Preparation: 10 minutes
Cooking: 35 minutes
Total Time: 45 minutes
Servings: 4 people
Punjabi Baingan Ka Bharta is one of the many variations of eggplant bharta found in Indian cuisine. The term bharta (pronounced BHURR-taah) describes dishes where the ingredients are roughly mashed, either during or after cooking.
Bhartas are primarily from North India and can be made with a variety of vegetables. This version of baingan ka bharta is simple to prepare. It involves roasting an eggplant and then cooking it with onions, tomatoes, garlic, ginger, and a blend of fragrant spices like cumin and coriander. The recipe uses garlic paste, which you can easily make at home or find pre-made in jars or tubes in the grocery store. Enjoy it with warm chapatis and a side of your favorite daal.
Ingredients
Steps to Make It
01
Make sure you have all the ingredients ready before you start.
02
To make Punjabi Baingan Ka Bharta, you need to roast the eggplant first. You can roast it directly on a gas stove by placing the eggplants over the burner(s) on a low flame. Keep turning them until the skin is completely charred and the inside becomes very soft, which takes about 20 minutes. The eggplant will shrink and look like it’s collapsing. Alternatively, you can roast the eggplant in an oven broiler or on a barbecue grill. Turn it occasionally until the skin is charred and the flesh inside is soft, which usually takes 20 to 25 minutes.
03
After roasting the eggplant, let it cool completely. Then, remove and discard the charred outer skin.
04
Once it has cooled, roughly mash the eggplant and set it aside to use later.
05
Heat a pan over medium heat and pour in the cooking oil. Once the oil is hot, add the cumin seeds and cook until they stop crackling.
06
Add the onions and cook until they become soft and see-through.
07
Stir in the garlic and ginger, and fry for 1 minute.
08
Add the tomatoes, green chiles (if using), ground coriander, ground cumin, and garam masala. Mix well and cook for 3 to 5 minutes, stirring frequently to avoid the spices sticking to the pan. If needed, sprinkle a little water to prevent sticking.
09
Add the mashed eggplant and salt, then mix thoroughly. Taste and adjust the salt if necessary. Stir in the chopped fresh cilantro and cook for another minute. Turn off the heat and serve hot with chapatis, rice, or your preferred daal dish.
Glass Bakeware Caution
Avoid using glass bakeware when broiling or when a recipe requires adding liquid to a hot pan, as the glass can shatter. Even if labeled as oven-safe or heat-resistant, tempered glass can sometimes break unexpectedly.
Recipe Variations
- One variation involves simply roasting the eggplant and mixing the ingredients directly into the mashed eggplant. Add 1 large finely chopped onion, 1 large finely chopped tomato, 7 to 8 cloves of minced garlic, 1/4 cup chopped cilantro, 2 tablespoons mustard oil, salt to taste, and the juice of half a lime. Serve it just like the cooked version.
- For a spicier flavor, include 1/2 to 1 teaspoon of red chili powder.
- You can also add 1/2 teaspoon of mustard seeds to the oil along with the cumin seeds for extra flavor.
How to Store and Freeze
Store any leftover baingan bharta in a sealed container in the refrigerator for up to 3 days.
If you want to freeze the dish, skip adding the fresh cilantro. Place the baingan bharta in airtight containers or a zip-top bag and freeze for up to 1 month. Thaw it overnight in the refrigerator and reheat on the stovetop until it reaches a hot temperature (at least 165°F). Add the chopped cilantro right before serving.
FAQs:
1. What is Baingan Bharta?
Baingan Bharta is a traditional North Indian dish made from roasted eggplant (baingan) that is mashed and cooked with onions, tomatoes, garlic, ginger, and aromatic spices like cumin and coriander. It has a smoky flavor and is typically served with chapatis, naan, or rice.
2. How do I roast the eggplant recipes for Baingan Bharta?
You can roast the eggplant directly over a gas flame on low heat, turning it occasionally until the skin is charred and the flesh inside is soft (about 20 minutes). Alternatively, you can roast it in an oven broiler or on a barbecue grill. Once roasted, let it cool, peel off the charred skin, and mash the flesh.
3. Can I make Baingan Bharta without roasting the eggplant?
Roasting the eggplant is essential for the authentic smoky flavor of Baingan Bharta. However, if roasting isn’t possible, you can bake or microwave the eggplant, though the flavor may differ slightly.
4. Is Baingan Bharta spicy?
The spice level can be adjusted to your preference. The recipe typically includes green chilies and spices like cumin and coriander. For a milder version, reduce or omit the green chilies. For extra heat, add red chili powder.
5. Can I make Baingan Bharta ahead of time?
Yes, Baingan Bharta tastes even better the next day as the flavors deepen. Store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in a microwave before serving.
6. Can I freeze Baingan Bharta?
Yes, you can freeze Baingan Bharta for up to 1 month. Leave out the fresh cilantro before freezing. Store it in an airtight container or zip-top bag. Thaw in the refrigerator overnight and reheat thoroughly before serving. Add fresh cilantro just before serving.
7. What can I serve with Baingan Bharta?
Baingan Bharta pairs well with Indian breads like chapatis, naan, or parathas. It also goes well with steamed rice or jeera rice. For a complete meal, serve it with a side of daal (lentils) or raita (yogurt dip).
8. Can I use store-bought roasted eggplant for this recipe?
While fresh roasting is recommended for the best flavor, you can use store-bought roasted eggplant in a pinch. However, the smoky flavor may not be as pronounced.
9. Is Baingan Bharta vegan and gluten-free?
Yes, Baingan Bharta is naturally vegan and gluten-free, making it suitable for those following these dietary preferences. Just ensure that the spices and ingredients used are gluten-free.
10. Can I add other vegetables to Baingan Bharta?
Traditionally, Baingan Bharta is made with eggplant only. However, you can experiment by adding vegetables like peas, potatoes, or bell peppers for a twist, though this will change the classic flavor.
11. Why does my Baingan Bharta taste bitter?
Bitterness can come from the eggplant itself. To avoid this, choose fresh, tender eggplants and roast them properly until fully cooked. Salting the eggplant before roasting can also help reduce bitterness.
12. Can I use mustard oil for Baingan Bharta?
Yes, mustard oil adds a unique flavor to Baingan Bharta and is commonly used in some regional variations. Heat the mustard oil until it smokes slightly before using it to temper the spices.
13. How do I enhance the smoky flavor of Baingan Bharta?
For a stronger smoky flavor, roast the eggplant parmesan directly over a gas flame or on a charcoal grill. You can also add a small piece of charcoal (heated and placed in a small bowl) to the cooked bharta, cover it for a few minutes, and then remove the charcoal.
14. Can I make Baingan Bharta in an air fryer?
Yes, you can roast the eggplant in an air fryer. Prick the eggplant with a fork, lightly oil it, and air fry at 400°F (200°C) for 20-25 minutes, turning halfway through. Once roasted, proceed with the recipe as usual.
15. Is Baingan Bharta healthy?
Yes, Baingan Bharta is a healthy dish. Eggplant is low in calories and rich in fiber, vitamins, and antioxidants. The dish is cooked with minimal oil and contains no cream or heavy ingredients, making it a nutritious choice.
