Highway on my plate tonight!!!!
Who doesn’t gets fascinated by Dhaba foods… No matter where we go and eat, a 5star or a 7star, nothing can beat the rustic flavor that a dhaba provides our palate. I am not much of an aristocratic person…i loved to stick to my roots, the roots of India that defines my taste, my culture and my food. The Dhaba moves wherever a highway goes.” The first Dhaba was probably established soon after the linking of the cities of India by highways (national, state and village roads).
Food served in Dhabas is wholesome and full of rustic flavour. Few months back on a road trip i got to stop at a dhaba where the food is served on big brass thali (plates) and drinks – water, lassi, milk (of several varieties), or tea, as well as shorbas (soups) – are served in a 12-inch-long brass glass.Yes! u guessed it right , it was a Punjabi Dhaba. They served a huge variety of veg and non veg cuisines. I got to eat some of the best ever tasted food that day. One of them was Baigan ka bharta with Methi leaves. Aah! the dish was spicy and hot yet the smoky flavors were incorporated perfectly without over shadowing each other. The use of roasted tomatoes and whole garlic were a Bliss!!!!!
Couldn’t resist myself and slurped it down with a plate of rice in a handsome quantity with Dal fry. The taste still lingers on my tongue and just a single thought of that food make me drool even today.
Let’s proceed towards the recipe of Dhaba Style Baigan Bharta with Torn Methi Leafs …
Prep Time | 20 minutes |
Cook Time | 20 minutes |
Servings |
helping
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- 1one (preferably green) big Baiganbrinjal
- 4 Tomatoes - medium
- 2 Onion - medium(roughly chopped)
- 10 Garlic - buds (whole)
- 1 tsp Ginger - minced
- 3 chilies Green
- 1/2 cup methi Fresh torn leafs
- 2 pinch asafoetida Hing/
- 1 tsp Mustard seeds
- 1 tbsp Dhaniya coriander / powder
- 1 tbsp Red chilli powder
- 1/2 tsp Haldi turmeric / powder
- Salt as needed
- 5 tbsp Mustard oil
Ingredients
|
|
- Apply oil all over the baigan and roast it from all sides till the baigan shrinks completely. (We apply oil n baigan skin so that it can be peeled off easily)
- Similarly roast the tomatoes as well with the help of a skewer or tooth picks.
- Peel the roasted baigan and chopped/mash the roasted tomatoes and keep aside.
- Heat mustard oil in a wok and add mustard seeds and hing. As soon as the hing starts to splutter add whole garlic pods and minced ginger and fry.
- Now add roughly chopped onions and fry them all together til the onions turns pink and translucent.
- Add sliced green chillies and the spices (dhania powder, haldi powder and red chilli powder) and fry them all together. U can adjust the oil if required.
- Once the masala is fried well, add mashed brinjal/baigan and roughly mashed tomatoes into it and mix well.
- Adjust salt as needed and fry them all together till the oil starts leaving from the sides.
- When the bharta is almost done, add freshly torn methi leafs into it and mix them all well.
- Fry the bharta again for few minutes so that the methi leafs gets cooked properly.
- Turn off the gas and your dhaba style baigan ka bharta with methi leafs is ready.
Serve hot with tandoori roti, rice, dal fry and onion & green chillies. Enjoy the taste of Dhaba at home.
8 comments
Fantastic recipe. In this one year, I made atleast 20 times this recipe. Best dhaba style baigan bharta. My family love this dish.
Hi Randhir, i’m so to happy to read this. Thank you so much for trying out my recipe and liking it so much. Do follow us on instagram @spoonforkandfood for more updates and share your cooking stories and images with us to get featured in out stories. Cheers 🙂
Post more such recipies.
Sure, would love to! Thanks for the encouragement 🙂
u used just one baigan is it for this receipe, r how is the proportion???
Ye, one large size baigan is enough for this recipe and it’s servings.
Very informative recipe… Thanx for sharing with us… I am going to use dry kasuri methi though… Will tell about the taste later 😊😊😊
thanks a lot 🙂