Baingan Ka Bharta | Roasted Eggplants Recipe
Smoky Eggplant Stir Fry or Baingan Ka Bharta is a famous Punjabi dish at homes which goes very well with parathas. Eggplants are roasted over flame, then mashed and cooked with onions, ginger, garlic and tomato gravy. The smoky flavour of the dish makes it so delicious and aromatic. This is simple and easy recipe made with basic spices.
The simple way to check if the eggplants are cooked well is to prick it with the back side of a spoon. If it goes easily and softly, means they are done. If not, then continue to roast it for another few minutes. Check out other Punjabi recipes like Aloo Gobi, Kadhi Pakora, Chana Masala and Dal Tadka.
Prep Time: 30 minutes
Cook Time: 20-25 minutes
Course: Side dish
- 2 large brinjals
- 1 large onion finely chopped
- 5-6 garlic cloves finely chopped
- 1-inch ginger finely chopped
- 2 large tomatoes pureed
- ½ cup fresh green peas
- 1 green chilli chopped
- ½ teaspoon red chilli powder
- ¼ teaspoon mustard seeds
- A pinch of Asafoetida (Hing)
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ¼ teaspoon garam masala
- Salt to taste
- 2 tablespoon mustard oil
Method to make Baingan Ka Bharta Recipe
Step 1: Wash the eggplant and then dry it with a cloth. Keep it on flame for roasting. Roast it well until the skin starts to scorch. To check its doneness, insert a knife and it should go easily with out any difficulty.
Step 2: Remove and keep it on a plate. Let it cool and then remove the skin. Mash the eggplant and keep it aside.
Step 3: Heat oil in a Kadai and add mustard seeds and hing. When they start to crackle, add onions and saute till transparent.
Step 4: Add ginger garlic paste and chopped green chilli and cook till the raw smell goes away.
Step 5: Add tomato puree and mix well. Pour red chilli powder, coriander powder, cumin seeds and salt. Stir for 3-4 minutes. Then add mashed eggplant and mix well.
Step 5: Add green peas and pour some garam masala over it. Cook for another 10 minutes on low flame. Keep stirring in between so as to avoid sticking it to the pan.
Step 6: When the oil starts to separate, turn off the flame and garnish it with fresh coriander leaves.