Baingan Bharta Recipe (Smoky Indian Mashed Eggplant)
Baingan Bharta is a rich, smoky North Indian dish made by mashing fire-roasted eggplant and cooking it with onions, tomatoes, garlic, green chilies, and spices. This rustic and hearty dish is traditionally enjoyed with hot roti or paratha and is a comforting staple of Punjabi cuisine. The eggplants are roasted on an open flame or hot charcoal to give a distinct smoky flavor. I share a simple, delicious family heirloom recipe that’s not overloaded with spices, allowing the smoky eggplant and tangy tomatoes to shine.
Baingan Bharta – My Family’s Traditional Recipe
Baingan Bharta is a popular North Indian Punjabi dish of smoky mashed eggplants in a sautéed, tangy, spiced base of onions, tomatoes, garlic, spices. The Hindi word Baingan means eggplant (or aubergine or brinjal) in English and Bharta means mashed.
You can compare Baingan Bharta to the Middle Eastern dish Baba Ganoush as the method of roasting eggplant is the same. But the seasonings, spices etc used are totally different and unique.
There are many regional Indian variations of making Baingan ka Bharta. Not only the spices and herbs vary, but some variations also add boiled/steamed green peas, while a few have curd (yogurt) added. In some variations sometimes the tomatoes are given a miss.
The recipe that I have shared here is the Punjabi version that we make in our home. On occasions I do add some steamed green peas to the Eggplant Bharta.
We simply love this Baingan ka Bharta due to its simplicity and taste. I have learned this authentic Punjabi recipe from my mom-in-law who makes excellent Punjabi food.
How This Dish Comes Together
1. Roasting and mashing eggplant
To make baingan bharta, eggplants are roasted on direct flame over a gas stovetop, on hot charcoal, or in a tandoor. Once charred, the skin is peeled and the flesh is mashed.
In Punjab, eggplants are often roasted in a tandoor, giving them a deep smoky aroma. Since most home kitchens don’t have charcoal tandoors, roasting on an open flame is the next best option for that signature smoky flavor. You won’t get the same taste by grilling or baking in the oven.
I’ve tried roasting in the oven once, and the dish lacked the distinct smoky flavor. In this recipe, I’ve also included the dhungar method using burnt charcoal to infuse smokiness. This step is optional.
2. Cooking in onion-tomato masala base
The mashed eggplant is added to sautéed onions, tomatoes, garlic, and spices, then cooked further. The tomatoes add tang, balancing the sweetness of onions and eggplant, while garlic deepens the flavor.
I usually keep the spice levels minimal so the smoky taste shines through. But if you prefer a bolder version, feel free to add turmeric, coriander, garam masala, or your favorite Indian spices.
More flavorful Punjabi-style vegetable dishes to try: the flavorful Bhindi Masala, earthy Matar Mushroom, homestyle Cauliflower Curry, and light, comforting Lauki ki Sabji.
Steps to Make Eggplant Bharta at Home
The flavor of Baingan Bharta largely depends on how the eggplant is roasted. A good roast gives it the deep, smoky taste that defines this dish.
Below, I share my method that not only enhances flavor but also ensures the eggplant is clean and free from worms before roasting.
Roast Eggplant
I share a method which I implement when roasting the brinjal. Using this method, you can be almost sure of not having any worms in the brinjal prior to roasting.
1. Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen napkin. Cut the eggplant from its base up-to an inch away from the stem without breaking it apart.
Cut on four sides or directions as shown in the photo below. The eggplant has to be whole when you place it on the stove-top. So remember to cut gently.
2. Gently pull apart.
3. Open the cut parts slightly more and check for worms or any black spots. Discard the eggplant if you see any worms in it.
4. If the eggplant looks clean and without worms, you can proceed further. Optionally rub a bit of oil all over it.
Keep it for roasting on direct flame on the stove-top. Keep the flame to medium-low or medium. You could also embed some garlic cloves in the eggplant prior to roasting it.
I place a round metal rack on the stove-top burner and place the eggplant on it. You can use a metal baking rack but make sure the metal won’t melt while roasting.
Note that as the eggplant cooks some of the juices and drippings will fall which you can wipe later. I don’t recommend placing or covering the sides of the stove-top with aluminum foil as they can burn and be dangerous.
