Baigan Ka Bharta(Roasted Eggplant Cooked in Indian Style)

Baigan Bharta

Baigan Ka Bharta/Bhurta is roasted and smoked Brinjal(South Asia/Eggplant/Aburinge made in onion and tomato masala. Every region in India has there own version of Baigan Bharta/Bhurta, but it mainly popular in North Indian states. Many people associate it with Punjabis but being a North Indian I know that equally popular in non-Punjabi households too!! I loved Baigan Ka Bharta cooked by my Nani(maternal grandmom). She made it in it’s simplest form with no spices at all, just onions, tomatoes and green chillies and red chilli powder, garnished with fresh coriander leaves. My mom also makes this way I too adpated to their way of making it. I tried to test it using other spices like coriander powder, turmeric powder or adding garlic to it, but somehow cudn’t along with that taste. For me, Baigan Bharta in its simplest form is the best!! I pack it often in my hubby’s lunch box and his colleagues really like the Bharta cooked by me!! I get so many compliments about it’s taste and all want to know what’s that special spice I add to it!! My secret is no spices at all!! I am self-praising myself again(my Dal Makhani also gets soo many compliments to me!!).

To make Baigan ka Bharta we roast baigan/eggplant/brinjal on direct flame. In villages, traditionally baigan/eggplant is roasted in chulla(a small earthen or brick stove) that gave it it’s distinct smoky flavor but now people use gas stove for cooking, it is roasted on gas cooktops on direct flame. If you want to get the authentic smoky flavored Baigan Bharta try at Indian roadside Dhabas, there baigan/eggplant is roasted in tandoors with charcoal burning which gives it it’s distinct aroma and taste.

Last year we moved to a new apartment,  and there I have an induction cooktop so I can’t roast eggplant on direct flame. My oven comes in use for this. I roast/broil eggplant for 45 mins in a preheated oven.

Let’s see how to make this yummy and simple Baigan Bharta recipe.

-Take the eggplant, wash it and pat dry with a clean kitchen towel.

-Make small slits on /pierce all over the skin and apply little oil all over baigan/eggplant. This way it roasts quickly and evenly from inside also.

Roasting Baigan/Eggplant on direct flame in gas stovetops: To roast on the gas stove top on direct flame, switch on the flame, put eggplant directly on stovetop, and roast till it get’s charred nicely. Keep on rotating it so that it get’s cooked evenly on all the sides. To check for doneness, pierce it with some toothpick or knife, it so goes easliy into it.

Roasting Baigan/Eggplant in oven:

Preheat oven to 200°F or 100°C. Switch on the broiler/grill.

Keep Baigan/Eggplant on a baking tray lined with aluminum foil. Grill it on high for 45 minutes rotating after every 15 minutes so that it gets cooked evenly from all the sides. I personally like the eggplant roasted on the direct flame as it gives it’s authentic taste and aroma but this way also it tastes good!!

Brinjal brushed with oil for cooking

When done take out of the flame and keep aside to cool.

Cooked Brinjal/Eggplant

Once it cools down, remove the skin, and mash it.If there are lot of seeds in brinjal, discard the seeds.

To make Masala, we need onions for crunch, tomatoes for tanginess, ginger for flavor, green chillies for flavor and spiciness.

Take 1 medium onion, 2 big tomatoes, ginger, 1-2 green chillies (use as per your spice level) and chop everything finely.

 

Take 2 Tbsp of mustard oil in a pan and heat it till it’s smoking point. Let the oil cool a little and add jeera/cumin seeds and hing/asafoetida to it. I prefer using mustard oil for cooking Indian veggies(subzis) and curries. You can use any oil like olive oil, as per your choice.

Once cumin seeds crackle, add chopped onions green chillies and ginger and fry till onions are translucent. (You may notice ginger missing from the pics. I ran out of ginger so didn’t put, but usually, I add ginger in it). Chop green chillies very finely if kids are also having it and keep the spice level as required. You can also avoid adding green chillies if you don’t want it spicy at all.

 

Add chopped tomatoes, mix with onions and cook till tomatoes are soft and mushy. Add 1/2 Tsp red chilli powder as per your spice level as there are also green chillies in it.

Add Tomatoes, cook till soft and mushy. Add Red chilli powder

You can avoid adding red chilli powder. I add ‘Dengi Red Chilli Powder'( outside India it is available at Indian groccy stores in US and other countries) as it is less spicy and adds some natural color to the dish. Cook for 1-2 minutes till the masala starts leaving oil.

Add mashed eggplant and mix nicely with onion-tomato masala. Cook on low heat for 3-4 minutes. Garnish with chopped fresh coriander.

 

Serve hot with rotis or paranthas. Baigan Bharta pairs up well with Dal Tadka and steamed rice!!!

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BaiganBhartawithBreadI love having it with bread..whenever I make bharta I always have one bread also with…  yummm getting some carving again for it. I know it sounds weird but I love it with this way too !! 🙂

 

  • Servings: 4
  • Difficulty: easy
  • Print

Smoky, roasted delicious eggplant cooked in onion tomato and green chilli masala, best enjoyed with Indian breads

Ingredients:

  • Baigan/Eggplant- 1
  • Onions- 1 medium
  • Tomatoes- 2-3 medium
  • Green Chillies- 1-2(optional)
  • Ginger- 1 inch
  • Fresh Coriander- 1-2 Tbsp
  • Oil- 2 Tbsp + 1/2 Tsp
  • Jeera/Cumin Seeds- 1 Tsp
  • Red Chilli Powder- 1/2 – 1 Tsp(as required)
  • Salt to taste

Directions:
1. Wash and dry pat Baigan/Brinjal/Eggplant with a kitchen towel.
2. Make small slits on /pierce all over the skin and apply little oil all over baigan/eggplant. This way it roasts quickly and evenly from inside also.
3.To roast on the gas stove top on direct flame, switch on the flame, put eggplant directly on stovetop, and roast till it gets charred nicely. Keep on rotating it so that it get’s cooked evenly on all the sides.
4. To roast Baigan/Eggplant in oven, preheat oven to 200°F or 100°C. Switch on the broiler/grill. Keep Baigan/Eggplant on a baking tray lined with aluminium foil. Grill it on high for 45 minutes rotating after every 15 minutes so that it gets cooked evenly from all the sides.
5. When done take out of the flame and keep aside to cool.Once it cools down, remove the skin, and mash it.
6. Prepare onion-tomato masala when baigan/eggplant is roasting.
7. Take 1 medium onion, 2 big tomatoes, ginger, 1-2 green chillies (use as per your spice level) and chop everything finely.
8. Take 2 Tbsp of mustard oil in a pan and heat it till it’s smoking point. Let the oil cool a little and add jeera/cumin seeds and hing/asafoetida to it.
9.Once cumin seeds crackle, add chopped onions green chillies and ginger and fry till onions are translucent.
10. Add chopped tomatoes, mix with onions and cook till tomatoes are soft and mushy.
11. Add 1/2 Tsp red chilli powder as per your spice level as there are also green chillies in it.
12. Add mashed eggplant and mix nicely with masala. Cook on low heat for 3-4 minutes.Garnish with finely chopped fresh coriander and serve hot with paranthas or chapatis.
Do try my version of Baigan Bharta and let me know how you liked it. Please give your feedback in comments section. Join me in my ‘foodtrails’, follow the blog to notified whenever I post an amazing recipe.
Thanks for stopping by!!

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Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

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