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baingan bharta.

Baingan Bharta

Smoky mashed eggplant simmered in an onion-tomato masala base, this baingan ka bharta is a popular Punjabi dish that is made with minimal spices. Vegan and gluten-free, it pairs well with roti/paratha.
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Author: Shilpa
Course: Main Course
Cuisine: Indian
Servings: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 2 large eggplants
  • 2-3 cloves garlic cut into thick slices
  • 1-2 green chili cut into 1-inch pieces
  • 2 tablespoon oil
  • 1 large onion chopped
  • 4-5 medium tomato
  • ½ teaspoon Kashmiri chili powder (mild) optional
  • 1 tablespoon ground coriander
  • ½ cup peas
  • Salt to taste
  • 2 tablespoon cilantro

Instructions

Roast the eggplant:

  • Wash and pat dry the eggplants. Using a sharp knife, make small slits in the eggplant.
  • Insert the garlic and green chili slices into the slit.
  • Roast them on an open flame until they become soft and completely charred.
  • Let it cool completely. Peel the skin off the eggplant and roughly chop the soft flesh.

Make the bharta:

  • Heat oil in a frying pan or kadhai.
  • Add onion and fry until it is translucent.
  • Add ground coriander and chili powder. Saute for a few seconds.
  • Add tomatoes and salt. Cook until the tomatoes are soft and pulpy.
  • Add the eggplant and peas, and mix well. Cook on a medium flame for 8-10 minutes until oil beings to release from the sides. Keep stirring at regular intervals.
  • Garnish with cilantro and serve hot

Notes

See the tips section above for useful tips to make this dish.
Nutrition Facts
Baingan Bharta
Amount per Serving
Calories
120
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
0.4
g
3
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
3
g
Sodium
 
37
mg
2
%
Potassium
 
628
mg
18
%
Carbohydrates
 
18
g
6
%
Fiber
 
7
g
29
%
Sugar
 
10
g
11
%
Protein
 
3
g
6
%
Vitamin A
 
870
IU
17
%
Vitamin C
 
23
mg
28
%
Calcium
 
39
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.