Baingan ka Bharta is a cuisine from India, Pakistan and Bangladesh. In India, baingan ka bharta cuisine is famous in various states like Punjab, Bihar, Maharashtra, Odisha and West Bengal.
Baingan ka Bharta, in Marathi, is known as wangyacha bharit. The word Bharta is pronounced as bhurta.
Egg plant, Brinjal and aubergine are the other names of baingan or baigan.
Baingan Bharta recipe is easy and simple, and doesn’t contains much ingredients. It has a nice aroma. Cook it yourself and I’m sure you won’t be able to control yourself. Have it with hot Rotis or Parathas, my personal recommendation.
How to Cook Baingan ka Bharta
To cook Baingan ka bharta, we need to roast the brinjal first.
There are different ways to roast it. It can be roasted on direct flame or by grilling.
- Roast the egg plant or baingan on barbecue grill to get the smoky flavour.
- I had roasted it on direct flame to give the smoky flavour.
Once the egg plant is roasted, you need to remove the charred skin and then grind with tomatoes and onions and cook for few minutes to make an awesome Baingan ka bharta. I have used mustard oil while cooking. This gives the desi and real taste of Bharta or Bhurta.
This Baingan ka Bharta Recipe serves 3-4 people; cooking time 30-40 minutes.
- 1 baingan (brinjal)
- 2 tomatoes roughly chopped
- 1 finely sliced onion
- 1/2 bunch green coriander
- 1 pinch hing (Asafoetida)
- salt as per you taste
- 2 green chillies
- 2 tbsp mustard oil
Take one oval-shaped baingan or brinjal. It should be ripe. If you take the unripened one, roasting it will take more time. Wash the brinjal and dry.
Now put it directly on medium flame and roast it from all the sides until the inner flesh become soft. After roasting leave it to cool. Now, remove the charred skin of roasted baingan and keep it aside.
Cooking Baingan ka Bharta
In a grinder jar, add tomatoes, roasted baingan, fresh green coriander leaves and green chillies. Grind them to a fine paste. Keep this paste aside.
Now take a deep-bottom cooking pan or kadhai. Add mustard oil. Heat for at least 2 minutes to remove the bitterness of oil. Now add onions, fry till golden brown. Add hing and cook for 10 seconds more, then add ginger garlic paste and fry it for 30 seconds.
Add the baingan paste in the kadhai. Add salt and more red chilli powder (if required). Mix well. If needed add 1/2 or 1 cup water. Cook for 15 minutes. The authentic Baingan ka Bharta is ready to be served.
Have the Baingan ka Bharta it with phulka, roti or parathas. You can have it with Bati or dal, and rice too.
Tips: To add more flavour, before you roast, make a small cut on the two sides of the baingan or brinjal, and insert the 1-2 cloves of garlic to it.
— Recipe and Images Shared by Shumayala Khan