This smoky Baingan Bharta is a delicious Indian style eggplant mash which is great to serve with naan or paratha. It’s vegan, gluten-free, and comes together in 30 minutes.
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 This Recipe
Baingan Bharta or Eggplant Bharta is an India style smoky roasted eggplant mash. The whole eggplant is roasted over direct flame until it is soft and smoky and then the pulp is cooked with mild spices.
This Baingan ka Bharta is made in many different ways in different regions. In Maharashtra, it is called Vangyache Bharit, Chokha in Bihar, and Kathirikai Gothsu in Tamil Nadu. the recipe I am sharing today is a Punjabi style bharta which is now popular not only in Indian but all around the world.
Smoky flavor, spicy masala, and no hint of slimness anywhere, Baingan Ka Bharta is vegan and gluten-free too.
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.
The best way to roast the eggplant is on direct flame. You can either do it on a Stove Top or on BBQ Grill. If these are not available, then you can roast it in an Oven or Air Fryer too.
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.
This Baingan Ka Bharta is,
- Spicy + Smoky
- Easy to make
- Perfect for weekday meals
- Perfect to pack in Lunch Box
Baingan – Getting the right eggplant is very important. Choose the ones with shiny, firm, and glossy skin. There shouldn’t be any marks or dents on it. Choose the eggplant with a dot at the bottom and not a line. The one with a dot is the male fruit with fewer seeds.
Oil – I personally like to prepare in mustard oil, as it adds a beautiful flavor and is also considered very healthy. Make sure you heat the mustard oil until smoking hot and then low the sim to bring the temperature down before you add any other ingredient.
If you do not heat the mustard oil properly, it might add a raw mustard taste to the sabzi.
Green Chillies – You can adjust the amount of green chilies as per your taste and spice level. I like it spicy and thus I add more chilies.
Spice Powders – To enhance the taste, even more, we will add in some basic everyday spice powders such as coriander powder, turmeric powder, red chili powder, garam masala powder, and dry mango powder.
Peas – This is optional, but I like the bite green peas add in the soft Bharta. If you do not have fresh peas, you can use frozen green peas too. Just add the frozen green peas in a bowl of warm water for 5 minutes, discard the water and they will be ready to use.
Fresh Coriander – Finally, add some more taste and a refreshing flavor by garnishing it with finely chopped coriander leaves.
Others – We will also need some basic ingredients such as garlic, onion, ginger, tomato, and salt, that combined will enhance the taste of this Bharta.
How to make Baingan Bharta?
Wash the Baingan and wipe it with a kitchen towel. 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 on medium heat till the skin is blackened and the Baingan is soft from inside. Keep rotating the baingan every 2-3 minutes. It will take 10-12 minutes to roast the baingan properly. To check if it is roasted well, insert a knife in it. The knife should go inside the pulp easily.
Remove the roasted baingan from heat and let cool. Remove the burnt skin from the Baingan. Wash the baingan to remove any trace of charred skin. Cut the baingan into half and remove the seeds. Mash the pulp using using your fingers and keep it aside.
Heat oil in a pan. A cast iron pan is the best to make this dish.
Add onion, green chillies and fry till translucent.
Add ginger and mix well.
Now add tomatoes and cook for a few minutes.
Add dry spice powders along with ½ 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.
Frequently Asked Questions
The best way to roast the eggplant is over open fire since it gives that smoky flavor to it but if the 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 400 degrees F (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. Broil for 15-20 minutes until charred and then flip and broil again for 10-12 minutes.
You can roast it in an Air Fryer Too. Cut in half and air fry at 400 degrees F for 20 minutes.
To make it without roasting, wash the baingan and peel it. Cut it into cubes. Pressure cook with ½ cup water until it is softened. Then use it in place of roasted baingan.
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.
Pro Tips By Neha
Use plump large sized eggplant to make Baingan Bharta. Make sure they are the variety with fewer 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 the oven too.
Discard the large seeds after roasting the eggplant. Also check for worms inside the pulp.
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 flavor. 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.
Baingan Ka Bharta will last in the fridge for 2 to 3 days when stored in an airtight container. Reheat it in a pan or microwave until nice and warm before serving.
Baingan Bharta can be easily frozen too. Just transfer it to a freezer-safe container and freeze for 3 months for later use. When ready to use, thaw it over the counter for 2-3 hours and then microwave until warm.
You can serve this Baingan Ka Bharta with Indian bread such as Roti, Tawa Paratha, Laccha Paratha, or Missi Roti. You can also serve it as a side with the Rice Dal combination.
I will tell you a creative and delicious way to use leftover Bharta. Stuff it in mini tart shells and serve as an appetizer.
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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
- ½ tsp Garam Masala Powder
- 1 tsp Amchoor Powder
- Salt to taste
- ¼ cup Peas (Boiled)
- 2 tbsp Fresh Coriander (Chopped)
- Wash the Baingan and wipe it using a kitchen towel. Make a few slits in it using a knife.
- Insert garlic cloves in the slits.
- Keep the Baingan on the direct flame and roast on medium heat from all the sides till the skin is blackened and the Baingan is soft from inside. Keep rotating the baingan after every 2-3 minutes. Insert a knife to check if the baingan is roasted properly. The knife must go inside the flesh easily.
- Remove the roasted baingan from heat and let it cool.
- Remove the burnt skin of the Baingan. Wash the flesh to remove any trace of burnt skin. Cut the baingan into half and discard the seeds. Mash the pulp using using your fingers.
- Heat oil in a heavy bottom pan. Cast iron pan is perfect to make baingan bharta.
- 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.