Baingan Bharta Recipe (Indian Mashed Eggplant)

Baingan Bharta is a well-liked Punjabi dish from the North Indian delicacies. It’s made with a mash of roasted eggplant, onions, tomatoes, herbs and spices. The eggplants are roasted or grilled on direct flame over the stovetop or on purple scorching charcoal which provides them a smoky taste and style. I share a merely scrumptious household heirloom recipe of Eggplant Bharta that isn’t overloaded with spices in order that the smoky flavors of the roasted eggplant and tanginess of the tomatoes come by means of within the dish.

What’s Baingan Bharta

Baingan Bharta is a well-liked North Indian Punjabi dish of smoky mashed eggplants in a sautéed, tangy, spiced base of onions, tomatoes, garlic, spices. The Hindi phrase Baingan means eggplant (or aubergine or brinjal) in English and Bharta means mashed.

You’ll be able to evaluate Baingan Bharta to the Center Japanese dish Baba Ganoush as the strategy of roasting eggplant is similar. However the seasonings, spices and so on used are completely completely different and distinctive.

There are lots of regional Indian variations of constructing Baingan ka Bharta. Not solely the spices and herbs range, however some variations additionally add boiled/steamed inexperienced peas, whereas a number of have curd (yogurt) added. In some variations typically the tomatoes are given a miss.

The recipe that I’ve shared right here is the Punjabi model that we make in our house. On events I do add some steamed inexperienced peas to the Eggplant Bharta.

We merely love this Baingan ka Bharta as a consequence of its simplicity and style. I’ve discovered this genuine Punjabi recipe from my mom-in-law who makes wonderful Punjabi meals.

How is Eggplant Bharta made

1. Roasting and mashing or chopping cooked eggplant

To make baingan bharta eggplants are roasted on a direct flame on a gasoline stovetop or on a mattress of scorching charcoal or in a tandoor. Later the charred pores and skin is peeled and the aubergines are mashed.

In Punjab, the eggplant is commonly roasted within the tandoor. Consequently, it would get infused with the distinct smoky charcoal aroma. This isn’t doable these days as we don’t have charcoal-based tandoors or charcoal burners in our kitchens.

Roasting on a direct flame infuses a smoky taste within the eggplant. You’ll solely get this smoky aroma and taste, when the eggplants are hearth roasted on a stove-top and never grilled or baked within the oven.

I’ve roasted eggplant within the oven as soon as and the Baingan Bhartha didn’t have its distinct smoky taste and style.

On this recipe, I’ve additionally integrated the dhungar technique of infusing the smoky aroma of burnt charcoal. The strategy is proven within the step-by-step pictorial. Nevertheless, this technique is optionally available and you’ll simply skip it.

2. Cooking in onion-tomato masala base

Later the mashed eggplant is added to a sauteed combination of onions, tomatoes, garlic, spices and cooked additional.

Tomatoes give a pleasant tang on this recipe and harmonizes with the sweetness of the onions and eggplant. Garlic additionally provides loads of depth and taste to this straightforward comforting baingan ka bharta.

I often make the dish this fashion however I’ve additionally experimented by including floor spices like turmeric powder, coriander powder, garam masala powder and so on.

One level, I’ve noticed is that the smoky aroma and taste of the eggplant comes out very distinctly on this easy recipe the place fewer floor spices are used.

However if you happen to like a extra bolder model of baingan bharta, then add your favourite Indian floor spices to it.

Step-by-Step Information

The best way to make Baingan Bharta

Roast Eggplant

I share a way which I implement when roasting the brinjal. Utilizing this technique, you will be virtually positive of not having any worms within the brinjal previous to roasting.

1. Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen serviette. Reduce the eggplant from its base up-to an inch away from the stem with out breaking it aside.

Reduce on 4 sides or instructions as proven within the photograph under. The eggplant must be complete if you place it on the stove-top. So bear in mind to chop gently.

2. Gently pull aside.

3. Open the lower elements barely extra and examine for worms or any black spots. Discard the eggplant if you happen to see any worms in it.

4. If the eggplant appears to be like clear and with out worms, you possibly can proceed additional. Optionally rub a little bit of oil throughout it.

