Mushy Punjabi Style Smoked Eggplant / Baingan Bharta

Baingan bharta originated in Punjab is also a part of Indian, Bangladeshi and Pakistani cuisine. Traditionally it is roasted in charcoal or tandoor for smoky effect. It is a mushy curry made with eggplant, onion, tomato, cilantro and spices similar to Bengali begun pora.

Print Recipe
Mashed Smoky Eggplant / Baingan Bharta
Course Main
Cuisine Indian, Punjabi
Prep Time 15 mins
Cook Time 15 mins
Servings
persons
Ingredients
Course Main
Cuisine Indian, Punjabi
Prep Time 15 mins
Cook Time 15 mins
Servings
persons
Ingredients
Instructions
  1. Wash and pat dry eggplant. Grease eggplant by rubbing 2-3 drops of oil and prick around it with a fork 2-3 times.
  2. Roast eggplant over open flame till tender. Keep turning the eggplant every 1-2 minutes to cook evenly.
  3. When eggplant is roasted dip it in cold water and peel the skin. Chop or mash the eggplant.
  4. In a wok heat oil and add onion, tomato and chilli. When onion turns translucent & mushy and oil starts separating add cumin powder, coriander powder and garam masala. Mix well.
  5. Now add eggplant & salt and mix well. Cook for 4-5 minutes stirring occasionally. Check seasoning and adjust as per taste.
  6. Finish by adding chopped cilantro. Mix well by stirring over high flame for 1/2 minute.
  7. Serve hot with chapati (indian flat bread) or naan.
Recipe Notes

Always buy light weighted eggplants.  Light weighted eggplants have less seeds than the heavier ones.

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