Baingan Bharta Recipe, How to make Punjabi Baingan Bharta Recipe

Baingan Bharta Recipe: Punjabi Baingan Bharta Recipe, Baingan Bartha Recipe, Baingan Bharta

Baingan Bharta - yet another favorite punjabi recipe at home. Its a simple punjabi baingan bharta recipe without the use of many masalas and spices. I simply love it and i have learned this recipe from my mom-in-law’s who cooks excellent punjabi food.

I have made baingan bharta in this way and also by adding spices like turmeric powder, dhania powder (coriander powder) etc. One thing, I have observed is the smoky aroma and flavor of the baingan comes out very distinctly in this simple recipe.

Too much of spices sometimes spoil the taste. This is a personal liking and taste and in no way putting down the other baingan bharta recipes. Everyone has his/her own personal taste and choice and if you like the masaledar spicy variety of baingan bharta then please… please add your choice of spices.

punjabi baingan bhartha recipe

Here is again a step by step method with pictures for making this awesome Punjabi Baingan Bharta. I usually use flash while taking photos as most of the recipes that I have blogged,  I have cooked for dinner. So, I have no option but to use flash. I am still learning the tricks of photography.

baingan bharta

Even in daylight, I used to use flash for taking the photos. I was wrong….. this time the photos are taken without flash. I experimented and realized that taking the photos without flash in good amount of sunlight gives real, authentic feeling to the photos. For the first time, I have not used flash and taken the photographs in spare sunlight in my kitchen. They came our very well and I really liked them.

baingan bharta recipe

Lets Start Step by Step Punjabi Baingan Bharta Recipe:

  • Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen napkin.

eggplant bharta baingan or brinjal aubergine

  • Apply some oil to the baingan and keep it for roasting on an open flame. Keep it turning on the fire after 2-3 minutes…… so that the baingan gets cooked everywhere and completely. You could also do it in the oven. But you won’t get the smoky flavor of the baingan if you roast it in the oven. ( My camera was shaking in my hand….. while I was taking this pic and it got a little blurred)

roasting eggplant baingan

  • Whilst the baingan gets roasted on live fire…. a small tale to tell ….

In Punjab, the baingan used to be roasted in the tandoor. Thus, as a result the baingan would get infused with the distinct aromatic charcoal flavor. This is not possible nowadays as we do not have charcoal based tandoors or charcoal burners in our kitchens. But if you still want to have that smoky flavor, my suggestion is to roast the baingan on fire and not in the oven and microwave oven. I have roasted baingan in the microwave oven once and the baingan bhartha did not have its peculiar smoky flavor and taste.

  • Now since the tale is over and the baingan is still getting roasted……… in the mean time, chop your other veggies.

chopped veggies for bharta

  • When the baingan shrinks in size, its color changes and a lovely burnt smoky aroma fills your kitchen. close the fire ;-)

roasted baingan

  • Remove the baingan and immerse in a bowl of water till it cools down.

roasted eggplant in water

  • Peel the skin of the baingan. Keep it on your cutting tray. Discard the stem of the baingan. The water that you see on the cutting tray are the juicy liquids oozing out from the roasted baingan.

chopping the top of baingan

  • Chop the baingan into small pieces.

chopped baingan eggplant

  • In a kadai, heat up the 2 tbsp oil. Add the cumin seeds (jeera). When they pop up, add the onions. Fry the onions till transparent. Add the ginger and saute for till the raw smell of the ginger disappears.

sauting cumin seeds onions ginger for baingan bharta

  • Add in the chopped tomatoes and mix it well.

adding tomatoes to bharta mixture

  • Bhuno (saute) the tomatoes till the oil starts separating. Now add the red chili powder.

adding red chili powder to tomato onion  bharta mixture

  • Mix it and saute for 30 seconds.

mix red chili powder with bharta mixture

  • Add the chopped roasted baingan.

adding chopped baingan eggplant to tomato onion masala

  • Mix it with the onion-tomato mixture.

mixing baingan with the masala

  • Saute for some more 4-5 minutes. Add the green chili and salt and saute for a minute.

adding green chili to bharta

  • Your baingan bharta is ready. wait a minute…. there is one more final touch left. Finally add the coriander leaves to baingan bharta.

adding coriander leaves to bharta

  • Mix the coriander leaves with the baingan bharta.

mixing coriander leaves to baingan bharta

  • Serve Baingan Bharta hot with phulkas, tandoori roti or naan. It goes well even with plain rice or jeera rice.

punjabi baigan bharta recipe

Few tips for baingan bharta recipe:

  1. Sometimes, when we roast the baingan. it does not get cooked completely. This had happened with me when I first made baingan bharta. Some parts were half cooked. Don’t panic. Just chop the baingan, both cooked and uncooked parts. Add both of these to the onion-tomato mixture with red chili powder and salt. You will have to cover the pan so that the uncooked part gets cooked. Cook it as you would cook any other vegetable. Remove the lid when all of the baingan is uniformly cooked.
  2. While buying the baingan for bhartha, go for the ones which are light. A heavy brinjal indicates that there are ripe seeds in it and this may spoil the taste of the bhartha.

if you are looking for more baingan recipes then do check dum ke bainganbaingan bhajastuffed aloo bainganbaingan pulao and aloo baingan.

