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Baigan bharta, also spelled baingan bharta or baigan chokha [1] (mashed eggplant) [a] is an Indian dish prepared by mashing or mincing grilled eggplant (baigan) with tomato, onion, herbs and spices, with variations being common from chef to chef.
Eggplant, spices Media: Baghaare baingan; Baghāre baingan is a curry from the Hyderabadi cuisine made with eggplant (brinjal) Hyderabad, India.
Apart from eggplant and yogurt, one may use vegetable oil or ghee, mustard seeds, cumin seeds (jeera), fenugreek seeds (methi), fennel seeds (pan mahuri), dry chilli (sukhila lanka maricha), curry leaves (bhrusanga patra), ginger, green chilli, salt and sugar.
2 large aubergines (eggplants), each weighing about 200 gram (7 ounce); virgin olive oil; 1 large sweet white onion, such as a Cevennes or a Spanish onion; leaves from a bunch of flat-leafed parsley, finely chopped
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Bhurta, vorta, bhorta, bharta or chokha [1] is a lightly fried mixture of mashed vegetables in the cuisine of the Indian subcontinent. [ 2 ] Some variations of this dish are baingan bhurta and aloo bhurta .
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Eggplant: Baingan bharta is similar to baba ghanoush in the way the eggplant is prepared by roasting and peeling the skin off, but much richer, with the incorporation of much cooked tomato, browned onion and a variety of spices instead of tahini. [38] Punj Ratani Dal: [27] A thick gravy that uses 5 legumes, with tomato, browned onion and spices.