You can also grill the brinjal or roast it in the oven. But then do keep in mind that you won’t get the smoky flavor in the eggplant.
5. With the help of tongs, keep turning the eggplant after 2 to 3 minutes on the flame, so that it is evenly cooked.
6. Roast the aubergine till it’s completely cooked and tender. With a knife or fork check the doneness. The knife should slide easily in eggplant without any resistance.
7. Remove the eggplant and immerse in a bowl of water till it cools.
Charcoal Smoke Eggplant (Optional Step)
8. You can opt to do this dhungar technique of infusing charcoal smoky flavor in the eggplant. This is an optional step and increases the smokiness in the dish.
But it is not an essential step and even without doing this step you will still get a delicious baingan ka bharta.
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 in the eggplant for 1 to 1.5 minutes. I just keep for a minute.
Alternatively, you can also do this dhungar method once the baingan bharta is cooked.
6. Now whether you have smoked the eggplant with charcoal or not, let it cool at room temperature.
When cooled, peel the charred skin from the eggplant. You can rinse the eggplant in water if you prefer.
You can also scoop the eggplant flesh with a spoon instead of peeling the charred skin.
7. Chop the cooked eggplant. The water that you see are the juices of the roasted eggplant. If you see plenty of seeds in the cooked eggplant, then remove and discard them.
Make Baingan ka Bharta
8. In a kadai or pan or skillet heat 2 tablespoons oil. You can use peanut oil or sunflower oil or mustard oil. Sometimes I make the bharta in mustard oil which gives the dish its unique pungent taste.
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 teaspoon of finely chopped garlic).
9. Sauté the onions till they soften and turn translucent, stirring often. Don’t brown them.
10. Add 1 chopped green chili (about ½ teaspoon of chopped green chillies) and mix.
At this point you can add a pinch of asafoetida (hing), if you prefer. But if you follow a gluten-free diet, omit adding the asafoetida.
11. Add finely chopped 2 medium to large tomatoes (about 1 cup finely chopped tomatoes). Mix very well.
12. Sauté the tomatoes until the oil starts separating from the mixture. You have to keep on stirring often when sautéing tomatoes.
The tomatoes have to become softened, pulpy and you should see oil releasing from the sides.
13. Now add ¼ teaspoon red chili powder or cayenne. Stir and mix well.
14. Add the chopped or mashed eggplant.
15. Combine, stir and mix the mashed eggplant very well with the onion-tomato masala mixture. Season with salt as per taste.
17. Sauté baingan bharta stirring often for about 4 to 5 minutes on low to medium-low heat.
18. The baingan bharta is ready. Finally stir in 1 to 2 tablespoons chopped coriander leaves or garnish with chopped coriander leaves.
Serving Suggestions
Baingan Bharta is best served hot, right after it’s made. At home, we usually enjoy it with Chapati, or Paratha with a side bowl of yogurt or Onion Raita.
I also like to eat it with Jowar Roti or Bajra Roti, especially during winters. It makes for a wholesome and satisfying meal.
It pairs well with bread too. Try it with toasted or grilled slices for a quick meal. You can even serve it with a combination of Dal Fry and steamed rice or Jeera Rice for a simple, comforting lunch.
As part of a North Indian meal, Baingan Bharta works great as a side dish with dal, raita, and rice or roti.
Storage
To store, let it cool completely, then keep it in an airtight container in the fridge. It stays good for 1 to 2 days.
Reheat in a pan on low heat, adding a splash of water or a bit of ghee if it feels too dry. Avoid freezing baingan bharta, as the texture and flavor change and it becomes less enjoyable.
Expert Tips
Before you start roasting or cooking the eggplant, a few tips can make a big difference in the flavor, texture, and overall outcome of the Baingan Bharta. These are simple steps I follow in my kitchen that help avoid common mistakes and bring out the best taste.
- Picking the right eggplant: Use the large dark purple variety with smooth skin. It should feel light as light brinjals have fewer seeds. Avoid any with cracks or holes, which may indicate worms.
- Fire roasting eggplant: Roasting on a direct flame gives the best smoky flavor. Turn the brinjal every few minutes for even cooking. To check doneness, pierce a knife or fork—if it slides through easily, it’s cooked.
