Baingan/Aubergine/Eggplant Bharta (बैँगन का भरता) is a north indian side dish which hails from Punjabi cuisine and is made by roasting aubergine on direct flame. It is a simple but exotic dish which is known for its smoky flavour.Traditionally this bharta (pronounced as Bhurr-taah) is made by roasting eggplant in a charcoal based tandoor but at home we can use the simple method of roasting it directly on Gas stove. This dish is liked by all even those who don’t like eating eggplant, the smokey flavour is something which is hard to resist.
Preparation time: 20 minutes
Cooking time: 25 minutes
- Aubergine/eggplant/baingan – 2
- Onion – 2 medium sized (finely chopped)
- Tomatoes – 4 medium sized (finely chopped)
- Garlic cloves – 4-5 (finely chopped)
- green chillies – 2 (finely chopped)
- Grated Ginger – 1/2 tablespoon
- Cumin seeds- 1 tablespoon
- Asafoetida – 1/4 teaspoon
- Red chilli powder – 1/4 teaspoon
- Coriander powder – 1 tablespoon
- Garam Masala – 1/2 teaspoon
- salt – 1.5 teaspoon or as per your taste
- Oil – 1.5 tablespoon
- Chopped coriander leaves and ginger julienne for garnishing
First of all, wash and pat dry the baingan/eggplant or aubergine. Now keep them for roasting on an open flame. You can also roast the baingan in an oven. Keep them turning after every 3-4 minutes on the flame, so that its evenly cooked from all sides. Similarly roast all the baingan till they are completely cooked and tender. Switch off the flame and keep them for cooling down.
Once cooled, Peel the skin from the roasted eggplants and mash them properly.
Now take a Pan/karahi and heat oil in it. Then add asafoetida and cumin seeds. Once they crackle, add chopped onions and garlic. Saute till its translucent. Now add grated ginger and chopped green chilies and saute again for a minute. Now add in the chopped tomatoes and saute the tomatoes till the oil starts oozing.
Add all the spices and mix well. Then add the roasted mashed baingan. Mix them well with the onion-tomato masala mixture. Now Roast this mixture for at least 10 minutes. The more you will roast (thoroughly roasting is what you want to be doing), the tastier would be your bharta. After 10 -12 minutes, Switch off the flame.
Garnish with coriander leaves and ginger julienne and serve Baingan bharta with phulka / Indian bread.
- Always cook aubergine in low medium flame else it will be burned outside with the inside left uncooked if roasted on higher flame.
- You can also grill onion, garlic and tomatoes to give an extra added smoky flavour.
- If you using oven/microwave to roast baingan and want smoky flavour in your bharta, then you can use an alternate method. Once you finished making your bharta, place an aluminium foil piece in the centre of kadahi containing bharta. Now burn a charcoal on stovetop till its red hot. Place this burnt charcoal in that aluminium foil and pour 1/2 tablespoon of oil on that burning charcoal and cover the pan/kadahi with the lid. After 10 minutes open the lid and take out the foil piece containing charcoal and mix your bharta. You will find the smoky flavour now in your bharta.
- You can add more chillies, and amchur powder if you want your Bharta to be more hot, spicy and tangy.
- You can also add green peas if you wish to your bharta.