Baingan Bharta + Makki Roti

Name: Baingan Bharta + Makki Roti
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian (Punjab)
Ingredients: Large aubergine: 800g (2 medium); Onion, finely chopped: 200g; Tomatoes, chopped: 200g; Ginger, grated: 20g; Garlic: 4 cloves, minced; Green chillies: 3, chopped; Desi ghee: 3 tbsp; Cumin seeds: 1 tsp; Turmeric: 0.25 tsp; Red chilli powder: 1 tsp; Coriander powder: 1 tsp; Garam masala: 0.5 tsp; Fresh coriander: 20g; Salt: to taste; The direct flame charring is non-negotiable — oven-roasting produces no smokiness.; Preserve the smoky juices that drip from the aubergine — they carry the most flavour.; Mash by hand, not blender — texture is part of the dish's identity.; Serve with a knob of white butter on top for authentic Punjabi presentation.

🟢 Veg🌾 Gluten-free📊 Easy

Whole aubergine charred directly on flame until the skin blackens and interior collapses, then mashed with spiced onions and tomatoes — smoke is the essential ingredient.

⏱️10 minPrep

🔥30 minCook

🕒40 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Baingan Bharta + Makki Roti

Brush aubergine with oil.
Place directly on gas flame.
Turn with tongs every 3 minutes until entire skin is charred and aubergine collapses.
Interior should be completely soft.
Cool; peel off charred skin; reserve any smoky juices.
Coarsely mash the roasted flesh with a fork — leave some texture.
Do not blend.
Heat ghee; add cumin.
Add onions; cook until golden, 8 min.
Add garlic, ginger, green chillies; cook 2 min.
Add tomatoes; cook until oil surfaces, 5 min.
Add dry spices.
Add mashed aubergine; mix well.
Cook 5 minutes.
Add garam masala and fresh coriander.

📖 Cultural notes

|---|---|---|---|---| | 200 kcal | 4g | 18g | 12g | 6g | Baingan Bharta is one of Punjab's oldest recipes, rooted in open-fire cooking where the family hearth doubled as a grill. The charring technique is the same used to roast tomatoes and chillies in Punjabi cooking. It is considered winter food and appears frequently alongside sarson da saag and makki roti as part of the cold-weather dinner repertoire. ---

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