Instant Pot Baingan Bharta Recipe



Did you know that organic eggplants are highly sustainable with low water and carbon footprints ? Mom breaks an egg into the mix and also adds little ghee once it's cooked. Stir and mix the chopped baingan very well with the onion-tomato masala mixture. Finally add chopped green garlic and chopped coriander leaves, mix well and remove from flame. You can also boil the eggplant to make the bharta but trust me, the taste will be only mediocre.

Roast the eggplant over open flame on the stove (if you have a gas stove) or in the oven, 440 F° (225 C°), for about 15 minutes or until it's soft all the way through. Mash the roasted eggplant really well and keep aside. Then add cumin seeds and let them turn slightly brown before adding sliced garlic and finely chopped onions.

You may think that the brinjal doesn't require too much cooking since it's already chargrilled, but it actually needs to be cooked with the onions and tomatoes for at least 10 minutes to deepen the flavour of the vegetables. To roast eggplant in an oven, preheat the oven to 200 degrees C. Make slits and insert the garlic cloves as mentioned in the recipe below.

If you do not have gas stove you can also roast baingan in tiktok youtu oven in broil mode. When the seeds start spluttering add in the chopped onions and cook till the onion turns golden brown. Oil is only used for applying to the eggplant before roasting. A famous South Asian dish, Baingan Bharta was originated in Punjab.

Step 3: Heat oil in a Kadai and add mustard seeds and hing. Roast the baingan till its completely cooked and tender. Mix well, and cover and cook till the tomatoes are soft and pulpy. In a large kadai heat 2 tbsp oil and saute 1 tsp cumin, 1 dried red chilli, 1 inch ginger and 2 clove garlic.

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