Baingan Bharta Recipe with step by step photos – Yet another favorite punjabi recipe at home. A simple and easy to prepare punjabi baingan ka bharta recipe without the use of many spices. We simply love this recipe in its simplicity and taste. I have learned this authentic punjabi 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 making baingan bharta recipe:
- If the baingan is not cooked properly after you check its doneness with a knife. Then continue to roast it for some more minutes.
- 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 brinjal recipes then do check:
Baingan Bharta Recipe below:
Baingan Bharta Recipe
Easy Baingan ka Bharta Recipe - Simple Punjabi baingan bharta recipe without the use of many masalas and spices
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 Recipe:
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.
Roast the baingan 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.
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.
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.
- 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.
Peel the skin from the roasted and smoked eggplant.
Chop the cooked eggplant finely or you can even mash it.
Making Baingan ka Bharta Recipe:
In a kadai or pan, heat oil. Then add finely chopped onions and garlic.
Saute the onions till translucent. Don't brown them.
Add chopped green chilies and saute for a minute.
Add the chopped tomatoes and mix it well.
Bhuno (saute) the tomatoes till the oil starts separating from the mixture.
Now add the red chili powder. Stir and mix well.
Add the chopped cooked baingan.
Stir and mix the chopped baingan very well with the onion-tomato masala mixture.
Season with salt. Stir and saute for some more 4 to 5 minutes more.
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.
How to make Baingan ka 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 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.
Making Baingan ka Bharta Recipe:
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.
About
- i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos.
i am passionate about cooking from childhood and learnt cooking from my elders. a home science degree course further enhanced my cooking and baking skills professionally along with an internship in a five star hotel. i am trained both in mainstream indian as well as international cuisines.
all the 1800 recipes posted on blog are tried and tested and made healthy wherever possible. the recipes are detailed and with step by step pictures that will easily help you to make delicious and tasty vegetarian food.
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Hey hi,
I have tried this recipe and it came out very well.few things which i have additionally added is green peas and at the end spring onion which gave very good taste to this recipe.
Thanks Vasanti. Glad to know the variation you made to the recipe.
Thank you! I tried this and turned out really well for first attempt!
Welcome Dhilip. Nice to know this.
what is this jali known as for heating the baingan
its jali which is meant for roasting papad, but can be used to roast any veggie. i got it from reliance superstore. i think its called as papad jali. you can also buy from amazon india.
hi dassana,
how do you chop onions so finely? i’ve seen this in most of your recipes. do you think onion puree can work in place of finely chopped ones?
ruchi, during my home science training days, they taught us how to chop veggies finely, especially onions. i use a chef’s knife to chop onions finely. i do have a food chopper also, but i do not use it much. avoid making onion puree as they taste won’t be good. but you can mince or grate onions for this recipe.
Grating is a very good suggestion. Great. In fact I am thinking if it can be done for all sabzis where chopped onions are used?
yes ruchi, you can grate onions and even tomatoes for any sabzi that uses them. thanks 🙂
Thank you very much. Explained in very simple steps. it was very easy to prepare, Murty
Welcome B B Murty
Have been looking for a perfect, simple and delicious recipe for ages and once I tried this one, I am glad to share that my search has now ended. This is the best baingan ka bharta recipe ever! Thank you.
Welcome Deepti. Glad to know that you liked the baingan bharta recipe.
Thankyou Dassana for an awesome recipe…my husband loved it sooo much….u r just fab….I have tried ur other recipes too….just loved those too😊….ur blog is d besstttt
Welcome Archana. Thanks for your kind words.
Hi Dassana,
Thank you so much for sharing this recipe. I am Italian, and cooking indian food is always a bit tricky for me, buy my husband loves indian flavours so today I gave it a go. It was amazing, we both loved it! I’m so happy I found your blog and can’t wait to try more of your recipes.
Welcome Laura. Glad to know this. Happy cooking.
My dear you are always in my kitchen n hence heart. Don’t know how I’d have managed without you. After learning n cooking from your site, I started enjoying cooking. The food is so much better n hubby enjoys it too.
Your work is so awesome, I never understand how you dish out such delicacies, take the most beautiful clicks n note down not only the ingredients but great tips. Your passion n hard work shines through n through. N all ingredients readily available at home.
You are undoubtedly the best n most reliable cooking site I’ve seen n trust me I surfed a lot. Not now only if it’s not on your site that is. Which is rare. You have an amazing collection.
Hope you write a book one day God willing, I’d love to grab a few copies n save one for my 4 yrs old daughter for later!
God always bless you n guide you m Amit. A great guy who supports you n enjoys you succeed.
See why I don’t write. If I start I can’t keep it short for you. You deserve all the praises.
Thanks a lot Teju for sharing this positive as well sweet feedback. I am touched and glad to know that blog is helpful. Thanks again for your best wishes. I am not able to write a book due lack of time. hopefully one day it might happen with readers blessings.
