Punjabi Baigan Bharta

16 INGREDIENTS • 10 STEPS • 35MINS

Punjabi Baigan Bharta

This is a simple dish made with the eggplant roasted directly over the fire till it is charred, mashed well and then cooked along with commonly used Indian spice powders, but the smoky flavor of the roasted Baigan is the main highlight of the dish.
Love This Recipe?
This is a simple dish made with the eggplant roasted directly over the fire till it is charred, mashed well and then cooked along with commonly used Indian spice powders, but the smoky flavor of the roasted Baigan is the main highlight of the dish.
author_avatar
Savory Tales
I am a food enthusiast living in Mumbai. Savory Tales is my space where I pen down easy, delicious, everyday recipes.
http://www.savorytales.com/

35MINS

Total Time

Ingredients

Servings
2
us / metric
Eggplant
1
Eggplant
Onion
1
Large Onion
Tomato
1 1/2
Large Tomatoes
Garlic
6 cloves
Garlic
Green Peas
1/2 cup
Green Peas
Ground Turmeric
1/2 tsp
Ground Turmeric
Ground Coriander
2 tsp
Ground Coriander
Red Chili Powder
1 tsp
Red Chili Powder
Garam Masala
1 tsp
Garam Masala
Cumin Seeds
1/2 tsp
Cumin Seeds
Green Chili Pepper
1
Green Chili Pepper
Salt
to taste
Salt
Oil
1 Tbsp
Oil
Fresh Cilantro
1/2 cup
Fresh Cilantro, chopped
Oil
as needed
Oil
Green Chili Pepper
to taste
Green Chili Peppers

Nutrition Per Serving

VIEW ALL
Calories
177
Fat
7.7 g
Protein
5.2 g
Carbs
24.2 g
Love This Recipe?
author_avatar
Savory Tales
I am a food enthusiast living in Mumbai. Savory Tales is my space where I pen down easy, delicious, everyday recipes.
http://www.savorytales.com/

Cooking Instructions

Hide images
step 1
Finely chop the Onion (1) and Tomatoes (1 1/2) and keep aside.
step 2
Wash the Eggplant (1) and wipe it clean with a kitchen towel. Make deep cuts or slits all around the eggplant using a sharp knife.
step 3
Insert Green Chili Peppers (to taste) in any slit.
step 4
Smear a few drops of Oil (as needed) all around the eggplant.
step 5
Roast the eggplant directly over direct flame. Keep turning it around so that the skin gets charred and the insides of the eggplant get cooked well. Once done remove from the flame and let the eggplant cool down completely.
step 5 Roast the eggplant directly over direct flame. Keep turning it around so that the skin gets charred and the insides of the eggplant get cooked well. Once done remove from the flame and let the eggplant cool down completely.
step 6
Heat Oil (1 Tbsp) in a pan and season with Cumin Seeds (1/2 tsp) and let it crackle. Add onions and chopped Garlic (6 cloves) and cook over medium flame till it becomes translucent.
step 6 Heat Oil (1 Tbsp) in a pan and season with Cumin Seeds (1/2 tsp) and let it crackle. Add onions and chopped Garlic (6 cloves) and cook over medium flame till it becomes translucent.
step 7
Add tomato, Green Peas (1/2 cup), Ground Coriander (2 tsp), Red Chili Powder (1 tsp), Garam Masala (1 tsp), Ground Turmeric (1/2 tsp) and cook till peas are done and oil begins to separate.
step 7 Add tomato, Green Peas (1/2 cup), Ground Coriander (2 tsp), Red Chili Powder (1 tsp), Garam Masala (1 tsp), Ground Turmeric (1/2 tsp) and cook till peas are done and oil begins to separate.
step 8
Add eggplant, roasted Green Chili Pepper (1), Salt (to taste), mix well and cook for another 2 minutes.
step 8 Add eggplant, roasted Green Chili Pepper (1), Salt (to taste), mix well and cook for another 2 minutes.
step 9
Garnish with Fresh Cilantro (1/2 cup).
step 9 Garnish with Fresh Cilantro (1/2 cup).
step 10
Serve hot and enjoy with Sattu Paratha or Tandoori Roti. Enjoy!
step 10 Serve hot and enjoy with Sattu Paratha or Tandoori Roti. Enjoy!

Tags

Dairy-Free
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Indian
One-Pot
Vegetables
top