Baingan Bharta Recipe - Smoked Roasted Eggplant with Green Chillies and Ginger
Give this absolutely lip smacking delicious Baingan Bharta a try for a weekend dinner along with Kadai Paneer, Dal Makhani, Phulka and Raita to make it a complete meal.
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.
If you are looking for more Brinjal recipes here are some :
- 1 Brinjal (Baingan / Eggplant)
- 2 inch Ginger , finely chopped
- 1 Onion , finely chopped
- 1 Tomato , finely chopped
- 2 Green Chillies , finely chopped
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Garam masala powder
- 1/2 teaspoon Coriander Powder (Dhania)
- 2 tablespoons Ghee
- 1 teaspoon Red Chilli powder
- Salt , to taste
- 4 sprig Coriander (Dhania) Leaves , finely chopped for garnish
How to make Baingan Bharta Recipe - Smoked Roasted Eggplant with Green Chillies and Ginger
To begin making the Baingan Bharta Recipe , first prep all the ingredients and keep them ready.
The brinjal needs to be roasted and 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 ghee 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 chopped 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 and the tomatoes become soft and mushy.
Stir in the roasted brinjal and salt. Turn the heat to low and simmer the Baingan Bharta for about 10 minutes or so until it gets well combined with the tomatoes and spices.
Once done turn off the heat, check the salt and seasonings and adjust to taste accordingly. Finally garnish with freshly chopped coriander leaves and serve hot.