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Baingan Bharta Recipe बैंगन का भरता
I and all my family members are huge fans of baingan bharta because there is nothing more appetising than a pulpy eggplant or baingan.
Personally, I simply love the delicious smoky flavour of baingan bharta.
There is something about roasting baingan on an open fire in its skin that just changes everything and gives it an incredible flavour.
You’ll simply love this recipe for its simplicity and taste. It’s simple and easy to prepare Punjabi baingan ka bharta recipe made with minimal spices.
You’ll love digging into this with hot, crispy rotis/parathas, dal tadka, and sliced onions.
Printable Recipe for Baingan Bharta बैंगन का भरता
Personally, I simply love the delicious smoky flavour of baingan bharta.
There is something about roasting baingan on an open fire in its skin that just changes everything and gives it an incredible flavour.
You’ll love digging into this with hot, crispy rotis, dal tadka and sliced onions.
Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Author Ranjeeta Nath Ghai
Ingredients
- 2 brinjal (baingan/eggplant) large sized/4 medium-sized
- 1 tsp cumin seeds (jeera)
- 1 cup Chopped onions
- ½ cup Frozen/seasonal peas
- ½ tsp FoodAllTime Multipurpose Healthy Green Paste
- ½ tsp Finely chopped green chillies (optional)
- 1 tsp salt to taste
- 1 tsp Olive oil
- 2 tbsp Chopped coriander (dhania) for the garnish
- 8-10 fresh curry leaves
- 1 tsp FoodAllTime Garam Masala
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Instructions
- Grease the brinjal with oil and roast it over an open flame till it is cooked.
- Cool and peel the skin. Peel the skin off and submerge it in water to get rid of any extra burnt bits.
- Mash the pulp thoroughly and keep aside.
- Heat the olive oil in a pan and add the cumin seeds.
- When they crackle add the onions and curry leaves and sauté till they turn golden brown.
- After 30 seconds, add frozen/seasonal peas and sauté.
- Add the FoodAllTime Multipurpose Healthy Green Paste, tomatoes, FoodAllTime Garam Masala and salt, and chopped green chillies and sauté for a few more seconds.
- Add the smoked Brinjal PulpMix well, and cover and cook on a gas stove till the tomatoes are soft and pulpy.
- Cook till the mixture leaves oil and sides of the pan.
- Serve hot garnished with coriander.
Tips for an Amazing Baingan Bharta
Choose the right baingan: Pick a baingan/ eggplant/ aubergine that’s big and roundish without any indentations and has a shiny skin.
Hold it in your hand and pick something which feels light compared to the others. The lighter ones have fewer seeds.
Slightly oil it before roasting it on an open flame.
Roast it on an open flame: There are no shortcuts to this. The best flavour comes out when you roast it on an open flame. That’s when the skin chars and lends it the smoky flavour.
Be patient while roasting the baingan because it needs to cook from inside. Turn it every 1-2 minutes to ensure even roasting and even cooking.
Cook it on medium-high flame. The entire process takes about 8-10 minutes on a medium-high flame and you’ll need to turn it.
Let it cool before peeling: The baingan will be piping hot once you roast it, so cover it with some foil and let it rest for a few minutes. This creates a bit of steam and loosens the skin.
Once you have peeled the skin don’t worry about any small bits of burnt skin which may still be stuck here and there. It’ll only add extra flavour but it should be tiny bit and not chunks.
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Quick Overview
Recipe Name: Baingan Bharta Recipe बैंगन का भरता
Author: Ranjeeta Nath Ghai
Description: There is something about roasting baingan on an open fire in its skin that just changes everything and gives it an incredible flavour.
Preperation time: 20
Cook Time: 10
Total Time: 30
Type: Main Course
Recipe Yield: 4-6
Recipe Ingredients: 2 brinjal (baingan/eggplant) large sized/4 medium sized, 1 tsp cumin seeds (jeera), 1 cup Chopped onions, ½ cup Frozen/seasonal peas, ½ tsp FoodAllTime Multipurpose Healthy Green Paste, ½ tsp Finely chopped green chilies (optional), 1 tsp salt to taste, 1 tsp Olive oil, 2 tbsp Chopped coriander (dhania) for the garnish, 8-10 fresh curry leaves, 1 tsp FoodAllTime Garam Masala
Recipe Instructions: Grease the brinjal with oil and roast it over an open flame till it is cooked. Cool and peel the skin. Peel the skin off and submerge it in water to get rid of any extra burnt bits. Mash the pulp thoroughly and keep aside. Heat the olive oil in a pan and add the cumin seeds. When they crackle add the onions and curry leaves and sauté till they turn golden brown. After 30 seconds, add frozen/seasonal peas and sauté. Add the FoodAllTime Multipurpose Healthy Green Paste, tomatoes, FoodAllTime Garam Masala and salt, and chopped green chillies and sauté for a few more seconds. Add the smoked Brinjal PulpMix well, and cover and cook on a gas stove till the tomatoes are soft and pulpy. Cook till the mixture leaves oil and sides of the pan. Serve hot garnished with coriander.
Recipe Cuisine: Indian
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