| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 500 | 20g | 6g | 65g |
| sugars | fibre | protein | salt |
| 15g | 10g | 12g | 1.5g |
Why I Love Indian Eggplant Bharta Paratha with Raita, Pickle, Salad, and Chips
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I find the Eggplant Bharta Paratha with Raita, Pickle, Salad, and Chips to be a vibrant journey for the taste buds; much like the way a well-staged play transports you into its story. It’s a dance of flavors that pays homage to the Indian culinary tradition while allowing the freedom to express your personal taste in the array of side options.
A Testament to Authenticity and Versatility
One of the things I absolutely admire about the Eggplant Bharta is how it captures the authenticity of Indian flavors through its smoky eggplant base, combined with aromatic spices, and juxtaposes them against the cooling raita. It’s like tasting two sides of India in one bite. Moreover, the recipe is incredibly versatile, easily accommodating a spicy pickle to crank up the heat or a fresh salad to add a refreshing crunch.
This dish brings to mind other Indian classics such as Baingan Bharta or Aloo Paratha, yet it stands apart with its unique combination of textures and flavors. In one meal, you’re experiencing the comfort of stuffed bread, the zestiness of achar (pickle), the creaminess of raita, and the beloved crunch of chips, which adds an unconventional and delightful twist.
And if you ever need to pair it with another dish, why not consider a light lentil soup or Dal? It would certainly complement the robust flavors of the bharta and provide a comforting, soup-and-sandwich-like experience.”
Inspiration Behind the Flavors
While this recipe is a creation of my own kitchen experiments, I always draw inspiration from the wealth of knowledge shared by culinary giants. Chefs like Sanjeev Kapoor, who has demystified Indian cooking and brought it to the world’s stage, have always been a beacon for food enthusiasts looking to dive into the intricacies of regional cuisines.
I love the Eggplant Bharta Paratha with Raita, Pickle, Salad, and Chips for its ability to bring people together, much like a memorable theatrical performance. It’s a dish meant for sharing, for conversation, and for creating memories around the dinner table. Truly, it’s a dish that celebrates communal dining and the joy of sharing good food.
All things considered, this recipe not only fulfills my craving for a meal that’s both comforting and exciting but also nurtures my enthusiasm for creating dishes that can be a canvas for personal expression. It’s a dish that tells a story, one of tradition, adaptation, and delight—something that I aim to embody in every creation, whether it be on a plate or on the stage.
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What You’ll Need
- Ingredients for Eggplant Bharta:
- 2 large Eggplants
- 4 tablespoons Vegetable oil
- 2 medium Onion, finely chopped
- 2 Green chillies, finely chopped
- 4 Garlic cloves, minced
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 2 medium Tomatoes, finely chopped
- Salt to taste
- Coriander leaves for garnish
- Ingredients for Paratha:
- 4 cups Whole Wheat Flour
- 2 cups Water (more if needed)
- 1 teaspoon Salt
- Ghee or Butter for frying
- Ingredients for Raita:
- 2 cups Plain Yogurt
- 1 cup finely chopped Cucumber
- 1/4 teaspoon Black mustard seeds
- Salt to taste
- 1/4 teaspoon Red chili powder
- 2 tablespoons chopped Mint leaves
- Ingredients for Pickle and Salad:
- 2 cup Mixed Pickles of your choice
- 2 cup chopped Salad (lettuce, tomatoes, cucumber, onions, etc.)
- Ingredients for Chips:
- 1 bag of Chips of your choice
Method
Step One:
Start with preparing the Eggplant Bharta. Roast the eggplants directly over flame until the skin chars completely and the eggplants start to shrink. Once roasted, let them cool, then peel and mash the pulp, setting it aside.
Step Two:
Heat vegetable oil in a pan, add chopped onions, green chillies, and minced garlic. Saute till the onions turn golden. Then add the turmeric powder, cumin powder, and garam masala. Stir well and cook for a minute.
Step Three:
Add the chopped tomatoes to the pan and cook until they soften. Next, add the mashed eggplant and salt. Mix well, cover the pan and cook on a low flame for 10-15 minutes. Garnish with coriander leaves.
Step Four:
Next, prepare the paratha dough by mixing whole wheat flour with water and a teaspoon of salt. Knead it well until a smooth dough forms, then divide the dough into equal-sized balls.
Step Five:
Roll out the dough balls into medium-thick circles. Heat and grease a flat pan with ghee or butter and cook each side of the paratha until they turn golden brown on medium flame.
Step Six:
For the Raita, whisk the plain yogurt in a bowl until smooth. Add the finely chopped cucumber, black mustard seeds, salt, red chili powder and chopped mint leaves. Stir until all ingredients are well combined.
Step Seven:
Serve the Eggplant Bharta and Paratha hot with the Raita on the side. Add some mixed pickles and chopped salad as accompaniments. Enjoy the meal with a side of your favorite chips.
