with step by step pictures
Roasted and mashed eggplant cooked with loads of onions, tomatoes, green chilies, and green coriander leaves and a few spices to make a dish which tends to be the favorite of many, including me, is baigan ka bharta. This baingan ka bharta recipe belongs to my mom and to all the other Punjabis in the world. Garlic is also added while making bharta but I never add it. I love the tanginess of tomatoes, the kick of green chilies, the freshness of green coriander leaves and the sweetness of onions and the way all these ingredients bring out the distinct taste of the brinjal/eggplant.
Baigan ka bharta can be served with simple tawa chapati or parathas. I love to have it with paratha and a bowl of yogurt along with some onion salad.
Baigan ka bharta doesn’t call for too many or difficult ingredients. Certainly the main ingredient i.e. baigan / brinjal is critical. Let’s have a look at all the ingredients required for the baingan ka bharta recipe.
Brinjal/eggplant/baigan: Large brinjal, fleshy ones are needed to make baingan ka bharta. The selection of proper baigan is important for a good bharta.
After the selection of eggplant, next is the roasting of eggplant.
Onion, tomatoes, green chilies and fresh coriander leaves: Tomatoes are added in a good quantity. The tanginess of the tomatoes is the highlight of baigan ka bharta is also important to balance the sharp flavor of eggplant. Green chilies add a lot of depth to bharta and therefore should not be skipped. Fresh coriander leaves are indispensable to finish off the baingan ka bharta recipe.
Spices: Minimal and the most basic spices have been used for the baingan bharta which are salt, red chili powder, turmeric powder, and coriander seed powder.
Very close to the baingan bharta recipe is the chokha recipe. Originally Bihari chokha is prepared with eggplant; however, the other variations are aloo chokha and tamatar ka chokha. These are served with Litti.
Serve it with paratha and plain yogurt.
1.This recipe serves 3-4 persons.
2.Oil the eggplant properly. Put it on the flame. Keep the flame low-medium low.
3.Keep on rotating every 2-3 minutes for even cooking. Hold with the stem of the eggplant or use tongs. Keeping rotating and roasting till roasted from all the sides.
4.Put the roasted eggplant on a plate. Let it cool down.
5.Remove the skin.
6.Chop off the head and properly wash the roasted brinjal.
7.Start mashing it. Remove the seeds.
8.Use a fork or hands to mash it properly.
9.Heat 2-3 tbsp of oil in a pan.
10.Add 2 medium sized chopped onions.
11.Cook till the onions become translucent.
12.Add the spices i.e. salt to taste, 1 tsp red chili powder, 1 tsp coriander powder and ¼ tsp turmeric powder.
13.Cook the spices for a minute.
14.Next add in 4 chopped tomatoes.
15.Cook till the oil oozes.
16.Add 2 chopped green chillies.
17.Cook for a minute.
18.Next add in roasted and mashed eggplant.
19.Mix everything well.
20.Cook till the oil oozes. Taste and adjust the seasoning if required. Finish off with the chopped coriander leaves.
21.Serve hot. Bon appetite!
PREP TIME 20 minutes
COOK TIME 30 minutes
TOTAL TIME 50 minutes
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