Baingan Bharta Recipe: A simple, smoky Indian curry made with fire-roasted eggplant and spices It is well-known for combining spice heat with a smoky or charcoaly flavour in each bite. The recipe is ideal as a side dish for Indian flatbreads such as roti and chapati, but it can also be served as a simple dish with dal rice.
Baingan Bharta is a popular North Indian Punjabi dish that consists of smoky mashed eggplant in a sautéed, tangy, spiced base of onions, tomatoes, garlic, and spices. In English, Baingan means eggplant (or aubergine or brinjal) and Bharta means mashed.
There are numerous regional Indian variations of baingan bharta, such as Maharashtrian Vangyache Bharit, Bihari baingan chokha, and Tamilian kathirikai gothsu. The recipe I’ve included here is the Punjabi version that we make at home.
We adore this baingan ka bharta for its simplicity and flavour. This authentic Punjabi recipe was taught to me by my mother-in-law, who cooks delicious Punjabi food.
There are numerous curry recipes in Indian cuisine that use various vegetables and ingredients. To add to the variety, the same vegetables can be used to make a variety of curries using different cooking techniques. The baingan bharta recipe is one such simple and easy smoky mash recipe.
Recipe for baingan bharta. Despite the fact that it is not a gravy-based recipe, I enjoy the charcoaly or earthy flavour of this dish. However, for the peanut-based brijal curry, I prefer the small white and purple brinjal. It’s because of the gravy base, as well as the creamy texture from the dry coconut and peanut. I even tried making bharta with these small eggplants, but it didn’t turn out well. You will need a large chunk of eggplant that will not dissolve while frying it over direct heat.
Anyway, here are some simple and essential tips, suggestions, and variations for a perfect smoky baingan bharta recipe. First and foremost, I always recommend using large and fat eggplant rather than small and long eggplant for this recipe. When frying over direct heat, the former should retain its shape and not dissolve. Second, before roasting the eggplant, make some cuts and stuff it with garlic and chilies to ensure that it absorbs all of the required flavour. Finally, you can repeat the process with potatoes and combine them with eggplant to make onion, potato, baingan bharta.
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Baingan Bharta recipe
- 400 grams brinjal / baingan / eggplant
- 3 clove garlic
- 1 chilli
- 1 tsp oil
- 2 tsp oil
- 1 tsp cumin / jeera
- 1 dried red chilli (broken)
- 1 inch ginger (finely chopped)
- 2 clove garlic (finely chopped)
- 1 onion (finely chopped)
- 1/2 tsp kashmiri red chilli powder
- 1 tsp coriander powder
- 1 tomato (finely chopped)
- 1 tsp salt
- 1/2 tsp garam masala
- 2 tbsp coriander (finely chopped)
- First, cut four slits in a large brinjal.
- Fill each slit with 3 garlic cloves and 1 chilli.
- Grease the baingan with oil to make it easier to peel off the skin after roasting.
- Begin roasting on the gas stove, flipping every now and then.
- Roast the brinjal until it turns dark and is completely cooked through.
- Allow the baingan to cool completely before beginning to peel the skin off.
- Remove the brinjal's head and check to see if the brinjal is completely cooked from the inside.
- Using a fork, mash up the eggplant. Set aside.
- Heat 2 tbsp oil in a large kadai and sauté 1 tsp cumin, 1 dried red chilli, 1 inch ginger, and 2 garlic cloves.
- 1 onion, sautéed until slightly shrinked
- Add 1/2 tsp chilli powder and 1 tsp coriander powder and sauté until spices become aromatic.
- Add 1 tomato and cook until it becomes soft and mushy.
- Now stir in the roasted and mashed brinjal, as well as 1 teaspoon salt.
- 5 minutes, or until flavours are well combined, mix and mash
- add ½ tsp garam masala and 2 tbsp coriander. mix well.
- Finally, serve baingan ka bartha alongside hot phulka or rice.
Tips for Making the Best Baingan Bharta Choosing the Right Type of Eggplant
The brinjal used in bharta is a large dark purple variety of brinjal. This brinjal has more flesh and fewer seeds than others. Choose an eggplant that is large and has smooth skin.
In your hands, the eggplant should feel light. Lightweight brinjal will have fewer seeds than heavy brinjal, which will have ripe seeds, which will ruin the taste of the bhartha.
Second, make sure there are no cracks or holes in the skin. This would imply that a worm has infiltrated the baingan.
Roasting eggplant over a fire
Roasting the eggplant over a direct flame imparts a smoky aroma and flavour to the bharta. Continue to turn the brinjal after a few minutes of roasting. This will ensure that the eggplant is properly cooked.
To see if the eggplant is properly cooked, pierce it on a couple of sides with a knife or fork. The eggplant is cooked when it slides smoothly without resistance.
The best way to roast eggplant
To begin, rinse and pat dry the eggplant. Keep the stem because it can be used to turn the eggplant.
Then make a cross slit from the bottom to the top and look for worms. You can now roast the eggplant over a direct flame.
Keep the flame on medium or medium-low. Take care when turning the eggplant. To turn the eggplant, use tongs. Take care when roasting.
Turn the eggplant every 2 to 3 minutes on the stovetop to ensure even cooking.
Before roasting the eggplant, brush it with oil. You can even skip this step entirely.
To add more flavour, insert a few garlic cloves into the eggplant before roasting.
In the oven, roasting eggplant
Preheat the oven to 180 degrees Celsius for 10 minutes before roasting the eggplant. Rinse the eggplant and then cut it in half vertically or quarter it. If you prefer, you can leave the eggplant whole.
If you want to keep the eggplant whole, make some slits in it with a knife. Line a baking sheet with aluminium foil or parchment paper. Spread some oil on the eggplant slices as well. Place the chopped side of the eggplant on top of the parchment or foil.
Place the tray in the centre of your oven, or close to the top heating element. Bake or roast eggplant at 180 degrees Celsius for 25 to 35 minutes, or until the pulp is mushy and smooth.
The eggplant should then be allowed to cool before peeling. Mash and incorporate into the recipe. It should be noted that roasting eggplant in the oven will not produce the smoky aroma.
In a pan, cook eggplant
To cook on the stovetop, place the chopped eggplants in a pan. Just cover the eggplants with water. Cook, covered, until the eggplant pieces have softened.
Then, thoroughly drain the water and mash the cooked eggplant. When cooking the eggplant pieces, you can also add a pinch of salt. It’s also worth noting that cooking eggplant in water will not give it a smoky aroma or flavour.
Examining for worms
Even with your best efforts and intentions, you may occasionally find a worm in the eggplant after roasting. If this occurs, discard the entire pulp and start over.
To avoid this, cut a slit in the eggplant before roasting and check, as shown in the step-by-step photo guide above. However, if the worm is hidden somewhere that is not visible to the naked eye, you may miss it.
Another option is to chop the eggplants and roast them in the oven, or to cook eggplant pieces in a pan with some water. Later, mash and make the bharta.
- To begin, roasting brinjal on a low to medium heat promotes uniform cooking and adds flavour.
- also, you can roast tomato along with brinjal.
- Furthermore, mashing uniformly aids in the blend of flavours.
- Use a large purple-colored eggplant variety with fewer seeds. When you hold the eggplant, it should feel light in your hand. This indicates that it has fewer seeds.
- This recipe can be easily doubled or tripled. When roasting more eggplants use the different burners of your stovetop.
- Mustard oil has a delicious flavour and taste. If you don’t like mustard oil, you can substitute any other neutral oil.
- Finally, baingan ka bartha can be made with either green or red chilli powder.
If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.