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Baingan Ka Bharta | Smoked Eggplant Recipe | How to make Baingan ka Bharta
Baingan Ka Bharta | Smoked Eggplant Recipe | How to make Baingan ka Bharta
Prep time:15 mins
Cooking Time:20 mins
Total Time: 35 mins
Servings:2-3 servings
Baingan ka bharta is an incredible recipe that can be made in a jiffy. Baingan/Eggplant/Brinjal is roasted on open fire and then stir fried with onions, tomatoes and basic spices. Baingan ka Bharta does not need any more than these ingredients. Its earthy smoky flavour and rustic look steals the whole show. Moresoever according to an Ayurveda article in Banyan Botanicals, brinjal is already a heating food so it is best to enjoy it with minimum aromatics. It is enjoyed with Naan, Roti or Paratha and of course a glass of Chaach (Buttermilk).
Enjoy reading and watching this recipe. Try it for yourself and family!
Video Recipe:
Baingan Ka Bharta Recipe | बैंगन का भरता | Smoked Eggplant Recipe | How to make Baingan ka Bharta
Ingredients:
- 1 big brinjal or 2 medium sized (total 400 gm)
- 1 cup finely chopped onion
- 1 small tomato finely chopped
- 2 green chillies finely chopped
- 1/2″ ginger finely chopped
- 1/2 tsp red chili powder
- 1 tsp coriander powder
- 1/4 tsp turmeric powder
- salt to taste
- 2-3 tbsp oil
- few chopped coriander leaves for garnishing
Method:
- Arrange and organize ingredients.
- Roasting the Brinjal:
- Rinse brinjal and pat it dry.
- Roast brinjal on an open flame.
- Keep turning the brinjal so that it is charred and cooked evenly.
- Prick with toothpick to check the softness.
- When done the skin will look dry and wrinkled.
- Put off flame and keep this brinjal wrapped in a foil. This makes it easy to peel off skin and the brinjal gets infused with the smoky flavour.
- As the brinjal is sitting wrapped in the foil , saute the onions in kadai with 2-3 tbsp oil.
- Keep stirring onions till light brown
- Add ginger and saute for a minute.
- Add tomatoes and green chillies .
- Add all the dry spices.
- Saute till tomatoes are mashed up and cooked.
- OPTIONAL STEP:Add chopped capsicum and big pieces of green chilies and saute.
- After 10-15 minutes open the foil paper and peel off skin from the brinjal.
- The brinjal becomes mushy textured.
- Add the mushy brinjal to the kadai the with onion tomatoes mixture and gently stir.
- Reduce flame to low.
- Sprinkle chopped coriander leaves.
- Keep covered on low flame for 10 minutes.
- Serve hot with rotis or naan.
Recipe Notes:
- Use large variety of brinjals/eggplants/aubergines.
- You can add a tsp of butter at the end to enhance flavors and give it a dhaba style look and aroma.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable comments are always welcome,
Happy cooking!
Happy cooking!
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Delicious baingan ka bhartha . This is our favourite side dish. Tastes super with rotis. You don’t need any other add on in our meal.
Yes true this bharta with roti makes a superb meal in itself.
Bharta is so easy to prepare and tastes so good. I usually roast eggplant in the oven and this time did it directly on stovetop. It turned out really good.
Yeah true. Cooking brinjal over the gas imparts the smoky flavors. Glad at your delight.
I love baingan bhartha and follow the same process as you. The smoky flavor from the baingan and the right amount of masalas hit the perfect note in our taste buds making it delectable. Your recipe post has made me crave now for some baingan bhartha
Do make it again. Glad to know that you love bhartha as well.
This is my favourite way to enjoy eggplant. Love baingan ka bharta especially with khichdi and kadhi. Your tip of leaving the roasted eggplant wrapped in foil is very useful.
Leaving the brinjal wrapped in foil for a while infuses the smoky flavors well. Do make it again.
Wow who can say no to this delicious baigan bharta. Loved the idea of rapping roasted eggplant in aluminum foil to retain the smoky flavour. Next time I will also follow your method. Lovely click.
I am glad you liked this tip. Do try it.
One of my favorite recipes, simple and classic. It never gets boring for me. Love your photography and styling.
Thanks for appreciating. Do make this classic recipe again.
delicious BaiganBharta. I loved your tip of storing the baigan in the foil will try next time. Thanks.
Thanks. Do try it – this time keep the smoked brinjal in the foil for sometime to retain the flavors.
I love baigan bhartha with millet rotlas. I love the way you have roasted them on the stove top. I usually grill mine so will try roasting them directly.
Do try to roast the brinjals directly for the smoky flavors. I would also love to try your millet rotlas.
Baingan ka bhartha is my husband’s favorite dish. HOwever, I end up not getting much smokey flavour in it. I will try out your recipe this time.
Keep the smoked brinjal wrapped in the foil for sometime to retain the smoky flavors. You can never go wrong.
Baingan ka bharta looks delicious. It has been a long time, I made it. Will make it soon.
Do try it. You will be glad to.
my hubby is a huge fan of baingan bharta and I think I have a very very authentic, step by step recipe here ! thanks for the share, Neha – will try it soon!
Thanks for appreciating. Do try as mentioned in the recipe. You will be delighted.