Baingan bharta recipe | How to make Punjabi baingan bharta

Last updated on August 12th, 2019

Baingan bharta recipe with step by step photos – A simple Punjabi baingan bharta recipe to serve with phulka. Popular Indian roasted eggplant curry within 30 minutes!

Baingan bharta recipe is a traditional Punjabi side dish made with large aubergine or eggplants meant for roasting. Bharta means roughly mashed. Basic baingan ka bharta is made by mashing the roasted eggplant.

To make baingan bharta the first and basic step is to roast the eggplant. In restaurants usually the eggplant is roasted in Tandoor. Roasting the baingan in charcoal tandoor imparts the unique smoky flavor to the eggplants. To impart that smoky flavor in homemade baingan bharta recipe you can follow dhungar method.

I suggest you roast the baingan (eggplant) on stove top for making the bharta. Roasting eggplants in oven will not provide that unique flavor. I used a small grill plate to roast the eggplant on stove top. You can also hold the baingan with tongs and roast on direct flame.

I have made baingan bharta by roasting the eggplant in flame as well as oven. We like the taste and flavor of bharta when the baingan is roasted on open flame. The flavor and taste comes very close to restaurant style baingan bharta. Eggplant curry are our favorite at home and I have shared few tasty eggplant recipes like ennegayi, bharli vangi, ennai kthrikai kuzhambu, baingan bhaja recipes.

Baingan bharta is easy to make with simple ingredients. Just roasting the eggplant and allowing it to cool takes around 20 minutes. Once the eggplant is ready the whole curry comes together in 20 minutes. Roasted eggplant curry is made in different ways across India. Baingan ka bharta is a typical north Indian curry. In south India we make a chutney with roasted eggplants too.

You can serve baingan bharta with hot phulka or steamed rice.

If you are looking for more Punjabi recipes do check palak paneer, paneer butter masala, paneer lababdar, chole recipes.

How to make baingan bharta recipe.

Roasting the eggplant for baingan bharta:

Wash and pat dry the big eggplant. Apply some oil all over it.

Roast the eggplant over direct flame for 12-15 minutes. The eggplant should be completely charred and soft. If you poke the eggplant with a knife it should slide very easily. You can also grill or roast the eggplant in oven. But when roasted in oven the smoky flavor of eggplant will be missing.

Keep the roasted eggplant immersed in a bowl of water for 10 minutes to cool down.

Once the eggplant cools down peel of the skin and mash it roughly.

To make bangan bharta curry:

Heat 1 tablespoon oil in a thick pan.

Temper with 1/2 teaspoon cumin seeds. Add finely chopped onions and saute for a minute.

Add slit green chilies and ginger garlic paste. Saute well till the raw smell leaves.

Add chopped tomatoes and saute well.

Add spice powder and salt to taste. Mix well and saute till the tomatoes turn mushy.

Add the mashed eggplants and mix well. Simmer for 3-5 minutes.

Add chopped coriander leaves and toss well. Serve baingan bharta with phulka.

Baingan bharta recipe card below:

Baingan bharta recipe | How to make Punjabi baingan bharta recipe

Baingan bhata recipe- Traditional Punjabi baingan bharta recipe restaurant style

5 from 1 vote

Print Rate

Course: Side Dish

Cuisine: Indian

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 4

Calories: 136kcal

Ingredients

• 1 eggplant big
• 1/4 teaspoon oil
• 1 Onion finely chopped
• 1 tomato finely chopped
• 2 green chilies slit
• 1 teaspoon ginger garlic paste
• 1/2 teaspoon chili powder
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• Salt to taste
• 2 tablespoons coriander leaves chopped

Instructions

Roasting the eggplant for baingan bharta:

• Roast the eggplant over direct flame for 12-15 minutes. The eggplant should be completely charred and soft. If you poke the eggplant with a knife it should slide very easily. You can also grill or roast the eggplant in oven. But when roasted in oven the smoky flavor of eggplant will be missing.

  Keep the roasted eggplant immersed in a bowl of water for 10 minutes to cool down.
• Once the eggplant cools down peel of the skin and mash it roughly.

To make bangan bharta curry:

• Heat 1 tablespoon oil in a thick pan.
• Temper with 1/2 teaspoon cumin seeds. Add finely chopped onions and saute for a minute.
• Add slit green chilies and ginger garlic paste. Saute well till the raw smell leaves.
• Add chopped tomatoes and saute well.

  Add spice powder and salt to taste. Mix well and saute till the tomatoes turn mushy.
• Add the mashed eggplants and mix well. Simmer for 3-5 minutes.

  Add chopped coriander leaves and toss well. Serve baingan bharta with phulka.

Nutrition

Calories: 136kcal

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