Baingan Bharta | Punjabi Roasted Aubergine Curry

Baingan bhartha is a wonderful Punjabi curry made with eggplants, onions and tomatoes.This is one spicy and smoky curry that goes well with roti and is a perfect side dish to enjoy as lunch or dinner.

Eggplant is found all over the world and cooked in many ways.Typical Punjabi style of cooking eggplant is to make bharta(mash) of it.

For this purpose the eggplant is roasted in flames and believe me it increases the flavour and the result is smoky spicy curry.

Baingan Bharta

Sapana Behl
A smoky and tasty baingan bharta aka aubergine curry cooked with onions and tomatoes is a perfect side dish to pair with roti or paratha.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Indian, Punjabi
Servings 4 People

Ingredients
  

  • 1 big eggplant
  • 1 onion chopped
  • 2 to mato chopped
  • 2-3 green chilli chopped
  • 1/4 cup chopped coriander
  • 1/2 teaspoon turmeric powder
  • 2 teaspoon coriander powder
  • salt to taste
  • 1 teaspoon garam masala powder
  • 2 tablespoon oil

Instructions
 

  • Wash the eggplant, dry it and apply some oil over it.Put it on flame or in the oven for roasting.
  • Keep the roasted eggplant in a bowl of water, remove the skin and wash it under running water.
  • Cut it from the center and then mash it with a knife into pieces and keep aside.
  • Heat oil in a pan, add chopped onion,sauté for 2 minutes( we call it kacha pakka).Add all spices followed by tomato and chillies.(You can add peas at this time as it enhance the flavour but I liked it without peas)
  • Add the eggplant mash and stir for 5 minutes.Cover the lid of the pan and allow to cook for 5 minutes on low flame.
  • Open the lid and stir again till oil comes out.
  • Garnish with chopped coriander and serve with rice, or bread

Notes

Adjust the spices and chilly as per your taste.
If you like you can add frozen or fresh green peas while cooking to make it more delicious.
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

Enjoy!!

Best Regards,

Sapana Behl

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