Baingan Ka Bharta (Rustic, Punjabi- Style)
Baingan Bharta is a rustic spicy & smoky Indian (Punjabi-style) dish made with roasted eggplant, aromatic spices, and fresh herbs. Vegan & Gluten-free.
Ingredients
- 1 large (500g) Italian Eggplant
- 3-4 tablespoon Mustard Oil or any neutral cooking oil
- 1 medium (150g - 180g) onion I use red onion, chopped
- 1 tablespoon garlic use fresh garlic, chopped
- ½ tablespoon ginger use fresh ginger, chopped
- 2-4 green chilies (hot), I use chopped indian green chilies, adjust quantity to taste, substitute - serrano pepper
- 2 medium (250g-280g) tomatoes I use fresh roma tomatoes, chopped
- 1 teaspoon salt or to taste
- 2-3 tablespoon fresh cilantro leaves chopped
Spices
- ½ teaspoon cumin seeds
- ½ teaspoon red chili powder I use degi mirch, substitute - paprika + bit of cayenne pepepr powder
- ¼ teaspoon garam masala powder
- ¼ teaspoon amchur powder
Instructions
FIRE ROAST THE BAINGAN
- Begin by washing the eggplant and wiping it dry with a kitchen towel or paper towel. Using a sharp knife, make 1-2 long gashes in the eggplant skin. As the eggplant roasts, its liquid expands, and the gashes release the steam, preventing the skin from bursting. Some people like to place garlic cloves in the gashes, although I prefer not to. Feel free to try it!
- I use a metal roasting pan that you see in pictures in recipe post ( I picked it up from India). The pan sits directly over the gas stove (makes cleaning a bit easier). You could use something similar if you have at home or else place the eggplant directly on the flame.
- Roast the eggplant directly over direct flame of gas stove or on a grill. Using tongs, turn it all around occasionally until the skin is charred and the eggplant is VERY soft. It should take about 15-20 minutes to roast eggplant.
- Once roasted, pick up the eggplant using a wide spatula (it will be falling apart). Immediately place on a dinner plate to cool down. Peel off the charred skin and chop off the stem & cap. Discard. It is okay if few tiny pieces of skin remain here and there. It is okay if few tiny pieces of skin remain here and there.
- You will also see juices on the plate. Using your hands, mash the flesh and mix with juices. Or use a fork or potato masher. You could also chop it finely. If you are doubling the recipe, pulse the eggplant in a food processor fitted with a metal blade.
- Always taste test the mashed eggplant. In my experience, eggplants can sometimes be bitter, and it's better to find out immediately.
PREPARE THE MASALA
- In a cooking pan (I use 10 inch pan), add the mustard oil and let heat up on medium heat.
- To the hot oil, add the chopped onions. Fry the onions on low medium heat while stirring them intermitently until they turn golden brown. Takes about 5 minutes.
- Add cumin seeds and let crisp up for 8-10 seconds or so.
- Next, add the chopped ginger, garlic and green chilies. Fry with the onions for 1-2 minutes until you smell a nice aroma. Don't let them change color else the taste of your bharta will change.
- Sprinkle the red chili powder next and mix with the onions and aromatics. Fry for 5-6 seconds taking care not to burn.
- Add chopped tomatoes to the pan now, sprinkle salt and cook until they become soft and jammy. This should take about 5-7 minutes. You should be still able to see tomato chunks in the masala. Don't dry out the tomatoes.
COMBINE MASALA & EGGPLANT MASH
- Now, add the mashed fire-roasted eggplant to the pan. Mix very well with the masala. Cook for another 5-10 minutes on medium heat, stirring occasionally. You will start seeing oil seperation and thats when you know that the bhunai(frying) has been done properly. Its ready! Don't dry out. Switch off the stove. Taste and adjust the salt level if needed.
- Finish the bharta with amchur powder, garam masala powder and chopped cilantro. Optionally, you could add a teaspoon of raw mustard oil for that zing! You can also add extra chopped green chilies at this point if you wish.
Serving & Storage
- Serving - Baingan bharta is best served hot with indian flatbreads such as roti, naan, or paratha. Enjoy!Storage - Store in the refrigerator for 2-3 days in an air tight container. Reheat gently on the stove or in the microwave and add chopped cilantro for a fresh burst of flavor.
Notes
RECIPE TIPS
Read additional tips about choosing eggplant in the blog post
- Think texture - Don't finely chop the onions, tomatoes, garlic, ginger etc. A vegetable chopper (non-affiliate link) works great! Baigan bharta isn't supposed to be smooth, rather chunky.
- Don't Skimp on Oil - I keep repeating this, however, eggplant recipes needs optimum quantity of oil to cook well and taste amazing. Baigan bharta is no different.
- Add Green Peas - Many people enjoy adding green peas to bharta, and I often do too. When adding the mashed eggplant to the masala, include ½ cup of blanched green peas (I prefer petite peas) and cook together. The burst of green peas is delicious!
- Use Fresh Tomatoes - Use fresh tomatoes for the best flavor and texture in bharta. Avoid overly ripe tomatoes to prevent them from breaking down completely in the masala. If tomatoes are not in season, canned whole tomatoes (chopped up) can be used, but fresh is always preferable.
Tried this recipe?Let us know how it was!