Baingan Bharta is a classic Punjabi dish made with roasted eggplant and carries a distinctive flavour. In this Punjabi Baingan Ka Bharta recipe, smoked eggplant is tempered with cumin seeds and cooked with onion, tomato, ginger, garlic and dry spices. Authentic Punjabi Eggplant Masala Mash is an easy eggplant recipe that goes well with Naan or Rotis.
The deep purple and glossy eggplant is low in calories and its high fiber content leaves you feeling satiated. Brinjals help in lowering bad cholesterol and in controlling diabetes.
Baingan Bharta Punjabi Recipe:
Punjabi Baingan Bharta is an easy roasted eggplant recipe made with smoked and mashed eggplant and Indian spices and herbs.
How to make roasted baingan bharta:
1. To make this easy brinjal recipe, wash the brinjal and pat dry.
2. Smear it with oil, make some slits on the surface and roast it on the gas stove flame till its skin chars.
3. Remove the roasted brinjal and cool.
4. Peel the skin, extract the flesh and mash coarsely.
5. Chop the onion, green chilli, ginger, garlic, tomato and coriander leaves.
6. Heat oil in a kadai. Toss in the cumin seeds. Once they pop, add finely chopped ginger and garlic. Sauté. Add the chopped onion and chilli. Fry for a couple of minutes.
7. Tip in the chopped tomatoes and cook till they become soft and the oil separates.
8. Add the dry spices – turmeric, red chilli powder, salt, cumin powder, garam masala powder and coriander powder. Mix well.
9. Add the roasted eggplant pulp and combine well. Cook for a minute or two more and remove.
10. Sprinkle coriander leaves and serve Baingan Bharta Punjabi style with Rotis.
Roasted Eggplant Recipe Indian details below:
- Brinjal – 1 medium
- Onion – 1 medium
- Green Chilli – 1
- Tomato – 1 medium
- Ginger – ½ inch piece
- Garlic – 3-4 pods
- Coriander leaves – 1 tbsp chopped
- Ghee – ½ tbsp
- Cumin seeds – ½ tsp
- Turmeric – ¼ tsp
- Red Chilli powder – ¼ tsp
- Coriander powder – ½ tsp
- Cumin powder – ½ tsp
- Garam Masala powder – ¼ tsp
For this eggplant bharta recipe, wash and pat dry brinjal. Apply oil all over it and make slits. Roast on fire, turning it over until its skin is blackened. Remove. Cool and peel off skin. Cut away the stem and mash the flesh.
Meanwhile, finely chop onions, tomato, green chilli, ginger-garlic and coriander leaves.
Heat ½ tbsp ghee in a pan. Add cumin seeds and allow to splutter.
Add ginger and garlic and sauté till garlic browns.
Add chopped onion and green chilli. Sauté for 2-3 minutes.
Add chopped tomatoes and cook till they soften.
Add turmeric, salt, red chilli powder, cumin, coriander powder, garam masala powder and blend well.
Add roasted and mashed brinjal pulp and mix well. Cook for 1-2 minutes.
Garnish with coriander leaves and remove.
Serve Punjabi Baingan Bharta with Phulkas, Rotis or even on toast!
You can add some garden fresh peas to the dish for added flavour and colour.