Baingan Bharta Recipe details below:

4.7 from 3 reviews
Baingan Bharta Recipe
 
Prep time
Cook time
Total time
 
Simple punjabi baingan bharta recipe without the use of many masalas and spices
Author:
Recipe type: Side
Cuisine: Punjabi, Indian
Serves: 2
Ingredients
  • 1 large eggplant (aubergine, baingan)
  • 1 medium sized onion
  • 2 large tomatoes
  • 1 green chili
  • ½ inch ginger
  • ½ tsp cumin seeds
  • ¼ tsp red chili powder
  • handful of coriander leaves
  • 2 tbsp oil
  • salt
Instructions
  1. Rinse the baingan or eggplant in water. Pat dry with a kitchen napkin.
  2. Apply some oil to the baingan and keep it for roasting on an open flame. Keep it turning on the fire after 2-3 minutes…… so that the baingan gets cooked everywhere and completely. You could also do it in the oven. But you won’t get the smoky flavor of the baingan if you roast it in the oven.
  3. whilst the eggplant is still getting roasted……… in the mean time, chop your other veggies.
  4. When the baingan shrinks in size, its color changes….. and a lovely burnt smoky aroma fills your kitchen……… close the fire
  5. Remove the baingan and immerse in a bowl of water till it cools down.
  6. Peel the skin of the baingan. Keep it on your cutting tray. Discard the stem of the eggplant.
  7. Chop the baingan into small pieces.
  8. In a kadhai, heat up the 2 tbsp oil. Add the cumin seeds. When they pop up, add the onions. Fry the onions till transparent. Add the ginger and saute for till the raw smell of the ginger disappears.
  9. Add in the chopped tomatoes and mix it well.
  10. Bhuno (saute) the tomatoes till the oil starts separating. Now add the red chili powder.
  11. Mix it and saute for 30 seconds.
  12. Add the chopped roasted eggplant.
  13. Mix it with the onion-tomato mixture.
  14. Saute for some more 4-5 minutes. Add the green chili and salt and saute for a minute.
  15. Your baingan bharta is ready… wait a minute…. there is one more final touch left.
  16. Finally add the coriander leaves.
  17. Mix the coriander leaves with the baingan bharta.
  18. Serve baingan bharta hot with phulkas, tandoori roti or naan. It goes well even with plain rice or jeera rice.
Nutrition Information
Serving size: 2



{ 35 Responses }

  1. Anju Pandey says

    Hi,

    thnks for ur recipe…i tried today in my kitchen and it was very good…i love ur site now.

    i used to ask this cooking tips from mommy but i have got a new coach …

    thnks again.

  2. Anju Pandey says

    Hi,

    i have made baigan ka bharta in ur style and its really good..ihave found new cook coach in u

    thanks.

  3. Reena says

    Enjoying your recipes immensely .you radiate something positive in your
    Pics and details .
    Especially the punjabi style ones .learning from you with great
    Enthusiasm .the rajjamah never tasted so good
    Trying baigan bhartha today .
    Admire your ideas .Very simple menus I think
    With another snow storm coming
    Baigan bhartha better cut the. mustard ( so to speak ) .wishing you a healthy year ahead
    And many far away followers like me .can u do a book too ? Sending warm wishes

    • says

      thanks reena for all your motivating comments. i am a positive person and it comes very naturally to me. so that reflects in my pics too. not yet working on any book. but i do hope it happens one day. warm wishes and regards to you too.

  4. Garima says

    Yesterday I bought a sieve specifically designed to roast baigan. And it is amazing. My stove is not at all spoiled. You should try it once. Its basically a big flat sieve with a handle. Thought of sharing it with you. :)

  5. Garima says

    Hey,
    Once again thanks for the recipe. The one thing I really like about your recipes is, “simplicity”. I am not a fan of bay leaf, cardamoms, black cardamoms and cloves and you use it only when necessary. Most of the people are in habit of putting them in each dish. :)
    My question here is: How come your gas stove is so clean even after roasting the baigan. Mine gets so spoiled. Is it a trick? ;)

    • says

      same here garima. i use these spices when necessary, especially black cardamoms. it is not at all clean if you observe carefully ;-)
      even now the stove gets messy when i roast the baingan :-)

  6. lakshmi sundar says

    Hi dassana,

    I am a big fan of your site.I really looooove cooking.last,week I came across your website.since then I have tried atleast 7 of your recipes which turned out very well.i also strongly beleive that food cooked with love n positive energy has a positive impact .wanted to thank you.keep going.today I m trying baingan bhartha.sure it will taste great!his day!have a wonderful year ahead!

    • says

      hi lakshmi
      thanks for this motivating comment. i agree with you and believe that our energy state while cooking also affects the food. loving and positive emotions feeds our etheric or second body. for etheric body the nourishment’s are love, creativity, positivity, compassion. so we should always cook food in a positive and loving state.
      wishing you and your family a happy new year.
      dassana

  7. reetu says

    Hi dassana,
    Am a big fan of yrs…following yr blog since navratras..tried some of d non onion garlic recipes n d fasting .ones…turned out well n then halwa…thanks..thumbs up..keep going girl..

  8. says

    Hi Dassana,

    Back to your website…this time for Baingan Bhartha! One terrific thing about your site is the simplicity of the dishes…be it the number of ingredients or the ease with which the dish can be finished. Had Biriyani Rice (yes! also from ur site :)) and Baingan Bhartha for lunch today! Awesome it was! Thanks again Dassana :)

  9. Suri says

    When roasting baigan make small slit and insert garlic cloves and hing. This will add to the flavour to the bhartha.

  10. Savi says

    I never made baingan bharta becuase I thought it was very complicated.But this recipe was simple and very tasty! Thanks! :))

  11. Arezoo says

    Hi, I m persian and I got married with punjabi man, Your recepies are very helpfull for me.
    I dont have any Idea ab Indian food, but with the help of your recepies every day I write one of the and cook for my hubby. and he enjoys. Thanks so much

  12. Vitaliy says

    Wow – this is my favorite indian dish… reading this got me excited to make this at home! Thanks for sharing!! :)