Punjabi Baingan Bharta Recipe / Baingan Bharta Recipe
Punjabi Baingan Bharta Recipe
At my place, Roasted eggplant or Baingan Bharta is made with Litti or Batti but it is very different from the Punjabi Baingan Bharta. My dad is a big fan of Punjabi Baingan bharta. He orders it at almost every restaurant or Dhaba where we had a meal with him. We had some amazing and some horrible experience of Baigan Bharta ordered at a restaurant or Dhaba. (I hope he reads this :P) The Dhaba style Punjabi Baingan Bharta recipe has never disappointed us so far. There is something really amazing about Dhaba style food, rich in taste and it makes you crave for more. For me, road trips are also exciting because of these midway Dhaba lunches or snack breaks and the enticing food they offer.
Baigan ka Bharta is a simple dish made with the eggplant also known as aubergines roasted directly over the fire till it is charred, mashed well and then cooked along with commonly used Indian spice powders, but the smoky flavor of the roasted Baigan is the main highlight of the dish. The smoky flavor adds a different dimension to the dish so I will insist not to miss this step. Baigan Bharta with sattu paratha or tandoori roti with a dollop of ghee tastes really divine. I tried to make this Indian burnt aubergine curry or roasted eggplant curry at home this time and it turned out to be really good.
Try out this step by step picture recipe of Baingan ka Bharta and please do share with me on my social media handles – Instagram Twitter Facebook
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Also, check these recipes:
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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- 1 Eggplant / Aubergine/Baingan Roast on direct gas stove
- 1 onion large - roughly chopped
- 1 and 1/2 tomato Big
- 6-7 garlic
- 1/2 cup Fresh Peas
- 1/2 tsp turmeric powder
- 2 tsp coriander powder
- 1 1/2 tsp red chilli powder
- 1 tsp Garam masala powder
- 1/2 tsp Cumin seeds
- 1 green chilli
- Salt to taste
- 3 tsp oil
- 1/2 cup Fresh Coriander Leaves Chopped
Ingredients
For Garnishing
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- Chop onions and tomatoes finely and keep aside.
- Wash the eggplant and wipe it clean with a kitchen towel.
- Make deep cuts or slits all around the eggplant using a sharp knife.
- Insert green chili in any slit. (This step is optional)
- Smear few drops of oil all around the eggplant.
- Roast Baigan or Eggplant directly over direct flame. Keep turning it around so that the skin gets charred and the insides of the eggplant get cooked well.
- Once done remove from the flame and let the eggplant cool down completely.
- Peel off the outer skin of Baingan/ Eggplant and keep aside.
- Heat oil in a Pan and season with cumin seeds and let it crackle.
- Add onions and chopped garlic and cook over medium flame till it becomes translucent.
- Add tomato, peas, coriander powder, red chili powder, garam masala, turmeric powder and cook till peas are done and oil begins to separate.
- Add eggplant, roasted green chili, salt, mix well and cook for another 2 mins.
- Garnish with chopped coriander leaves.
- Serve hot and enjoy with sattu paratha or tandoori roti.
- Enjoy
Cook eggplant/baingan on low flame else it will be charred from outside but uncooked inside.
Add mashed aubergine only once the masala is cooked.
Peas in the recipe are optional you can skip is it's not peas season.
“🍆🔥 Just made Punjabi Baingan Bharta and it’s absolutely delicious! The smoky flavor of roasted eggplant combined with the rich Indian spices creates an irresistible dish. This recipe captures the authentic taste and simplicity of a classic favorite. It’s perfect with a side of roti or paratha. Thank you for sharing this wonderful recipe, it’s like bringing a piece of Punjab into my kitchen! 😍👩🍳 #BainganBharta #AuthenticFlavors”
Awesome work.Just wanted to drop a comment and say I am new to your blog and really like what I am reading.Thanks for the share
Thank you so much
Hey keep posting such good and meaningful articles.
Thank you so much. Keep following the blog.
What you’re saying is completely true. I know that everybody must say the same thing, but I just think that you put it in a way that everyone can understand. I’m sure you’ll reach so many people with what you’ve got to say.
what you call bharta we call Begun Pora in bengali and its a must dish during the winters. While the dish travels to north it gets spicier I guess although the cooking process remains the same
Oh good to know this new name..!
Really very good reciepy I will try for my husband he is fan of this great