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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.
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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
  • ¼ cup chopped coriander
  • ½ 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

Video

Notes

  • Choosing the eggplant:
    Use a large, fresh eggplant that feels heavy for its size and has smooth, shiny skin. Fewer seeds mean a creamier texture and less bitterness.
  • Roasting method matters:
    Roasting directly over an open flame gives the most authentic smoky flavor. If using an oven, roast until the skin is deeply charred—not just soft.
  • Peeling tip:
    Soaking the roasted eggplant briefly in water helps loosen the skin and reduces bitterness. Don’t soak for too long, or it may lose flavor.
  • Texture control:
    Mash the eggplant roughly for a rustic texture. Avoid blending or over-mashing, as this dish is meant to have body.
  • Onion cooking stage:
    The onions are sautéed only until lightly softened (kacha pakka). Over-browning can overpower the smoky eggplant flavor.
  • Tomato balance:
    Use ripe tomatoes for natural sweetness. If tomatoes are too sour, a pinch of sugar can balance the flavor.
  • Oil separation is key:
    Always cook until the oil releases from the masala. This indicates the spices are fully cooked and the flavors are well developed.
  • Spice adjustment:
    Adjust green chillies according to your heat tolerance. The dish should be flavorful, not overly spicy.
  • Optional additions:
    Green peas can be added with tomatoes for extra texture, but the dish tastes equally good without them.
  • Make-ahead friendly:
    This dish tastes even better the next day as the flavors deepen. Store in an airtight container in the refrigerator for up to 2 days.
  • Serving suggestion:
    Best enjoyed hot with steamed rice, rotis, or parathas. A squeeze of lemon just before serving enhances the flavor.
Keyword baingan bharta, punjabi baingan bharta
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!