Baingan bharta - Revision history

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			{{Short description\|Indian dish, bearing a resemblance to baba ghanoush}}
	{{EngvarB\|date=March 2014}}		{{EngvarB\|date=March 2014}}
	{{Use dmy dates\|date=March 2014}}		{{Use dmy dates\|date=March 2014}}
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	\| main_ingredient = [[Eggplant]], [[onion]], [[tomato]], [[Chili pepper\|chili]], [[Indian spices]]		\| main_ingredient = [[Eggplant]], [[onion]], [[tomato]], [[Chili pepper\|chili]], [[Indian spices]]
	\|alternate_name=Begun bhorta}}		\|alternate_name=Begun bhorta}}
	'''Baingan bharta''' (mashed eggplant) is ~~a [[South Asia]]n~~ dish prepared by mincing grilled [[eggplant]] (''baingan'') and mixing it with tomato, onion, herbs and spices. Grilling the eggplant over charcoal or direct fire infuses the dish with a [[Smoking (cooking)\|smoky]] flavour. Mashed eggplant is then mixed with cooked chopped tomato, browned onion, [[ginger]], garlic, [[cumin]], fresh [[cilantro]] (coriander leaves), [[chili pepper]], and [[mustard oil]] or a neutral vegetable oil.<ref>{{cite book \|last=Jaffrey \|first=Madhur \|author-link=Madhur Jaffrey \|year=2011 \|title=An Invitation to Indian Cooking \|url=https://books.google.com/books?id=jFyqJdn0qZMC \|publisher=Alfred A. Knopf \|page=162 \|isbn=978-0-375-71211-1}}</ref> Traditionally, the dish is often eaten with flatbread (specifically [[roti]] or [[paratha]]) and is also served with rice or [[raita]], a [[yogurt]] salad. In [[Bihar]] and [[Uttar Pradesh]], it is served hot with ''[[Litti (cuisine)\|litti]]'' or [[baati]].		'''Baingan bharta''' (mashed eggplant){{Efn\|Or else: ''Baingan ka Shahi Bharta'' or ''Baingan da Bhartha''}} is an Indian dish prepared by mincing grilled [[eggplant]] (''baingan'') and mixing it with tomato, onion, herbs and spices. Grilling the eggplant over charcoal or direct fire infuses the dish with a [[Smoking (cooking)\|smoky]] flavour. Mashed eggplant is then mixed with cooked chopped tomato, browned onion, [[ginger]], garlic, [[cumin]], fresh [[cilantro]] (coriander leaves), [[chili pepper]], and [[mustard oil]] or a neutral vegetable oil.<ref>{{cite book \|last=Jaffrey \|first=Madhur \|author-link=Madhur Jaffrey \|year=2011 \|title=An Invitation to Indian Cooking \|url=https://books.google.com/books?id=jFyqJdn0qZMC \|publisher=Alfred A. Knopf \|page=162 \|isbn=978-0-375-71211-1}}</ref> Traditionally, the dish is often eaten with flatbread (specifically [[roti]] or [[paratha]]) and is also served with rice or [[raita]], a [[yogurt]] salad. In [[Bihar]] and [[Uttar Pradesh]], it is served hot with ''[[Litti (cuisine)\|litti]]'' or [[baati]].<ref>{{Cite book \|last=KUMAWAT \|first=LOVESH \|url=https://books.google.com/books?id=3OrkDwAAQBAJ \|title=CUISINE \|date=2020-05-18 \|publisher=NotionPress \|isbn=978-1-64850-162-3 \|language=en}}</ref>

	In [[India]], [[Pakistan]] and [[Bangladesh]], ''baingan bharta'' is part of popular cuisine. In India, it is made in various regional styles, with ingredients varying from one region to another.		In [[India]], [[Pakistan]] and [[Bangladesh]], ''baingan bharta'' is part of popular cuisine. In India, it is made in various regional styles, with ingredients varying from one region to another.
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	== Names ==		== Names ==

