Best 4 Baingan Ka Bharta Indian Punjabi Style Recipes

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In the realm of Indian cuisine, baingan ka bharta stands as a delectable dish that tantalizes taste buds with its smoky and savory flavors. Originating from the vibrant state of Punjab, this dish showcases the perfect harmony of roasted eggplant, aromatic spices, and fresh herbs. It is a delightful blend of textures, with the soft and creamy eggplant contrasting with the crunchy onions and tomatoes. This recipe article presents two variations of baingan ka bharta: a traditional Punjabi-style preparation and a modern twist with a hint of tangy tamarind. Both recipes offer a culinary journey that captures the essence of this classic dish, making it a perfect accompaniment to any Indian meal.

Here are our top 4 tried and tested recipes!

EASY BAINGAN BHARTA (OVEN ROASTED/BROILED EGGPLANT CURRY)



Easy Baingan Bharta (Oven Roasted/Broiled Eggplant Curry) image

Baingan Bharta is a prized Indian and Pakistani (Punjabi) dish. It consists of roasted eggplant in a delicately spiced dry curry. This recipe includes instructions on how to broil it in the oven, plus some essential tips on how to get it to taste amazing!

Provided by Izzah Cheema

Categories     Main Course     Side Course     Side Dish

Time 50m

Number Of Ingredients 16

2 small eggplants (globe variety)
3 tbsp ghee
2-3 tbsp neutral oil such as canola or grapeseed
1/2 tsp cumin seeds
1 small onion (finely chopped)
4 garlic cloves (crushed)
1/2- inch piece ginger (crushed)
2 small tomatoes (finely chopped)
1/2 tsp heaped salt (or more to taste)
1 tsp paprika powder (regular or smoked)
1/2 red chili powder (or more to taste)
1/4 tsp turmeric powder
1 small green chili pepper (such as Thai or Serrano) (sliced or chopped)
1 tbsp chopped cilantro
1/2 tsp juice of freshly squeezed lemon
1/4 tsp garam masala (optional)

Steps:

  • Set your oven rack so that your eggplants will be as close as possible to the heat source. Use a fork or knife to poke holes throughout the eggplant to prevent it from bursting in the oven.
  • Preheat your broiler on High (550 degrees F/287 C). Line a sheet pan with aluminum foil for easy cleanup. Roast the eggplants for about 30 minutes, turning midway. The skin will blacken and the eggplant may burst a little.
  • Once the eggplant cools down (you can place it in a bowl of water to speed this up) peel the blackened skin, remove the stem and coarsely mash its flesh. I like to do this using the "pulse" function of my food processor. Set aside.
  • Heat ghee and oil in a skillet a little over medium heat and add the cumin seeds. They will start to sputter. Immediately add the onion and sauté for 5-8 minutes, or until slightly golden. Add the garlic and ginger and continue to sauté until the raw smell disappears, or about 20 seconds. Add the tomatoes and cook until they're soft and the oil starts to leave the sides, about 5 minutes. Add a bit of water (if needed so the spices don't get burnt) and add the salt, paprika, red chili, and turmeric.
  • Add the mashed eggplant and green chili peppers and cook, stirring often, until it is well cooked and becomes mushy like a purée, about 8-10 minutes. Taste and add oil, salt or paprika (for more color) as needed.
  • Turn off the heat. Stir in the chopped cilantro leaves. Sprinkle lemon juice and garam masala over it. Serve with naan, roti or other bread. I like to eat it with some yogurt on the side to add some coolness to the dish.

Nutrition Facts : Carbohydrate 18 g, Protein 2 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 38 mg, Sodium 380 mg, Fiber 4 g, Sugar 9 g, Calories 294 kcal, ServingSize 1 serving

BAINGAN BHARTA (EGGPLANT BHARTA)



Baingan Bharta (Eggplant Bharta) image

Indian baingan bharta made with grilled eggplants, spices, onions, tomatoes and coriander leaves. This super flavorful dish is easy and is great to serve as a side dish. It goes well with roti, rice or even with bread.

