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Baingan Bharta Recipe, How to make Punjabi Baingan Bharta Recipe

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.

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 baingan bhajabharli vangialoo baingan , baingan chokha and gutti vankaya kura recipe.

Baingan Bharta Recipe below:

4.81 from 21 votes
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Baingan Bharta Recipe
prep time
20 mins
cook time
10 mins
total time
30 mins
 

Simple punjabi baingan bharta recipe without the use of many masalas and spices

course: side
cuisine: Indian, Punjabi
servings: 2 to 3
calories: 157 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
  • 1 large aubergine (eggplant or bhartha baingan or brinjal)
  • ½ cup onion, finely chopped or 1 medium sized onion, finely chopped
  • 1 cup tomatoes, finely chopped or 2 medium sized tomatoes, finely chopped
  • 5 to 6 medium garlic cloves, finely chopped, about 1 heaped teaspoon of finely chopped garlic
  • 1 green chili, chopped (hari mirch)
  • ¼ teaspoon red chili powder (lal mirch powder) or add as required
  • 1 to 1.5 tablespoon oil
  • 1 tablespoon coriander leaves, chopped (dhania patta)
  • salt as required
how to make recipe
Roasting Baingan to make Baingan Bharta:
  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.

Making Baingan Bharta Recipe:
  1. In a kadai or pan, heat oil. Then add finely chopped onions and garlic.

  2. Saute the onions till translucent. Don't brown them.

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

  4. Add the chopped tomatoes and mix it well.

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

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

  7. Add the chopped cooked baingan.

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

  9. Season with salt. Stir and saute for some more 4 to 5 minutes more.

  10. 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.

recipe notes

rough nutrition info per serving:

Nutrition Facts
Baingan Bharta Recipe
Amount Per Serving
Calories 157 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Sodium 1252mg 52%
Potassium 759mg 22%
Total Carbohydrates 22g 7%
Dietary Fiber 9g 36%
Sugars 12g
Protein 3g 6%
Vitamin A 14.9%
Vitamin C 26%
Calcium 3.7%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.


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.

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.

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 Palak paneer, Dal Tadka or Dal Makhani.

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

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

8. In a kadai or pan heat 1 to 1.5 tbsp oil. Then add finely chopped 1 medium sized onion (about ½ cup finely chopped onion). Also Add finely chopped 5 to 6 medium Garlic Cloves (about 1 heaped tsp of finely chopped garlic).

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

10. Add 1 chopped green chili and saute for a minute.

11. Add finely chopped 2 medium tomatoes (about 1 cup finely chopped tomatoes). mix it well.

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

13. Now add ¼ tsp 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.

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

18. Baingan bharta is ready. Finally stir in 1 tbsp coriander leaves with the baingan bharta or garnish with them. Serve Baingan Bharta with phulkas or chapatis. It goes well even with bread, toasted or grilled bread and plain rice or jeera rice.




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This post was last modified on January 23, 2017, 8:14 pm

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