Punjabi Baigan Bharta Recipe पंजाबी बैगन पति रेसिपी: A well-known Punjabi dish from North Indian cuisine is baingan bharta. Roasted eggplant, tomatoes, onions, herbs, and spices are mashed to make it. The eggplants get their smokey flavor and taste by being roasted or grilled over a direct flame on the stovetop or over red hot charcoal.
I offer this incredibly tasty family-heirloom recipe for eggplant bharta that isn’t overly spiced, allowing the tanginess of the tomatoes and the smoky flavors of the roasted eggplant to shine through.
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Punjabi Baigan Bharta Recipe Details
Recipe Name: Punjabi Baigan Bharta Recipe
Total Cook Time: 30 mins
Mode: Easy
Recipe Servings: 4 member’s
Cook Time: 20 mins
Preparation Time: 10 mins
Category: Snacks Recipe
Ingredients for Punjabi Baigan Bharta Recipe
- 2 eggplants
- 1 tbsp oil
- 1 tbsp ghee
- 1 tbsp garlic, chopped
- 1 inch ginger, chopped
- 1 green chilli, chopped
- 2 onions, chopped
- 2 tomatoes, chopped
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp Punjabi garam masala
- Salt to taste
- Fresh coriander for garnish
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How to Prepare
- Rinse the eggplants and pat dry.
- Brush little oil all over the baigan and make few slits with knife.
- Put the eggplant directly on heat and roast, turning often for around 10-12 minutes until completely roasted.
- Once cooled, remove the skin. Transfer the roasted eggplant to a bowl and mash using a fork or potato masher. Set it aside.
- Heat oil and ghee in a pan on medium heat. Once it is hot, add chopped garlic, ginger and green chili.
- Saute until they start changing colour for around 2 minutes.
- Then add the chopped onion and cook for 2-3 minutes until softened. Don’t brown them.
- Add the chopped tomatoes and mix. Cook the tomatoes for around 5 minutes until very soft and you notice oil oozing out of the masala.
- Add the red chili powder, coriander powder, turmeric powder, cumin powder, Punjabi garam masala and salt. Cook everything together.
- Add the mashed roasted eggplant into the pan.
- Cook the bharta for another 5 minutes on medium-low heat, until it releases oil.
- Garnish with fresh coriander and green chillis.
- Serve hot.
