Baingan Ka Bharta Recipe - Rachna cooks
Baingan Ka Bharta Recipe

Baingan Ka Bharta Recipe

Plump large eggplants or brinjal have almost exclusively been used to make bharta at my place. This is one simple recipe that can transform this bland vegetable to a delightfully spicy and tasty dish. It is also a very simple dish to prepare. Here is the recipe of baingan ka bharta:

baingan bharta recipe

Ingredients

1/2 Kg large eggplants

1 onion finely chopped

2-3 tomatoes finely chopped

1.5 large tbsp. ginger garlic green chillies minced or crushed

1 tsp. cumin seeds

1 tsp. chilly powder

1 tsp. garam masala

1 tsp. coriander powder

1/2 tsp. turmeric powder

2 tsp. mustard oil or any other oil that you have

salt to taste

coriander leaves to garnish

Recipe:

Roast the brinjal on fire till they are charred on the outside and well cooked on the inside. Let them cool and then peel off the burnt skin. Finely chop or mash the pulp and keep aside. Now take oil in a pan. Put in cumin seeds and allow them to sputter. Add onions and ginger-garlic-chilly chopped. Cook for a few minutes till onions are transparent and slightly golden. Now add the tomatoes and cook some more till they have released their water. Add in the brinjal pulp and all the masalas including salt. Mix well. Cover and cook till everything seems well integrated. Taste and adjust seasoning.

Garnish with coriander leaves. Your baingan ka bharta is ready. Serve hot. Have with hot rotis smeared with ghee. Absolute bliss! This is pure homecooked comfort food. Do try this recipe and let me know.

baingan bharta recipe

Tip

Roasted brinjal tastes better if roasted on coal fire.

Some people discard the stub but I enjoy having it.

 

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14 thoughts on “Baingan Ka Bharta Recipe

  1. One of my favourites. Earlier days when we used to boil water for bath on those big pots, we used to keep brinjal beneath those pots. Needless to say the bharta made of those brinjals tasted awesome.
    Each state has its own version of bharta. Konkanis have it without onion garlic and tomatoes. We use tamarind paste and hing and of course shredded Coconut. It has a different taste

    1. How lovely to hear from you, Bhagyashree. How have you been? Your konkani version sounds so different. I’ve never had it made this way.

  2. I love baingan ka bharta. Mom breaks an egg into the mix and also adds little ghee once it’s cooked. It tastes awesome! Ohh I also like begun bhaja with these large eggplants.

  3. Bharta is my absolute favorite. Sometimes, I make a small slit in the brinjal before roasting and add 2-3 garlic cloves. The flavour is amazing that way. Once KG made bharta sandwiches and now it’s a norm that leftover bharta will be relished again as a sandwich. 😀

    1. Yes, I do that too sometimes. Sometimes I put cloves in baingan before roasting as well. Bharta sandwiches. That sounds nice too. 🙂

  4. Strangely, brinjal is one of my favorite vegetables. I love the taste and the texture of it and the fact that it can be made in so many ways.

    A baingan bharta is my go too dish when I do not have much time at home. I leave the eggplant to roast, while I go on chopping the other ingredients. So simple and so delicious! I love the charred flavor it come with too.

    I haven’t used the stub until now, next time I’ll try that. I love this dish with some good old ajwain paratha. Match made in heaven, that.

  5. I love your choice of recipes Rachna. This is another one of my favourites. I love this roasted and cooked version of it. However, the Baingan Bharta I was brought up on wasn’t fried at all. Just roasted and mashed with raw onion, garlic, tomato and green chillies. My MIL adds a dash of mustard oil and it tastes delicious. As for ajwain paranthas they are delicious simply with some pickle.

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