Provided by Swasthi

Categories     Side

Time 35m

Number Of Ingredients 13

500 grams eggplants ((baingan))
4 medium garlic cloves
1 to 2 green chilies ((slit, adjust to taste))
1 teaspoon oil ((mustard oil or any other))
1½ tablespoons oil ((mustard oil or any other))
1 medium onion ((½ cup chopped, 130 grams))
1 large tomato ((¾ cup deseeded & chopped, 200 grams))
3 large garlic cloves ((fine chopped))
½ to ¾ inch ginger ((fine chopped))
½ teaspoon red chilli powder ((adjust to taste))
½ teaspoon garam masala ((read notes))
¾ teaspoon salt ((adjust to taste))
2 tablespoon coriander leaves ((fine chopped))

Steps:

  • Rinse eggplants well under running water and wipe dry with a kitchen tissue. Make 4 slits on the brinjal and push 4 garlic cloves deep inside 2 slits. Also push 2 slit green chilies in the other 2 slits. Brush them with oil.
  • On Direct Fire: With the help of a tong, place it on direct fire. You can do it either on the red hot coal or stovetop. Keep turning it to all the other sides and grill until it is done completely roasted. It takes about 12 to 14 mins.
  • To grill in oven: Line a metal tray with foil. Cut each eggplant to 2 parts and place them on the tray with the skin side on top. You can also place the tomatoes in the same tray. Broil/Grill them at 460 F or 240 C for 16 to 18 mins.
  • In air fryer: Place baingan, chilies, garlic and tomatoes in the air fryer basket. Air fry at 400 F or 200 C. It takes roughly about 22 mins for the whole eggplant, 16 mins if you halve the eggplant & air fry.
  • Once done, check by inserting a fork into the eggplant. It should go in smoothly & easily meaning it is soft and cooked well. (Check step-by-step photos above)
  • Cool the eggplant and peel the skin. Optionally - Transfer the eggplant to a bowl and cover it for 5 mins. Once done remove the skin.
  • Mash or chop the eggplant, grilled garlic and green chilies. Keep these aside. Chop the tomatoes, onions and raw garlic as well.
  • Pour oil to a hot pan. When the oil turns hot, add chopped ginger and garlic.
  • Saute for 30 to 60 seconds until aromatic.
  • Then add chopped onions and saute until they turn light golden.
  • Add tomatoes and salt. Cook until they become soft. Then add red chili powder and cook for a few minutes until the raw smell from the tomatoes goes away.
  • Then mashed eggplants, garlic and green chilies. (You may want to save half of the green chilies for later after taste testing)
  • Mix everything and mash it a bit to blend well. Then add garam masala and cook for 3 to 4 minutes on a medium heat.
  • Taste test and add more salt and green chilli. Garnish with coriander leaves.
  • Serve baingan bharta with roti, rice or naan.

Nutrition Facts : Calories 243 kcal, Carbohydrate 30 g, Protein 5 g, Fat 14 g, SaturatedFat 1 g, Sodium 973 mg, Fiber 11 g, Sugar 15 g, ServingSize 1 serving

PUNJABI EGGPLANT (BAINGAN BHARTA)



Punjabi Eggplant (Baingan Bharta) image

Punjabi baingan bharta is easy to make and has a delicious smoky flavor from the roasted eggplant. Serve it with freshly made with hot chapatis.

Provided by Petrina Verma Sarkar

Categories     Side Dish     Dinner

Time 45m

Yield 4

Number Of Ingredients 12

3 medium-sized eggplants (roughly 1 pound/500 grams)
2 tablespoons vegetable oil
1 teaspoon cumin seeds
2 medium onions (finely chopped)
1 tablespoon garlic paste (or finely chopped garlic)
1-inch piece ginger (finely grated)
2 large tomatoes (finely chopped)
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
2 tablespoons fresh green coriander (finely chopped)
Optional: 2 green chilies

Steps:

