Baingan Ka Bharta Recipe – How to make Baingan Ka Bharta Recipe

Baingan Ka Bharta is a popular dish across India. Aubergines Or Brinjal Or Eggplant are referred to as Baingan in India. Mostly Baingan Ka Bharta  is made in North India. In South India a similar dish is prepared where baingan is mashed tempered with mustard seeds, red chilies and curd is added. Baingan Ka Bharta is served with hot rotis, naan, kulcha Or bhakris. Hmmmmm my mouth is watering already. I just love Baingan Ka Bharta with bhakris Or tandoori rotis Or chapatis 🙂

Baingan Ka Bharta has a special place in many people heart. Though there are lot of people who do not like aubergines. My hubby also belongs to them. I love Baingan Ka Bharta  made by mom. I miss her food quite often not that I don’t like my food but mom is mom. I miss my pet a l0t when I used to make Or bake she used to come out with the fragrance. Then wag her tail cutely and her eyes on me curiously asking what’s cooking….. waiting to meet her desperately.

Nowadays I have started growing small plants in my balcony. I just love to touch mud put place plants in pot, water them and see them growing. It gives a different pleasure I am happy I have contributed to global warming my doing a little bit from my side. I guess there are lot of talents in me which I need to explore 😉

Aubergines are referred to as Baingan or vangi in India. In this recipe aubergines are smoked or roasted on fire then mashed, later cooked with Indian spices and herbs. Baingan Ka Bharta is quite similar to Babaganoush a Mediterranean recipe but the herbs, taste is different. They go well with tandoori roti, naan, chapati etc.

Coming back to my Baingan Ka Bharta! It’s one of the easiest dishes on earth to make. The smoky flavor and aroma makes you even more hungry whilst making Baingan Ka Bharta . So it’s worth trying!

Let’s make step by step Baingan Ka Bharta Recipe:

1. Place the baingan Or aubergines on the gas cob. Keep on slow Or medium fire. Keep rotating the position of baingan from all sides.

2. Roast them until the skin gets charred and the flesh gets tender. Ensure the pulp from all sides gets roasted. Allow to cool.

3. Now remove the skin gently. It should come out easily.

4. Mash the baingan with a spoon Or chop them into fine pieces.

5. Take a pan add oil/ ghee/ butter to the pan. Place on low fire. Add cumin seeds once they crackle add ginger-garlic paste. Saute until the raw smell of ginger-garlic disappears. Add asofoetida.

6. Add chopped onion, chilies and sugar. Saute until onion becomes transparent.

7. Now add tomatoes and saute until the moisture dries out. Add turmeric, red chili powder, coriander seed powder. Also put some coriander leaves.

8. It’s time to add mashed aubergines. Saute for 2 to 3 mins. Add cumin seed powder, fennel seed powder, chat masala.

9. Cook for 2 mins more. Lastly add salt for seasoning. Check if more spices required.

10. Your Baingan Ka Bharta is ready. Garnish with coriander leaves. Serve hot with rotis, naan Or rice.

Baingan Ka Bharta Recipe below:

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Baingan Ka Bharta Recipe

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Baingan Ka Bharta recipe is a popular dish across India. These are roasted, mashed aubergines mixed with Indian herbs and spices.

Author: Maria@flavorsofmumbai.com

Recipe type: Main, Side, Vegetarian

RecipeCuisine: Indian

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

• 250 gms Or big sized fresh aubergine / eggplant/ baingan
• 2 tbsp oil/ butter/ ghee
• 1 big sized onion chopped julienne Or finely chopped
• 1.5 tbsp ginger-garlic paste
• ½ tbsp sugar
• 1 tbsp cumin seed
• 1 medium sized tomato finely chopped
• 1 Or 2 green chilies finely chopped
• ½ t/s asofoetida (hing)
• 2 tbsp fennel seed powder
• 1 t/s turmeric (haldi)
• 1 tbsp cumin seed powder
• 1 tbsp chat masala
• 1 t/s kashmiri red chili powder Or red paprika powder
• 1 tbsp coriander seed powder (dhaniya)
• few coriander leaves
• black salt Or salt as per taste

How to make the recipe?

1. Place the baingan Or aubergines on the gas cob. Keep on slow Or medium fire. Keep rotating the position of baingan from all sides.
2. Roast them until the skin gets charred and the flesh gets tender. Ensure the pulp from all sides gets roasted. Allow to cool.
3. Now remove the skin gently. It should come out easily.
4. Mash the baingan with a spoon Or chop them into fine pieces.
5. Take a pan add oil/ ghee/ butter to the pan. Place on low fire. Add cumin seeds once they crackle add ginger-garlic paste. Saute until the raw smell of ginger-garlic disappears. Add asofoetida.
6. Add chopped onion, chilies and sugar. Saute until onion becomes transparent.
7. Now add tomatoes and saute until the moisture dries out. Add turmeric, red chili powder, coriander seed powder. Also put some coriander leaves.
8. It's time to add mashed aubergines. Saute for 2 to 3 mins. Add cumin seed powder, fennel seed powder, chat masala.
9. Cook for 2 mins more. Lastly add salt for seasoning. Check if more spices required.
10. Your Baingan Ka Bharta is ready. Garnish with coriander leaves. Serve hot with rotis, naan Or rice.

Notes

1. Be careful while roasting aubergines. Take help of tongs Or you might burn your finger.

Nutrition Information

Serving size: 3 to 4 people

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