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

Punjab · Lunch

Baingan Bharta

Whole eggplant charred over open flame until skin blackens and interior smokes, then mashed with spices and mustard oil — Punjab's smoky, primal roasted vegetable dish eaten with makki roti.

🧺 Ingredients

• 2 large eggplants (brinjal) (600g total)
• 2 medium onions (200g), finely chopped
• 3 large tomatoes (300g), finely chopped
• 4 garlic cloves, minced
• 1-inch ginger, grated
• 2 green chillies, chopped
• 4 tbsp mustard oil
• 1 tsp cumin seeds
• ½ tsp turmeric
• 1 tsp red chilli powder
• ½ tsp coriander powder
• ½ tsp garam masala
• Fresh coriander and lemon
• Salt to taste
• Some cooks add a beaten egg at step 4 (in Punjabi homes) for extra richness.

👩‍🍳 How to make Baingan Bharta

1. Rub eggplants with oil.
2. Place directly on gas flame — HIGH.
3. Rotate every 3–4 min using tongs.
4. Char for 15–20 min until entire skin is blackened and eggplant collapses, completely soft inside.
5. Steam in covered bowl 5 min for easy peeling.
6. Peel blackened skin under running water.
7. Roughly mash flesh with fork — keep some texture.
8. The smoky flavour from charring is irreplaceable.
9. Heat mustard oil to smoking, cool slightly.
10. Add cumin — splutter.
11. Add onions — fry HIGH 6 min golden.
12. Add garlic, ginger, chillies — 2 min.
13. Add tomatoes — cook MEDIUM 5 min until integrated.
14. Add mashed eggplant, all dry spices.
15. Stir on MEDIUM 4 min until everything integrates and excess moisture evaporates.
16. Add garam masala, coriander, lemon juice.

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