Baingan Bharta Recipe with step by step photos. One more Day To Day recipe from Punjabi cuisine at home for the beginners. This baingan bharta recipe is a simple and easy to prepare recipe without the use of many spices.
What is baingan bharta ?
Moreover,Baingan bharta is a spiced and mashed aubergine or eggplant dish popular in the Indian cuisine. However, Here eggplant or aubergine are the english words for baingan and bharta is the hindi word for mashed.
Table of contents
Why should you cook Baingan Bharta:
- This is a simple recipe.
- Best recipe for amateur chefs to start with.
- Just two steps Roast brinjal and make masala.
- Simple ingredients.
Best Way to Roast Baingan for Baingan Bharta:
- Firstly rinse baingan with water and pat dry. Keep the stem as with the help of the stem you can turn the brinjal.
- Then give a cross slit from the bottom and check for worms. Now you can roast the brinjal in open flame.
- Keep flame to medium or medium-low. Take care while turning the brinjal. Hold the stem and turn.
- Turn the brinjal after every 2 to 3 minutes on the flame, so that its evenly cooked.
- If you are not able to hold the stem as its too hot or the heat from the fire is much, then using tongs turn over. Be careful when roasting brinjal.
- Spread some oil on the brinjal before roasting. You can even skip this step.
- Alternatively, a few garlic cloves can be embedded in the brinjal before roasting.
Rosting Baingan :
To roast baingan I use three techniques. You can use any of them according to the time and availability.
- Comparatively, this is the most convenient way of roasting Baingan for that- Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen napkin. Cut a slit to check any worm inside now embed 4-5 garlic cloves in the baingan.
- 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 do note that you won’t get the smoky flavour of the baingan. Keep the eggplant turning after 2 to 3 minutes on the flame, so that its evenly cooked.
* Roast the aubergine till it’s completely cooked and tender. With a knife check the doneness. The knife should slide easily in aubergines without any resistance. Remove the baingan and immerse in a bowl of water till it cools down.
2.Use Dhungar Method :
As a matter of fact, this technique can be used if you are using oven to roast your baingan to infuse a charcoal smoky flavour in the baingan.
* In brief,The dhungar method is a South Asian way of introducing a buttery, smoky flavour as a finishing touch to food. It involves an encounter between ghee (clarified butter) and hot coals in a smoking chamber 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.
* Further,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 ghee 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. I just keep for a minute. Alternatively, you can also do this dhungar method once the baingan bharta is cooked.
- Once cooled, peel the skin from the roasted and smoked eggplant.
3. Grilling Method:
- As a matter of fact,These days many of us are using hot plates or induction pans specially bachelors and just married couples and they don’t even have oven. For them this is the best way to roast baingan.
- For this you just cut the roundels of brinjal and then heat a flat pan spread some oil and place the roundels on the pan roast them from both the sides till it turn soft and light golden in colour now peel it nicely and use the meat/pulp.
Making Baingan ka Bharta:
- 1. In a kadai or pan heat 1 to 1.5 tablespoons oil. I prefer to use mustard oil you can use any oil of your choice. 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).
2. Sauté the onions till translucent. Don’t brown them.
4. Add 1 chopped green chilli and mix.Add finely chopped 2 medium to large tomatoes (about 1 cup finely chopped tomatoes). Mix very well.
5. sauté the tomatoes till 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.
6. Now add ¼ tsp red chili powder, coriander powder, and turmeric powder. Stir and mix well.
7. Chop the cooked eggplant. The water that you see are the juices of the roasted baingan. Add the chopped cooked baingan.
8. Stir and mix the chopped baingan very well with the onion-tomato masala mixture.
9. Season with salt as per taste.
10.Finally, Stir and sauté baingan bharta stirring often for some 4 to 5 minutes more.
11. Baingan bharta is ready. Finally stir in 1 tablespoon coriander leaves or garnish with chopped coriander leaves. Serve baingan ka bharta with phulkas or chapatis. It goes well even with bread, toasted or grilled bread and plain rice or jeera rice.
Finally, I would like to suggest a few similar simple and easy to cook recipes from my blog:
Baingan Bharta- Punjabi StyleCourse: MainCuisine: IndianDifficulty: Easy
Baingan bharta is a spiced and mashed aubergine or eggplant dish popular in Indian cuisine. A very easy to make a recipe.
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.
- 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.