Baingan bharta recipe is the Punjabi fuss free and simple side dish to make at home. The Baingan (eggplant) are roasted directly over fire till it is roasted, mashed well and then cooked along with commonly used Indian spices. Baingan bharta is a dish loved by many all over India. Even those who don’t like baingan (eggplant) cherish this tasty curry.
When you buy Eggplant/Baingan from vegetable vendor, always ask of light weighted eggplant. They taste best for Baingan Ka Bharta.
2 big eggplant / brinjal (about 300-350 grams)
2 big onions finely chopped
3 to 4 tomatos finely chopped
2 to 3 green chillies finely chopped
Coriander for garnishing
a pinch of salt
2 Tablespoon Desi ghee/Malai/Olive oil
2 to 3 tsp red kashmiri chilly powder
Lets start to prepare the Baingan ka bharta.
First of all we will roast the eggplant, there are many ways by which it can be done. Some do it in Tandoor, some by keeping directly on stove or in oven. I have being doing it by placing the eggplant on iron Tava ( Pan) and roasting it.
For Oven: You can bake the eggplant on a 200C / 400F oven for 20 minutes. (apply a teaspoon of oil on the eggplant before roasting in the oven.)
Once the skin of eggplant/Baingan is blackened, remove it from pan and place it in a bowl which is filled with half water. By doing this it will get cool and the skin of eggplant can be removed easily.
After 10 minutes, the skin should peel off easily.
Now heat the pan add Desi ghee/Malai/olive oil (choice is yours) . Add finely chopped onions and green chillies. Add in the salt. The salt will help the onions in browning fast.
Add roasted eggplant in to it, before the onions are brown. This is the secret of dhabha style Baingan Bharta. Eggplant will be roasted with onions again. so that the juice of onions and the eggplants blends well.
Now add the chopped tomatoes. Mix well.
Now add the red kashmiri chilly powder, mix well.
Add two cups of water, so that all the ingredients blends well, for a lip-smacking taste of Baigan ka Bhartha.
When cooked well add check the salt taste. Garnish it with coriander leaves.
Now your Baigan ka Bhartha is ready to serve. serve it with plain Roti or Paratha of your choice.
Note: I have used green chillies for the hot and spicy taste, instead of the red hot chilly powder.