	The dish has several regional names, such as: {{~~transl~~\|hi\|baingan ka ~~bhurtha~~}} ({{lang-hi\|बैंगन का भरता}}, {{lang-ur\| بینگن کا بھرتہ}}), {{~~transl~~\|pa\|baingan da ~~bhurtha~~}} ({{lang-pa\|ਬੈਂਗਣ ਦਾ ਭੱੜਥਾ}}), {{~~transl~~\|gju\|ringan no oro}} ({{lang-gu\|રીંગણનો ઓળો}}), {{~~transl~~\|ass\|pura begena satoni}} ({{lang-as\|পুৰা বেঙেনা চাটনি}}) or {{~~transl~~\|ass\|bengena pitika}} ({{lang-as\|বেঙেনা পিটিকা}}), {{~~transl~~\|mr\|wangyacha bharit}} ({{lang-mr\|वांग्याचं भरीत}}), {{~~transl~~\|kn\|ennegayi}} ({{lang-kn\|ಎಣ್ಣೆಗಾಯಿ}}), {{~~transl~~\|or\|baigana bhartta}} ({{lang-or\|ବାଇଗଣ ଭର୍ତ୍ତା}}), {{~~transl~~\|bn\|[[Romanization of Bengali\|begun bhôrta]]}} ({{lang-bn\|বেগুন ভর্তা}}), ''baingoin satni'' ([[Sylheti dialect\|Sylheti]]: ꠛꠣꠁꠋꠉꠂꠘ ꠌꠣꠐꠘꠤ) and {{~~transl~~\|gu\|olo}} ([[Gujarati language\|Gujarati]]).		The dish has several regional names, such as: {{transliteration\|hi\|baingan ka bharta}} ({{lang-hi\|बैंगन का भरता}}, {{lang-ur\| بینگن کا بھرتہ}}), {{transliteration\|pa\|baingan da bharrtha}} ({{lang-pa\|ਬੈਂਗਣ ਦਾ ਭੱੜਥਾ}}), {{transliteration\|gju\|ringan no oro}} ({{lang-gu\|રીંગણનો ઓળો}}), {{transliteration\|ass\|pura begena satoni}} ({{lang-as\|পুৰা বেঙেনা চাটনি}}) or {{transliteration\|ass\|bengena pitika}} ({{lang-as\|বেঙেনা পিটিকা}}), {{transliteration\|mr\|wangyacha bharit}} ({{lang-mr\|वांग्याचं भरीत}}), {{transliteration\|kn\|ennegayi}} ({{lang-kn\|ಎಣ್ಣೆಗಾಯಿ}}), {{transliteration\|or\|baigana bhartta}} ({{lang-or\|ବାଇଗଣ ଭର୍ତ୍ତା}}), {{transliteration\|bn\|[[Romanization of Bengali\|begun bhôrta]]}} ({{lang-bn\|বেগুন ভর্তা}}), ''baingoin satni'' ([[Sylheti dialect\|Sylheti]]: ꠛꠣꠁꠋꠉꠂꠘ ꠌꠣꠐꠘꠤ) and {{transliteration\|gu\|olo}} ([[Gujarati language\|Gujarati]]),
			[[Pachi Pulusu]] in [[Telugu language\|Telugu]].

	==Variants==		==Variants==

	~~Some non-Punjabi variants may omit the tomato and sometimes the onion as well.~~

	In [[Gujarat]], it is called ''Ringan No Oro'' ({{lang-gu\| રીંગણનો ઓળો}}), in which the eggplant is roasted, then mashed, and then sautéed with mustard and cumin seeds, turmeric, red chilli powder, ginger and garlic and salt. It is served with ''bajra no rotlo'' ({{lang-gu\|બાજરાંનો રોટલો}}), ''kadhi'' (a soup prepared by gram flour, curd and spices), [[khichadi]] and ''chhaash'' ({{lang-gu\|છાશ}}) (buttermilk).		In [[Gujarat]], it is called ''Ringan No Oro'' ({{lang-gu\| રીંગણનો ઓળો}}), in which the eggplant is roasted, then mashed, and then sautéed with mustard and cumin seeds, turmeric, red chilli powder, ginger and garlic and salt. It is served with ''bajra no rotlo'' ({{lang-gu\|બાજરાંનો રોટલો}}), ''kadhi'' (a soup prepared by gram flour, curd and spices), [[khichadi]] and ''chhaash'' ({{lang-gu\|છાશ}}) (buttermilk).

