Baingan Bharta Recipe
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4.78 from 40 votes

Baingan Bharta

This is a simple, tasty and easy Punjabi baingan bharta recipe made without the use of many masalas or spices. The main ingredients of this homely and delicious baingan ka bharta are onions, tomatoes, garlic, a few spices and of course baingan. Baingan is roasted in an open flame to give the bharta a smoky flavor. Alternative methods of cooking baingan are also included in the recipe post. 
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: side dish
Cuisine: indian, punjabi
Servings: 2
Calories: 157kcal
Author: Dassana Amit


  • 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
  • ¼ teaspoon red chili powder or add as required
  • 1 to 1.5 tablespoon oil - can use peanut oil or sunflower oil
  • 1 tablespoon coriander leaves, chopped (cilantro leaves)
  • salt as required


Roasting Baingan

  • 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

  • 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 chillies and mix.
  • Add the chopped tomatoes and mix it well.
  • Bhuno (saute) 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 well.
  • Add the chopped cooked baingan.
  • Stir and mix the chopped baingan very well with the onion-tomato masala mixture.
  • Season with salt. Stirring often saute for some 4 to 5 minutes more.
  • Finally stir in the coriander leaves 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.


  • Dhungar method is optional.
  • Recipe can be doubled. 


Calories: 157kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Sodium: 1252mg | Potassium: 759mg | Fiber: 9g | Sugar: 12g | Vitamin A: 745IU | Vitamin C: 21.5mg | Calcium: 37mg | Iron: 0.7mg