Baingan ka Bharta or Roasted Eggplant
Baingan ka Bharta or Roasted Eggplant is a delightful dish. It pairs with flatbreads like roti, tandoori roti, or steamed rice. While the recipe might seem complex at first glance, it’s simple and aligns perfectly with my love for minimalistic cooking.
What is Bharta?
This dish, resembling Baba Ganoush, is a staple in Indian, Pakistani, and Bangladeshi cuisine. You can recreate the smoky flavour, traditionally achieved by roasting the aubergine over charcoal, on a gas flame for a similar aromatic experience. Baingan ka Bharta is a traditional Punjabi recipe. It uses minimal spices and no turmeric, making it both simple and flavourful.
Ingredients for Baingan ka Bharta or Roasted Eggplant
- ½ kg Aubergine (Eggplant)
- 6 garlic cloves
- 1 tablespoon oil or Ghee (for extra flavour)
- 1 Onion, chopped
- 2 Tomatoes, finely chopped
- 1 Green Chili, slit
- ¼ cup Green Peas
- ½ tsp Red Chili Powder
- Salt, to taste
- Fresh Coriander Leaves, chopped
Method
- Prepare the Aubergine
- Wash, pat dry, and prick the aubergines. Apply a drop of oil all over the aubergine. Insert the garlic cloves into the brinjal.
- Roast it over an open flame or a griddle, turning every 2-3 minutes to ensure even cooking.
- Roast until cooked and tender.
- Cool and Peel
- Dunk the roasted aubergine in water to cool.
- Peel off the skin and slice it open to check for any bugs.
- Mash the pulp or chop it finely.
- Cook the Bharta
- Heat oil in a pan. Add chopped onions and sauté until translucent.
- Add slit green chilli and peas, and sauté until peas are tender.
- Add the mashed aubergine and mix with the onion-tomato mixture.
- Add chopped tomatoes and sauté until the oil separates from the mixture.
- Add red chilli powder, and salt and stir well.
- Season with salt, stir and simmer for a few more minutes.
- Garnish and Serve
- Garnish with chopped coriander leaves.
- Serve hot with rotis, flatbreads, or steamed/cumin rice.
Tips for Baingan ka Bharta or Roasted Eggplant
- Pierce the aubergine with a toothpick to check if it is done.
- Choose lightweight aubergines with fewer seeds for better flavour and texture.
- Aubergines with a white dimple at the bottom have fewer seeds than those with a long brown slash
Baingan ka Bharta is super creamy, savory, and spicy, requiring minimal oil. It’s a colourful and vibrant dish that’s easy to make and a joy to eat. Enjoy this traditional Punjabi delight with your favourite sides and savour the rich, smoky flavours that make it special.
Check out Tinde Ka Bharta and Lauki or Bottle Gourd Bharta Andhra style
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Baingan ka bharta is definitely a staple in my home too! Thanks for the extra tips!
I have always loved roasted brinjal mash or our very own baingan ka bhurta ! Your recipe is somewhat different than what we have been following , your’s is actually similar to what I saw Jackie shroff share on instagram , where he pust green chillies and garlic inside the brinjal before roasting on a cow dung cake.
Everyone in my home loves this, but I haven’t made it in ages, as one needs to clean the gas thoroughly after this. And I have never tried putting it in water after roasting, so that’s new for me. Guess, time to give this a shot.
I am quite fond of baingan ka bharta and brinjal in any form actually. I really like baingan ka salan also. The only difference between your bharta recipe n the one I make Harjeet, are the peas… I don’t use any. I am not particularly fond of peas but I would like to try it the next time I make bharta.
Thanks for the tips on choosing the right brinjal… I wasn’t aware of it.
Baingan ka bharta is a staple dish in our home. My mother used to cook it every other day. Hahaha….. jokes aside, we love baingan ka bharta with garam roti. Thanks for the tips! 👍🏻
Baingan bharta is my favourite and over the years I’ve tried it with different recipes. Mine is close to this but with added garam masala and topped with spring onions. Takes great with jowar or bajra bhakri.
I love baigan ka bharta with hot phulkas. That extra garlic is the punch. Thanks for sharing the tips.
Just love baigan ka bharta. I also add additional chopped garlic for good measure. We also prepare it more or less the same way, usually not with peas. Thanks for sharing the tips.
It is ages since I made barta. Now will try this asap. Sounds super simple and yummy
Baigan a bharta is one of the common recipes in my Kitchen in the winter months and my mother in law says I make really good and tasty. It made me feel good.
This is such a staple vegetable in all Punjabi homes!