Baingan Bharta is a part of the national cuisines of India. Baingan Bharta is very popular in north India, especially in Punjab region.Baingan Bharta is a favorite North Indian curry made by first roasting the eggplants until very soft. The flesh is scraped from the skin and cooked with tomatoes, onion and Indian spices.
Still winter is here, cold and snow, so decided to make something spicy and smoky, which is perfect for dinner. Baingan Bharta (Smoked Eggplant Curry) is my favorite and every one love it in my home.
It is primarily a vegetarian dish that comprises Bharta (minced vegetables) made from eggplant (baingan) which is grilled over charcoal or direct open flame, to infuse the dish with a smoky flavor. Traditionally, the dish is often eaten with an Indian flatbread specifically roti, naan or paratha and is also served with rice and/or raita, yogurt salad.
Ingredients
- 1 large Black Baingan / Eggplant
- Oil for Greasing
- ½ cup Boiled Green Peas (optional)
- ½ tsp Cumin Seeds (Jeera)
- 1 tsp Garlic Paste
- 1 tsp Ginger-Green Chili Paste
- 1 cup Finely Chopped Onions
- 1 cup Finely Chopped Tomatoes or Pulp
- ¼ tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Garam Masala
- 1 tsp Red Chili Powder
- 1 tbsp Ghee/Oil
- Salt
- 1-2 tbsp Kasuri Methi
- Chopped Coriander Leaves
Method:
1. Grease little oil all around the baingan surface and roast it over open flame till it becomes soft, then peel the skin and mash the pulp thoroughly, keep aside.
2. Heat ghee or oil and add cumin seeds. When they crackle, add garlic and saut.
3. Add ginger, green chili paste and stir for few seconds.
4. Add onions and saut for few minutes till golden brown.
5. Add finely chopped tomatoes or tomato pulp, turmeric powder, coriander powder, garam masala, red chili powder, salt and cook till oil separates from the masala.
6. Now add mashed eggplant/baingan, green peas (optional) and mix it well, then add kasuri methi and cook it for 2-3 minutes.
7. Baingan Bharta is ready, garnish it with chopped coriander leaves.
8. Serve it with Naan, Roti or any Indian Flat bread…
Tips:
- You can also add chopped bell pepper/capsicum, if you like it.
- You can cook eggplant into an oven. First wrap it with foil paper and then cook it on high power for 20-25 minutes or till soft.
- You can use onions and tomatoes puree instead of finely chopped
Baingan Bharta
Ingredients
Method
- Grease little oil all around the baingan surface and roast it over open flame till it becomes soft, then peel the skin and mash the pulp thoroughly, keep aside.
- Heat ghee or oil and add cumin seeds. When they crackle, add garlic and saut.
- Add ginger, green chili paste and stir for few seconds.
- Add onions and saut for few minutes till golden brown.
- Add finely chopped tomatoes or tomato pulp, turmeric powder, coriander powder, garam masala, red chili powder, salt and cook till oil separates from the masala.
- Now add mashed eggplant/baingan, green peas (optional) and mix it well, then add kasuri methi and cook it for 2-3 minutes.
- Baingan Bharta is ready, garnish it with chopped coriander leaves.
- Serve it with Naan, Roti or any Indian Flat bread
Notes
You can cook eggplant into an oven. First wrap it with foil paper and then cook it on high power for 20-25 minutes or till soft.
You can use onions and tomatoes puree instead of finely chopped.
I absolutely love baigan bharta but sadly because here I have a hotpot, I miss making it! It’s been such a long time since I had it.
In my old house there was a hotpot so I was broiling it in oven, it tastes good but ya nothing can beat roasting over direct flame. thank you Kankana for your comment 🙂
My fav curry.. U r tempting me , I have eggplant in fridge will di it tonight
thanks Vidya!
I’m a brinjal hater converted to brinjal lover…bhartha is all time fav..looks yummy binjal. Beautiful clicks too as always
thanks Jyothi!
One of my most loved Sabji Binjal! Yours looks smoking!!
thanks dear! <3
Wow!!!! Stunning Pictures as always! Loved ypour recipe as well, going to try soon!
Thanks Swati! I’m sure you will love it!
Lovely color.. Love your single eggplant shot.. one of my most favourite dish
Thanks Veena!