Thursday, 29 January 2015

Baingan Bharta/Punjabi Baingan Bharta

Baingan Bharta is a simple and delectable Punjabi recipe. Though the recipe is very easy and simple the taste is extraordinary and complex because of the smoky and charred flavour of the Baingan/Eggplant. The word bharta or bhurtha means chopped or minced vegetables made from egg plant with is grilled over charcoal or direct fire to infuse the dish with a  smoky flavour. In South India especially in Tamil Nadu we make Kathrikkai Chutney/Baingan Chutney/Egg plant chutney which is also smoked and made with less ingredients but also is fantabulous. Do check out Kathrikkai Chutney/Baingan chutney, Baba Ganoush[Middle Eastern delight] made with Aubergine/Egg plant/Baingan in the above links. Try this baingan bharta and baingan recipe friends, each recipe has unique taste and you will surely fall in love with it instantly.

Here’s how to make Baingan Bharta with step by step photos…


Aubergine/Eggplant/Bharta baingan
1 big
1 finely chopped
2 medium size finely chopped
Garlic cloves
5-6 finely chopped
Green chillies
2 finely chopped
Red chilli powder
¼ tsp
Cumin powder
¼ tsp
Garam masala powder
¼ tsp
Turmeric powder
¼ tsp
As needed
Coriander leaves
2 tbsp finely chopped
2 tbsp
Preparation time: 10 minutes      
Cooking time: 15  - 20 minutes
Serves: 2-3


Wash the baingan/aubergine thoroughly and pat dry with a clean kitchen towel. 
Apply some oil all over the baingan and roast it over open flame until the skin starts to shrink , charred and scaley . Turn the baingan now and then so that it cooks evenly on all the sides.

Check the baingan is cooked by inserting a knife, if it slides in easily into the baingan then it is thoroughly cooked. Switch off the stove and transfer it to a plate.

Let the baingan cool down, then peel the skin and smash the roasted and cooked baingan with a spatula or just run the knife to make small pieces.

Heat oil in a kadai or pan, add the finely chopped onions, garlic, green chillies and saute until translucent. Add a pinch of salt for the onions to cook faster.

Now add the finely chopped tomatoes and saute well until it turns mushy.

Add red chilli powder, cumin powder, garam masala powder, turmeric powder and stir until all the raw smell vanishes.

Add the mashed roasted baingan, salt and mix thoroughly. Stir and saute for another 4-5 minutes until all the spices are well combined.

Finally add the chopped coriander leaves, mix it well and switch off the stove.

Serve this delicious and irresistible Baingan Bharta with rotis or chapatis or phulkas. You can as well make sandwich with baingan bharta and serve it for evening snacks. It is also a great side dish for ghee rice or jeera rice or any pulav varieties.

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Until then I am signing off…


  1. love this well explained it

  2. one of my personal favourite...looks perfectly spiced & tasty

  3. Healthy and yummy bharta. I make it often.

  4. A new recipe for me....... Love this flavorful and spicy one........... :)


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