)

      1 large

    • Sunrise Turmeric Powder

      2 tsp

    • Tomato (diced)

      1 large

    • Coconut

      to garnish

    • Water

      as required

    • Salt

      to taste

    Sunrise tip: For an extra smoky flavour, roast the eggplant directly over a gas flame.

     

    Steps

    Step 1: Marinate the baby brinjals

    Time: 5 minutes

    Wash the eggplants and pat dry. Rub them properly with salt and Sunrise Turmeric powder.

    Let it stay for 5 minutes.

     

    Step 2: Fry the baby brinjals

    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.

     

    Step 3: Prepare the gravy & mustard slurry

    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.

     

    Step 4: Garnish and serve

    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.

     

    Goes Best With

    • Bread: Roti, Naan, Paratha

    • Rice: Steamed Basmati Rice, Jeera Rice, Pulao