Dear Dassana,
This is such a delicious n easy recipe, the best baingan bharata I’ve made. Hardly any ingredients, still so yummy. For years I tried everyone’s recipe with so many ingredients n gave up making it altogether, however saw it in your site n I trust you, so I did. N it’s fab.
With the beautiful brinjals here, I used to feel so sad. Then my SIL gave me a Jalgaon Baingan Bharata receipe. Baingan treated like you do sans extras, since I can’t here, in the oven. Then smash chillies(I use 7-8 since we eat too spicy) plus garlic abt 9 cloves or as per taste. Heat oil a little extra ( sometimes I add mustard seeds n curry leaves if I feel like it, not required though) add the chilli garlic paste sauté till light brown n then add the prepared in oven brinjal , season with salt sauté 2 mins. It’s very yummy. But I got bored of this 5 mins cooking receipe!
Thank you so much you are such an amazing smart cook, I use your website almost everyday but sorry for not writing in earlier. If I write this happens a long post to you!! Because I admire you n your awesome work so much n you share all this awesomeness with us. Grateful once again n stay blessed my only friend in the kitchen!
thank you teju 🙂 after a long time i am reading your comment. hope all is well at your end.
also thanks for this lovely comment and feedback. i am touched ??
i have noted down the jalgaon baingan bharta and will try it. thanks for sharing it.
hugs and tc.
I always follow your recipes and everything comes out perfect my family loves it..I am just 18 year old and cooking is my passion and I learnt many dishes from you thank you so much..
Welcome Mamta. Nice to know this. Thanks for sharing your positive feedback and kind words.
We Bengalis have a mushy soft corner for this recipe (fondly call it Begun Pora, or burnt brinjal). In an alternate process, I burn the tomatoes and garlic pods too. And then just mix all chopped veggies. There is no saute and oil involved, yielding a healthier and easier preparation. Wish to try this version sometime.
thanks richa for sharing your version. with roasted tomatoes and garlic, i am sure the baingan bharta must be yum. will try the bengali version also.
Hey thanks for the lovely recipe..!! I prepared it for my brother.. And he loved it so much that he asked me to prepare it for nxt 3 4 days.:-) thank you so much…!!!
glad to know this sarita. thanks for positive views and you are welcome.
I have tried baigan bharta yesterday following your recipe. It comes out delicious. Thanks..
welcome smrit and thanks for positive views 🙂
hi.im also a persian married to indian.ur recipes r so cool as we both r vegetarian
tnx a bunch
welcome mahsa and thankyou for your positive feedback.
Hey I have a little question. Where exactly can you buy those stove racks on which you placed the eggplant for roasting. Keeping it directly on the burner doesn’t cook it evenly.
i got this from reliance store. you will also get them on amazon.in
my husband and I cooked this recipe together! So simple, yet so delicious! thanks so much for posting, you are so very talented
thankyou for your positive words mansi glad both of you cooking together 🙂 god bless you.
As a southindian I didn’t knw to cook barta..but your post helps me to cook easily..realy thank you.,.
pleased to know this kowsi thankyou for your positive words.
I love ur recipes. All r awsm..thanku so much..m a good cook of my home bcz of you
welcome jashan and thankyou 🙂
Extremely clear, lucid representation.
I didn’t knew cooking 10 days back but after reading your recipes and trying them at home I have got confidence.
Baigan bharta and kadhai paneer are the ones which I have tried.
Thanks dasana amit excellent work !!!
pleased to know this hejaz 🙂 thankyou so much and you are always welcome.
It came out very well!! Thanks
thanks ada.
Whatever I cook, I first consult your website and my dishes come out very lovely! Your website is like a respite to those who love cooking but knows little about the technicalities of cooking. Love ur website. Keep posting new stuffs. My kitchen owes a lot to u 🙂
thankyou so much ragini 🙂 for your kind words pleased to know this.
i just love pudina chatni..;-):-D
thnakyou sanjay 🙂
what variety or type of Brinjal is to be used for Bartha. we do similar to bartha but simpler. roast red chilly,urad dal and mustard and make chutney out of this and roasted and peeled brinjal (with salt). can be used for mixing with cooked rice.
its the large purple colored brinjal. there are no lines or streaks in it. its just one colored. they have less seeds as compared to the smaller or medium sized brinjals. thanks for sharing this variation.
Very nice recipe…. In fact all the recipes mentioned here are very nice
thanks kaamini
Hey..hii..I cooked baingan bharta last night for dinner….. It was so tempting n yummy……thanks…
welcome kaamini
very nice nd easy way… I thought it was a very difficult dish to prepare.. Thanks
welcome shabana. good to know this.
Hello Dassana
Very nice recipe. I also cook the same way except I add ginger, turmeric and garam masala to this recipe. Next time I will try your recipe. Just a question dear if we don’t do dhungar method will we still get smoky flavor by roasting on wire rack, please advise, thanks
welcome simmi. if you are not using an electric coil burner then you will get smoky flavor.
