Baingan ka Bharta
Smoked eggplant cooked in Indian spices
Curried spiced smoked eggplant
Curried roasted eggplant
Now not everyone is a fan of eggplants or baingan or brinjal… but try these eggplant recipes from WhiskMixStir and you are sure to convert!
The onions and tomatoes in this recipe lend a balance of flavour and texture to the roasted smoky mushy eggplants, making this recipe of Baingan ka Bharta an absolute delight.
For the sake of this recipe, please don’t skimp on the oil! Baingan ka Bharta is not meant to be an oil-free recipe. The oil in the recipe is infact what carries the smoky eggplant flavours through.
Baingan ka Bharta; usually an Indian side or sabji, pairs well with ghee-laden rotis and chapatis. Also with steamed rice or jeera rice, thanks to all that oil. Add a nice spicy toor dal tadka to the table and a few staple condiments and your Indian dinner thali is complete.
Need more Indian sides recipes to go with your next Indian curry? Here are a few:
Jeera Aloo / tadke wale aloo
Connect with me on my social media for (errrmmmm) not-so-regular updates! Yes, I’m not going to be on your screen all day every day!
This recipe of Baingan ka Bharta is naturally gluten-free, vegetarian and vegan.
Time taken: 20-25 minutes, of which:
Roasting: 15 minutes
Prep and Cooking: 10 minutes
Ingredients to make Baingan ka Bharta
For the roasted smoked eggplant
1 large round eggplant / baingan (weighing approx. 500-600 gms)
2 green chillies
5-6 cloves of garlic
For the spicy curry masala
3 tbsp cooking oil
1 tsp cumin seeds / jeera
½ tsp carom seeds / ajwain
2 medium onions
2 medium tomatoes
1/2 cup green peas
2 inch piece of ginger
2-3 green chillies
4-5 cloves of garlic
¼ tsp turmeric powder / haldi
½ tsp red chilli powder
1 tsp coriander powder / dhania powder
½ tsp cumin powder
2 tsp garam masala
Salt to taste
Method of making Baingan ka Bharta
Roasting the eggplant / baingan
Make 7-8 one inch slits in the eggplant and stuff these with green chillies and garlic cloves. Place a wire roaster or roti roaster on the hob and lay the eggplant over it. Keep the flame medium low and roast the eggplant till it is charred evenly and softens a little.
Place the eggplant in a box or plate with a lid on for about 15-20 minutes. Doing this continues to cook the eggplant in residual heat, softening it further, seals in the smoky flavours and makes peeling the eggplant quicker and easier.
While the roasted eggplant is resting, lets get cooking the spicy curry masala!
Finely chop the onions tomatoes ginger garlic green chillies, all separately.
Heat cooking oil in a thick bottom pan or kadhai. Add cumin seeds and carom seeds, crackle. Next add the onions. Sauté for a couple of minutes and once the onions turn a light pink, add the ginger garlic and green chillies.
Mix well and cook for another minute or so. Add tomatoes and mix. Cover and cook this onion tomato masala for 3-4 minutes, stirring occasionally.
Add salt, turmeric powder, red chilli powder, coriander powder and 1 tsp of garam masala. Add a handful of green peas. Mix well and turn off the heat. Cover and let the green peas and spices cook in the residual heat of the onion tomato masala.
Next, peel the roasted eggplant. Simply pick out the charred peel by hand. Roughly chop the peeled eggplant using a kitchen knife or scissors. The garlic and green chillies would have also cooked through and will melt easily.
Finally, add the chopped roasted smoked eggplant to the onion tomato masala. Cook the Baingan ka Bharta for a couple of minutes, uncovered, stirring occasionally. Add the remaining 1 tsp of garam masala and the cumin powder. Mix everything well, taste and adjust flavours.
Cover the Baingan ka Bharta for 10-15 minutes to let the flavours meddle. Heat, garnish with finely chopped fresh coriander and serve!
For me, Baingan ka Bharta is a main dish by itself served with ghee-laden chapatis and steamed rice. With a bowl of chilled cucumber raita on the side.
If Baingan ka Bharta is too dry for you, add a moong dal tadka to the menu and you’re set. To make your meal elaborate, add a Lobia Curry or Kala Chana Curry too!
Always, ofcourse, accompanied with the usual suspects – Raita, Pickled Onions, Papad.
And a delicious homemade Indian dessert to end the meal!
Take a look at the other quick & simple under 20 minutes meal ideas from WhiskMixStir, the Indian food recipe blog.
Feel free to share WhiskMixStir recipe links / Indian food recipe blog with your family & friends! Remember to give credit where it’s due :) Pls do not publish my content, recipes and / or photos as your own.
#baingankabhartarecipe #smokedcurriedeggplantrecipe #brinjalrecipes #auberginerecipes #eggplantcurryrecipe #spicyeggplantdiprecipe #muhamarrarecipe #mutabalrecipe #bhartarecipe #babaganoughrecipe #roastedeggplantrecipe #roastedauberginerecipe #roastedbrinjalrecipe #indianeggplantrecipe #indianauberginerecipe #eggplantrecipes #highproteinrecipes #plantbasedproteinrecipes #plantproteinrecipes SWARM-HOLE #quickmeals #dinner #indianmealideas #traditionalindianrecipe #foodblog #rustic #mealideas #indianmeal #recipe #foodrecipeblog #rusticfood #lunchrecipes #traditionalrecipe #whiskmixstir #alldayfood #indianrecipes #recipeblog #veganindianmeal #indianrecipeblog SHEBANG #indianfoodblog #indiandinnerideas #indiancauliflowerrecipes #quickindianrecipes #indianveganrecipe #indiancurryrecipe #quickdinnerrecipes #indiancookingblog #thecharecipe #indianveganrecipe #indiancurryrecipe #oniontomatomasalarecipe #currymasalarecipe #veganmealideas #indianveganrecipe #under20minutesrecipes #vegancurryrecipe #veganrecipes #lunchboxideas #vegetarianmealideas #easyindianmeals #vegetarianrecipes #indianvegetariancurryrecipe #vegetariancurryrecipe #glutenfreerecipes #glutenfreemealideas #vegandinnerideas #indianvegandinnerideas #indianvegetariandinnerideas #vegetariandinnerideas