How to make Baingan Bharta Recipe - A North Indian speciality of roasted brinjals, skinned and made into a simple but exotic preparation.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Brinjals (बैंगन),

Cuisine : Punjabi

Course : Main Course_Veg

Baingan Bharta

Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.

For more recipes related to Baingan Bharta checkout Bharli Vangi , Baingan Bharta , Eggplant Chilli Garlic , Achari Baingan . You can also find more Main Course_Veg recipes like Shahi Sabz Angoor, Karela Aur Aam Papad Ki Subzi, Capcicum , Sweet and Sour Gobhi. Or try out these recipes from Punjabi Cuisine like Peethiwali Puri, Garlic Naan, Punjabi Bhindi, Pedewali Meethi Lassi.

Baingan Bharta Recipe Card

Baingan Bharta
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Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Baingan Bharta

  • Brinjals 1 kilogram

  • Oil 3 tablespoons

  • Cumin seeds 1 teaspoon

  • Onions chopped 3 medium

  • Ginger 2 inch piece

  • Green chillies chopped 2

  • Red chilli powder 2 teaspoons

  • Salt to taste

  • Tomatoes chopped 4 large

  • Fresh coriander leaves chopped 1 1/2 tablespoons

Method

Step 1

Wash, pat dry and prick eggplants. Roast them over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off and eggplants start to shrink. Let them cool.

Step 2

You can cool them by dipping them in water. Remove skin and mash the pulp completely. Heat oil in a kadai. Add cumin seeds. Cook for half a minute and add onions and sauté until translucent.

Step 3

Add ginger and green chillies and cook for a minute. Add red chilli powder and mashed roasted eggplants. Cook for seven to eight minutes over medium heat, stirring continuously.

Step 4

Add salt to taste. Add tomatoes and cook on medium heat for seven to eight minutes or till oil separates.

Step 5

Garnish with chopped coriander leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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