Punjabi Baingan ka Bharta Recipe (Smoked Eggplant Mash)

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.

Baingan ka bharta is a smoked eggplant dish that is popular in the Punjab state of North India. It is simple to prepare and very yummy. It is traditionally served as a side dish at lunch or dinner with roti, an Indian flatbread, or paratha, which is a pan-fried version of roti.

Do try it and share your experience.

Cook Time

Ingredients

• 500 grams large baingan (eggplants)
• 3 tbsp oil
• 2 medium onions, chopped
• 3 medium tomatoes, chopped
• 1 tsp salt, or to taste
• 1/4 tsp turmeric powder
• 1/2 tsp deghi mirch (red chilli powder)
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1 pkt maggi magi masala
• 1-2 tbsp hara dhania (cilantro), chopped

Instructions

1. Roast the baingan over a direct flame until they are soft and the skin is charred. Remove and cool a bit; then remove the skins. Wash in water, transfer to a plate, chop, and set aside.
2. Keep a pan on medium heat and put in 3 tbsp oil. When the oil is hot add in the chopped onions and saute until they turn pink.
3. Add in the chopped tomatoes and saute until soft.
4. Reduce heat to low and add the salt, turmeric powder, deghi red chilli powder, coriander powder and garam masala. Mix well and stir-cook for 1 minute.
5. Add in the chopped eggplants, mix well, cover with a lid and cook for 10 minutes, stirring a few times in between.
6. Lift the lid, raise the heat to medium-high, add in the maggi magic masala and mix well. Stir roast the eggplant mixture until the oil separates out.
7. Add in the chopped cilantro, mix well and then transfer to a serving dish. Serve with roti or paratha.

Punjabi Baingan Bharta Recipe (Smoked Eggplant Mash)

© 2021 Rajan Singh Jolly