Baingan Ka Bharta | How to make Baingan Ka Bharta

By Nandita Shyam  |  18th Apr 2016  |  
4.6 from 5 reviews Rate It!
  • Baingan Ka Bharta, How to make Baingan Ka Bharta
Baingan Ka Bhartaby Nandita Shyam
  • Prep Time

    30

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

212

5





About Baingan Ka Bharta Recipe

This Punjabi dish makes a great accompaniment to both rice and rotis. Yes, the roasting of the egg plants is a little time consuming and messy but then this is a scrumptious dish worth every bit of all the time and mess it can create.

Baingan Ka Bharta is one dish which makes its accompaniments tastier. With the right mix of flavours, Baingan Ka Bharta has always been everyone's favourite. This recipe by Nandita Shyam is the perfect one to try at home for your family. The Baingan Ka Bharta recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Baingan Ka Bharta is 30 minutes and the time taken for cooking is 10 minutes. This is recipe of Baingan Ka Bharta is perfect to serve 4 people. Baingan Ka Bharta is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Baingan Ka Bharta. So do try it next time and share your experience of cooking Baingan Ka Bharta by commenting on this page below!

Baingan Ka Bharta

Ingredients to make Baingan Ka Bharta

  • Aubergines - 2 medium sized (approximately 700-800 gms)
  • Oil - 1/2 tsp for greasing
  • Ghee - 1 tbsp
  • Cumin seeds - 1/2 tsp
  • Onion - 1 medium sized, finely chopped
  • Ginger - Garlic paste - 1 tsp
  • Green chili - 1, finely chopped
  • Fresh or frozen peas- 1/4 cup (optional)
  • Tomatoes - 2 medium, finely chopped
  • Salt to taste
  • Sugar - 1/2 tsp
  • Turmeric - 1/2 tsp
  • Coriander powder - 1 tsp
  • Cumin powder - 1/2 tsp
  • Red chili powder - 1/2 tsp
  • Garam masala- 1/2tspn
  • Coriander leaves to garnish- 1tbsp

How to make Baingan Ka Bharta

  1. Smear some oil on the aubergines and roast it on an open flame till they turn completely black and are cooked through.
  2. Once roasted, take off the heat and set aside to cool. Peel the skin once they are cool. Cut the stem and mash the cooked aubergine thoroughly and keep aside.
  3. Heat ghee in a thick bottomed pan and add the cumin seeds. Once they crackle, add the chopped onion, green chili and fry for a min.
  4. Add the ginger-garlic paste and saute till the raw smell is subsided.
  5. Stir in the peas and the chopped tomatoes and fry for a few seconds. Add the turmeric, salt, red chili powder, sugar, coriander-cumin powder and fry for a minute more and cook cover for 2-3minutes or till the oil separates.
  6. Add the mashed aubergines and Garam masala and mix well. Garnish with coriander leaves and serve hot with rice or rotis.

My Tip:

The peas are an optional ingredient. You can omit them if do not want them in your bharta. You can roast the aubergines in the oven. But the eggplant will not have the distinct smoky flavor in it. For this recipe choose eggplants that are large with a smooth surface. For they are likely to have fewer seeds in them. For a vegan version, the ghee can be replaced with mustard oil or any other oil.

Reviews for Baingan Ka Bharta (5)

priya waheeda year ago

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Snehal Singha year ago

mouth watering
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Manju suthara year ago

very nice
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Nandita Shyam2 years ago

Thanks Shipra :)
Reply

Shipra Saxena2 years ago

Beautiful presentation dear :D
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