	In Karnataka, it is called ''eṇṇegāyi'' and prepared by boiling and frying whole eggplant usually served with ''[[akki rotti]]''. In the [[South India]]n state of [[Tamil Nadu]], the [[Tamil people\|Tamils]] prepare a similar dish called ''kathrikai thayir kothsu'', in which the eggplant is cooked, mashed, and sautéed with [[mustard (condiment)\|mustard]], red chilis and [[sesame oil]]. The final step in the recipe involves adding yogurt (curds) to the mixture and dressing the dish with coriander leaves.		In [[Karnataka]], it is called ''eṇṇegāyi'' and prepared by boiling and frying whole eggplant usually served with ''[[akki rotti]]''. In the [[South India]]n state of [[Tamil Nadu]], the [[Tamil people\|Tamils]] prepare a similar dish called ''kathrikai thayir kothsu'', in which the eggplant is cooked, mashed, and sautéed with [[mustard (condiment)\|mustard]], red chilis and [[sesame oil]]. The final step in the recipe involves adding yogurt (curds) to the mixture and dressing the dish with coriander leaves.

	In the [[Bhojpuri language\|Bhojpuri]]-speaking regions of India (such as eastern Uttar Pradesh and western Bihar), it is known as ''baigan ka chokha''; it is also popular within the [[Indo-Caribbeans\|Indo-Caribbean]] communities of Trinidad, Suriname, and Guyana, where many descendants of [[Indian indenture system\|indentured labourers]] from northern India live.

	In ~~Maharashtra, especially in~~ the ~~northern~~ [[~~Khandesh~~]] ~~region~~, ~~''vangyache bharit'' as they call~~ it is ~~served in social gatherings including wedding ceremonies. During harvest season, a special "~~''~~bharit~~'' ~~party" is organised. ''Bharit'' is usually served with ''[[puri]]''. In the [[Vidarbha]] and Khandesh regions of [[Maharashtra]], two variants are popular:~~ {{~~transl~~\|~~khn~~\|~~kachha}} ("raw") {{transl~~\|~~khn~~\|~~bharit}} and {{transl~~\|~~khn~~\|~~phodni cha}} (with {{transl~~\|~~khn~~\|~~tadka~~}}~~) {{transl~~\|khn\|bharit}}. In {{transl\|khn\|kachha bharit}}, all the ingredients except for eggplant are used uncooked. Raw spring onion, tomato, green chillies, green coriander, and sometimes fresh fenugreek leaves are mixed with flame-~~roasted eggplant along with raw~~ [[~~linseed oil~~]] ~~or peanut oil. In {{transl\|khn\|phodni cha bharit}}~~, ~~the above ingredients are first fried in oil with spices; then~~, ~~mashed eggplants are mixed into it~~ and cooked together. The similar process is followed in other Indian states and Pakistan with slight variations on ingredients. In Vidarbha and Khandesh, it is considered a delicacy when the eggplants are roasted on a dried cotton plant stems, a process which gives a distinct smokey flavour to the dish. The dish is served with ''[[~~dal~~]], [[~~bhakri~~]]~~'', and rice~~.		In the [[Bhojpuri language\|Bhojpuri]]-speaking regions of India (such as eastern Uttar Pradesh and western Bihar), it is known as ''baigan ka chokha'';<ref>{{Cite book \|last=Kumari \|first=Arunima \|url=https://books.google.com/books?id=18MwBQAAQBAJ \|title=Encyclopedia of Bihar \|date=2021-01-19 \|publisher=Prabhat Prakashan \|isbn=978-93-5048-390-9 \|language=en}}</ref> it is also popular within the [[Indo-Caribbeans\|Indo-Caribbean]] communities of [[Trinidad and Tobago]], [[Suriname]], and [[Guyana]], where many descendants of [[Indian indenture system\|indentured labourers]] from northern India live.

