Chef’s Nectar, “Baingan ka Bartha” oye hoe Punjabi !


One of my childhood favorite as most of the people are saying Aubergine do not have any thing/ protein which will give you strength but this dish is full of finger lickin ingerdients

Aubergine/ eggplant/ Baingan there are some names of this king of vegetable, Smokey roasted eggplant mash with Indian spices, this punjabi baingan bharta is a very popular dish in North India and one of my personal favorite, this dish best accompanied with Naan, Kulcha, paratha or Roti.

Ingredients for making the Baingan ka Bartha

For roasting the eggplant

  • 1 medium eggplant around 550 grams
  • 3 large garlic cloves

For the baingan bharta

  • 2 tablespoon oil Or u can use mustard oil
  • 4 large garlic cloves chopped
  • 1 inch ginger chopped
  • 1 green chili or to taste, chopped
  • 1 medium red onion 120 grams, chopped
  • 2 medium tomatoes 280 grams, chopped
  • 1/2 teaspoon red chili powder or to taste
  • 1 teaspoon coriander powder
  • 3/4 teaspoon salt or to taste
  • 2 tablespoons chopped coriander
  • 2 tablespoon Desi Ghee
  • Rinse the eggplant and pat dry. Brush it with little oil all over. Then make few slits all over the eggplant with a knife. In 3 of those slits, insert a large clove of garlic. Put the eggplant directly on heat and roast, turning often for around 10-12 minutes until completely roasted.
  • Once roasted (to check if its done, insert a knife inside the eggplant, it should go easily) use a pair of tongs to remove the eggplant from heat and wrap in an aluminium foil to cool.
  • Once cooled, remove the skin. Meanwhile also chop the roasted garlic.
  • Transfer the roasted eggplant to a bowl and mash using a fork or potato masher. Set it aside.
  • Heat oil in a pan on medium heat. Once the oil is hot, add chopped garlic (different from the ones used while roasting the eggplant), ginger and green chili. Saute until they start changing color, around 2 minutes.
  • Then add in the chopped onion and cook for 2-3 minutes until softened. Don’t brown them.
  • Add the chopped tomatoes and mix. Cook the tomatoes for around 5 minutes until very soft and you notice oil oozing out of the masala.
  • Add the mashed roasted eggplant into the pan along with the chopped roasted garlic and mix well.
  • Add the red chili powder and mix. Also add the coriander powder and salt and mix to combine. Cook the bharta for another 5 minutes on medium-low heat, stirring often.
  • Stir in the chopped coriander. and mixed well to get the aroma of this herb into the dish. Once done remove the pan from heat, add one table spoon of desi ghee a power of my Punjab which gives the immense punch to this royal dish.
  • Serve baingan ka bharta hot with fresh Indian breads of your choice. Eg Butter naan, Latcha paratha, Roti. Yum yum wah … mouth watering dish must try!!

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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