Baingan Bharta Recipe | Baingan ka Bhartha | Roasted Brinjal/Eggplant | बैंगन भरता | Punjabi Baingan Bharta
Baingan Bharta is a dish from the Indian subcontinent that originated in the Punjab region. It is a vegetarian dish that is prepared by mincing/mashing brinjal/eggplant that is grilled/roasted over charcoal or direct fire. Today we are making Punjabi Baingan Bharta recipe uses minimal spices for the best results! Baingan Bharta is best enjoyed with roti or parathas.
Learn how to make the true punjabi style, Baingan ka bharta
Ingredients
For roasting the Brinjal/Eggplant
• 1 medium or large Brinjal/ eggplant (Oval/round shape)
• 1 tsp Oil
For the baingan bharta Masala
• 2 tablespoon oil (I have used sunflower oil)
• 2 green chili or to taste, chopped
• 3 medium red onion, chopped
• 3 medium tomatoes, chopped
• 1/2 teaspoon red chili powder or to taste
• 1 teaspoon mix of spice powder (coriander powder, black pepper, garam masala)
• 3/4 teaspoon salt or to taste
• Chopped Coriander leaves
Instructions
1. Rinse the Brinjal/eggplant and pat dry. Brush it with little oil all over.
2. Put the Brinjal/eggplant directly on heat and roast, turning often for around 10-12 minutes until completely roasted.
3. Once roasted, keep aside to cool down. Once it’s cooldown, remove/peel the skin.
4. Transfer the roasted and peeled Brinjal/eggplant to a bowl and mash using a fork or potato masher. Set it aside.
6. Chop the onions and tomatoes.
7. Heat oil in a pan/Kadhai on medium heat.
8. Once the oil is hot, add chopped onions.
9. Saute until they start changing color, around 5-10 minutes.
10. Add the chopped tomatoes and mix.
11. Cook the tomatoes for around 5 minutes until very soft and you notice oil oozing out of the masala.
12. Add the salt and red chili powder and mix.
13. Add the mix spices powder and mix to combine.
14. Add the mashed roasted brinjal/eggplant into the pan and mix well.
15. Cook the bharta for another 5-10 minutes on medium-low heat, stirring often.
16. Add chopped coriander leaves and mix. Remove pan from heat.
16. Serve baingan bharta hot with fresh rotis or paranthas.
~~Recipe by Renu Narula
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