Easy baingan bharta recipe | baingan ka bharta | smoky eggplant stir fry mash
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: Not specified
- Yield: 4 Servings
- Category: curry
- Cuisine: punjabi
Ingredients
for roasting:
- 400 grams brinjal / baingan / eggplant
- 3 clove garlic
- 1 chilli
- 1 tsp oil
other ingredients:
- 2 tbsp oil
- 1 tsp cumin / jeera
- 1 dried red chilli (broken)
- 1 inch ginger (finely chopped)
- 2 clove garlic (finely chopped)
- 1 onion (finely chopped)
- ½ tsp kashmiri red chilli powder
- 1 tsp coriander powder
- 1 tomato (finely chopped)
- 1 tsp salt
- ½ tsp garam masala
- 2 tbsp coriander (finely chopped)
Method
- firstly, take large-sized brinjal and make 4 slits.
- stuff in 3 garlic and 1 chilli in each slit.
- grease the baingan with oil as it helps to peel off the skin easily once roasting.
- start roasting on gas stove flipping occasionally.
- roast until brinjal turns dark and cooked completely from inside.
- cool the baingan completely and start to peel the skin off.
- take off the head of brinjal and check if the brinjal is cooked completely from inside.
- mash the eggplant with the help of a fork. keep aside.
- in a large kadai heat 2 tbsp oil and saute 1 tsp cumin, 1 dried red chilli, 1 inch ginger and 2 clove garlic.
- saute 1 onion until it shrinks slightly.
- further add ½ tsp chilli powder, 1 tsp coriander powder and saute till spices turn aromatic.
- add in 1 tomato and saute until tomatoes turn soft and mushy.
- now add in roasted and mashed brinjal along with 1 tsp salt.
- mix and mash for 5 minutes or until flavours are well combined.
- add ½ tsp garam masala and 2 tbsp coriander. mix well.
- finally, enjoy baingan ka bartha with hot phulka or rice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.