Punjabi Baingan Bharta - Punjabi Style Eggplant Recipe

Baigan Bharta
Paul_Brighton / Getty Images
  • 40 mins
  • Prep: 10 mins,
  • Cook: 30 mins
  • Yield: 4 servings
Ratings (162)

Punjabi Baingan Bharta is just one of several versions of Eggplant Bharta in Indian cooking. The word 'Bharta' (pronounced BHURR-taah) refers to dishes in which the ingredients are roughly mashed either before or after the dish is prepared. Bhartas are largely North Indian in origin and made from all sorts of vegetables. This version of Baingan Ka Bharta is also really easy to make. Serve it with hot chapatis and your favorite daal dish.

What You'll Need

  • 3 medium-sized eggplants (roughly 500 gms/ 1 lb)
  • 2 tbsp.vegetable/sunflower/canola cooking oil
  • 1 tsp. cumin seeds
  • 2 medium-sized onions (finely chopped)
  • 1 tbsp. garlic paste or garlic chopped very fine
  • 1-inch piece ginger (finely grated)
  • 2 green chilies (optional, but they give the Bharta a nice kick!)
  • 2 large tomatoes (finely chopped)
  • 1/2 tsp. coriander powder
  • 1/2 tsp. cumin powder
  • 1/2 tsp. garam masala
  • 2 tbsp. fresh green coriander (finely chopped)

How to Make It

Punjabi Baingan Ka Bharta requires that the eggplant is 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 until 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.

  1. 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.
  2. Add the onions and fry until soft and translucent.
  3. Add the garlic and the ginger and fry for 1 minute.
  4. Add the tomato and all the powdered spices, including the garam masala. Stir well and cook for 3 to 5 minutes, stirring often to prevent the spice mix from sticking to the pan. Sprinkle a little water if needed.
  5. Now add the eggplant and mix well. Add the chopped fresh coriander and stir. Cook another minute and turn off the heat.
  6. Serve hot with chapatis or rice and your favorite daal dish.