Baingan Bharta Recipe is a dish from North India, grilled eggplant (baingan) mixed with tomato, onion, herbs, and spices. Grilling the baingan over charcoal or direct fire infuses the dish with a smoky flavor, making it flavorful and delicious. Along with the baingan, a few garlic cloves and green chilies are stuffed inside the baingan (eggplant) and grilled together. Grilled tomatoes add more flavor and make the dish delicious and mouth-watering; many grill the tomatoes too. The grilled baingan (eggplant) is mashed and cooked with browned onions, garlic, tomatoes, green chilies, ginger, spices, and coriander leaves. The baingan (eggplant) is always roasted or grilled in pure ghee, which enhances the taste of the bharta, taking it to the next level.This baingan bharta recipe goes well with roti, bajra roti, or jowar roti accompaniment with raita, pickle, and salad.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Main Course
Cuisine: Indian
Keyword: baingan bharta, baingan bharta recipe, baingan ka bharta, bharta recipe, how to make baingan bharta
Servings: 3people
Ingredients
1Brinjal or Eggplant
1Tomato
2Green Chillies
2clovesGarlic
2tspGhee
2tbspGhee
¼tspAsafoetida
1Onion
½inch Ginger
¼tspTurmeric powder
½tbspCoriander powder
½tbspRed chili powder
¼tspKitchen King Masala
Salt as per taste
Fresh coriander
2tbspGhee
1piece Charcoal
Instructions
Take a big baingan (eggplant) and make small slits in it. Stuff two green chilies and two garlic cloves inside the silts.
Grease the baingan (eggplant) with the clarified butter (ghee).
Place the greased baingan on the grill and roast it on a medium to low flame.
Flip occasionally, and roast until the baingan (eggplant) is cooked well from the inside. Keep aside and cool.
Roast the tomato for a few minutes. Remove in a bowl and keep aside.
Cut the front part of the baingan and peel off the skin.
Transfer the baingan, along with chilies and garlic, to a bowl. Mash it with a potato masher.
Cut the roasted tomato into pieces.
Add 2 tbsp of ghee and ¼ tsp of asafoetida into a pan and saute.
Add one big chopped onion and cook till it turns translucent.
Add ½ inch of chopped ginger, ¼ tsp of turmeric powder, ½ tbsp of red chili powder, and ½ tbsp of coriander powder, and mix all the ingredients well. Cook for a minute.
Add the roasted tomatoes and mix all the ingredients well. Cover and cook till the tomatoes turn soft and mushy.
Add the roasted, mashed baingan (eggplant) mixture and mix all the ingredients well.
Add ¼ tsp of kitchen king masala, salt per taste, and fresh coriander leaves. Mix all the ingredients well. Cover and cook for a few seconds.
Switch off the gas flame. Spread the mixture across the sides of the pan, making a space in the center.
Add 2 tbsp of ghee and place a burnt charcoal piece in the center. Cover with the lid for a minute. Let the smoke infuse in the bharta mixture.
After one minute, remove the charcoal piece. Mix all the ingredients well. The baingan bharta is ready to serve.
Garnish with fresh coriander leaves. Serve hot with chapati or roti, onion rings, salad, and raita.