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Baingan Bharta

Smokey simmered eggplant crush with Indian flavors, this punjabi baingan bharta is a well known dish in North India and one of my undisputed top choices as well.


It’s best appreciated with hot rotis or paratha!

A few veggies are loved all around while others have restricted intrigue, the eggplant (baingan in Hindi) has a place with the last class. I don’t have the foggiest idea how obvious it is nevertheless this is the thing that I watched growing up, kids particularly could never eat this vegetable.

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baingan ka bharta

My siblings are altogether developed now despite everything they don’t eat it! In any case I have consistently been an eggplant fan, I like it in any structure like in this bornai banjan or this eggplant mango kadhi however my most loved approach to eat it is baingan bharta!

Baingan Bharta is fundamentally fire simmered eggplant squash cooked with flavors. There are various methods for making this bharta [bharta=mash] yet this is the most widely recognized way and the one you will discover in Indian eateries.

I know there are different ways in light of the fact that in the territory of Uttar Pradesh and that is the place I am from, it isn’t made along these lines by any stretch of the imagination. So as a kid, I generally ate eggplant bharta which was simply smoked eggplant crush blended in with mustard oil, cleaved garlic and some pickle masala.

In a manner it tasted a great deal like baba ganoush short the tahini and olive oil. It used to be most loved until I was acquainted with this Punjabi adaptation.

Step by step instructions to Make The Best Baingan Bharta


The most significant thing to get that genuine taste of punjabi banigan bharta is to cook your eggplant on direct gas/fire. I realize individuals broil the eggplant utilizing microwave and broiler as well yet for me the smoky smell and flavor is the thing that MAKES this dish so you need to fire cook the eggplant.

Another approach to make it extra tasty is to broil some garlic cloves alongside the eggplant. You make scarcely any cuts in the eggplant with a blade and afterward take care of the garlic cloves before broiling.

The broiled garlic includes a ton of flavor. I go overwhelming on the garlic in my baingan bharta, use it while cooking the eggplant and furthermore in my masala.

When the eggplant is simmered, you squash it up and afterward cook it with ginger, onion, tomatoes and a few flavors. The genuine kind of the punjabi baingan bharta originates from simmering the eggplant well so I haven’t utilized numerous flavors here. That is the manner by which it’s generally made as well.

As you folks know, I am not a tremendous zest fan so I included just 1 green bean stew here and furthermore utilized 1/2 teaspoon red stew powder. On the off chance that you love your baingan bharta all fiery, utilize a greater amount of the green chilies and the red bean stew powder.

Sarvesh doesn’t care for eggplant however baingan bharta is one of his top picks. That is the exceptional thing about this dish, you can adore it regardless of whether you don’t care for eggplant.

I think the smokey enhance that originates from broiling the eggplant makes it so delightful that it’s hard not to like it, until and except if obviously you resemble my siblings who have made up their psyches that bahrta isn’t to be eaten regardless!

Baingan bharta is best delighted in this roti or plain paratha. It goes well with rice as well however I for one simply finish the whole plate with hot rotis.

Elements Of Baingan Ka Bharta


2 Large eggplants

2 medium onions

3 tomatoes

250 gram yogurt

2 tsp bean stew powder

1 tsp turmeric powder

1 tsp coriander powder

to taste salt

1/2 cup oil

2 tsp ginger garlic glue

1 tsp garam masala

For Garnishing:

green bean stew, hacked

green coriander, slashed

Step by step instructions to Make Baingan Ka Bharta


1.Put an eggplant on fire of fire to broil.

2.After the eggplant turns dark and darker evacuate the skin.

3.Mash the eggplant.

4.Heat oil in a dish. Include finely slashed onions and fry till straightforward. Include ginger-garlic glue. Include slashed tomatoes. Mix till oil isolates.

5.Add red chillies, coriander powder, turmeric,garam masala and salt. Mix and slowly include blended yogurt.

6.Add crushed egg plant and mix.

7.Allow blend to stew for 5 minutes.

8.Garnish with green chillies, green coriander and garam masala powder.

9.Serve with chapati.

About Ali Qasim

Ali Qasim is Famous head cook at Indian dishes club in 2014, and i am specialist in cooking,i love to write about Indian dishes & cooking, i try to cook new Indian dishes.

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