Baingan Bharta Recipe (Smoked Roasted Eggplant with Green Chillies and Ginger)
Baingan Bharta is a classic Punjabi Recipe that is made from smoked and chargrilled brinjals then mish-mashed and cooked along with a combination of spices. The main ingredient of the Baingan Bharta that adds to its flavours is the green chillies, ginger along with finely chopped tomatoes and coriander powder. Every region in india has their own version of Baingan Bharta and this is our family recipe for making delicious Baingan Bharta.
Serve the Baingan Bharta brinjal Recipe along with hot Phulka to enjoy your mea
If you are looking for more Brinjal recipes here are some :
- 1 Brinjal (Baingan / Eggplant)
- 2 inch Ginger , peeled and grated
- 1 Onion , finely chopped
- 1 Tomato , chopped
- 2 Green Chillies , finely chopped
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Garam masala powder
- 1 teaspoon Coriander (Dhania) Powder
- 1 tablespoon Butter
- 1 teaspoon Red chilli powder
- Salt , to taste
- 1 tablespoon Cooking oil
- 2 sprig Coriander (Dhania) Leaves , finely chopped for garnish
How to make Baingan Bharta Recipe (Smoked Roasted Eggplant with Green Chillies and Ginger)
To make Baingan Bharta brinjal can be roasted in two ways; in the oven or on the gas flame.
Preheat the oven to 180 C. Place the brinjal on a baking sheet and place in the preheated oven for about 30 minutes or until the brinjal has started to soften and the outer skin is charred. When you prick inside with a knife, you can feel that the brinjal has become tender, if not continue to roast until done.
Place the brinjal on the stove top flame, with continuous monitoring, using tongs to turn the brinjal around while it is roasting. After about 10 minutes you will notice that the brinjal’s skin begins to char and the inside begins to get tender. To test, when you insert a knife you will feel it is soft and not hard. If hard continue to roast until done.
Once brinjal is roasted allow the brinjal to cool down. Peel the charred skin of the cooled brinjal and discard the skin. Coarsely mash the pulp using a fork or mince finely using a knife.
Heat oil in a pan over medium high heat. Add the cumin seeds and allow seeds to crackle. Add the grated ginger and chopped onions, sauté over medium heat until the onions are tender. Then add the grated tomatoes, turmeric powder, green chillies, coriander powder, garam masala powder and chilli powder. Stir to combine and sauté until all the ingredients come together for about couple of minutes.
Stir in the roasted brinjal, butter and salt. Turn the heat to low and simmer the brinjal for about 10 minutes or so until it gets well combined with the tomatoes and spices.
Turn off the heat and garnish with freshly chopped coriander leaves.
Serve the Baingan Bharta brinjal Recipe along with hot Phulka to enjoy your meal.
Archana Doshi is the founder of Archana's Kitchen. Archana launched Archana's Kitchen in 2007 as a way to keep track of her and family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Archana is dedicated to helping home cooks be successful in the kitchen. Archana says "I hope you enjoy cooking recipes from my website where the sole effort is to make cooking simple for you. When you try out one of our recipes, we are longing to hear back from you. Do take your time to come back and share your comments, as your feedback means a lot to me"