📝 About This Recipe
Originating from the heart of Punjab, Baingan Bharta is a soul-warming dish defined by its intoxicating smoky aroma and velvety texture. Large globe eggplants are fire-roasted until the skin collapses, infusing the flesh with a deep, wood-fired essence that mimics a clay tandoor. Sautéed with pungent aromatics, tangy tomatoes, and warming spices, this rustic mash is a masterclass in balancing earthy, spicy, and smoky flavors.
🥗 Ingredients
The Star Vegetable
- 2 large Large Globe Eggplant (Baingan) (approx. 400-500g each, smooth and shiny)
- 1 teaspoon Vegetable Oil (for coating the eggplants)
Aromatics and Base
- 3 tablespoons Mustard Oil (for authentic pungent flavor; substitute with avocado oil if needed)
- 1 teaspoon Cumin Seeds (whole)
- 2 medium Red Onion (finely chopped)
- 1.5 tablespoons Ginger-Garlic Paste (freshly pounded is best)
- 2-3 pieces Green Chilies (slit lengthwise or finely chopped)
- 3 medium Roma Tomatoes (finely diced)
Spices and Seasoning
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 tablespoon Coriander Powder
- 1/2 teaspoon Garam Masala (added at the end for aroma)
- 1 teaspoon Salt (or to taste)
- 1/2 cup Green Peas (optional; frozen or boiled fresh)
For Garnish
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Wash and pat dry the eggplants. Prick them in 4-5 places with a knife to prevent them from bursting, then rub the skin lightly with a teaspoon of oil.
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2
Place the eggplants directly over a medium-high gas flame. Use tongs to rotate them every 3-4 minutes until the skin is completely charred/blackened and the flesh feels soft and collapsed. This should take about 10-12 minutes.
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3
Immediately transfer the charred eggplants to a bowl and cover with a lid or plastic wrap. Let them steam for 10 minutes; this makes the skin peel off effortlessly.
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4
Once cooled, peel off the charred skin. Remove the stem and roughly chop or mash the smoky flesh with a fork. Keep any juices that escaped—they are full of flavor!
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5
In a heavy-bottomed pan or kadai, heat the mustard oil until it reaches its smoking point, then turn off the heat for 30 seconds to let it cool slightly. This removes the raw bitterness.
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6
Turn the heat back to medium, add the cumin seeds, and let them sizzle for 10 seconds. Add the chopped onions and sauté until they become translucent and light golden brown.
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7
Stir in the ginger-garlic paste and green chilies. Sauté for another 2 minutes until the raw smell of garlic disappears.
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8
Add the diced tomatoes and salt. Cook for 5-6 minutes, mashing the tomatoes with the back of your spoon until they soften and the oil begins to separate from the sides.
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9
Lower the heat and add the turmeric, coriander powder, and Kashmiri red chili powder. Mix well for 1 minute to toast the spices without burning them.
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10
Fold in the mashed eggplant (and peas, if using). Mix thoroughly so the eggplant is well-coated with the masala base.
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11
Cover and cook on low heat for 5-7 minutes. This 'dum' process allows the smoky eggplant to absorb the spices deeply.
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12
Remove the lid, sprinkle the garam masala, and stir in the fresh cilantro and lemon juice. Give it one final mix and turn off the heat.
💡 Chef's Tips
Choose eggplants that are light for their size; heavy ones usually contain too many mature seeds which can be bitter. If you don't have a gas stove, roast the eggplants in an oven at 425°F (220°C) for 45 minutes, though you will lose the signature smoky flavor. For an extra smoky 'dhungar' effect, place a small piece of burning charcoal in a metal bowl on top of the finished dish, drizzle a drop of ghee on the coal, and cover the pot for 2 minutes. Don't over-mash the eggplant; a slightly chunky, rustic texture is much more pleasant than a smooth purée.
🍽️ Serving Suggestions
Serve hot with buttery Garlic Naan or charred Missi Roti for a traditional Punjabi meal. Pair it with a side of cooling Cucumber Raita to balance the heat and smokiness. It works beautifully as a unique dip served with toasted pita chips or crusty sourdough bread. Enjoy it alongside steamed Basmati rice and a simple yellow dal for a comforting, wholesome dinner.