For many, I am sure the name ‘Baingan Bharta‘ conjures up images of slow-cooked, delicious, hearty meals, often prepared by a loving mother or a doting grandmother. Baingan Bharta or eggplant mash made the Indian way is comfort food for a whole lot of locals. It is, for me too, but the smell I associate with Baingan Bharta is different from the usual.
Let me explain. Baingan Bharta is typically cooked by char-grilling a large eggplant on the stove. A smoky flavour permeates the dish, thanks to the char-grilling. This ‘smokiness’ is what most people look forward to, in a dish of Baingan Bharta. My version, which I learnt from my mom, does away with the char-grilling – here, the eggplant is cooked in a pressure cooker, then mashed and again cooked on the stovetop. There is no smoky flavour in our Pressure Cooker Baingan Bharta, but let me assure you that it is equally delicious.
Check out our family recipe for Pressure Cooker Baingan Bharta, just in on my photo blog!
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