	~~Eggplant is popular~~ in [[~~Afghanistan~~]] in ~~the form of~~ a ~~traditional salad called~~ "''~~bonjan~~'' ~~salad~~"~~, which~~ is usually served ~~at room temperature~~ (or ~~cold)~~ together ~~with main dishes~~. The ~~dish~~ is ~~served~~ with ~~a variety of breads~~ and is ~~similar~~ to ~~another Afghani~~ dish ~~called~~ ''~~baingan ka raita~~'' ~~({{lang-ur\|بینگن کا رائتہ }})~~.		In Maharashtra, especially in the northern [[Khandesh]] region, ''vangyache bharit'' as they call it is served in social gatherings including wedding ceremonies. During harvest season, a special "''bharit'' party" is organised. ''Bharit'' is usually served with ''[[puri]]''. In the [[Vidarbha]] and Khandesh regions of [[Maharashtra]], two variants are popular: {{transliteration\|khn\|kachha}} ("raw") {{transliteration\|khn\|bharit}} and {{transliteration\|khn\|phodni cha}} (with {{transliteration\|khn\|tadka}}) {{transliteration\|khn\|bharit}}. In {{transliteration\|khn\|kachha bharit}}, all the ingredients except for eggplant are used uncooked. Raw spring onion, tomato, green chillies, green coriander, and sometimes fresh fenugreek leaves are mixed with flame-roasted eggplant along with raw [[linseed oil]] or peanut oil. In {{transliteration\|khn\|phodni cha bharit}}, the above ingredients are first fried in oil with spices; then, mashed eggplants are mixed into it and cooked together. The similar process is followed in other Indian states and Pakistan with slight variations on ingredients. In Vidarbha and Khandesh, it is considered a delicacy when the eggplants are roasted on a dried cotton plant stems, a process which gives a distinct smokey flavour to the dish. The dish is served with ''[[dal]], [[bhakri]]'', and rice.

