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Baingan bharta or Baingan ka bhurtha or Baingan da bhurtha or Wangyacha Bharit ((ヒンディー語:बैंगन भरता), (ウルドゥー語: بینگن کا بھرتہ ), (マラーティー語:वांग्याचं भरीत), (ベンガル語:বেগুন ভর্তা), mashed eggplant) is a South Asian dish bearing a resemblance to baba ghanoush. Baingan bharta is a part of the national cuisines of India, Pakistan, and Bangladesh. It is primarily a vegetarian dish that is prepared by mincing eggplant (''baingan'') that is grilled over charcoal or direct fire. This infuses the dish with smoky flavour. The smoked and mashed eggplant is then mixed with fresh cilantro (coriander leaves), chili pepper, onion and mustard oil.〔Jaffrey, M. – World of the East Vegetarian Cooking – Knopf (1983) ISBN 0-394-40271-5〕 Traditionally, the dish is often eaten with an Indian flatbread (specifically roti or paratha) and is also served with rice or raita, a yogurt salad. In Pakistan and Bangladesh baingan bharta is part of popular cuisine, while in India it is part of the cuisines of many states including Bihar, Maharashtra, Odisha, Punjab and West Bengal. The dish has many names depending on the local language (Hindi: "बैंगन का भरता", Gujarati: ''odo'', (ベンガル語:বেগুন ভর্তা) ''begun bhôrta'', Marathi: ''wangyacha bharit''). ==Variants== In the South Indian state of Tamil Nadu, the Tamils prepare a similar dish called ''kathrikai thayir kothsu'', in which the eggplant is cooked, mashed and sautéed with mustard, red chilis and sesame oil. The final step in the recipe involves adding yogurt (Anglo-Indian curd) to the mixture and dressing the dish with coriander leaves. In the Bhoj-Puri speaking region such as the eastern part of Uttar Pradesh and west Bihar it is known as ''baigan ka chokha'', it also popular within the Caribbean Indo-Community such as Trinidad, Suriname and Guyana where descendants of indentured labourers from Northern India live. In Maharashtra, especially in northern parts known as Khandesh, ''vangyache bharit'' as they call it is served in social gatherings including wedding ceremonies. During harvest season, special "bharit party" is organised. Bharit is usually served with puri. In Vidarbha and Khandesh regions of Maharashtra, two variants are popular: ''kachha (raw) bharit'' and ''phodni cha (with tadka) bharit''. In kachha bharit, all the ingredients except eggplant are used raw (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 phodni cha bharit, above ingredients are first fried in oil with spices and then mashed eggplants are mixed in 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 eggplants are roasted on a dried cotton plant stems 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 "bonjan salad" dish is served with a variety of breads and is similar to another Afghani dish called "baingan ka raita" ((ウルドゥー語: بینگن کا رائتہ )). File:Baigan Bharta.jpg File:Baigan ka Bharta.jpg|Baingan bharta with roti and lentils File:Litti Chokha.jpg|''Litti chokha'', 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 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Baingan bharta」の詳細全文を読む スポンサード リンク
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