- Best way to roast eggplant: Rinse and pat dry the eggplant. Keep the stem for easy handling. Give a cross slit and check for worms. Roast on medium flame, turning every 2 to 3 minutes. Optionally rub oil on the skin and embed garlic cloves for added flavor.
- Roasting in the oven: Preheat oven to 180°C for 10 mins. Cut eggplant in halves or keep whole with slits. Line a tray with foil or parchment, place eggplant cut side down, and roast for 25–35 mins until soft. Note that there is no smoky flavor in oven roasting.
- Cooking in a pan: Chop eggplant, cook with water until soft, then drain and mash. You can add salt while cooking. This method won’t give a smoky taste in the baingan bharta.
- Checking for worms: Even with slits, worms may be missed. If you find one after roasting, discard the pulp. As an alternative, chop and cook in a pan or roast in the oven.
More Tips
- Let the eggplant cool before peeling: After roasting, let the eggplant cool slightly before peeling. This helps the skin come off easily and prevents burning your fingers. You can place it in a bowl and cover it for a few minutes to loosen the skin further.
- Drain excess water from cooked or roasted baingan: Whether roasting or boiling, always drain any extra liquid from the pulp. This helps the Baingan Bharta stay thick and flavorful instead of turning runny or bland.
- Use mustard oil for a Punjabi touch: If you enjoy bold flavors, try sautéing the masala in a bit of mustard oil. It gives the dish an earthy, traditional Punjabi flavor that pairs well with the smoky eggplant bharta.
- Roast more than one eggplant at a time: If you’re cooking for more people, roast 2 to 3 eggplants side by side on different burners or one after the other. It saves time and lets you batch-cook without breaking the flow.
- Avoid using overripe eggplants: Overripe brinjals tend to have too many seeds and can turn bitter when roasted. Always choose fresh ones with tight, glossy skin and no bruises.
- Don’t cover the pan after mixing bharta: Once you add the mashed eggplant to the masala, cook uncovered for a few minutes. This helps excess moisture evaporate and concentrates the flavors in the baingan bharta recipe.
FAQs
Can Baingan Bharta be made with different types of eggplant?
Traditionally, Baingan Bharta is made using the large, round, dark purple eggplant. This variety has soft flesh, fewer seeds, and gives a smoky flavor when roasted. While you can technically use other types of eggplants, they usually have more seeds, less pulp, and don’t yield the same texture or flavor. So for an authentic and tasty bharta, the large variety is the best and most suitable choice.
What gives Baingan Bharta its smoky flavor?
The smoky flavor comes from roasting the eggplant directly over an open flame. As the skin chars, it imparts a deep, distinctive smokiness to the pulp, which defines the taste of Baingan Bharta.
Can I make this dish without roasting the eggplant?
While roasting the eggplant is the most traditional way to get the unique flavor in the dish, it can also be made by baking or grilling the eggplant, if an open flame is not available.
Are there variations of Baingan Bharta?
Yes, there are regional and personal variations of Baingan Bharta. Some may add ingredients like peas, potatoes, curd or yogurt, etc. to create their unique version of the dish.
Step by Step Photo Guide Above
Baingan Bharta Recipe (Smoky Indian Mashed Eggplant)
Ingredients
- 1 eggplant – large purple variety known as bhartha baingan in India (aubergine or brinjal)
- ½ cup or 1 medium sized onions – finely chopped
- 1 cup or 2 medium sized tomatoes – finely chopped
- 1 heaped teaspoon garlic – finely chopped or 5 to 6 medium-sized garlic cloves
- ½ teaspoon green chillies – chopped or serrano pepper
- ¼ teaspoon Red Chili Powder or cayenne or add as required
- 2 tablespoons oil – can use mustard oil or peanut oil or sunflower oil
- 1 tablespoon coriander leaves – chopped (cilantro)
- salt as required
Instructions
Roasting Eggplant
- Rinse the eggplant in water and then pat dry with a kitchen napkin. Cut the eggplant from its base up-to an inch away from the stem without breaking it apart.
- Cut on four sides or directions as shown in the step-by-step guide above. The eggplant has to be whole when you place it on the stove-top.
- Pull apart the cut sides gently and check for worms or any black spots. Discard the eggplant if you see any worms in it.