	<gallery widths="180" heights="120">		<gallery widths="180" heights="120">
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	==Protest symbol==		==Protest symbol==
	In a protest against [[BT Brinjal]] and the introduction of [[Genetically modified food\|genetically modified crops]], volunteers from [[Greenpeace]] and Delhi's [[Le Méridien]] hotel cooked {{convert\|342\|kg\|lb}} of [[Organic food\|organic]] ''brinjal bharta'' at [[Dilli Haat]], New Delhi, on 6 September 2011. This set a world record for the largest amount of the dish produced in one occasion of preparation. A portion of the final dish was sent to Indian Prime Minister [[Manmohan Singh]]'s residence, accompanied by a letter of protest containing an explanation.<ref>{{cite news\|title=Protesters say no to BT Brinjal in a unique way \|url=http://www.hindustantimes.com/Protesters-say-no-to-BT-Brinjal-in-a-unique-way/Article1-742464.aspx \|archive-url=https://archive.today/20130103163316/http://www.hindustantimes.com/Protesters-say-no-to-BT-Brinjal-in-a-unique-way/Article1-742464.aspx \|url-status=dead \|archive-date=3 January 2013 \|work=[[Hindustan Times]] \|date=6 September 2011 }}</ref><ref>{{cite news \|title=Giant Baigan ka Bharta makes for a delicious record\|url=http://articles.timesofindia.indiatimes.com/2011-09-07/delhi/30122772_1_bt-brinjal-gm-crops-chefs \|archive-url=https://web.archive.org/web/20111107020850/http://articles.timesofindia.indiatimes.com/2011-09-07/delhi/30122772_1_bt-brinjal-gm-crops-chefs \|url-status=dead \|archive-date=7 November 2011 \|work=[[The Times of India]] \|date=7 September 2011 }}</ref>		In a protest against [[BT Brinjal]] and the introduction of [[Genetically modified food\|genetically modified crops]], volunteers from [[Greenpeace]] and Delhi's [[Le Méridien]] hotel cooked {{convert\|342\|kg\|lb}} of [[Organic food\|organic]] ''brinjal bharta'' at [[Dilli Haat]], New Delhi, on 6 September 2011. This set a world record for the largest amount of the dish produced in one occasion of preparation. A portion of the final dish was sent to Indian Prime Minister [[Manmohan Singh]]'s residence, accompanied by a letter of protest containing an explanation.<ref>{{cite news\|title=Protesters say no to BT Brinjal in a unique way \|url=http://www.hindustantimes.com/Protesters-say-no-to-BT-Brinjal-in-a-unique-way/Article1-742464.aspx \|archive-url=https://archive.today/20130103163316/http://www.hindustantimes.com/Protesters-say-no-to-BT-Brinjal-in-a-unique-way/Article1-742464.aspx \|url-status=dead \|archive-date=3 January 2013 \|work=[[Hindustan Times]] \|date=6 September 2011 }}</ref><ref>{{cite news \|title=Giant Baigan ka Bharta makes for a delicious record\|url=http://articles.timesofindia.indiatimes.com/2011-09-07/delhi/30122772_1_bt-brinjal-gm-crops-chefs \|archive-url=https://web.archive.org/web/20111107020850/http://articles.timesofindia.indiatimes.com/2011-09-07/delhi/30122772_1_bt-brinjal-gm-crops-chefs \|url-status=dead \|archive-date=7 November 2011 \|work=[[The Times of India]] \|date=7 September 2011 }}</ref>

			== Notes ==
			{{Notelist}}

	==See also==		==See also==

>Lambiam: Undid revision 1020847156 by Oofman1238484 (talk)

2021-05-08T13:58:07Z

Undid revision 1020847156 by Oofman1238484 (talk)

New page

{{EngvarB|date=March 2014}}
{{Use dmy dates|date=March 2014}}
{{Infobox food
| name = Baingan bharta
| image = Baigan ( Brinjal ) Bharta.jpg
| image_size = 250px
| caption =Baignan bharta
| region = [[Indian subcontinent]]
|national cuisine =
| country =[[India]]
| course =
| served =
| main_ingredient = [[Eggplant]], [[onion]], [[tomato]], [[Chili pepper|chili]], [[Indian spices]]
|alternate_name=Begun bhorta}}
'''Baingan bharta''' (mashed eggplant) is a [[South Asia]]n dish prepared by mincing grilled [[eggplant]] (''baingan'') and mixing it with tomato, onion, herbs and spices. Grilling the eggplant over charcoal or direct fire infuses the dish with a [[Smoking (cooking)|smoky]] flavour. Mashed eggplant is then mixed with cooked chopped tomato, browned onion, [[ginger]], garlic, [[cumin]], fresh [[cilantro]] (coriander leaves), [[chili pepper]], and [[mustard oil]] or a neutral vegetable oil.<ref>{{cite book |last=Jaffrey |first=Madhur |author-link=Madhur Jaffrey |year=2011 |title=An Invitation to Indian Cooking |url=https://books.google.com/books?id=jFyqJdn0qZMC |publisher=Alfred A. Knopf |page=162 |isbn=978-0-375-71211-1}}</ref> Traditionally, the dish is often eaten with flatbread (specifically [[roti]] or [[paratha]]) and is also served with rice or [[raita]], a [[yogurt]] salad. In [[Bihar]] and [[Uttar Pradesh]], it is served hot with ''[[Litti (cuisine)|litti]]'' or [[baati]].

