Smoky Punjabi Baingan Bharta – Roasted Eggplant Mash Recipe

Baingan Bharta Recipe – Smoky Eggplant Bharta

Baingan Bharta, a popular North Indian dish, is a savory, smoky-flavored mashed eggplant preparation, particularly loved in Punjabi cuisine. This vegetarian dish is prepared by roasting whole eggplants over an open flame until the skin is charred and the flesh softens. The mashed eggplant is then cooked with onions, tomatoes, ginger, and aromatic spices to create a comforting side dish. It is often paired with rotis or phulkas, and it complements dishes like Panchmel Dal or Spinach Raita perfectly.

Ingredients

Preparation Time: 25 minutes

Cooking Time: 35 minutes

Total Time: 60 minutes

Servings: 4

Cuisine: Punjabi

Course: Side Dish

Diet: Vegetarian

Instructions

1. Roasting the Eggplant:
   Begin by turning on the gas flame and placing the whole eggplant (brinjal) directly over the flame. Using tongs, rotate the eggplant every few minutes so that it roasts evenly on all sides. After about 10 minutes, you will notice that the skin of the eggplant starts to peel and blister. Continue roasting until the eggplant becomes soft and the skin is charred.

   Tip: If you don’t have a gas stove, you can also roast the eggplant in an oven. Preheat the oven to 400°F (200°C), pierce the eggplant in a few places with a fork, and bake for about 25-30 minutes or until the eggplant becomes soft.

2. Cooling and Peeling:
   Once the eggplant is roasted, carefully remove it from the heat and let it cool for a few minutes. Once cool enough to handle, peel off the charred skin. Use a fork to mash the flesh of the eggplant thoroughly and set it aside.

3. Preparing the Bharta:
   Heat a tablespoon of oil in a pan over medium heat. Add cumin seeds and let them sizzle for about 10 seconds.

   Next, add the grated ginger and finely chopped onions to the pan. Sauté the onions until they become soft and translucent, which should take around 5-7 minutes.

4. Adding the Tomatoes and Spices:
   Once the onions are softened, add the chopped tomatoes, turmeric powder, coriander powder, garam masala powder, red chili powder, and green chillies. Stir well to combine all the ingredients. Let the mixture cook for 3-4 minutes, or until the tomatoes soften and the spices are fragrant. You can also mash the tomatoes with the back of a spoon for a smoother consistency.

5. Incorporating the Eggplant:
   Now, add the mashed eggplant to the pan along with a tablespoon of butter and salt as per your taste. Mix everything together so that the eggplant absorbs all the flavors of the spices and tomatoes. Reduce the heat to low and let the mixture simmer for about 10 minutes, stirring occasionally. This allows the flavors to meld together beautifully.

6. Final Touches:
   Once the bharta is ready, turn off the heat and garnish it with freshly chopped coriander leaves. The smoky and flavorful Baingan Bharta is now ready to be served.

Serving Suggestions

Serve this delicious Baingan Bharta hot with Panchmel Dal, Spinach Raita, and Phulkas for a complete and satisfying meal. It can also be paired with Jeera Rice or any flatbread of your choice like Naan, Chapati, or Paratha.

Nutritional Information (Per Serving)

Cooking Tips and Variations

• Smoky Flavor: The smoky flavor of Baingan Bharta comes from roasting the eggplant over an open flame. For an extra smoky touch, you can place a hot charcoal piece in a small bowl inside the pan with the bharta and drizzle a little oil over it. Cover the pan and let the smoke infuse for 2-3 minutes.
• Add Vegetables: For a variation, you can add boiled peas or finely chopped capsicum to the bharta. It enhances the texture and adds a pop of color.
• Vegan Option: If you are vegan, simply omit the butter and use oil instead.
• Spice Level: You can adjust the spice level according to your preference. If you like it spicier, add an extra green chili or a bit more red chili powder.

Baingan Bharta is a humble yet flavorful dish that brings together the simple joys of roasted vegetables and the warmth of Indian spices. It’s a fantastic way to enjoy eggplants, especially for those who love the rustic, smoky essence that this dish offers.