Baingan Bharta| Punjabi Style Smoked Brinjals 


Baingan bharta – “ A punjabi style dish made from smoked brinjal’s in a thick tomato gravy”

Before even explaining a bit about today’s recipe, let me ask you a question. “How good are you in burning your recipe ingredients, black?” 

Like me, if you too have ventured into the cooking arena, you might recall those days when you would have accidentally burnt your dish pretty badly. My experience, was when I was in the university hostel, in our shared kitchen, when I tried to make saag aloo, and literally choked all my roommates from the kitchen. It was so terrible! 

But had I known about this recipe that I am sharing with you today,  I wouldn’t have felt so bad. 

So, if you are totally new to making recipes, you can try the recipe I am going to reveal now. Infact, if you like grilling, you might as well have fun with today’s recipe. This recipe is called baingan bharta. 

Baingan bharta is a Punjabi style dish made from smoked brinjal’s in a gravy of tomatoes, onions and garlic. For this recipe, you would require a very big aubergine or brinjal. You would then fry the brinjals over the flame, literally burn its skin giving it the smoky flavor. Later you will remove the skin and mash the brinjal and add it to the gravy. 

The recipe I have made is little different. First off, I haven’t used onions or garlic. Second, I have used fresh cream in the end before garnishing. This dish takes about 30-40 minutes to cook and would serve atleast 2-3 people. 

So now, let us get started with today’s dish. 

Ingredients List

For Vegetables

• Brinjal – 500gm (Big) 

• Oil – 4-5 tbsp 

• Tomatoes – 3 (medium) 

• Green Chilies – 3 

• Ginger – 1 slice (crushed)

• Cumin Seeds – 1 tbsp 

• Fresh Cream – 3-4 tbsp 

• Salt – 1tbsp 

For Masalas

• Coriander Powder – 1tbsp 

• Turmeric Powder – 1tbsp 

• Garam Masala – 1 tbsp 

• Red Chilly Powder – ½ tbsp

Baingan bharta – Preparation Step

1. Pick up a very big eggplant. Wash it well and wipe it dry. Grease it with 2-3 tbsp of oil. Place it over a flame and roast it very well. 


2. After about 10 minutes, the skin of the eggplant starts to wilt and becomes soft. Hold the stem of the egg plant and turn it so that all sides are roasted. 


3. Once the egg plant is completely roasted, its skin becomes ash in color, switch off the flame and dip the eggplant in a bowl of water and let it cool.


4. Now, peel of its skin and mash the eggplant well. If you have really fried the eggplant, the inside of the eggplant also gives a slight brown color.


5. Chop 3 tomatoes, 3 green chilies and ginger and keep them aside.

6. In a pan heat oil. As the oil gets heated add in 1 tbsp of cumin seeds. As the cumin seeds sizzle, add in the green chilies and ginger into the mix and stir it well.



Cover the lid of the pan, when you add the chilies and ginger into the oil as it could splutter oil drops onto your face.

7. Add in the chopped tomatoes into the mix. Add the masala ingredients onto the mix and stir it well. Close the lid of the pan, and let the tomatoes become into thick paste. Keep medium flame as you do. 


8. Once the tomato gravy has become soft, and as the oil has started leaving its sides, add the mashed brinjal into the mix and stir it well. Add 1 tbsp of salt. 


9. The dish is almost done now. Add 3-4 tbsp of fresh cream into the mix and switch off the flame.


10. Stir the dish well, and garnish it with chopped coriander leaves. Enjoy baingan bharta with roti or rice.



If you don’t have cream you can squeeze lemon juice on the top of this recipe.

In restaurants, to get a smoky flavor and taste, the brinjal’s are fried in a tandoor over burning charcoal. Now, if you can’t find one, you can use the method I have used. 

In case, you have an oven preheat the oven for 20 min at 350-400 degrees. Add the brinjal’s into the oven tray along with 2-3 tbsp of oil and let it cook for about 15 min.

› Baingan-Bharta