Hold it for roasting on direct flame on the stove-top. Hold the flame to medium-low or medium. You may additionally embed some garlic cloves within the eggplant previous to roasting it.

I place a spherical steel rack on the stove-top burner and place the eggplant on it. You should utilize a steel baking rack however be sure the steel received’t soften whereas roasting.

Observe that because the eggplant cooks a few of the juices and drippings will fall which you’ll be able to wipe later. I don’t advocate putting or overlaying the edges of the stove-top with aluminum foil as they will burn and be harmful.

You too can grill the brinjal or roast it within the oven. However then do remember that you received’t get the smoky taste within the eggplant.

5. With the assistance of tongs, preserve turning the eggplant after 2 to three minutes on the flame, in order that it’s evenly cooked.

6. Roast the aubergine until it’s utterly cooked and tender. With a knife or fork examine the doneness. The knife ought to slide simply in eggplant with none resistance.

7. Take away the eggplant and immerse in a bowl of water until it cools.

Charcoal Smoke Eggplant (Non-compulsory Step)

8. You’ll be able to decide to do that dhungar strategy of infusing charcoal smoky taste within the eggplant. That is an optionally available step and will increase the smokiness within the dish. However it isn’t a necessary step and even with out doing this step you’ll nonetheless get a scrumptious baingan ka bharta.

Use pure charcoal for this technique. Warmth a small piece of charcoal on flame until it turns into smoking scorching and purple.

4. Make small cuts on the roasted baingan with a knife. Place the purple scorching charcoal in the identical plate the place the roasted aubergine is saved. Add a number of drops of oil on the charcoal. The charcoal would start to smoke.

5. As quickly as smoke begins to launch from the charcoal, cowl your entire plate tightly with a big bowl.

Permit the charcoal smoke to get infused within the eggplant for 1 to 1.5 minutes. I simply preserve for a minute.

Alternatively, you may also do that dhungar technique as soon as the baingan bharta is cooked.

6. Now whether or not you have got smoked the eggplant with charcoal or not, let it cool at room temperature.

When cooled, peel the charred pores and skin from the eggplant. You’ll be able to rinse the eggplant in water if you happen to want.

You too can scoop the eggplant flesh with a spoon as a substitute of peeling the charred pores and skin.

7. Chop the cooked eggplant. The water that you simply see are the juices of the roasted eggplant. When you see loads of seeds within the cooked eggplant, then take away and discard them.

Make Baingan ka Bharta

8. In a kadai or pan or skillet warmth 2 tablespoons oil. You should utilize peanut oil or sunflower oil or mustard oil. Generally I make the bharta in mustard oil which provides the dish its distinctive pungent style.

Then add finely chopped 1 medium-sized onion (about ½ cup finely chopped onion). Additionally, add finely chopped 5 to six medium garlic cloves (about 1 heaped teaspoon of finely chopped garlic).

9. Sauté the onions until they soften and switch translucent, stirring typically. Don’t brown them.

10. Add 1 chopped inexperienced chili (about ½ teaspoon of chopped inexperienced chillies) and blend. At this level you possibly can add a pinch of asafoetida (hing), if you happen to want. However if you happen to comply with a gluten-free weight loss program, omit including the asafoetida.

11. Add finely chopped 2 medium to giant tomatoes (about 1 cup finely chopped tomatoes). Combine very properly.

12. Sauté the tomatoes till the oil begins separating from the combination. You must carry on stirring typically when sautéing tomatoes.

The tomatoes should turn into softened, pulpy and it’s best to see oil releasing from the edges.

13. Now add ¼ teaspoon purple chili powder or cayenne. Stir and blend properly.

14. Add the chopped or mashed eggplant.

15. Mix, stir and blend the mashed eggplant very properly with the onion-tomato masala combination. Season with salt as per style.

17. Sauté baingan bharta stirring typically for about 4 to five minutes on low to medium-low warmth.

18. The baingan bharta is prepared. Lastly stir in 1 tablespoon coriander leaves or garnish with chopped coriander leaves.

Serving Options

Serve baingan ka bharta with phulka or chapati or paratha. It goes properly even with bread, toasted or grilled bread and plain steamed rice or jeera rice.

