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Punjabi Baigan Bharta
Recipe

16 INGREDIENTS • 10 STEPS • 35MINS

Punjabi Baigan Bharta

5.0
1 rating
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.
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Punjabi Baigan Bharta
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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/
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.
35MINS
Total Time
$2.18
Cost Per Serving
Ingredients
Servings
2
US / Metric
Onion
1
Large Onion
Tomato
1 1/2
Large Tomatoes
Garlic
6 cloves
Green Peas
1/2 cup
Ground Coriander
1/2 Tbsp
Ground Coriander
Red Chili Powder
1/2 Tbsp
Red Chili Powder
Cumin Seeds
1/2 tsp
Cumin Seeds
Green Chili Pepper
1
Green Chili Pepper
Salt
to taste
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
Add to plan
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Punjabi Baigan Bharta
Save
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 InstructionsHide 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 (1/2 Tbsp), Red Chili Powder (1/2 Tbsp), 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 (1/2 Tbsp), Red Chili Powder (1/2 Tbsp), 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
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Dairy-Free
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Indian
One-Pot
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