In [[India]], [[Pakistan]] and [[Bangladesh]], ''baingan bharta'' is part of popular cuisine. In India, it is made in various regional styles, with ingredients varying from one region to another.

== Names ==

The dish has several regional names, such as: {{transl|hi|baingan ka bhurtha}} ({{lang-hi|बैंगन का भरता}}, {{lang-ur| بینگن کا بھرتہ}}), {{transl|pa|baingan da bhurtha}} ({{lang-pa|ਬੈਂਗਣ ਦਾ ਭੱੜਥਾ}}), {{transl|gju|ringan no oro}} ({{lang-gu|રીંગણનો ઓળો}}), {{transl|ass|pura begena satoni}} ({{lang-as|পুৰা বেঙেনা চাটনি}}) or {{transl|ass|bengena pitika}} ({{lang-as|বেঙেনা পিটিকা}}), {{transl|mr|wangyacha bharit}} ({{lang-mr|वांग्याचं भरीत}}), {{transl|kn|ennegayi}} ({{lang-kn|ಎಣ್ಣೆಗಾಯಿ}}), {{transl|or|baigana bhartta}} ({{lang-or|ବାଇଗଣ ଭର୍ତ୍ତା}}), {{transl|bn|[[Romanization of Bengali|begun bhôrta]]}} ({{lang-bn|বেগুন ভর্তা}}), ''baingoin satni'' ([[Sylheti dialect|Sylheti]]: ꠛꠣꠁꠋꠉꠂꠘ ꠌꠣꠐꠘꠤ) and {{transl|gu|olo}} ([[Gujarati language|Gujarati]]).

==Variants==

Some non-Punjabi variants may omit the tomato and sometimes the onion as well.

In [[Gujarat]], it is called ''Ringan No Oro'' ({{lang-gu| રીંગણનો ઓળો}}), in which the eggplant is roasted, then mashed, and then sautéed with mustard and cumin seeds, turmeric, red chilli powder, ginger and garlic and salt. It is served with ''bajra no rotlo'' ({{lang-gu|બાજરાંનો રોટલો}}), ''kadhi'' (a soup prepared by gram flour, curd and spices), [[khichadi]] and ''chhaash'' ({{lang-gu|છાશ}}) (buttermilk).

In Karnataka, it is called ''eṇṇegāyi'' and prepared by boiling and frying whole eggplant usually served with ''[[akki rotti]]''. In the [[South India]]n state of [[Tamil Nadu]], the [[Tamil people|Tamils]] prepare a similar dish called ''kathrikai thayir kothsu'', in which the eggplant is cooked, mashed, and sautéed with [[mustard (condiment)|mustard]], red chilis and [[sesame oil]]. The final step in the recipe involves adding yogurt (curds) to the mixture and dressing the dish with coriander leaves.

In the [[Bhojpuri language|Bhojpuri]]-speaking regions of India (such as eastern Uttar Pradesh and western Bihar), it is known as ''baigan ka chokha''; it is also popular within the [[Indo-Caribbeans|Indo-Caribbean]] communities of Trinidad, Suriname, and Guyana, where many descendants of [[Indian indenture system|indentured labourers]] from northern India live.

In Maharashtra, especially in the northern [[Khandesh]] region, ''vangyache bharit'' as they call it is served in social gatherings including wedding ceremonies. During harvest season, a special "''bharit'' party" is organised. ''Bharit'' is usually served with ''[[puri]]''. In the [[Vidarbha]] and Khandesh regions of [[Maharashtra]], two variants are popular: {{transl|khn|kachha}} ("raw") {{transl|khn|bharit}} and {{transl|khn|phodni cha}} (with {{transl|khn|tadka}}) {{transl|khn|bharit}}. In {{transl|khn|kachha bharit}}, all the ingredients except for eggplant are used uncooked. Raw spring onion, tomato, green chillies, green coriander, and sometimes fresh fenugreek leaves are mixed with flame-roasted eggplant along with raw [[linseed oil]] or peanut oil. In {{transl|khn|phodni cha bharit}}, the above ingredients are first fried in oil with spices; then, mashed eggplants are mixed into it and cooked together. The similar process is followed in other Indian states and Pakistan with slight variations on ingredients. In Vidarbha and Khandesh, it is considered a delicacy when the eggplants are roasted on a dried cotton plant stems, a process which gives a distinct smokey flavour to the dish. The dish is served with ''[[dal]], [[bhakri]]'', and rice.

