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149 Comments

  1. One question – you did not add garam masala powder in this recipe. Just wondering why? Would it change the taste drastically if I add, like ½ tsp of garam masala? Please comment.

    1. This Baingan Bharta is a cherished family recipe. We keep the flavors simple and do not add garam masala, allowing the smoky taste of the roasted eggplants to shine through. However, if you prefer a slightly spicier and more robust version, you can add about ½ teaspoon of garam masala towards the end for deeper aroma and flavor.

  2. Dassana, as usual another master piece in culinary arts from you. This is my most favorite Punjabi item.

    I usually bake it in the oven because I don’t want to make a mess on the stove. However, there is a product called “liquid smoke” that is available here in USA.

    I add a few drops of this liquid to bharta in the final stage. It gives a very smoky flavor to bharta like it is roasted on coal fires.

    Liquid smoke is available in the grocery stores. It comes in a small bottle (like a perfume bottle).

    The left over product can be stored in the refrigerator. If any of your other fans living here in USA, can try this product, if they like.

    1. Thank you so much for your kind words Rom. I am really glad to hear that baingan bharta is your favorite Punjabi dish and that you liked the recipe.

      Baking it in the oven is a great idea, and I appreciate you sharing the tip about liquid smoke. It is a clever way to get that authentic smoky flavor without the mess.

      I am sure this will be very helpful for readers in the USA. Thanks again.

  3. Today i have tried this recipe….. It is Simply Delicious baigan ka bharta… Thank you Dassana ji.5 stars

  4. Ultimately I made a yummy dish using your recipe. Thanks a lot. My question is if my tomatoes are not red enough how to do I color Bharta to give it more pleasant appearance.5 stars

  5. this is hands down one of my favourite eggplant recipes !! and i’m not big fan of eggplant, so that should speak a lot about how yummy this way of cooking it really is 🙂

    thank you, Dassana, your recipes always on Top of my list !!!5 stars

  6. since i have learn baingan bharta from this website i have cooked hundred times to all my guest… never failed ! thank you so much5 stars

  7. Hello, can this recipe be made in a ceramic Hobb / grill oven.. I don have a open fire type of stove here. Also, I don wanna miss the smoky flavour. Pls suggest. Thx 🙂

  8. 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.5 stars

    1. 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.

  9. 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?

    1. 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.

      1. 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?5 stars

  10. 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.5 stars

  11. 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 besstttt5 stars

  12. 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.5 stars

  13. 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.

    1. 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.

  14. 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!

    1. 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.

  15. 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..4 stars

  16. 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.4 stars

    1. 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.

  17. 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…!!!

  18. 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.

  19. my husband and I cooked this recipe together! So simple, yet so delicious! thanks so much for posting, you are so very talented5 stars

  20. As a southindian I didn’t knw to cook barta..but your post helps me to cook easily..realy thank you.,.

  21. 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 !!!5 stars

  22. 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 🙂

  23. 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.

    1. 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.

      1. Hey..hii..I cooked baingan bharta last night for dinner….. It was so tempting n yummy……thanks…

  24. 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

  25. 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.

    1. 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.

      1. 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?

        1. 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.

  26. Tried your recipe for my wife today. She loved it. Thank you for the recipes. Keep up the great work… Cheers..5 stars

  27. 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

  28. 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

    1. 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.

  29. 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?5 stars

  30. 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 4 stars

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

  32. To impress my father in law is very tough. BT when I made did delicious bharta he liked it very much… Thank u…

  33. 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.4 stars

  34. Hi,

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

    thanks.5 stars

  35. 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

    1. 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.

  36. 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. 🙂

      1. 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.

  37. 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? 😉

    1. 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 🙂

  38. 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!

    1. 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

  39. 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..

  40. 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 🙂

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

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

  43. 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

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

          1. 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.