Punjabi Eggplant (Baingan Bharta) Recipe

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Punjabi Eggplant (Baingan Bharta) Recipe

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Punjabi Eggplant (Baingan Bharta) Recipe

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User Rating

Punjabi Baingan Bharta is just one of the several

Getting started - everything

you need to know

versions of Eggplant Bharta there are in Indian

cooking. The word 'Bharta' (pronounced BHURR-

Regional cuisine

taah) refers to dishes in which the ingredients are

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roughly mashed either before or after the dish is

prepared. Bhartas are largely North Indian in origin

Meat dishes
Chicken, Egg, Pork Dishes

and made from all sorts of vegetables. This version of Baingan Ka Bharta is also really

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easy to make. Serve it with hot Chapatis and your favorite Daal dish. This recipe serves 4,

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as a side dish.

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(spice mixes)
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Pickles and Chutneys

Baingan Ka Bharta

Drink Recipes

Pyaaz Ka Bharta

Sweets and Desserts

Aaloo Ka Bharta

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3 medium-sized eggplants (roughly 500gms/ 1 pound)

2 tbsps vegetable/ sunflower/ canola cooking oil

1 tsp cumin seeds

2 medium-sized onions chopped fine

1 tbsp garlic paste or garlic chopped very fine

1" piece of ginger grated fine

2 green chillies (optional but they give the Bharta a nice kick!)

2 large tomatoes chopped fine

1/2 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp garam masala (see link below for recipe to make your own)

2 tbsps finely chopped fresh green coriander

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Baingan Ka Bharta requires that the eggplant be roasted. This can be done in
several different ways:
Roast on a gas cooktop by just placing the eggplant straight on the burner and
keeping the flame on low setting. Keep turning and cooking till all the skin on the
eggplant is charred and the inner flesh looks really soft. A good sign to watch for is
that the eggplant seems to 'cave in' on itself!
Grill in your oven grill or on your barbecue grill. Again, keep turning periodically till
all the skin on the eggplant is charred and the inner flesh looks really soft.
'Roast' in your oven till all the skin on the eggplant is charred and the inner flesh
looks really soft.
Once the eggplant is roasted, allow to cool fully and then peel off and discard the
charred skin. Once cool, coarsely mash and keep aside for later use.
Now set up a pan on medium heat and add the cooking oil. When hot, add the
cumin seeds and cook till the spluttering stops.
Add the onions and fry till soft and translucent.

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Add the garlic and the ginger and fry for 1 minute.

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4/21/2015

Punjabi Eggplant (Baingan Bharta) Recipe

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Add the tomato and all the powdered spices, including the garam masala. Stir well
and cook for 3-5 minutes, stirring often to prevent the spice mix from sticking to the
pan. Sprinkle a little water if needed.
Now add the eggplant and mix well. Add the chopped fresh coriander and stir.
Cook another minute and turn off the heat.
Serve hot with Chapatis or Rice and your favorite Daal dish.

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Reviews for this section have been closed.

Vegan4Life77

Great, with some modifications!

Definitely add the two green chiles. I ended up
using 3 'indian' (longer, slimmer, light purple)
eggplants as well as three medium dark purple
eggplants. I used two med-large tomatoes but
added a few tablespoons of tomato sauce as well.
I added slightly more garam masala and ran the
whole thing through a food processor at the end to
get a smoother texture. Very spicy and delicious
and quite reminiscent of a recent Indian takeout
Eggplant Bhartha. Try this recipe, but make sure
you have enough eggplant! I roasted mine in the
oven but I wish I had a more authentic way to cook
it!

User Rating:

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Vegetarian Recipes

http://indianfood.about.com/od/vegetarianrecipes/r/bainganbharta2.htm

4/21/2015