Hi Dassana.. I am a regular visitor of your blog and have tried a number of your recipes and they have all come out really nice. I love the way you describe each step to perfection. I will try the baigan bharta today. I have an electric cook top so I am thinking I will roast the baigan on a tava. Hopefully, it will turn out fine. Keep up the amazing work.
thanks saumya for this lovely feedback. if you have an oven or grill, then i would suggest to roast the baingan in the oven or grill. roasting on tava will take a lot of time.
I tried the tava yesterday and it came out really well. Do you know temperature setting should be used for the oven and ideally how much time should it take?
fine saumya and thanks for letting me know. you can bake at 180 degrees celsius/350 degrees fahrenheit for 20 to 25 minutes. you can even slice them in halves and then bake.
Thanks. Next time I will try in the oven.
welcome saumya
Gud try
Tried your recipe for my wife today. She loved it. Thank you for the recipes. Keep up the great work… Cheers..
welcome madhan. good to know this. thanks for sharing positive feedback.
Hi dassana,
I don’t have a gas stove, I have an electric coil stove. How can I still roast the eggplant ?
Can I use the oven ?
Thanks
welcome sharmilee. keep a fire proof wired rack on top of the coil. then place the baingan on top of it. you can also bake in oven. check step 10 in this dal tadka recipe link – https://www.vegrecipesofindia.com/restaurant-style-dal-tadka/
HI dassana
i tried your rajma and it came out superb. thanks. now in this baingan i hav a doubt as to y u r not adding ginger then finally garam masal powder to garnish. will it change taste.
regds
sathya
this is how we make it home. here its the garlic which gives a lot of flavor. i have also made the bharta with ginger and garam masala powder. if you want you can add both.
hi i enjoyed reading these recipes and i wrote notes and i will try them this weekend! my grandparents were from India, and i live in Trinidad, some of the seeds and ingredients are not readily available here though. if i add tamarind to the south indian peas and mushroom curry will it change the taste?
thanks tricia. glad to know this. yes, adding tamarind will change the taste.
hi dassana,
have been a reg visitor at ur blog n love it for its simplicity and uniqueness. All recipies tried till now hv come out great. Appreciate your patience and passion. Your love for cooking is very obvious! Great Going
thanks a lot meenu.
Perfect recipe
I just add boiled peas along with tomatoes and mash them
It gives slight but natural sweetness and is awesome
thanks apeksha for sharing your variation and giving positive feedback on baingan bharta.
To impress my father in law is very tough. BT when I made did delicious bharta he liked it very much… Thank u…
welcome nikita. glad to know this. that means baingan bharta recipe is a hit at your home.
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.
Hi,
i have made baigan ka bharta in ur style and its really good..ihave found new cook coach in u
thanks.
welcome anju. keep visiting the site to check more recipes. happy cooking.
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
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.
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. 🙂
thanks for letting me know garima. i also have a kind of a ring for roasting baingan. i use it for roasting garlic or onions. is it like this one – http://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2013/03/garlic-bread1.jpg
I’d like to find a grate like exactly like yours to use on my gas stove. Do you know what search term I should use? Stove grate hasn’t turned up anything useful for me besides barbecue grates. Thanks.
thats a papad roasting rack. you will get amazon. such for ‘papad roaster’.
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? 😉
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 🙂
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!
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
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..
thanks a lot reetu. your feedback is much appreciated.
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 🙂
thanks anu for this positive feedback on recipes.
When roasting baigan make small slit and insert garlic cloves and hing. This will add to the flavour to the bhartha.
thanks suri for the tip on roasting baigan.
I never made baingan bharta becuase I thought it was very complicated.But this recipe was simple and very tasty! Thanks! :))
thanks savi for this positive feedback on baingan bharta recipe.
awesome….
garlic chutney or more garlic gives more delicious taste.
thanks for the tip darshita. even adding garlic chives brings a lot of flavor in baingan bharta.
tried it today… LOVED IT… love the simplicity of the ingredients
thanks hira.
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
thats nice to know arezoo…
Liked the excellent recepe.
thanks
thanks rita
Wow – this is my favorite indian dish… reading this got me excited to make this at home! Thanks for sharing!! 🙂
thanks vitaliy
Hello
I’m grateful for me Bfrstyn food recipes
Thank you
where are you from Mehrdad?
no arezoo… i am from mumbai currently based in goa.
cool. I also live in Mumbai
thanks for the recipe ,i think we should add turmeric too
anshuma, we don’t add turmeric to baingan bharta. once i added it and it makes a subtle difference in the taste. but taste buds varies from person to person. so you can give it a try.
Hi
Where can we buy charcoal in Mumbai
i have no idea. there will be charcoal shops in mumbai, but i do not know where.