Baingan Bharta

A smoky eggplant dish popular across India and served as a side dish with rice and roti. Jump to Recipe Baingan Bharta is a popular Punjabi dish where baingan (eggplant / brinjal) is roasted, mashed and cooked with tomatoes, onion, ginger, garlic and spices. The main highlight of this dish is the smoky flavour of the brinjal. In most Indian households, brinjal is roasted over a gas flame or stovetop until the skin is nicely charred.   Baingan Bharta It is a great dish to have on it own or as a side dish with rice, roti, poori or paratha. 5 from 1 vote Baingan Bharta Recipe A smoky eggplant dish popular across India and served as a side dish with rice and roti. Prep Time20 minsCook Time20 minsTotal Time40 mins Course: Side DishCuisine: Indian, North Indian, PunjabiKeyword: brinjal, roasted eggplant Ingredients for Baingan Bharta 1 Brinjal (Eggplant) large3 tsp Oil1 Onion peeled, finely chopped2 Garlic Cloves peeled, minced1/2 inch Ginger peeled, grated1 Green Chilli minced1/4 tsp Cumin Powder1/4 tsp Red Chilli Powder1/4 tsp Garam Masala Powde1/4 tsp Coriander Powder1 cup Peas cooked2 Tomatoes peeled, choppedhandful Coriander Leavesas per taste Salt How to make Baingan Bharta Preheat the oven to 400F.Prick the eggplant with a fork in a couple of places and place it on a baking sheet lined with foil.Bake for 30 minutes until the eggplant is tender and skin begins to char.Remove and cool.Carefully peel and discard the skin.Chop the pulp and keep aside.Heat oil in a nonstick pan over medium flame.Saute the chopped onions and minced garlic for 3 to 4 minutes.Add the ginger, green chillies and cook for a minute more.Saute until the onions are golden.Now add the cumin powder, chilli powder, garam masala powder, coriander powder, salt, peas and tomatoes.Mix well and simmer for 2 to 3 minutes.Add the brinjal and coriander leaves.Cook for 5 minutes.Garnish with coriander leaves.Serve. NotesIf you do not have an oven, you can roast the eggplant over a gas flame until the skin is charred nicely.