Eggplant is popular in [[Afghanistan]] in the form of a traditional salad called "''bonjan'' salad", which is usually served at room temperature (or cold) together with main dishes. The dish is served with a variety of breads and is similar to another Afghani dish called ''baingan ka raita'' ({{lang-ur|بینگن کا رائتہ }}).

<gallery widths="180" heights="120">
File:Baigan Bharta.jpg
File:Baigan ka Bharta.jpg|Baingan bharta with ''[[roti]]'' and [[lentil]]s
File:Litti Chokha.jpg|''Litti chokha'', [[Litti (cuisine)|''litti'']] with ''baigan bharta'', a North Indian dish
File:Baigan Bharta from Nagpur.JPG|''Baigan bharta'' made in [[Nagpur]], Maharashtra
File:Baingan Ka Bharta.JPG
File:ಎಣ್ಣೆಗಾಯಿ - ಅಕ್ಕಿ ರೊಟ್ಟಿ.jpg |''[[Akki rotti]]'' with ''eṇṇegāyi'', a [[Cuisine of Karnataka|Karnataka]] dish
</gallery>

==Protest symbol==
In a protest against [[BT Brinjal]] and the introduction of [[Genetically modified food|genetically modified crops]], volunteers from [[Greenpeace]] and Delhi's [[Le Méridien]] hotel cooked {{convert|342|kg|lb}} of [[Organic food|organic]] ''brinjal bharta'' at [[Dilli Haat]], New Delhi, on 6 September 2011. This set a world record for the largest amount of the dish produced in one occasion of preparation. A portion of the final dish was sent to Indian Prime Minister [[Manmohan Singh]]'s residence, accompanied by a letter of protest containing an explanation.<ref>{{cite news|title=Protesters say no to BT Brinjal in a unique way |url=http://www.hindustantimes.com/Protesters-say-no-to-BT-Brinjal-in-a-unique-way/Article1-742464.aspx |archive-url=https://archive.today/20130103163316/http://www.hindustantimes.com/Protesters-say-no-to-BT-Brinjal-in-a-unique-way/Article1-742464.aspx |url-status=dead |archive-date=3 January 2013 |work=[[Hindustan Times]] |date=6 September 2011 }}</ref><ref>{{cite news |title=Giant Baigan ka Bharta makes for a delicious record|url=http://articles.timesofindia.indiatimes.com/2011-09-07/delhi/30122772_1_bt-brinjal-gm-crops-chefs |archive-url=https://web.archive.org/web/20111107020850/http://articles.timesofindia.indiatimes.com/2011-09-07/delhi/30122772_1_bt-brinjal-gm-crops-chefs |url-status=dead |archive-date=7 November 2011 |work=[[The Times of India]] |date=7 September 2011 }}</ref>

==See also==
* [[Baba ghanoush]], Middle Eastern recipe from baked eggplant
* [[List of eggplant dishes]]

== References ==

{{reflist|colwidth=30em}}

==External links==
* [https://web.archive.org/web/20160528090929/http://rice-n-curry.com/index.php?option=com_content&view=article&id=55:baigan-bharta-north-indian-vegeterian&catid=9:weekdays&Itemid=14 Step by step recipe of authentic baigan Bharta]
* [https://web.archive.org/web/20180617121812/http://www.foodandcuisine.com/recipes/baingan-bharta-recipe-with-spring-onion Baingan Bharta Recipe with Spring Onion]

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