Baingan Bharta – Indian fire roasted eggplant mash is a popular north Indian side dish that pairs really well with Roti, Naan bread or Parathas. This side dish is simple, unique, ready in just 30 minutes and uses basic pantry staples. A totally different and tasty recipe that you can enjoy with your family. Above all, this recipe for eggplant mash is absolutely V-E-G-A-N ,Gluten Free, Keto Friendly and great for Low Carb diet.
Up on this blog today, we have a delicious side dish recipe made with eggplant. This Indian style fire roasted Eggplant mash is quite popular in restaurants and dhaba’s. But you know what, this recipe is so easy, that you can make them at home in a jiffy!
Okay, let me confess Even if you hate Eggplant you will love this Baingan Bharta. This recipe for Panjabi Eggplant Mash will never fail you – be it an evening dinner with family or pot luck parties or family meal.
This recipe is quite dear to me as I have learnt it from a family friend after coming to UK 15 years ago. Without knowing what the bowl of curry was, I enjoyed every single morsel with naan bread. After the party got over at friends, I texted her asking how to make this delicious onion tomato masala with smoky flavor. She added tons of smiley in her message and said – That was smoky Punjabi Baingan Bharta. Trust me until then, I hated this vegetable to the max, however I loved it . I can 100% confirm that this recipe will turn every eggplant hater into a lover and they will clean sweep their bowl of this lip smacking Punjabi Baingan Bharta, like I did.
Just like mommy, my son loves the dish to bits now and he requests me to make it, at least a couple of times a month.
So what is BAINGAN BHARTA?
Literal translation for Baingan Bhartha is
Baingan = Eggplant / Aubergine / Brinjal
Bharta = Mash
Smoky Eggplant Mash is an authentic NorthIndian side dish where the eggplant are fire roasted on the flame and cooked until the skin is completely charred. Peel the skin, mash the eggplant and cook it with onion tomato masala. How simple is this Fire Roasted Indian Eggplant dish!!!
Add a dash of kasuri methi to render a little more tempting flavors. This is completely optional.
When I first learnt this recipe I simple roasted the eggplant on the flame. When I spoke to our chef friend, he asked me tuck the garlic inside the eggplant and roast on the flame. We fell in love with the later version all the more!!
As you make this recipe a couple of times you will learn to add your own personal touch in terms of flavour. A lot of people prefer to oven roast the eggplant instead of fire roasting. Traditionally, authentic eggplant mash is made on the fire and cooked until the skin is charred. But if you don’t have access to roasting on the flame, Oven roasting is your best bet.
Enjoy this delicious eggplant curry with Indian flat breads like Naan bread or Roti.
TOP TIPS TO MAKE THE BEST BAINGAN KA BHARTA
- The most important step in this recipe is to ensure Eggplant is roasted well, so that we can peel the charred skin easily when cooled.
There are two ways to roast the eggplant. Make three slits with a knife on the eggplant. Tuck the garlic cloves in.
Flame Roast the eggplant until the skin is uniformly charred on all the sides. Simply turn the eggplant with tongs as it gets charred all. About 10 -12 minutes. Allow the eggplant to cool down. Peel the skin and mash them up.
Oven Roast the eggplant – Place the prepared eggplant on a lined baking sheet in a 220 C preheated oven. We then love to roast the eggplant in the oven for about 30 -40 minutes until they begin to collapse. This method does not add the smokey-ness to the Eggplant Mash.
- Less is more! Use very minimal spices to flavor the bharta. I have used some chilli powder and coriander powder. You can add Garam Masala if you like. Adding Lemon Juice is a personal take and I do not like in my recipe.
- Using fresh Vine Tomatoes is absolutely essential.
THIS BAINGAN BHARTA IS
- also known as smoky punjabi baingan bharta
- absolutely authentic northindian side dish
- totally a delight with roti, naan bread or paratha
- ready in just 30 minutes
- VEGAN, GF, KETO FRIENDLY & SUITABLE FOR LOW CARB
Give this totally delicious Punjabi Dish – Baingan ka Bharta a try and do let me know how you much you loved it.
YOU MAY LOVE TO TRY THESE RECIPES TOO
HOW TO MAKE BAINGAN BHARTA?
- 1 Large Aubergine / Eggplant / Baingan/ Brinjal
- 6 Cloves Garlic peeled
- 2 Medium sized Onions diced
- 3 Large Vine Tomatoes diced
- 1 Tbsp Ginger grated
- 2 tsp Coriander Powder
- 1 tsp Chilli Powder
- Salt to taste
- 2-3 tbsp coriander leaves finely chopped
- 1 tsp kasuri methi optional
-
Wash the aubergine/ eggplant, wipe clean and pat dry.
-
Make 3 long slits and place one clove of garlic inside each slit. Place the aubergine directly on the flame and roast evenly until the skin has charred completely. THis process can take up to 12 minutes.
-
Remove the roasted aubergine from the flame and place them on chopping board and allow them to cool.
-
Peel the skin of the aubergine and simply mash the cooled aubergine and the garlic cloves with a potato masher or a fork . Set it aside.
-
Heat oil in a pan, add the ginger & garlic and sauté briefly for 90 seconds -2 minutes until they begin to change the color.
-
Add the onions and sauté till they are translucent ( approximately 3 minutes or so)
-
Add the tomatoes and cook until the onion tomato masala is cooked and oil starts leaving out of the masala.
-
Add the mashed aubergine & garlic, chilli powder, coriander powder and mix well. Lower the heat and cook further for another 5 - 6 minutes.
-
Turn off the flame and add coriander leaves. If you like add kasuri methi at this stage.
-
Stir well and serve hot with roti.
You may also like:
Dry Cauliflower Curry | Dry Gobi Sabji – No Onion No Garlic Recipe
Restaurant style Paneer Butter Masala|BUTTER PANEER MASALA
Vegan Thai Green Curry
Aloo Capsicum Recipe | Stir Fried Potato & Capsicum
Vegan Chickpea Tikka Masala
Easy Bombay Potatoes Recipe
Moong Dal Tadka
Aloo Gobi Recipe | Potato & Cauliflower Curry
Leave a Reply