Baingan Bharta Recipe, How to make Punjabi Baingan Bharta Recipe

baingan bharta recipe, baingan bharta

Baingan Bharta Recipe with step by step photos –  Yet another favorite punjabi recipe at home. A simple punjabi baingan bharta recipe without the use of many masalas and spices. We simply love this recipe in its simplicity and taste. I have learned this recipe from my mom-in-law 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 that the smoky aroma and flavor of the baingan comes out very distinctly in this simple recipe.

Here is again a step by step method with pictures for making this awesome Punjabi Baingan Bharta.

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.

There is a smoky flavor due to the roasting of the baingan on open flame. To get this smoky flavor, i suggest to roast the baingan on fire and not in the oven or microwave oven. I have roasted baingan in the oven once and the baingan bhartha did not have its peculiar smoky flavor and taste.

In this baingan bharta recipe, I have also incorporated the dhungar method of infusing the smoky aroma of burnt charcoal. The method is shown in the step by step pictorial. However, this method is optional and you can easily skip it.

Lets Start Step by Step Punjabi Baingan Bharta Recipe:

1. Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen napkin. Apply some oil all over and keep it for roasting on an open flame. You can also grill the baingan or roast in the oven. But then you won’t get the smoky flavor of the baingan. Keep the eggplant turning after 2 to 3 minutes on the flame, so that its evenly cooked. You could also embed some garlic cloves in the baingan and then roast it.

roasting baingan on open flame

2. Roast the aubergine till its completely cooked and tender. With a knife check the doneness. The knife should slid easily in aubergines without any resistance. Remove the baingan and immerse in a bowl of water till it cools down.

3. You can also do this dhungar technique of infusing charcoal smoky flavor in the baingan. This is an optional step. Use natural charcoal for this method. Heat a small piece of charcoal on flame till it becomes smoking hot and red.

burning charcoal for baingan bharta

4. Make small cuts on the roasted baingan with a knife. Place the red hot charcoal in the same plate where the roasted aubergine is kept. Add a few drops of oil on the charcoal. The charcoal would begin to smoke.

5. As soon as smoke begins to release from the charcoal, cover the entire plate tightly with a large bowl. Allow the charcoal smoke to get infused for 1 to 2 minutes. The more you do, the more smoky the baingan bharta will become. I just keep for a minute. Alternatively, you can also do this dhungar method once the baingan bharta is cooked, just like the way we do for Dal Tadka.

cover the baingan

6. Once cooled, peel the skin from the roasted and smoked eggplant.

peel skin from baingan

7. Chop the cooked eggplant. The water that you see on the cutting tray are the juices of the roasted baingan.

chop the baingan

8. In a kadai or pan heat oil. Then add finely chopped onions and garlic.

saute onions to make baingan bharta recipe

9. Saute the onions till translucent. Don’t brown them.

sauting onions for baingan bharta recipe

10. Add chopped green chilies and saute for a minute.

add chillies to make baingan bharta recipe

11. Add in the chopped tomatoes and mix it well.

add tomatoes to make baingan bharta recipe

12. Bhuno (saute) the tomatoes till the oil starts separating from the mixture.

sauting tomatoes to make baingan bharta recipe

13. Now add the red chili powder. Stir and mix well.

add chilli powder to baingan bharta recipe

14. Add the chopped cooked baingan.

add baingan to make baingan bharta recipe

15. Stir and mix the chopped baingan very well with the onion-tomato masala mixture.

mix baingan bharta

16. Season with salt. add salt to baingan bharta

17. Stir and saute for some more 4 to 5 minutes more.

saute baingan bharta

18. Baingan bharta is ready. Finally stir in the coriander leaves with the baingan bharta or garnish with them. Serve Baingan Bharta with phulkas, rotis or chapatis. It goes well even with bread, toasted or grilled bread and plain rice or jeera rice.

baingan bharta recipe, baingan bharta

Few tips for baingan bharta recipe:

  1. If the baingan is not cooked properly after you check its doneness with a knife. Then continue to roast it for some more minutes.
  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: 2-3
Ingredients
  • 1 large aubergine/bhartha baingan
  • 1 medium onion, finely chopped, about ½ cup finely chopped onion
  • 2 medium tomatoes, finely chopped, about 1 cup finely chopped tomatoes
  • 5 to 6 medium garlic cloves, finely chopped, about 1 heaped tsp of finely chopped garlic
  • 1 green chili, chopped
  • ¼ tsp red chili powder or add as required
  • 1 to 1.5 tbsp oil
  • 1 tbsp chopped coriander leaves
  • salt as required
Instructions
  1. Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen napkin. Apply some oil all over and keep it for roasting on an open flame. You can also grill the baingan or roast in the oven. But then you won't get the smoky flavor of the baingan. Keep the eggplant turning after a 2 to 3 minutes on the flame, so that its evenly cooked. You could also embed some garlic cloves in the baingan and then roast it.
  2. Roast the aubergine till its completely cooked and tender. With a knife check the doneness. The knife should slid easily in aubergines without any resistance. Remove the baingan and immerse in a bowl of water till it cools down.
  3. You can also do the dhungar technique of infusing charcoal smoky flavor in the baingan. This is an optional step. Use natural charcoal for this method. Heat a small piece of charcoal on flame till it becomes smoking hot and red.
  4. Make small cuts on the baingan with a knife. Place the red hot charcoal in the same plate where the roasted aubergine is kept. Add a few drops of oil on the charcoal. The charcoal would begin to smoke.
  5. As soon as smoke begins to release from the charcoal, cover the entire plate tightly with a large bowl. Allow the charcoal smoke to get infused for 1 to 2 minutes. The more you do, the more smoky the baingan bharta will become. I just keep for a minute. Alternatively, you can also do this dhungar method once the baingan bharta is cooked, just like the way we do for Dal Tadka.
  6. Peel the skin from the roasted and smoked eggplant.
  7. Chop the cooked eggplant finely or you can even mash it.
  8. In a kadai or pan, heat oil. Then add finely chopped onions and garlic.
  9. Saute the onions till translucent. Don't brown them.
  10. Add chopped green chilies and saute for a minute.
  11. Add in the chopped tomatoes and mix it well.
  12. Bhuno (saute) the tomatoes till the oil starts separating from the mixture.
  13. Now add the red chili powder. Stir and mix well.
  14. Add the chopped cooked baingan.
  15. Stir and mix the chopped baingan very well with the onion-tomato masala mixture.
  16. Season with salt. Stir and saute for some more 4 to 5 minutes more.
  17. Finally stir in the coriander leaves with the baingan bharta or garnish it with them. Serve Baingan Bharta with phulkas, rotis or chapatis. It goes well even with bread, toasted or grilled bread and plain rice or jeera rice.


{ 39 Responses }

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  1. Apeksha says

    Perfect recipe
    I just add boiled peas along with tomatoes and mash them
    It gives slight but natural sweetness and is awesome

  2. 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.

  3. 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.

  4. 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.

  5. 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. :)

  6. 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 :-)

  7. 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

  8. 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..

  9. 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 :)

  10. Suri says

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

  11. Savi says

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

  12. 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

  13. Vitaliy says

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