Saturday, 11 July 2015


Baingan Bharta / Aubergine in Spiced Sauce

Baingan Bharta is yet another delicious dish from Punjabi cuisine. My family , specially my Husband loves eating Baingan Bharta. We cook Baingan Bharta in two styles without Fry Tadka (Like Raw Chutney mix) and with Tadka.

This time I made by roasting the tadka with oven roasted Aubergine/Brinjal. Baingan bharta is largely made in North India and served with Roti, Chapati and Paratha. Raw onion slices and green chutney is the best companions of Baingan Bharta. I do not use awful lot of Spices, as with subtle taste of spices will bring out the smoky and roast aroma of brinjal very well. With just enough spices and oil makes this recipe awesome in taste.

We normally eat Baingan Bharta with Some kind of Kofte, Dal Makhani or Tadka Daal. This dish can be served in Lunch or dinner. I love to eat this in breakfast , if there is any leftover from dinner. Here I'm writing my way / my version of Baingan Bharta recipe. Have a go onto this simple recipe and wow your family with the awesome taste and aroma of this dish.


Brinjals                             -1 kg / 2 large (Also known as Eggplants and Aubergine)
Onions                              -3 medium diced
Ginger                               -1 inch piece finely chopped
Garlic                                -5-7 cloves finely chopped
Green chillies                   -2 finely chopped
Tomatoes                          -4 medium finely chopped
Oil                                     -2 tbspoons
Asafetida                           -2 pinch
Cumin seeds                      -1 tspoon
Turmeric                           -1 tspoon
Coriander Powder             -2 tspoon
Red chilli powder             -1/2 tspoon
Garam Masala                  -1 tspoon
Amchoor                           - 1/2 tspoon
Salt                                   -to taste
Fresh coriander                -4 tbspoon chopped


Wash, dry and prick eggplants. Roast them over open flame or in a tandoor or in preheated oven until the skin starts to burn and separate or peel off.

Eggplants will start to shrink when they starts to cook from inside. At this point, I add diced onions and peeled garlic cloves and roasted them in oven for 5 more minutes.

Now let them cool down. You can cool them by dipping them in water as well, which I avoid to do.
Now remove the skin and mash the pulp completely.
In a blender, blend together roasted onion, garlic, ginger and tomatoes. It should not be smooth puree, just blend it for few pulse to keep it coarse.

Heat oil in a kadai or fry pan. Add cumin seeds and asafetida to it.
As cumin starts to crackle, add the coarse mixture of onion, ginger, garlic and tomatoes.
Add finely chopped green chillies and cook for a minute.

Now add the mashed roasted eggplants. Mix well.

Now add all dry spices  turmeric, coriander powder, red chili powder, amchoor, salt and mix very well.

Cook for 10-12 minutes over medium heat. Cover the pan while cooking it.

Stir in between these 10-12 minutes for few times, so that it doesn't stick and start to burn.
When Bhartha is cooked it will leave all the oil to the sides and this will look like thick mash.
Add about 3 tblspoon of chopped coriander in it and mix.

Baingan Bharta is ready to serve.
Garnish it with chopped coriander leaves and serve hot. Bhartha can be a good company for Tadka daal or dal makhani with hot roti for lunch.

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