The dish has several regional names, such as: baingan ka bhurtha, ringan no oro, pura begena chatoni, wangyacha bharit, ennegayi, begun bhôrta, baingoin satni and olo.
Variants
Some non-Punjabi variants may omit the tomato and sometimes the onion as well. In Gujarat, it is called Ringan No Oro, 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, kadhi, khichadi and chhaash . In Karnataka, it is called eṇṇegāyi and prepared by boiling and frying whole eggplant usually served with akki rotti. 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 to the mixture and dressing the dish with coriander leaves. In the Bhojpuri-speaking regions of India, it is known as baigan ka chokha; it is also popular within the Indo-Caribbean communities of Trinidad, Suriname, and Guyana, where many descendants of 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: kachha bharit and phodni cha bharit. In 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 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 together with main dishes. The dish is served with a variety of breads and is similar to another Afghani dish called baingan ka raita. There are many variations of preparing eggplant.
