Baigan Bhartha Recipe | Smoked Brinjal Recipe.

Baigan Bhartha or smoked eggplant is a traditional Indian recipe which is mostly eaten with Dal-Baati in North India/Rajasthan. It is an Indian dish in which eggplant or brinjal is cooked directly on the gas stove and then mixing it with a spicy tomato-onion masala. This is a traditional recipe which is spicy and has got the smokey flavor. You can roast the brinjal directly on the gas stove or you can opt for the traditional method where it is roasted on cow-dunk.

Finger-lickin’ yum, this Baigan Bhartha is loved by all.

I am not a huge fan of baigan or eggplant but baigan bhartha is an exception. I and my father love it to the core. Making baigan bhartha is not that difficult but the tricky part is selecting the brinjals and cooking it on the gas stove and taking out the peel.

During winter, we prepare eggplant/brinjal as frequent as possible as it’s a seasonal vegetable and hence tastes yummier and more nutritional. There are so many recipes for making Baigan Bhartha but the one I am writing is the Punjabi version where it is added to a spicy mixture of onion and tomatoes.

Tips for making the perfect Baigan Bhartha

• To start with, always choose big plump size baigan that is purple in color and has fewer seeds. Also, the brinjal should weightless. It should not be heavy.
• Roast them on the direct gas stove or even in an oven. You can slit them and insert garlic pods if you like garlic.
• You can even apply on the outer covering of brinjal before putting it on the gas stove, but I usually avoid it.
• To check whether the eggplant is cooked or not, insert a knife and if it passes easily, means it is done.
• Once cold, remove the charred peel of the brinjal and look out for any worms or insects.
• Mash it well and take out all the charred particles while mashing.

Let’s get started with the recipe.

For more winter recipe, you can try Meethi Kebab, Meethi Malai Matar 

Print Recipe

Baigan Bhartha Recipe | How to make Baigan Bhartha at home.

Smoked/Charred Baigan Bhartha is a traditional North Indian recipe. Filled with spicy flavors and the smokiness gives it a rustic texture to the dish.

Course

main course

Cuisine

indian, indian north indian

Prep Time

15 mins

Cook Time

15 Mins

Servings

People

Ingredients

• 1 Large Eggplant/Brinjal Preferably purple brinjal with fewer seeds.
• 1 number tomato Finely chopped
• 2 number Onions Finely chopped
• 2-3 number Green Chillies Finely chopped
• 1/4 teaspoon Mustard seeds
• 1/4 teaspoon Cumin seeds
• a pinch asafoetida/ hing
• 1/2 teaspoon Haldi
• 1 teaspoon Red chilli Powder
• 1/2 teaspoon Garam Masala Powder
• 3-4 teaspoon Oil
• to taste Salt
• coriander leaves Finely chopped

Course main course Cuisine indian, indian north indian Prep Time 15 mins Cook Time 15 Mins Servings People Ingredients 1 Large Eggplant/Brinjal Preferably purple brinjal with fewer seeds. 1 number tomato Finely chopped 2 number Onions Finely chopped 2-3 number Green Chillies Finely chopped 1/4 teaspoon Mustard seeds 1/4 teaspoon Cumin seeds a pinch asafoetida/ hing 1/2 teaspoon Haldi 1 teaspoon Red chilli Powder 1/2 teaspoon Garam Masala Powder 3-4 teaspoon Oil to taste Salt coriander leaves Finely chopped

Instructions

1. Wash the baigan and roast it on low flame directly on the gas stove.
2. Once done, you will see the brinjal is cooked and the skin has got darken in color. Also do a quick knife test.
3. Remove the peel of the brinjal and also, all the black charred skin from the eggplant. Mash it and keep it aside
4. Heat oil in a kadhai, add cumin seeds, mustard seeds, hing and chopped green chillies.
5. Add chopped onions and sauté. Let them cook for a minute and then add chopped tomatoes.
6. Cook the tomatoes and onions for atleast 2-3 minutes till they become a bit mushy. It's time to add all the masalas and mix. Add salt and mix well. Cook till tomatoes start releasing oil.
7. Finally add mashed brinjal and cook for another 1-2 minutes.
8. Voila! It's done. Add coriander leaves and serve hot.
9. You can serve it with roti, daal-baati or parathas.

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