- If the eggplant looks clean and without worms, then proceed further. Optionally you can spread a light layer of oil all over it.
- Keep it for roasting on direct flame on the stove-top. Keep the flame to medium-low or medium.
- Note that as the eggplant cooks some of the juices and drippings will fall which you can wipe later. I don’t recommend placing or covering the sides of the stove-top burner with aluminum foil as they can burn and be dangerous.
- You can also grill the eggplant in the oven. But then do note that you won’t get the smoky flavor in the eggplant.
- Secure the eggplant between tongs and keep on turning it after 2 to 3 minutes on the flame, so that it is evenly cooked.
- Roast the eggplant till its completely cooked and tender. With a fork or knife check the doneness. The knife should slide easily in aubergine without any resistance. Remove the eggplant and immerse in a bowl of water till it cools.
Smoking Eggplant (Optional Step)
- You can also do the dhungar technique of infusing charcoal smoky flavor in the eggplant. This is an optional step. Use natural charcoal for this method. Carefully heat a small piece of charcoal on flame with the help of tongs or by placing it in a wired metal fire-proof rack above the flame, till it becomes smoking hot and red.
- Make small cuts on the roasted eggplant 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 1.5 minutes.
- Alternatively, you can also do this dhungar method once the baingan bharta is cooked, just like the way we do for dal tadka.
- Whether you have charcoal smoked the eggplant or not, peel the charred skin when it cools. Chop finely or you can even mash it.
Making Baingan ka Bharta
- In a kadai or frying pan or skillet, heat oil. Then add finely chopped onions and garlic.
- Stirring often, sauté the onions till they soften and translucent. Don't brown them.
- Add chopped green chillies and chopped tomatoes. Mix well.
- Sauté the tomatoes stirring often, till the oil starts separating from the mixture.
- The tomatoes should become pulpy, soft and oil should release from the masala mixture.
- Now add the red chili powder. Stir and mix again.
- Add the chopped or mashed eggplant. Mix thoroughly.
- Season with salt. Stirring often saute for some 4 to 5 minutes on low to medium-low heat.
- Finally stir in the coriander leaves or garnish bharta with them. Serve baingan bharta with phulka, roti or chapati. It goes well even with bread, toasted or grilled bread and plain rice or jeera rice.
- You can also pair it with any North Indian meal or mains.
Notes
- Use the purple-colored large variety of eggplant having fewer seeds. When you hold the eggplant it should feel light. This is a sign that it has fewer seeds.
- To get the smoky flavor in the dish roast the eggplant on stovetop and not in the oven.
- Dhungar method is optional and increases the smokiness in the dish. But even without using the dhungar technique, the baingan bharta will still taste fabulous.
- Recipe can be doubled or tripled. When roasting more eggplants use the different burners of your stovetop.
- Mustard oil gives a really good taste and flavor. If you don’t like mustard oil then you can use any neutral oil.
Nutrition
Baingan Bharta recipe from the blog archives was first published on August 2010.
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.
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.
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.
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.
Dassana, you are most welcome. Keep up the good work.
Thanks a lot Rom.
Today i have tried this recipe….. It is Simply Delicious baigan ka bharta… Thank you Dassana ji.
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.
Try to use kashmiri red chilli powder or deghi mirch powder.
thanks dassana for another wonderful indian dish recipe of baingan bharta !!!
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 !!!
Thanks a lot Roxana. Nice to know.
Perfect! Nothing more to say.
Thank you.
since i have learn baingan bharta from this website i have cooked hundred times to all my guest… never failed ! thank you so much
Wonderful and thanks for letting me know.
Thanks a lot for your eggplant delicious recipe
Welcome and thanks.
great video lesson! thank you ?
A staple in our kitchen, thanks for this nice recipe!
Welcome and thanks.
Hello,
Looks delicious?? will definitely make it within few days.
Thank you for sharing it
Welcome and I hope you like the recipe.
Excellent way to teach us ! We could prepare the dish.Really very tasty.
thanks chandra for the review and feedback.
Lovely same as my Maa makes…
thank you ????
This recipe is simply genius!
thanks jayshree.
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 🙂
yes you can grill in an oven.
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 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 – https://www.vegrecipesofindia.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.