DINING out in an Italian restaurant in London posed many problems for a person like me, unfamiliar names and unknown western dishes are confusing and scary for most Indian travelers, visiting European Countries. I unsuccessfully pretended to keep up a face as if knowing all the dishes on the Menu, but my daughter understood my dilemma and explained certain dishes. I chose one with Mashed Aubergine with Garlic and Dried Tomatoes, sautéed in Paprika sauce. The dish served was well decorated with some cherry tomatoes sprinkled with some roasted crushed Cashews, walnuts and Almonds, with a Glass of Wine and Garlic Bread. As if laced with poison, I nibbled delicately but instantly jumped with Joy as it was none other than our own Baingan Bharta. I relished and finished my meal in no time. No other vegetable preparation has so many listed variants in our Country, other than Baingan Bharta. Honored as Baingan (Bhata) Bhorta in Bengal, addressed in UP, Bihar as Begun Bharta. ‘Begun’ as locals say, doesn’t contain any ‘Gun’(in Hindi), Chokha, a mouthwatering variant, with uncooked onions, garlic and green chilies mixed with raw mustard oil, it’s ‘Sutta badnikai palya’ in Karnataka, savored lovingly. Hyderabadi ‘Baingna Bhurta’ is loaded with spices and Red Chilies, Odia variant of the dish is also called ‘Began Bharta’ but some households, raise it to an altogether divine culinary level by adding slightly sweetened curds seasoned with mustard seeds in mustard oil, in Maharashtra’s ‘Vangee cha Bhareet’ is a delicacy preferred even by Royalties.

 

But the basics of preparation is same, roast it on fire and after cleaning, minced to mix well with green chillies, onions, garlic, ginger either seasoned or raw with mustard oil. Some even add red chili powder, garam masala and lemon for a different taste. Every state, city, home boasts a different taste and ingredients of Bharta. Once while in Rajasthan an old colleague invited us for lunch. Apart from detailed spread, it was ‘Baingan Bharta’, which distinctly caught our attention. Cooked in ‘Desi Ghee’ and served with a ‘Silver foil’(Vark). It was extremely spicy but mesmerizingly delicious. During my assignment in Laos, I was aghast to see locals roasting Mak Kheu (Eggplant) on charcoal. It goes well when mixed with Lam(Stew) or papaya salad and is also eaten with Sticky Rice but roasted and mashed eggplant dipped in variety of super spicy sauces are relished throughout Laos and Thailand. Walking back home after the Italian Dinner, since I was praising the ‘Dish,’ my wife confirmed that even she can cook the Aubergine (Eggplant in UK) dish. Our American Son in Law jumped at the idea and requested her to prepare same while they host their friends at home on coming weekend.

 

Baingan is an Indian origin powerhouse vegetable, contains high fiber, antioxidants and minerals and is low in calories and sodium, making it a perfect ingredient to aid digestion, gut health, weight loss and lowering blood pressure levels amongst other benefits and is an extremely popular in many countries. Most Indian housewives are born experts in preparing ‘Bhareet or Bharta’. So, my wife prepared this delicacy as the ‘Main course’ for the weekend Dinner. Baingan Bharta, one of the easiest dish to cook, was ready, much before laying the table. One of their friend’s wife from Hongkong, arrived a bit early, had a delicate nose for the culinary aromas. Spoon tasting our Bharta preparation, she squealed with delight and requested us for a small helping and mixed it with diced roasted nonveg, added some sauces and honey and Lo! A typical Oriental Aubergine preparation was laid and It turned out to be delicious. Guess what? The discussion before the dinner was centered around Eggplant and a guest lady ventured to give it an Italian twist to Bharta and arranged Sliced potatoes and Tomatoes in a baking tray, spread Bharta on top, splashed some Extra Virgin Olive oil and topped with shredded Cheese and baked it crispy. To our surprise, this dish turned out to be another wonder winner. Our glorious Indian Baingan Bharta, is a Globe trotter and is on listed international platter.