Baingan Bharta, Brinjal Bharta or Smoked Eggplant Mash is a popular Indian dish made by roasting the eggplant on direct heat and then mixing it in a spicy masala.
This vegan Punjabi Style recipe is a sure shot hit and I am sure you are going to love it. Here is a step by step and video of how to make this delicious Recipe at home.
I was never a picky eater and ate almost all the vegetables without any cribbing. Eggplant, Brinjal or Aubergine, as its called, was an exception though.
The slimy look of the vegetable always made me run away from it and I could not gain enough strength to try this king of vegetables for a long time.
Knowing my nature of trying most things and then making my opinion, my mother insisted me one fine day to try Baingan Bharta and she sounded very confident that I will love it.
And yes she was right! Smoky flavour, spicy masala and no hint of slimness anywhere, this dish was immediately a new favorite.
Now that my son is growing up and he also runs away just at the name of Eggplant, I am sure he will also come back to it like me.
During winter, I prepare this Bharta recipe as often as I can, because the seasonal Eggplants are way more nutritious than the ones available during other seasons of the year.
Eggplant being full of fiber it enhances the process of digestion and I out of all feel really good after eating delicacies made from eggplant.
Because of me, some of my BFFs have started eating Bharta as well and now they regret for not having tasted it way before, haha!
So, if you also have not tried it yet, it’s time to give this delicious Sabzi a try and it tastes amazing with hot Tawa Parathas.
If you are looking for more Baingan recipes, here are some of them that you can make for everyday meals – Baingan Methi, Aloo Baingan, Hyderabadi Bagara Baingan, Kashmiri Dahi Baingan, Kalonji Baingan and Masaledar Bharwa Baingan.
About the recipe
Baingan Ka Bharta is a popular North Indian dish, where Baingan or Eggplant is directly roasted on the flame, which adds a beautiful smoky flavor in the sabzi.
The charred skin is removed from the top and then mish mashed to mix with a spicy masala.
This spicy masala has a base of onions and tomatoes, which are cooked with everyday spice powders.
This is a vegan and simple sabzi, and therefore apt for your everyday meals or even to pack in your Lunch Box.
Use plump large sized eggplant to make the bharta. Make sure they are the variety with less seeds.
Roasting the eggplant over direct flame gives the best flavor to this dish.
However, if you do not have access to direct flame, you can roast the eggplant in oven too.
You can also boil the eggplant to make the bharta but trust me, the taste will be only mediocre.
To check if eggplant is cooked from inside, insert a knife in it. If the knife passes through easily, it means it is done.
Mustard oil gives a lovely pungent flavor to this dish, however you can cook it in any other oil too.
Adding peas in your bharta is totally optional. You can always skip adding them.
You can make a mix of potato and eggplant bharta too. This baingan aloo bharta tastes equally delicious.
Roast the potatoes along with baingan to make this bharta.
Roasting a few garlic along with eggplant gives it a nice depth of flavour. I make a few slits in the eggplant and insert garlic cloves in these slits.
This way, they get roasted along with the eggplant.
You can add fresh chopped methi or even kasuri methi in the recipe if you wish to.
You can also add cooked mutton mince in this bharta and make baingan mutton bharta. Add more spices as mentioned below if using mutton as well.
Can you freeze it?
Yes this can be easily frozen. Just transfer it in a freezer safe container and freeze for later use.
When ready to use, thaw it over the counter for 2-3 hours and then microwave until warm.
What to serve with this?
I will tell you a creative and delicious way to use the leftover Bharta. Stuff it in mini tart shells and serve as an appetizer.
How to roast eggplant in oven for Bharta?
The best way to roast the eggplant is over open fire since it gives that smoky flavor to it but if open fire is not available easily, then you can roast it in an oven as well.
To roast eggplant in an oven, preheat the oven to 200 degrees C. Make slits and insert the garlic cloves as mentioned in the recipe below.
Brush the eggplant with oil and put it on a baking tray.
Roast for 15-20 minutes until charred and then flip and roast again for 10-12 minutes.
How to make it without roasting eggplant?
To make it without roasting, wash the baingan and peel it. Cut it into cubes.
Pressure cook with 1/2 cup water until it is softened. Then use it in place of roasted baingan.
How to cook Baingan in a pan?
Add the Baingan slices in a pan. Cover it with water and cook till they are soft.
Once done, let them cool down and mash to use in the Bharta. Cooking the baingan in the pan will not give you the smoky flavor.
How to make it with Dahi?
I make a delicious variation of this spicy bharta by adding fresh curd in it.
Everyone who has tasted this dahi wala baingan ka bharta has fallen in love with it.
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Step by Step Recipe
Wash the Baingan and make a few slits in it using a knife.
Insert garlic cloves in the slits.
Keep the Baingan on the direct flame and roast from all the sides till the skin is blackened and the Baingan is soft from inside.
Remove from heat and let cool. Remove the burnt skin of the Baingan and mash the pulp using using your fingers. Keep aside.
Heat oil in a pan.
Add ginger and green chilli and fry till translucent.
Add onion and fry for a minute.
Now add tomatoes and cook for a few minutes.
Add dry spice powders along with 1/2 cup of water and fry for a minute.
Add peas and Baingan mash and mix well. Cook on high heat for a minute or two.
Garnish with fresh coriander
Baingan Bharta Recipe
- 1 Eggplant (Large)
- 8-10 cloves Garlic
- 4 tbsp Mustard Oil
- 2 tsp Green Chilli (Chopped)
- 1 cup Onion (Chopped)
- 2 tsp Ginger (Grated)
- 1 cup Tomato (Chopped)
- 2 tsp Coriander Powder
- 1 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1/2 tsp Garam Masala Powder
- 1 tsp Amchoor Powder
- Salt to taste
- 1/4 cup Peas (Boiled)
- 2 tbsp Fresh Coriander (Chopped)
- Wash the Baingan and make a few slits in it using a knife.
- Insert garlic cloves in the slits.
- Keep the Baingan on the direct flame and roast from all the sides till the skin is blackened and the Baingan is soft from inside.
- Remove from heat and let cool.
- Remove the burnt skin of the Baingan and mash the pulp using using your fingers.
- Keep aside.
- Heat oil in a pan.
- Add onion and green chilli and fry till translucent.
- Add ginger and fry for a minute.
- Now add tomatoes and cook for a few minutes.
- Add coriander powder, turmeric powder, red chilli powder, garam masala powder,salt and amchoor powder and fry for a minute.
- Add peas and Baingan mash and mix well.
- Cook on high heat for a minute or two.
- Garnish with fresh coriander.
- Serve hot with Dal Rice or Parantha.