Ringan Nu Bhartu/Baingan Ka Dahiwala Bharta/Eggplant & Yogurt Dip With Fresh Spices

Baingan ka bharta is a predominantly Punjabi dish made from eggplant/baingan, grilled over charcoal or direct fire to impart a smoky flavour to the flesh of the eggplant and then cooked with spices and vegetables and served with variety of breads or as a side dish.
But today I shall be making an another version of it, this has a shades of Middle eastern dish called Baba Ghanoush but nevertheless is authentic to Western Indian Cuisine.
P loves this dish and devours every bit of it every time we have it for lunch/dinner. It has sweetness of eggplant, tangy taste from yogurt and green chillies give it a kick of hot and onion is added for its ability to enhance flavors of other fellow ingredients. This dip/side dish is especially prepared during summer time when the sun is blazing hot; yogurt has cooling effect and onion helps combat sun stroke; not to forget that this dish is very light and friendly to our digestive track. This is the only eggplant dish that I prefer eating wholeheartedly, as unlike P I’m a very picky vegetable eater.

Preheat oven to 450 degrees F (230 degrees C). Place 1 large eggplant/baingan on a baking sheet and bake 20 to 30 minutes or until tender. Remove from heat, cool, peel, and crush.
OR
Pressure cook the eggplant, cool, peel and crush.
Add 1 large onion chopped finely.
300 gms yogurt
2 green chillies chopped finely.
handful of finely chopped coriander leaves/cilantro
salt to taste
1/4 tsp freshly ground peppercorns/kali mirch powder
Mix well and refrigerate it for at least 1 to 2 hours before serving.

Serve it as side dish with any meal of your choice or along with any bread of your choice, tastes lovely with pita and/or paratha.

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