Baingan Bharta Recipe and Tzok Vangun Recipe
A smoky Punjabi-style Baingan Bharta recipe made with roasted eggplant, onions, tomatoes, and moji masala® for authentic North Indian flavor.
Baingan Bharta Recipe and Tzok Vangun Recipe
Shireen Qadri
Rated 5.0 stars by 1 users
Category
Vegetarian
Cuisine
Indian
Author:
Shireen Qadri
Servings
3-4
Cook Time
20 minutes
Heat Level
Mild/Moderate
Baingan Bharta is a traditional Punjabi-style roasted eggplant curry from North India. This version uses moji masala® Baingan Masala to deliver authentic Punjabi flavor in a perfectly balanced, pre-measured spice blend. The dish is made by charring whole eggplants until smoky and tender, then mashing them and cooking them with caramelized onions, tomatoes, and warming Indian spices. The signature flavor comes from the deep smokiness of the roasted eggplant and the richness of the masala base. It is naturally vegetarian, comforting, and typically served with basmati rice, roti, or naan.
Ingredients
BAINGAN BHARTA: Punjabi-Style Smoky Eggplant
- 2 lbs eggplant
- 3-4 garlic cloves
- 1/4 cup high-heat neutral
- 1 medium yellow onion, cut into long thin strips
- 14 oz. can whole peeled tomatoes
- 1¼ teaspoon salt
- 1 Packet Moji Masala® Baingan Masala
- 1-2 serrano chilis or jalapenos, chopped fine (deseeded for milder flavor)
- 2 tbsp lemon juice
- 1 bunch cilantro, with small stems, chopped
- 1/2 cup of full fat plain yogurt (optional for dip)
TZOK VANGUN: Kashmiri-Style Tangy Eggplant
- 1 lb baby eggplants, quartered lengthwise
- 1/4 cup high heat neutral oil
- 1 small yellow onion, cut into long thin strips
- 3 garlic cloves, minced
- 1/2 teaspoon fine salt (not sea salt)
- 1 packet moji masala Baingan Masala
- 1 tbsp tamarind concentrate or white vinegar
Directions
BAINGAN BHARTA: Punjabi-Style Smoky Eggplant
Pre heat oven to 450 or prepare your grill
Wash and dry eggplants; slit the eggplants in a couple of places and stuff in a garlic clove a bit deep so they don’t burn; for small eggplants do one clove split in half and 3 for large eggplants; wrap each eggplant individually in foil
Bake about 1 hour or grill on open flame until skin breaks and is very easy to remove; when cool, scoop out eggplant and garlic cloves in a bowl and set aside
Place a pot on medium-high heat. When hot, add oil. When oil is hot, add onions and cook until golden-dark brown, taking care not to burn. A lot of flavor comes from the onion being well-browed.
Add tomato and fry a few minutes until the oil starts to separate and the tomato has broken apart, is dark red and soft.
Add salt followed by the full packet of Moji Masala Baingan Masala. Blend until well incorporated and bring to gentle boil so spices open up and are well integrated; the canned tomato should provide a good amount of liquid but if it has evaporated, add splashes of water as needed, to keep pan moist
Add cooked eggplant and sautee a few minutes to allow masala to aborb into the eggplant; add splashes of water as needed
Add the chilis and blend until well incorporated. Add a little water if needed. Turn heat to low and cook with lid on for about 5 minutes.
Off-heat, mix in lemon juice and garnish with a good handful of cilantro
(optional) For a more cooling flavor or to turn into a dip, blend in the yogurt
TZOK VANGUN: Kashmiri-Style Tangy Eggplant
Pre heat oven to 450 or prepare your grill
Bake the quartered eggplants skin-side down for half an hour and then skin-side up for 10 minutes. The eggplant should be soft and wrinkled.
Place a pot on medium-high heat. When hot, add oil. When oil is hot, add onions and cook until golden-dark brown, taking care not to burn. A lot of flavor comes from the onion being well-browed.
Reduce heat to medium. Add the garlic and saute briefly untli fragrant.
Add a large splash of water. Add salt followed by the full packet of Moji Masala Baingan Masala. Saute for a minute allowing the spices to open up.
Add 1/2 cup of water and stir well. Add in the tamarind concentrate or vinegar and stir well again
Lay the the baked eggplant strips in the masala paste skin-side up. Stir gently until well coated. Increase heat to medium-high and bring to a boil.
Reduce heat to low, cover and simmer for 7-10 minutes or until eggplant is very soft and the masala paste has absorbed well into the egplant.