  • Gather the ingredients.
  • Punjabi baingan ka bharta requires roasted eggplant. Roast eggplant on a gas cooktop by placing the eggplants straight over the burner(s) and keeping the flame on low setting. Keep turning and cooking until all the skin on the eggplant is charred and the inner flesh looks really soft, about 20 minutes; the eggplant will seem to 'cave in' on itself. Or, you can grill the eggplant in your oven broiler or on your barbecue grill. Again, keep turning periodically until all the skin on the eggplant is charred and the inner flesh looks really soft, 20 to 25 minutes.
  • Once the eggplant is roasted, allow to cool fully and then peel off and discard the charred skin.
  • Once cool, coarsely mash it and keep aside for later use.
  • Place pan over medium heat and add the cooking oil. When hot, add the cumin seeds and cook till the spluttering stops.
  • Add the onions and fry until soft and translucent.
  • Add the garlic and the ginger and then fry for 1 minute.
  • Add the tomatoes, optional green chiles, coriander, ground cumin, and garam masala. Stir well and cook for 3 to 5 minutes, stirring often to prevent the spice mix from sticking to the pan. Sprinkle a little water if needed.
  • Add the eggplant and salt and mix well. Taste and add more salt if needed. Add the chopped fresh coriander (cilantro) and stir. Cook another minute and turn off the heat. Serve hot with chapatis or rice and your favorite daal dish.

Nutrition Facts : Calories 273 kcal, Carbohydrate 47 g, Cholesterol 0 mg, Fiber 13 g, Protein 6 g, SaturatedFat 1 g, Sodium 433 mg, Sugar 18 g, Fat 10 g, ServingSize 4 servings, UnsaturatedFat 0 g

BAINGAN KA BHARTA (INDIAN-PUNJABI STYLE)



Baingan Ka Bharta (Indian-Punjabi Style) image

Make and share this Baingan Ka Bharta (Indian-Punjabi Style) recipe from Food.com.

Provided by HeatherDawn._

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

1 eggplant (should be big & fat)
5 -6 big onions, finely chopped
7 -8 green chilies
2 tablespoons fine cut fresh ginger
5 -6 big tomatoes, finely chopped
1 1/2 teaspoons red chili powder
2 teaspoons dhaniya powder (coriander)
salt
2 -3 tablespoons oil
1 teaspoon jeera powder, cumin seeds for saute
coriander leaves, coarsly chopped (to garnish)
1 teaspoon garam masala powder
1 pinch hing (Asafoetida)

Steps:

  • Set oven to broil on high. Grease the Egg Plant with some oil, poke 2 or three holes (so it doesn't explode)and put it in the oven. Keep checking it till the outer skin starts cracking and can be peeled off easily. You want the skin to burn a little so the eggplant has a smokey flavor.
  • Allow the eggplant to cool a little. Peel the outer skin of the eggplant under cold water.
  • When the skin is removed, mash the eggplant well so that it has an even consistency, you can keep seeds or remove them based on your preferance.
  • Put some oil in a pan. When hot, put hing (Asafoetida)and Jeera (cumin seeds)in. After a minute or so, when the cumin seeds begin to turn darker and give off aroma, add the finely chopped onions.
  • When the onions are light golden brown, add the finely cut green chillies and ginger to it.
  • Heat the mixture for 2-3 minutes. Then add tomatoes and stir until this masala is pulpy and seperates from the oil.
  • Add all the masalas and add the eggplant to it. Stir it well and crush the eggplant as much as possible.
  • Heat and stir it until the egg plant is well blended into the onion and tomato paste mixture.
  • The more you sauté it, the more enhanced the flavor becomes.
  • Garnish with coriander leaves and serve hot with Parathas or Roti (Indian flat bread).

Tips:

  • Choose small, tender eggplants for the best flavor and texture.
  • 不要剥皮-烤皮后,皮很容易剥掉,而且可以增加菜肴的味道和质地。
  • Use a heavy-bottomed pan or skillet to cook the eggplant. This will help to prevent it from sticking and burning.
  • Add a little bit of water or oil to the pan to help the eggplant cook evenly.
  • Do not overcook the eggplant. It should be cooked until it is soft and tender, but not mushy.
  • Season the eggplant with salt, pepper, and other spices to taste.
  • Serve the baingan ka bharta with fresh cilantro, chopped onion, and a squeeze of lemon juice.

Conclusion:

Baingan ka bharta is a delicious and versatile Indian dish that can be enjoyed as a main course or a side dish. It is a great way to use up leftover eggplant, and it can be made ahead of time and reheated. This dish is sure to please everyone at your table.

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