Baingan Ka Bharta Pickle: A Chatpata Treat From My Kitchen to Yours!

Namaste Dosto! Kem cho? Kai challo? (Greetings friends! How are you? What’s up?) Chef Curry Do’pyaza here, back with another recipe guaranteed to tickle your taste buds and bring a smile to your face. Today, we’re diving into the world of Baingan Ka Bharta Pickle, a tangy, spicy, and utterly delicious condiment that’s a staple in many Indian homes.

This pickle is more than just a side dish; it’s a burst of sunshine in a jar! It is especially popular in the northern states of India, where it is enjoyed with parathas and roti during the cooler months. You’ll often find it gracing tables during Diwali celebrations, family gatherings, and even simple weeknight dinners. It’s a versatile and flavorful addition to any meal.

A Little History Lesson

The history of Baingan Ka Bharta (smoked eggplant mash) is intertwined with the history of eggplant itself in India. Eggplant, or baingan, has been cultivated in India for centuries. Over time, cooks experimented with different ways to prepare it, leading to the creation of the smoky, mashed delight we know and love. Transforming this into a pickle was a stroke of genius, allowing people to preserve the flavors of the season and enjoy them year-round.

Get Ready to Pickle!

Preparation Time: 20 minutes
Cooking Time: 30 minutes

What You’ll Need (Ingredients):

500 grams Baingan (Eggplant), large, preferably the long variety
2 tablespoons Sarson ka Tel (Mustard Oil)
1 teaspoon Jeera (Cumin Seeds)
1 teaspoon Rai (Mustard Seeds)
1/2 teaspoon Methi Dana (Fenugreek Seeds)
1/4 teaspoon Hing (Asafoetida)
1 inch Adrak (Ginger), grated
2-3 Hari Mirch (Green Chilies), finely chopped (adjust to your spice preference)
1/2 teaspoon Haldi Powder (Turmeric Powder)
1 teaspoon Lal Mirch Powder (Red Chili Powder)
1 teaspoon Dhania Powder (Coriander Powder)
1/2 teaspoon Amchur Powder (Dry Mango Powder)
2 tablespoons Sirka (Vinegar)
Salt to taste

Let’s Get Cooking!

Roast the Baingan: Wash the baingan well. Make a few slits in it and insert a clove of garlic into each slit. This will infuse the baingan with a wonderful aroma. Roast the baingan directly over an open flame on your gas stove (or on a grill) until the skin is charred and the inside is soft and mushy. This usually takes about 15-20 minutes. Turn it occasionally to ensure even cooking. If you have an electric stove, you can roast the eggplant in the oven at 400°F (200°C) for about 30-40 minutes, or until soft.
Cool and Peel: Let the roasted baingan cool down slightly. Then, peel off the charred skin. Don’t worry if you don’t get every single bit of skin off. A little char adds to the smoky flavor.
Mash it Up: Mash the baingan pulp with a fork or your hands until it’s relatively smooth.
Tempering Time: Heat the sarson ka tel in a pan over medium heat. Once the oil is hot, add the jeera, rai, and methi dana. Let them splutter for a few seconds.
Aromatic Infusion: Add the hing, grated adrak, and chopped hari mirch. Sauté for a minute until fragrant.
Spice it Right: Add the haldi powder, lal mirch powder, and dhania powder. Sauté for another minute, stirring constantly to prevent burning.
Combine and Simmer: Add the mashed baingan to the pan and mix well with the spices. Cook for about 5-7 minutes, stirring occasionally, until the mixture thickens slightly.
Tangy Twist: Add the amchur powder, sirka, and salt to taste. Mix well and cook for another 2-3 minutes.
Cool and Store: Let the pickle cool completely before transferring it to a clean, dry glass jar.

Chef Curry’s Top Tips:

Smoky Flavor is Key: Don’t skimp on the roasting! The smoky flavor is what makes this pickle truly special.
Mustard Oil Matters: Using sarson ka tel (mustard oil) is crucial for that authentic flavor. However, if you don’t have it, you can use any other vegetable oil.
Spice it Up (or Down): Adjust the amount of hari mirch and lal mirch powder to suit your spice preference.
Sun-Dry for Longer Shelf Life: For a longer shelf life, you can sun-dry the pickle for a few days after it has cooled down.

Different Ways to Cook:

Pressure Cooker: You can roast the baingan in a pressure cooker. Just place it directly on the trivet with a little water at the bottom. Pressure cook for 2-3 whistles.
Oven: As mentioned earlier, you can roast the baingan in the oven for a more even roast.
Air Fryer: Air fry the eggplant at 400°F (200°C) for about 25-30 minutes, flipping halfway through.
Microwave: While not ideal for that smoky flavor, you can microwave the baingan for 8-10 minutes, flipping halfway through.

Nutritional Information (Approximate, per serving):

Calories: 80-100
Fat: 5-7 grams
Carbohydrates: 8-10 grams
Protein: 1-2 grams

Note: This information is approximate and may vary depending on the specific ingredients used.

Serving Suggestions:

Enjoy with parathas, roti, or thepla.
Serve as a side dish with dal chawal (lentil and rice).
Use it as a spread on sandwiches or wraps.
Mix it with yogurt for a flavorful dip.

Time to Get Cooking!

So there you have it, my friends! A simple yet incredibly flavorful recipe for Baingan Ka Bharta Pickle. I urge you to try this recipe at home. Share this delicious pickle with your friends and family. Let them experience the magic of Indian flavors!

Happy cooking, and until next time, remember to always cook with love!

Baingan Ka Bharta Pickle: A Chatpata Treat From My Kitchen to Yours!