Baingan Bharta

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Baingan Bharta Recipe – This creamy, smoky roasted eggplant mash is SO easy and wonderfully delicious! The smoky touch to the Eggplants gives you the Authentic Punjabi Dhaba flavors! a spoon of baingan bharta is taken from the cast iron pan

What is Baingan Bharta?

Baingan Bharta is a popular Indian dish from the Punjab region, made with roasted Eggplant.

It is roasted to a smoky flavor and mashed.

A dish relished with hot rotis or parathas and some pickled onions on the side.

This is a spicy, and tasty side dish recipe that can be had for lunch or dinner too.

It can be made at the comfort of your home kitchen, it gets done fast as well.

It can be made in many methods and yet roasting on the fire is the authentic one and my favorite too.

This Roasted Eggplant Mash Recipe is,

Eggplant or baingan or brinjal is a vegetable not liked much by kids and adults all the same. The smokey flavor from the mashed vegetable gives a unique edge to the whole dish

This version of the vegetable will make you lick the last bit of the curry.

It is simple, easy, and close to heart kind of recipe. 

How to smoke Eggplant?

There are two ways to smoke the eggplant

Direct Flame: Using thongs pick the eggplant and show directly over the flame turning frequently for 6 to 8 mins until the eggplant is completely charred.

If you have an induction stove or coil-based stove at your home, you can smoke the eggplant in the oven

Oven method: you can grill the eggplant in the oven, place eggplant on baking tray and grill at 200 degrees C/400 degree F for 20- 25 mins giving a quarter turn every 5mins.

And go ahead with the method.

How to make Baigan Bharta:

baigan bharata ingredients
Baigan Bharta Ingredients. Finely chop the onion, tomato, ginger, garlic, and coriander leaves.
eggplant is roasted in direct flame
To smoke the eggplant on the stovetop. Place the eggplant on fire and roast the eggplant turning frequently using thongs. It would take 5 to 7 minutes until you see char-grilled marks. The eggplant should be nice and soft.
charred eggplant on white surface
Once the eggplant has charred, immerse in the bowl of water for easy peeling of the skin
peeled eggplant on a white bowl
Once the skin is peeled off, take in a bowl.
mashed eggplant in white bowl
Mash the eggplant using a fork.
minced ginger garlic and green chilli is cooked in cast iron pan
To make Baigan Bharta: Heat oil in a cast-iron pan/Kadai add chopped garlic, ginger, and green chilies
minced ginger garlic and green chilli is cooked in cast iron pan
Stir fry them for 1 minute.
chopped onion in cast iron pan
Add chopped onion.
chopped onions are cooked in cast iron pan
Cook the onion till they are translucent.
spice powder and chopped onion in cast iron pan
Add chili powder, turmeric powder and garam masala, stir fry and cook the masala for 3 to 5 minutes over a low flame.
chopped tomato with spices are in cast iron pan
Add Chopped tomato
onion tomato masala are in cast iron pan
Cook the tomatoes to turn mushy.
mashed eggplant is being added to tomato masala in cast iron pan
Add mashed eggplant.
roasted eggplant mash is cooked in cast iron pan
Mix well and stir for 1 minute.
baingan bharta recipe is in pan
Sprinkle chopped coriander leaves and serve.

baingan bharta served in pan

Tips to make the best recipe:

 Fire roast the eggplant on direct fire and ensure not to over char the skin.

The smokey element is extremely important to get the right taste, extra charring will bring in bitterness.

 You can roast some cloves along with the baingan to enhance the flavor quotient. The clove adds more flavor without taking away the authenticity of the vegetable.
 

Use more green chillis to make the curry spicier or reduce it too. However, a non-spicier version of it tastes good too.

Frequently Asked Questions:

1. How many brinjals should I take for 1 eggplant?

1 eggplant can yield  250grams maximum so we need 3 brinjals for this recipe.

2. My charred Eggplant is difficult to peel off. How to fix it?

Gently spray some oil over the eggplant before you charred it.

Immerse in water once the eggplant is charred, the skin will be easy to peel off.

3. How do you serve?

This baingan bharta recipe is best served with Roti, phulka, idli, dosa, Naan, or with steamed rice. 

4. Can this be made with the green and long brinjal?

There are two varieties we generally see in our local stores.

The long green one and the purple one. We need to use the purple variety, because of its natural traits, this vegetable brings a different experience to the dish.

Recipes You may like to try:

Paneer Bhurji 

Yam Fry

Cabbage Poriyal

Cauliflower 65

Chettinad Potato Roast

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Baingan Bharta


  • Author: Nithya Narasimhan
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 3 1x
  • Diet: Vegetarian

Description

Baingan Bharta Recipe – This creamy, smoky roasted eggplant mash is SO easy and wonderfully delicious! The smoky touch to the Eggplants gives you the Authentic Punjabi Dhaba flavors!


Ingredients

Scale
  • 1 eggplant
  • 1 tablespoon oil
  • 1 teaspoon garlic
  • 1 teaspoon ginger
  • 1 teaspoon green chili
  • 1/2 cup onion ( chopped)
  • 1 teaspoon chili powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 2 tomato
  • 1 tablespoon chopped coriander leaves
  • 1 teaspoon salt

Instructions

Prep the ingredient:

  1. Chop finely onion, tomato, ginger, garlic, and coriander leaves.

To smoke the eggplant:

  1. To smoke the eggplant on the stovetop. Place the eggplant on fire and roast the eggplant turning frequently using thongs. It would take 5 to 7 minutes until you see char-grilled marks. The eggplant should be nice and soft.
  2. Once the eggplant has charred, immerse in the bowl of water for easy peeling of the skin
  3. Once the skin is peeled off, take in a bowl.
  4. Mash the eggplant using a fork.

To make Baigan Bharta:

  1. Heat oil in a cast-iron pan/Kadai add chopped garlic, ginger, and green chilies
  2. Stir fry them for 1 minute.
  3. Add chopped onion. Cook the onion till they are translucent.
  4. Add chili powder, turmeric powder and garam masala, stir fry and cook the masala for 3 to 5 minutes over a low flame.
  5. Add Chopped tomatoCook the tomatoes to turn mushy.
  6. Add mashed eggplant. Mix well and stir for 1 minute.
  7. Sprinkle chopped coriander leaves and serve.

Notes

Tips to make the best recipe.
Fire roast the eggplant on direct fire and ensure not to over char the skin.

The smokey element is extremely important to get the right taste, extra charring will bring in bitterness.

You can roast some cloves along with the baingan to enhance the flavor quotient. The clove adds more flavor without taking away the authenticity of the vegetable.

Use more green chillis to make the curry spicier or reduce it too. However, a non-spicier version of it tastes good too.

  • Category: SideDish
  • Method: stovetop
  • Cuisine: indian

Keywords: baingan bharta, roasted eggplant, roasted eggplant mash

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3 Comments

  1. Nice work ??

  2. My go-to dish!

    1. Nithya Narasimhan says:

      Thank you, Ashwini.

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