Baigan Bharta | Punjabi Baigan Bharta (Roasted Mashed Eggplant Indian Style) (with step by step pictures)

This North Indian favourite recipe involves roasting the eggplant and then cooking it with onions, tomato and spices. Baigan bharta is comfort food for many, specifically in punjabi households. This recipe is again coming from my mom’s kitchen and this is the way, I saw her cooking irresistible “Baigan ka Bharta” !!!

Serves: 2

Preparation time: 5-8 mins.

Cooking time: 15-20 mins.

Ingredients:

1 large eggplant

1 medium sized onion (finely chopped)

2 medium sized tomato (finely chopped)

1 teaspoon jeera (cumin seeds)

1 inch ginger (finely chopped)

1 or 2 green chillies (finely chopped)

½ teaspoon red chilli powder

¼ teaspoon garam masala

2 tablespoon oil (preferably mustard oil)

Salt to taste

Directions:

1. Wash and wipe eggplant. Prick the eggplant and brush it with a little oil.
2. Roast it over open flame on gas stove or preheated oven until its skin scorches and peels off and eggplant is tender.
3. Once at room temperature, peel off the skin completely and mash the pulp.
4. Heat oil in pan or kadai and add cumin seeds.
5. Once they splutter, add in onions and fry them till they turn pink.
6. Add in ginger and green chillies. Saute for a minute.
7. After few seconds, add in chopped tomatoes and salt, turmeric and red chilli powder. Keep on low flame and stirring occasionally, until the onion-tomato mixture is cooked (oil starts separating). This will take 3-4 minutes.
8. Add in roasted mashed eggplant and mix well.
9. Keep on low flame for 2-3 minutes and add garam masala and mix.
10. Garnish with fresh chopped coriander leaves and serve hot with roti/paratha.

Step By Step:

Wash and wipe eggplant. Prick the eggplant and brush it with a little oil.

Roast it over open flame on gas stove or preheated oven until its skin scorches and peels off and eggplant is tender.

Once at room temperature, peel off the skin completely and mash the pulp.

Heat oil in pan or kadai and add cumin seeds.

Once they splutter, add in onions and fry them till they turn pink.

Add in ginger and green chillies. Saute for a minute.

After few seconds, add in chopped tomatoes and salt, turmeric and red chilli powder. Keep on low flame and stirring occasionally, until the onion-tomato mixture is cooked (oil starts separating). This will take 3-4 minutes.

Add in roasted mashed eggplant and mix well.

Keep on low flame for 2-3 minutes and add garam masala and mix.

Garnish with fresh chopped coriander leaves and serve hot with roti/paratha.

Tips:

• Baigan bharta tastes divine when cooked in mustard oil, but if not available you can use any other oil.
• After roasting, you can put the eggplant in cold water to speed up the cooling process and then peel off the skin.