Photo: Subhrajyoti07 · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Lunch

Baingan Bharta

Traditional Recipe 16: Baingan Bharta recipe

🧺 Ingredients

• Eggplants (whole): 500g
• Onions (finely chopped): 200g
• Tomatoes (crushed): 200g
• Ginger-garlic paste: 25g
• Green chilies: 2
• Cumin seeds: 5g
• Coriander powder: 8g
• Turmeric powder: 3g
• Red chili powder: 3g
• Garam masala: 3g
• Oil: 40ml
• Salt: 10g
• Coriander leaves: 20g
• Water: 200ml

👩‍🍳 How to make Baingan Bharta

1. Roast whole eggplants (500g) directly over a gas flame, turning frequently until skin is charred and inside is soft (about 8-10 minutes). Alternatively, prick eggplants and roast in oven at 200°C for 20 minutes.
2. Let eggplants cool, then peel off charred skin. Chop the soft flesh into small pieces, discarding any hard seeds.
3. Heat oil (40ml) in a large pan over medium-high heat (190°C). Add cumin seeds (5g), let them crackle for 15 seconds.
4. Add chopped onions (200g), cook 5 minutes until softened and edges turn golden-brown.
5. Add ginger-garlic paste (25g) and green chilies (2), cook 1 minute until fragrant.
6. Add crushed tomatoes (200g), cook 4 minutes until tomatoes break down and oil separates.
7. Add coriander powder (8g), turmeric (3g), red chili powder (3g), garam masala (3g). Stir for 1 minute.
8. Add roasted eggplant pieces and water (200ml). Stir well to combine.
9. Simmer over medium heat (160°C) for 12-15 minutes, stirring occasionally. Eggplant should break down and gravy should thicken.
10. Add salt (10g). Cook another 2-3 minutes. Final consistency should be chunky but not watery.
11. Garnish with coriander leaves (20g). Serve hot with roti or rice.

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