Baigan Bharta, also known as Baigan Bharta in Hindi, is a popular Indian dish made using roasted brinjals (eggplants). The word “bharta” means a dish in which vegetables are mashed and mixed with spices. If you love brinjals then you must try this popular Indian dish.
In the case of Baigan Bharta, the brinjals are roasted on an open flame or in the oven to give them a smoky flavor, which is the main attraction of this dish. The roasted brinjals are peeled, mashed, and cooked with onions, garlic, green chilies, coriander leaves, and aromatic spices, making a delicious, comforting dish that is best eaten with flat bread like roti or naan. It is a simple rustic recipe that is packed with a lot of flavor despite its few ingredients.
Origin of Traditional Indian Brinjal Bharta
Baigan Bharta has deep roots in Indian cuisine, with its origins in rural India, particularly in the North Indian region of Punjab and UttarPradesh. It is considered a traditional dish that was usually made in village homes using locally grown brinjals. This style of cooking, which involves roasting the brinjals over an open flame, comes from the time when people used clay ovens or simple flame griddles to cook food. Over time, Baigan Bharta has evolved but still retains its rustic charm. The smoky flavor, which is a staple of this dish, reflects the traditional cooking methods used in Indian kitchens for generations.
Importance in Indian cuisine especially, in regions like Punjab and Maharashtra
Brinjal Bharta holds a special place in Indian cuisine, especially in regions like Punjab and Maharashtra. In Punjab, it is a staple dish that is often made during family meals and special occasions. Its smoky, spicy flavor goes well with foods like roti and Parathas from the region.
It is popular in Maharashtra by the name “Vangyache Bharit”. Here, the recipe is slightly different, using ingredients like peanuts and yogurt for spiciness. Both regions cook this dish according to their food culture. Brinjal Bharta is more than just a recipe–it is a comfort food, deeply rooted in tradition and loved across various Indian states.
The ingredients required for brinjal Bharta
1 Large eggplant–1(about 500gm)
2 garlic –4–5 cloves
3 green chili: 2-3
4 oil -1tsp
Other ingredients
1 oil -2 tbsp (mustard oil or any other)
2 cumin seeds -1/2 tsp
3 mustard seeds -1/2 tsp
4 onion -1 large finely chopped
5 green chili – 8-9 these (adjust to taste)
6 garlic 7-8 cloves
7 ginger- 1 inch
8 roasted peanuts- 2 tsp
9 roasted peanuts- 1 tsp coarsely
10 turmeric powder -1 pinch
11 garam masala -1/2 tsp
12 salt (according to taste)
13 fresh coriander leaves
Prepare time:15 minutes Cooking time:20 minutes Total time:35 minutes Serving:3 Author: Kavita
Step by Step photo To Making Brinjal Bharta
Step -1 Roasting the Brinjal/ Eggplant
1 First of all wash and dry the brinjal. Make small cuts all around it and check inside the cuts to see if there are any insects.
Put garlic cloves and 1-2 green chilies inside those cuts. Then apply oil on the brinjal.
2 Roast the eggplant directly on the gas stove or on the grill over open flame, turning it occasionally with tongs so that it roasts evenly.
If using the oven, preheat it to 400⁰F (200⁰C) and roast the eggplant for 25–30 minutes until the skin is charred and the inside is soft.
3 Once roasted, let it cool for a few minutes. Then peel off the burnt skin and chop the eggplant pulp or mash it with a potato masher.
Step -2 preparing the masala base
1 Put ½ tsp oil in a pan and fry 8-9 green chilies, and garlic cloves. To make Thesa.
Put it in a mortar and pestle and then crush it. You can also grind it in a mixer but it gives a more authentic flavour and you need to make a coarse chutney, not a fine one.
3 Heat 2 tbsp oil in a pan, add ½ tsp cumin seeds, and let them crackle.
4 Add finely chopped onion and sauté until golden brown.
5 Now add coarsely crushed green chili sauce to it. Saute for another minute till the raw smell goes away.
Step -3 Cooking The Bharta
1 Now, add the mashed brinjal to the pan. Mix it well.
2 Add turmeric powder, coriander powder, peanuts, and salt to taste. Mix the spices well with the brinjal mixture and let it cook for about 5 to 7 minutes, stirring occasionally to combine the flavors.
3 When the bharta is cooked well, add half a teaspoon of garam masala and mix well.
If you like spicy taste then garnish it with freshly chopped coriander leaves and squeeze some lemon juice.
4 Serve Brinjal Bharta with hot roti, paratha, or rice.
That’s it! Now your delicious, smoky brinjal bharta is ready!
More Recipe:-1 Healthy mint chutney with coriander
:-2 Peanut chutney south Indian style
:-3 Spicy green mango chutney recipe
Serving Suggestions
4 Serve Brinjal Bharta with hot roti, garlic naan, paratha or rice
Tips for perfect brinjal Bharta
1 Choose the right brinjals: Choose large, firm brinjals with shiny skin and fewer seeds. Fresh brinjals will give the dish a better taste and texture.
2 Roast for smoky flavor: To get that special smoky flavor, roast the brinjals over an open flame until the skin is completely charred. Turn it frequently to ensure even roasting. If using an oven, broil the brinjals for a few minutes after roasting to infuse some smoky flavor.
3 Let it cool before peeling: After roasting, let the brinjals cool a bit before peeling them. It will be easier to touch and the skin will peel off easily.
4 Do not overdo the oil: Although oil adds flavor, using too much oil can make the dish greasy. Use only two tablespoons of oil to roast the onions and masalas so that the bharta remains light but tasty.
5 Balance the spice: Adjust the amount of green chilies according to your taste. If you like a mild dish, add less chilies but if you like it spicy, add more.
6 Cook the spices well: While sautéing onions, garlic, and green chilies, roast them well. This will bring out all the flavors and give the dish a rich, balanced taste.
7 Use fresh herbs: Garnishing with fresh coriander leaves just before serving enhances the flavour and adds a bright, fresh element to the smoky dish.
8 Lemon for tang: Squeezing a little lemon juice at the end adds a refreshing tang that balances the smoky flavour and richness of the dish.
Nutrition Information ( per serving)
1 Calorie: 120-150 kcal Carbohydrates: 12-15 grams Protein: 2-4 grams Fat: 7-10 grams (depends on the amount of oil used) Fiber: 4-5 grams Sodium: 200-300 mg (various based on added salt) Sugar: 4-6 grams
F&Q
1 What is Brinjal Bharta?
Brinjal Bharta, also known as Brinjal bharta, is a popular Indian dish made from roasted and mashed eggplants, mixed with fried onions, green chilies, garlic, and spices. It is usually served with roti or rice.
2 What is the best way to roast eggplants for bharta?
Traditionally, eggplants are roasted over an open flame until the skin chars and the flesh becomes soft. Alternatively, you can roast it in the oven or grill it until the eggplant is cooked through, which gives it a smoky flavour.
3 Which type of eggplant is best for making Brinjal bharta?
Large, round eggplants (also called globe eggplants) are usually used to make Brinjal bharta because they have more pulp and they roast well. After mashing, the pulp becomes creamy and is easy to mash.
4 How long can I store Brinjal bharta?
Brinjal bharta can be stored in an airtight container in the fridge for 2 to 3 days. Reheat it before serving and add a little water if it becomes too thick.
5 Can Brinjal bharta be made vegetarian?
Yes, Brinjal bharta is naturally vegetarian, as it mainly consists of eggplant, vegetables, and spices. Make sure you use a plant-based oil like vegetable or olive oil instead of ghee or butter to keep it vegetarian