A question about Bengan Bharta?

Question

I love the Indian dish Bengan Bharta (or Eggplant Bharta) and I've found many recipes on the internet that I've tried. While it usually tastes good - its always soupy and pale in color. When I order this dish in good Indian restaurants it is usually of paste-like consistency (almost like mashed potatoes) and has a very deep, rich red-orange color. This is how I'd like to make it. Does anyone know how to achieve this? Is it just a matter of cooking it for many hours so it caramelizes?

Also, I once went to an Indian restaurant in Bangkok with the hopes of ordering this dish. To my dismay it was crossed off the menu. I asked the Indian owner why, and he said that it is a prized Indian dish and if you are not able to prepare it the authentic way you are not supposed to serve it. He was encouraged to take it off the menu by some kind of Indian food council. Does this happen a lot? If so, what is the authentic way of preparing this dish?

Answer 1

I am not sure how it became soupy, did you add too much water?  You can always turn up the heat and let the liquid evaporate.  The deep rich red color is from the tomatoes or some restaurants add tomato paste.  Are you roasting the eggplants?  That should give you a deep rich color along with stir frying the onions until they are carmelized, this takes almost 10 minutes or even longer.

Try the recipe below, it will work.

Spicy Roasted Eggplant (Baingan Bhartha)

Yield: serves 6

Ingredients:

2 medium eggplants

1 medium onion, finely chopped

2 small tomatoes, diced

2 large cloves of garlic, finely minced

1 piece of ginger, peeled and finely minced (1 inch)

2 small green chilies, cut in half lengthwise

salt and pepper to taste

½ tsp turmeric

½ tsp ground cumin

½ tsp ground coriander

¼ tsp chili powder

½ tsp garam masala

2 tbsp of oil (vegetable or canola)

handful of freshly chopped cilantro leaves for garnish

Method:

Heat the oven to 400 degrees F. Lightly brush the eggplants with a little bit of oil on all sides and place on a foil lined baking sheet. Bake for 40-45 minutes, turning the eggplants after 20 minutes or so of baking until the eggplants are charred and collapsed. Remove from the oven and set aside to cool until needed. This may also be done using the oven broiler or even a grill, although the cooking times and temperatures will vary dependent upon the method used. The key is the charred flavor of the eggplant.

In a large skillet, heat the oil and add the onions. Stir fry the onions on medium heat until soft and golden brown, this may take up to 10-12 minutes. Next add the garlic, ginger, green chilies and all of the spices including the salt and pepper. After an additional 5 minutes, add the tomatoes. Stir the mixture frequently so as not to burn it. In the meantime, remove the outer charred skin from the eggplants and discard. Mash the eggplants well with a fork and add (along with any juices) to the skillet containing the spicy onion and tomato mixture. Mix well to combine, garnish with the chopped cilantro and serve with fragrant rice or rotis.

Answer 2

First I will answer your query and then give you the recipe

1. Baigen Bharta is not runny, its pasty. It has bits of tomatoes. Orange red color is from tomatoes

2. There is no Indian Food Council, that oversees how the foods are prepared, not in India, not in Bangkok, or any part of the world. The owner was just kidding, I am sure.

http://www.indiacurry.com/vegcurry/v006b...

Bangen Bharta (Eggplant Mashed) Recipe

Normally, eggplant is baked in a Tandoor or roasted on open fire. The finished has the consistency of a spread.

In Hindi Bangen is Eggplant and Bharta means mashed. My late grandfather used to call eggplant as a king of the vegetable patch, fat and happy with a green crown, without any merit. Ban-gun also means 'without merit' in Hindi.

Ingredients

Prepare Vegetables

1. Eggplant: 1 Large

2. Onions medium to large: 1

3. Tomatoes large: 1

4. Garlic cloves: 3

5. Ginger: ¾"

Cooking

1. Canola oil: 2 Tablespoons

2. Salt: ½ Tablespoon

3. Cayenne Pepper: 1 teaspoon

4.Cumin powder: 1 teaspoon

5. Coriander powder: 1 teaspoon

6. Fenugreek seed powder: ¼ teaspoon

Simmer /Rest

1. Amchoor (Mango Powder): ¼ teaspoon

2. Garam Masala Standard Frying Punjabi: 1½ teaspoon

Method

Step 1: Prepare vegetables

Eggplant: Wash egg plant and rub the skin with a dab of oil. The oil helps the eggplant roast evenly.

Onions: Chop coarsely about ½" squares

Tomatoes: Wash, remove core and chop.

Ginger: Peel and chop

Garlic: Peel and mince

Step 2 Roast Egg plant

Prick the skin of the eggplant with a fork. Put in a plate. Cover it with Plastic film. Microwave at high for 5 minutes. Microwave again at 30% power for 5 minutes. Remove from the oven. With a sharp knife, remove the green crown. Remove the skin if desired. I leave the skin on. The plate will have some juices from the eggplant. Don't discard the juices. Mash the eggplant with a fork and juices into a pulp. You may add one Tablespoon of water to assist you in mashing. You want a smooth paste.

Step 3: Cook

1. Heat oil in a heavy bottom pan.

2. Add and onions, salt, and cayenne pepper. Sauté till onions are clear. About 4 minutes

3. Add minced garlic and ginger. Fry 1 minute

4. Add Cumin Coriander, and Fenugreek powder. Fry one minute

5. Add chopped tomatoes. Fry together till oil starts to separate (about 3 minutes).

6. Add mashed egg plant. Stir and sauté on medium heat till oil starts to separate or the mixtures seems oily and shiny. 4 minutes

Step 4

Rest

Stir in Amchoor and Garam Masala. Simmer covered 2 minutes. Shut off heat.