Baingang Bharta with Peas | A Smoky Delight from Indian Cuisine

Baingang Bharta with Peas is a beloved North Indian dish that transforms simple ingredients like eggplants and peas into a flavorful, smoky delight. This vegetarian recipe, enriched with aromatic spices, captures the essence of comfort food while offering a healthy twist. Whether paired with soft rotis or fragrant basmati rice, it’s a dish that never fails to impress.

Working Time 15 Min.

Roasting Time 30 Min.

Level simple

The smoky eggplant combined with the earthy sweetness of peas creates a harmony of flavors that appeals to every palate.

Recipe from Andrea

Baingang Bharta with Peas | A Journey Through Tradition

Baingang Bharta with Peas has its roots in the northern and central regions of India, especially in Punjab and Uttar Pradesh. Traditionally, this dish is made by roasting eggplants over an open flame, imparting a smoky flavor that is central to its character. The addition of peas to the classic recipe brings a subtle sweetness and textural contrast, making this version a favorite for many.

Instruction Video

Health Benefits of Baingan Bharta with Peas

Eggplants are low in calories but high in nutrients like fiber, potassium, and antioxidants. Paired with protein-packed peas and a blend of turmeric, cumin, and coriander, this dish offers a wholesome meal that's as nutritious as it is delicious. For those seeking plant-based dishes rich in flavor, Baingang Bharta with Peas is a must-try.

Why You'll Love This Recipe

Baingang Bharta with Peas is versatile and can be adapted for different tastes. For a spicier version, add more green chilies. Prefer a creamier texture? Mix in a dollop of yogurt or cashew cream. The smoky eggplant combined with the earthy sweetness of peas creates a harmony of flavors that appeals to every palate.

4 Tips for the Perfect Baingang Bharta with Peas

1. Achieve Maximum Smokiness: Roast the eggplants directly over a flame if possible for an authentic smoky flavor.

2. Season Gradually: Add salt in stages to avoid overpowering the delicate flavors of the eggplant and peas.

3. Texture Matters: Mash the eggplant slightly for a creamy consistency but leave some chunks for texture.

4. Prep Ahead: Roast the eggplants and prepare the peas in advance to save time on busy evenings.

Working time	Roasting Time	Niveau
15 Min.	30 Min.	simple

Ingredients:

• 2 Eggplants (medium-sized, halved)

• 1 Onion (finely chopped)

• 1 Tomato (diced)

• 1 Cup Green Peas

• 2 tsp Freshly Chopped Coriander

• 2 Green Chilies (chopped)

• 1 tsp Garlic-Ginger Paste

• 2 tbsp Oil

• 1 tsp Cumin Seeds

• 1 tsp Garam Masala

• 1 tsp Turmeric Powder

• 0.5 tsp Coriander Powder

• 0.5 tsp Cumin Powder

Instruction:

1. Roast the Eggplants

   Preheat the oven to 220°C (430°F). Halve the eggplants and place them cut-side down in a lightly oiled pan. Prick the skins with a fork and drizzle with oil. Roast for 30 minutes until the flesh is tender and the skin is charred. Allow to cool slightly before scooping out the flesh.

2. Prepare the Spice Base

   Heat oil in a pan. Add cumin seeds and let them splutter. Sauté onions over high heat until golden brown. Stir in garlic-ginger paste and green chilies, cooking until fragrant.

3. Create the Curry Mixture

   Add diced tomatoes and cook until softened. Mix in turmeric, coriander, and cumin powders. Let the spices infuse into the tomatoes.

4. Incorporate Peas and Eggplant

   Stir in the green peas and cook for 5 minutes. Add the roasted eggplant flesh, mashing it gently to combine with the spices. Allow the mixture to simmer, letting the flavors meld.

5. Finish with Fresh Coriander

   Sprinkle garam masala and freshly chopped coriander over the dish. Serve hot with roti or rice.

Instruction Video for Help

Serving Suggestions

• Pair with Indian Bread: Serve the dish hot alongside freshly made roti, naan, or paratha. The soft texture of the bread complements the creamy eggplant and peas.

• With Rice: For a wholesome meal, pair Baingang Bharta with steamed basmati rice or lightly spiced jeera rice (cumin rice). The aromatic rice balances the smokiness of the dish.

• Side Dish Option: Use Baingang Bharta as a flavorful side with a lentil-based curry like dal tadka or dal makhani for a complete Indian thali experience.

• Garnish for Extra Flavor: Top with a sprinkle of freshly chopped coriander and a squeeze of lemon juice before serving to enhance the freshness and flavor.

• Cool it Down: Pair with a side of chilled raita (yogurt with cucumber or onion) to balance the spiciness and add a cooling element to the meal.

FAQ's Find all your Answers about Capsicum Curry here:

• Can I use frozen peas?

  Yes, frozen peas work perfectly. Thaw them before adding for best results.

  
  

• Can I skip the roasting step?

  Roasting is crucial for the smoky flavor, but in a pinch, you can boil or microwave the eggplants.

  
  

• Is this recipe vegan?

  Absolutely! This recipe is naturally vegan, making it suitable for plant-based diets.

  
  

• What can I pair with this dish?

  Serve Baingang Bharta with Peas alongside freshly made chapati, naan, or steamed basmati rice.

  
  

• Can I make it ahead of time?

  Yes, this dish can be stored in the refrigerator for up to 2 days. Reheat before serving.

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