Dhaba Style Baigan Bharta With Torn Methi Leafs

by Shaheen Ali

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 …

Print Recipe
DHABA STYLE BAIGAN BHARTA WITH TORN METHI LEAFS
Course side dish
Cuisine punjabi
Prep Time 20 minutes
Cook Time 20 minutes
Servings
helping
Ingredients
Course side dish
Cuisine punjabi
Prep Time 20 minutes
Cook Time 20 minutes
Servings
helping
Ingredients
Instructions
  1. 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)
  2. Similarly roast the tomatoes as well with the help of a skewer or tooth picks.
  3. Peel the roasted baigan and chopped/mash the roasted tomatoes and keep aside.
  4. 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.
  5. Now add roughly chopped onions and fry them all together til the onions turns pink and translucent.
  6. 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.
  7. Once the masala is fried well, add mashed brinjal/baigan and roughly mashed tomatoes into it and mix well.
  8. Adjust salt as needed and fry them all together till the oil starts leaving from the sides.
  9. When the bharta is almost done, add freshly torn methi leafs into it and mix them all well.
  10. Fry the bharta again for few minutes so that the methi leafs gets cooked properly.
  11. Turn off the gas and your dhaba style baigan ka bharta with methi leafs is ready.
Recipe Notes

Serve hot with tandoori roti, rice, dal fry and onion & green chillies. Enjoy the taste of  Dhaba at home.

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8 comments

Randhir Pandya June 22, 2018 - 1:09 pm

Fantastic recipe. In this one year, I made atleast 20 times this recipe. Best dhaba style baigan bharta. My family love this dish.

Reply
Shaheen Ali June 27, 2018 - 10:59 am

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 🙂

Reply
Randhir Pandya June 22, 2018 - 1:11 pm

Post more such recipies.

Reply
Shaheen Ali June 27, 2018 - 10:56 am

Sure, would love to! Thanks for the encouragement 🙂

Reply
Nagaraj December 4, 2018 - 1:56 pm

u used just one baigan is it for this receipe, r how is the proportion???

Reply
Shaheen Ali December 11, 2018 - 1:05 pm

Ye, one large size baigan is enough for this recipe and it’s servings.

Reply
Jay August 18, 2019 - 1:38 pm

Very informative recipe… Thanx for sharing with us… I am going to use dry kasuri methi though… Will tell about the taste later 😊😊😊

Reply
Shaheen Ali September 2, 2019 - 12:49 pm

thanks a lot 🙂

Reply

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