Baingan Bharta

Name: Baingan Bharta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Punjabi / North Indian
Ingredients: 600 g large purple eggplant (bharta baingan) (glossy skin, slit in 3-4 places); 4 whole garlic cloves (stuffed inside the slits); 1 tsp mustard oil (brushed on skin before roasting); 2 tbsp mustard oil (heated to smoking point); 1 tsp cumin seeds (whole); 2 medium onions (finely chopped); 1 tbsp ginger (finely grated); 2 whole green chillies (finely chopped); 2 large tomatoes (finely chopped); 60 g fresh green peas (matar) (steamed or fresh); 1 tsp coriander powder (ground); 1 tsp Kashmiri red chilli powder (mild); 0.5 tsp garam masala (aromatic); 3 tbsp fresh coriander leaves (chopped); 1 tsp salt (to taste)

4.7 (680 ratings)

• Cuisine: Punjabi / North Indian

Smoky, roasted whole eggplant mashed and stir-fried with mustard oil, garlic, green chillies, onions, tomatoes, and fresh green peas.

⏱️ Prep Time 15 min

🍳 Cook Time 25 min

⌛ Total Time 40 min

🍽️ Base Servings 4

👨‍🍳 Difficulty Easy

🌶️ Spice Level Medium

🥕

Ingredients

Servings:

For Roasting the Eggplant

600 g large purple eggplant (bharta baingan)— glossy skin, slit in 3-4 places
4 whole garlic cloves— stuffed inside the slits
1 tsp mustard oil— brushed on skin before roasting

For the Bharta Masala

2 tbsp mustard oil— heated to smoking point
1 tsp cumin seeds— whole
2 medium onions— finely chopped
1 tbsp ginger— finely grated
2 whole green chillies— finely chopped
2 large tomatoes— finely chopped
60 g fresh green peas (matar)— steamed or fresh
1 tsp coriander powder— ground
1 tsp Kashmiri red chilli powder— mild
1/2 tsp garam masala— aromatic
3 tbsp fresh coriander leaves— chopped
1 tsp salt— to taste

For Roasting the Eggplant

• 600 g large purple eggplant (bharta baingan) — glossy skin, slit in 3-4 places
• 4 whole garlic cloves — stuffed inside the slits
• 1 tsp mustard oil — brushed on skin before roasting

For the Bharta Masala

• 2 tbsp mustard oil — heated to smoking point
• 1 tsp cumin seeds — whole
• 2 medium onions — finely chopped
• 1 tbsp ginger — finely grated
• 2 whole green chillies — finely chopped
• 2 large tomatoes — finely chopped
• 60 g fresh green peas (matar) — steamed or fresh
• 1 tsp coriander powder — ground
• 1 tsp Kashmiri red chilli powder — mild
• 0.5 tsp garam masala — aromatic
• 3 tbsp fresh coriander leaves — chopped
• 1 tsp salt — to taste

🔥

Cooking Instructions

01

Roast Eggplant on Open Flame
⏱️ 15m

Slit the eggplant lengthwise in 3 places and insert peeled garlic cloves into the slits. Brush skin with mustard oil. Roast directly over an open gas flame or barbecue on medium heat for 12-15 minutes, turning with tongs until the skin is completely charred black and flesh is tender.

✓ Visual Cue: Skin is papery black and the eggplant collapses when pressed
02

Peel and Mash
⏱️ 5m

Transfer roasted eggplant into a bowl and cover with a plate for 5 minutes (steam helps loosen skin). Peel away charred skin under a light stream of water if needed, without washing away the smoky roasted flavor. Mash flesh and roasted garlic coarsely with a fork.

✓ Visual Cue: Coarse, smoky pulp with tender roasted garlic mixed in
03

Sauté Aromatics
⏱️ 7m

Heat mustard oil in a pan until lightly smoking. Add cumin seeds. Sauté finely chopped onions on medium heat for 6 minutes until translucent and light golden. Stir in grated ginger and green chillies.

✓ Visual Cue: Mustard oil pungency mellows into sweet caramelized onion aroma
04

Cook Tomatoes & Peas
⏱️ 6m

Add chopped tomatoes, green peas, coriander powder, Kashmiri chilli, and salt. Cook for 5-6 minutes until tomatoes soften completely and oil starts leaving the masala.

✓ Visual Cue: A juicy, fragrant tomato-pea sauce forms
05

Bhunao (Roast) with Mashed Baingan
⏱️ 8m

Add the mashed eggplant to the pan. Cook on medium-high heat, stirring constantly for 7-8 minutes to roast the bharta and evaporate excess moisture. Finish with garam masala and chopped fresh coriander.

✓ Visual Cue: The bharta thickens, glistening with oil and emitting deep smoky aroma

💡

Chef's Authentic Tips

Stuffing whole garlic cloves into the eggplant slits before roasting imparts an incomparable mellow roasted garlic flavor.
Always use a light purple large bharta eggplant (it has fewer seeds and sweet flesh).

🔄

Smart Substitutions

If an open flame is unavailable, roast in an oven at 220°C (430°F) for 35 minutes until completely tender.

🍽️

Serving Suggestions & Pairings

✓ Serve hot with piping hot makki di roti or phulkas slathered with white butter (makkhan).

📊

Estimated Nutrition

Per Serving

Calories 180

Protein 4g

Carbs 20g

Fat 10g

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