You too can serve it as a aspect veggie dish with any North Indian meal.

Skilled Ideas

1. Selecting up the correct kind of eggplant

The brinjal that’s used to make bharta is the big darkish purple number of brinjal. This brinjal has extra flesh and fewer seeds. Attempt to get an eggplant which is giant and with a easy pores and skin.

The eggplant ought to really feel gentle in your fingers. Light-weight brinjal may have fewer seeds as in comparison with a heavy brinjal which may have ripe seeds and this may increasingly spoil the style of the bhartha.

Secondly additionally examine that there isn’t a crack or gap within the pores and skin. This could imply that some worm has gone contained in the baingan.

2. Hearth roasting eggplant

Roasting eggplant in a direct flame offers a extremely good smoky aroma and style to the bharta. Whereas roasting, carry on turning the brinjal after some minutes. This can make sure that the eggplant is cooked correctly.

To examine if the eggplant is cooked correctly or not, pierce a knife or fork by means of it from a few sides. If it slides easily with none resistance, the eggplant is cooked properly.

3. Finest option to roast eggplant

1. Firstly rinse eggplant with water and pat dry. Hold the stem as with the assistance of the stem you possibly can flip the eggplant.
2. Then give a cross slit from the underside to the highest and examine for worms. Now you possibly can roast the eggplant in direct flame.
3. Hold flame to medium or medium-low. Take care whereas turning the eggplant. Use tongs to show over the eggplant. Watch out whereas roasting.
4. Flip the eggplant after each 2 to three minutes on the flame, in order that its evenly cooked.
5. Unfold some oil on the eggplant earlier than roasting. You’ll be able to even skip this step.
6. Optionally, embed a number of garlic cloves within the eggplant earlier than roasting for extra flavors.

4. Roasting eggplant within the oven

For roasting eggplant in an oven, preheat oven at 180 levels celsius for 10 minutes. Rinse after which lower into two elements vertically or quarter the eggplant. You’ll be able to even preserve the eggplant complete if you’d like.

If maintaining complete, then give some slits on the eggplant with a knife. Line an aluminium foil or parchment on a baking tray. You too can unfold some oil on the eggplant items. Place the chopped aspect of the eggplant going through down and touching the parchment or foil.

Hold the tray within the heart of your oven or close to the highest heating factor. At 180 Levels celsius bake or roast eggplant for 25 to 35 minutes or extra time until the pulp has turn into mushy and easy.

Then later cool the eggplant and peel. Mash and use within the recipe. Do be aware that you simply received’t get the smoky aroma when roasting eggplant in an oven.

5. Cooking eggplant in a pan

For cooking on stove-top, add the chopped eggplants in a pan. Add water nearly overlaying the eggplants. Cowl and cook dinner until the eggplant items have softened.

Then drain all of the water very properly and mash the cooked eggplant. You too can add a little bit of salt when cooking the eggplant items. Additionally do be aware that cooking eggplant in water received’t give it any smoky aroma and taste.

6. Checking for worms

Generally even regardless of your greatest efforts and intention, chances are you’ll discover a worm within the eggplant after roasting. If this occurs, then discard your entire pulp and start once more.

To keep away from this occurring, you may also give a slit on the eggplant earlier than roasting and examine as I’ve proven above within the stepwise photograph information. However right here too you possibly can miss the worm whether it is hidden in someplace not seen to the attention.

Another technique is to cut the eggplants and roast them in an oven or cook dinner eggplant items with some water in a pan. Mash later and make the bharta.

Few extra Indian Eggplant Recipes To Strive!

Reasonable • 30 minutes

Brinjal Recipes

Bharwa Baingan (Stuffed Eggplant)

Reasonable • 35 minutes

Brinjal Recipes

Brinjal Fry | Fried Eggplant Recipe

Reasonable • 30 minutes

Brinjal Recipes

Brinjal Curry (Baingan Masala)

50 minutes

Rice Recipes

Vangi Bath | Brinjal Rice

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This Baingan Bharta recipe put up from the weblog archives first revealed in August 2010 has been up to date and republished on December 2022.