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Authentic Baingan Bharta Recipe

This document provides a recipe for Baingan Bharta, a popular Punjabi dish made with eggplant. It lists the ingredients as eggplant, green peas, onions, tomatoes, ginger, spices, and coriander. The preparation method involves roasting eggplant, sautéing onions and spices, adding tomatoes and spices, then cooking the eggplant and peas until thickened. The finished dish is served with roti and garnished with coriander leaves.

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Bahi Rameshkumar
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98 views3 pages

Authentic Baingan Bharta Recipe

This document provides a recipe for Baingan Bharta, a popular Punjabi dish made with eggplant. It lists the ingredients as eggplant, green peas, onions, tomatoes, ginger, spices, and coriander. The preparation method involves roasting eggplant, sautéing onions and spices, adding tomatoes and spices, then cooking the eggplant and peas until thickened. The finished dish is served with roti and garnished with coriander leaves.

Uploaded by

Bahi Rameshkumar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Baingan Bharta

Baingan bharta is a popular Punjabi dish usually


served with roti. I have seen people prepare it in
different style though the ingredient is going to be
the same. Here is my version of preparing this dish.

Ingredients:

 2 nos – Eggplant / brinjals (medium sized)


 1/4 cup – Green peas
 1 no – Onion (chopped finely)
 1 no – Tomato (chopped finely)
 1 no – Green chilli (chopped)
 1 1/2 tsp – Ginger (chopped finely)
 1/4 tsp – Turmeric powder
 1 tsp – Red chilli powder
 2 tsp – Coriander powder
 1 tbsp – Coriander leaves chopped
 Salt as needed

Seasonings:

 1 tbsp – Oil
 1/4 tsp – Mustard seeds
 1/4 tsp – Split black gram
 1/4 tsp – Cumin seeds
 4 or 5 nos – Curry leaves
 1 pinch – Asafoetida
Preparation method:

1. Wash, pat dry and prick eggplants. Roast them over open flame or in a preheated oven until
the skin shrinks and starts peeling off. You have to rotate the eggplant now and then for even
roasting.
2. Slowly you will see change in eggplant color. Check with knife, if it is cooked completely
remove from fire or oven and cool down. Peel off the skin and chop into fine pieces.
3. Heat oil in a pan, season with items given in the list for seasonings. Add onion, chopped
ginger and green chillies, saute until translucent. Add tomatoes along with salt and cook on
medium heat until mushy or till oil separates.
4. Add red chilli powder, turmeric powder and coriander powder, saute until raw smell goes.
Now add green peas and chopped roasted eggplants, mix well together and saute for few
seconds.
5. Add 1/2 cup water and cook for six to seven minutes over medium heat, stir continuously
until it reaches to gravy consistency. Garnish with chopped coriander leaves and serve hot
with chappathi.

Notes:

 Since I had electric stove so i used oven for roasting eggplant.


 Adding green peas is completely optional but using it add more flavor to the dish.

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