Baingan Bharta
If you are looking for a reliable vegetarian recipe, this Baingan Bharta is one to keep: 9 ingredients, 27 simple steps, ready in roughly under an hour. Most of the time is hands-off while the oven does its thing, which makes it an easy one to fit around other dishes. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Hard
Ingredients
- 1 large Aubergine
- ½ cup Chopped Onion
- 1 cup Tomatoes
- 6 clove Garlic
- 1 Green Chilli
- ¼ tsp Red Chilli Powder
- 1 ½ tbsp Oil
- 1 tbsp Chopped Coriander Leaves
- As required salt
Method
- Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen napkin. Apply some oil all over and
- keep it for roasting on an open flame. You can also grill the baingan or roast in the oven. But then you won't get
- the smoky flavor of the baingan. Keep the eggplant turning after a 2 to 3 minutes on the flame, so that its evenly
- cooked. You could also embed some garlic cloves in the baingan and then roast it.
- Roast the aubergine till its completely cooked and tender. With a knife check the doneness. The knife should slid
- easily in aubergines without any resistance. Remove the baingan and immerse in a bowl of water till it cools
- You can also do the dhungar technique of infusing charcoal smoky flavor in the baingan. This is an optional step.
- Use natural charcoal for this method. Heat a small piece of charcoal on flame till it becomes smoking hot and red.
- Make small cuts on the baingan with a knife. Place the red hot charcoal in the same plate where the roasted
- aubergine is kept. Add a few drops of oil on the charcoal. The charcoal would begin to smoke.
- As soon as smoke begins to release from the charcoal, cover the entire plate tightly with a large bowl. Allow the
- charcoal smoke to get infused for 1 to 2 minutes. The more you do, the more smoky the baingan bharta will
- become. I just keep for a minute. Alternatively, you can also do this dhungar method once the baingan bharta is
- cooked, just like the way we do for Dal Tadka.
- Peel the skin from the roasted and smoked eggplant.
- Chop the cooked eggplant finely or you can even mash it.
- In a kadai or pan, heat oil. Then add finely chopped onions and garlic.
- Saute the onions till translucent. Don't brown them.
- Add chopped green chilies and saute for a minute.
- Add the chopped tomatoes and mix it well.
- Bhuno (saute) the tomatoes till the oil starts separating from the mixture.
- Now add the red chili powder. Stir and mix well.
- Add the chopped cooked baingan.
- Stir and mix the chopped baingan very well with the oniontomato masala mixture.
- Season with salt. Stir and saute for some more 4 to 5 minutes more.
- Finally stir in the coriander leaves with the baingan bharta or garnish it with them. Serve Baingan Bharta with
- phulkas, rotis or chapatis. It goes well even with bread, toasted or grilled bread and plain rice or jeera rice.
Tips for the best Baingan Bharta
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Read the whole method before you start and measure out the 9 ingredients first — it keeps the pace relaxed once the heat is on.
- For a milder version, remove the chilli seeds; for more heat, add them at the start so the oil picks it up.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
- Fusion twist: keep the method but swap the spices for your own favourites — the India base takes well to it.
Serving ideas
Pairs well with a simple salad and a glass of something cold.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Can I make Baingan Bharta ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Baingan Bharta recipe hard to make?
It is rated hard: 9 ingredients and 27 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for aubergine?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Recipe data via TheMealDB — source
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