Baigan Bharta

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Name 

Baigan Bharta 

Category 

Main Course 

Cuisine 

Indian 

Type 

Vegetarian 

Background

Baigan Bharta is a beloved North Indian dish known for its smoky flavor, achieved by roasting eggplant until it’s soft and charred. Originating from the state of Punjab, Baigan Bharta has rural roots, as it was traditionally prepared by villagers who would roast the eggplant on a wood fire. Over time, this dish became a staple in Indian homes and each region and household developed its own style of bharta, varying spices, textures, and even cooking techniques to create unique flavors.

 

Baigan Bharta

Recipe

Serves: 2-3 people (as a main course with chapati)

Portion Size: 1 medium bowl (about 1 cup per person)

Preparation Time: 10 minutes

Cooking Time: 30-35 minutes

 

Ingredients

  • 1 Large(about 500g)- Eggplant (large) -
  • 2 tbsp Oil- (plus extra for brushing)
  • 1 medium Onion- roughly chopped
  • 2 medium Tomatoes- roughly chopped
  • 1 Green chili- finely chopped (optional, adjust to taste)
  • 1/2 cup Frozen peas- (optional)
  • 1/2 tsp Coriander seeds- crushed roughly
  • 1/4 tsp- Turmeric powder-
  • 1/2 tsp- Red chili powder-
  • 1 tsp - Coriander powder-
  • Salt-  to taste
  • Fresh cilantro- for garnish, chopped

Instructions

Roast the Eggplant

  • Wash and dry the eggplant. Make a few slits on its surface and brush it lightly with oil.
  • Roast the eggplant over an open flame, or on tawa/griddle or in an oven at 450°F (230°C) for 20-25 minutes, turning occasionally, until tender and the skin is charred.
  •  Cool slightly, then peel off the charred skin and mash the flesh with a fork roughly.

Cook the Bharta

  • In a pan, heat oil over medium heat. Add coriander seeds and let them sizzle.
  • Add chopped onions and sauté a little, do not overcook, we need the crunchiness.
  • Add green chili sauté for 1-2 minutes until fragrant.
  •  Add roughly chopped tomatoes, turmeric, red chili powder, and coriander powder. Cook until tomatoes crunchy , do not overcook. Now add peas if you are using them. If using fresh peas then boil them first in salted water and then add.
  • Add the roughly chopped eggplant to the pan. Mix well, then add salt and cook for 5-7 minutes, stirring occasionally.
  • Adjust seasoning to taste.

Garnish and Serve

  • Garnish with fresh cilantro.
  • Serve hot with roti, naan, or rice.

Tips

  • Add Smokiness-  Enhance the flavor by adding a smoked coal technique. Place a hot charcoal piece in a bowl inside the bharta pan, cover for a minute, then remove before serving.
  • Do not overcook anything for crunchiness and subtle flavors
  • Vegetable Add-ins-  Add green peas for a pop of color and flavor.
  • If you like it creamy then overcook onion, garlic and mash eggplant smoothly while cooking. You can add a spoonful of yogurt or cream .