How to make Baingan Bharta -

A simple preparation made with roasted brinjals.

Sanjeev Kapoor

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Brijals, Onions (प्याज़ )

Cuisine : Punjabi

Course : Main Course Vegetarian

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

Baingan Bharta

Baingan Bharta Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Baingan Bharta Recipe

  • Brijals 1 kilogram

  • Onions chopped 3 medium

  • Cumin seeds 1 teaspoon

  • Oil 3 tablespoons

  • Ginger chopped 1 1/2 inch

  • Red chilli powder 2 teaspoons

  • Salt to taste

  • Tomatoes chopped 4 large

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Prick the brinjals and roast them over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off and the brinjals start to shrink. Let them cool. You can cool them by dipping them in water.

Step 2

Remove skin and mash the pulp completely. Heat the oil in a kadai. Add the cumin seeds. Cook for half a minute and add the onions and sauté until translucent. Add the ginger and green chillies and cook for a minute.

Step 3

Add the red chilli powder and mashed brinjals. Cook for seven to eight minutes over medium heat, stirring continuously. Add the salt.

Step 4

Add tomatoes and cook on medium heat for seven to eight minutes or till the oil separates. Garnish with the coriander leaves and serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
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 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.