🔥🍆 How to Make Baingan Bharta | Smoky Mashed Eggplant Curry Punjabi-Style

Baingan Bharta is a flavorful North Indian dish made with fire-roasted eggplant, mashed and sautéed with onions, tomatoes, garlic, and spices. This rustic dish is smoky, spicy, and pairs beautifully with roti, paratha, or rice — a true comfort food straight from the heart of Punjabi kitchens.

🧾 Ingredients

• 1 large baingan (eggplant/brinjal)
• 1 medium onion (finely chopped)
• 2 medium tomatoes (finely chopped)
• 4–5 garlic cloves (crushed or minced)
• 1 green chili (finely chopped, optional)
• 1-inch ginger (grated)
• 2 tbsp oil
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp garam masala
• Salt to taste
• 2 tbsp fresh coriander leaves (chopped)

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🔥 Step-by-Step Instructions

Step 1: Roast the Eggplant

1. Wash and pat dry the baingan. Prick it with a fork in a few places.
2. Roast it directly on a medium flame or over a gas burner, turning occasionally, for 8–10 minutes until the skin is charred and the inside becomes soft.
3. Let it cool. Peel the skin, discard the stem, and mash the pulp thoroughly with a fork or masher.

Step 2: Make the Bharta Masala

1. Heat oil in a pan. Add cumin seeds and let them crackle.
2. Add garlic, ginger, and green chili. Sauté for 1 minute until fragrant.
3. Add chopped onions and cook until golden brown.
4. Add tomatoes, turmeric, chili powder, and salt. Cook until the tomatoes are soft and oil starts to separate.

Step 3: Combine & Cook

1. Add the mashed baingan to the masala. Mix well.
2. Cook on low-medium heat for 6–8 minutes, stirring occasionally.
3. Add garam masala and chopped coriander. Mix and cook for 2 more minutes.
4. Turn off the heat and let it rest for a few minutes before serving.

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🍽️ Serving Suggestions

Serve hot Baingan Bharta with:

• Roti or tandoori naan
• Steamed rice and dal
• A side of curd or cucumber raita

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💡 Pro Tips

• Roast eggplant over an open flame for the best smoky flavor — it’s the signature of this dish.
• If you want extra smokiness, try the dhungar method: place a hot charcoal in a bowl, set it inside the bharta, add ghee on the coal, cover for 1–2 minutes.
• Use mustard oil for an authentic earthy flavor.