Brinjal is a vegetable that most people don’t like to eat, especially kids. Brinjal is also called an Eggplant. But this Indian recipe ‘Baingan ka Bharta’ is everyone’s favorite. In this recipe, brinjal is put directly on the flame to roast it perfectly. This will give the smoky flavour. This is a popular vegetarian dish in north India. Most of the Punjabi restaurants are serving Baingan ka Bharta in the main course. This recipe is served with Chapati (roti) or a Plain Parantha, raita (curd), buttermilk (lassi). 
Here, I will also share some tips or suggestions for picking the right eggplant for making perfect ‘Baingan Ka Bhartha Recipe’. This Baingan Ka Bhartha is not cooked with long eggplant, you can take a big fat dark purple eggplant for this recipe or you can criticize that eggplant has more flesh and fewer seeds, you should also check brinjal in your hand, that lightweight brinjal has fewer seeds as compared to a heavy one. At last, you should also check that hole or cracks in eggplant, that hole or crack means there is a worm in eggplant so, always choose smooth skin or lightweight brinjal for ‘Baingan Ka Bhartha Recipe’. So, I am going to share a Baingan Ka Bhartha Recipe step by step with photos.
Check Out the other recipes: Chana Dal, Turai Recipe, Malai Fry, Baingan Chholia, Matar Paneer, Shahi Paneer
Baingan Ka Bhartha
Ingredients
- 3 Medium size baingan (eggplant)
- 2 Onions (chopped)
- 2 Tomatoes(chopped)
- 2 tbsp Vegetable oil
- Coriander leaves
- 1 Chopped Green Chilli
- 1 tbsp Red chili powder
- 1 tbsp salt
Instructions
- Take a Brinjal(eggplant) and put on high flame
- Roast the brinjal until the skin is blackened, it will take a 10-12 minute to collapse the eggplant
- When the eggplant is perfectly roasted, step aside to cool it down
- Peel the skin of the eggplant and mash it properly
- Heat a pan put vegetable oil in it
- Add roughly chopped onions into the pan, cook 2-3 minutes. Don’t overcook the onion.
- Add roughly chopped tomatoes, mix it well [ you can also put some peas in it if you want but its totally optional]
- Cook the tomatoes for 5 minutes until oil oozing out of the masala
- Add 1tsp of chili powder, salt as per your taste and mix it well
- Add roasted eggplant into the masala and mash it properly
- Cook the Bhartha for 5-7 minutes on medium-low flame
- Sprinkles roughly chopped green chili, coriander leaves on top
- Now your Baingan ka Bharta[Eggplant Bharta] is ready to serve with chapati [roti], plain parantha whatever you like. And also put desi ghee on top, it will enhance the flavor of the recipe.
How to make Baingan Ka Bhartha Step by step with photo
- Take a Brinjal (eggplant) and put on high flame
- Roast the brinjal until the skin is blackened, it will take a 10-12 minute to collapse the eggplant
- When the eggplant is perfectly roasted, step aside to cool it down and then peel the skin of roasted eggplant.
- Heat a pan put vegetable oil in it
- Add roughly chopped onions into the pan, cook 2-3 minutes. Don’t overcook the onion.
- Add roughly chopped tomatoes, mix it well. You can also put some peas in it if you want but its totally optional.
- Cook the tomatoes for 5 minutes until oil oozing out of the masala.
- Add 1tsp of chili powder, salt as per your taste and mix it well.
- Add roasted eggplant into the masala and mash it properly.
- Cook the bhartha for 5-7 minutes on medium-low flame.
- Sprinkles roughly chopped green chili, coriander leaves on top.
Now your Baingan ka Bharta (Eggplant Bharta) is ready to serve with chapati (roti), plain parantha whatever you like. And also put desi ghee on top, it will enhance the flavor of the recipe.
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[…] mother made it in a very easy way. As I know Baingan Ki Sabzi is hated by almost every kid except Baingan Ka Bhartha which is loved by everyone. But this Baingan Chholia is another delicious dish of Baingan. The way […]