Authentic Punjabi Baingan Ka Bharta

Baingan Bharta is a very tasty & a simple dish to make. Cook the bharta for another 5 minutes on medium-low heat, stirring often. However, if you do not have access to direct flame, you can roast the eggplant in oven too. Baingan Ka Bharta is Roasted or Smoked Brinjals cooked with Indian Spices. Put the eggplant directly on heat and roast, turning often for around 10-12 minutes until completely roasted.

A delicious chargrilled eggplant mash dish, Baingan ka bharta goes great with roti or parathas. Use 2 utensils to roast eggplant as mentioned in my recipe. It sure is a lot of ingredients, but as a first step I put the Coriander, Tomatoes, green chillies, garlic and ginger and the onions in the processor and blitz.

Here we are making baingan bharta with roasted eggplant, cooked with onions, tomatoes, and spices. Mash the roasted brinjal with a fork. The tanginess of the tomatoes is the highlight of baigan ka bharta is also important to balance the sharp flavor of eggplant.

You can also add a bit of salt when cooking the brinjal pieces. After the eggplants are cooked, place them in a ziploc bag or a bowl with a cover. I assumed the Eggplant had to be roasted, not necessary. On Stove top: Place the prepped eggplant directly on heat and cook rotating at regular intervals for 10-15mins or until completely cooked.

Now add tomatoes and cook for a few minutes. Your baingan bharta recipe is ready to serve. Allow it to cool and peel of the skin of roasted eggplant. Let it cook for 10 minutes before switching off heat. Baingan Ka Bharta requires that the eggplant be roasted. This helps in roasting the brinjal easily and also aids in the removal punjabi food of skin after roasting.