Baingan Bartha is a North Indian (Punjabi) dish prepared with smoked brinjals. I love it very much for the smoky flavour and prepare it often. It goes well with roti (Indian flat bread), poori and all parathas. You can also make brinjal thogayal (chutney) and brinjal raitha using smoked brinjal. Today we will learn how to make Baingan Bartha following this easy recipe with step wise pictures.
Baingan Bartha
Prep Time : 15 mins
Cook Time : 25 mins
Serves: 3-4
Recipe Category: Side Dish for chapati
Recipe Cuisine: Punjabi
Serves: 3-4
Recipe Category: Side Dish for chapati
Recipe Cuisine: Punjabi
Ingredients needed
Brinjal -1 large or 2 medium
Oil -1 1/2 tbsp
Onion -1 cup finely chopped
Ginger -1 inch piece
Garlic -5 cloves
Green chilli -1
Tomatoes -1 cup finely chopped
Spice Powder
Chilli powder -3/4 tsp or as required
Coriander powder -1 1/2 tsp
Cumin seed powder/jeera powder -1 tsp
Turmeric powder- 1/4 tsp
Garam masala powder/Kitchen king masala -1 tsp
For the seasoning
Cumin seeds/Jeera – 1 tsp
For garnishing
Finely chopped coriander leaves
Preparation
Wash the brinjal well, wipe it dry and apply oil (any cooking oil) all over the brinjal.
Roast the brinjal over direct flame by rotating it all the sides so that skin turns black evenly all over. The skin will become charred all over as shown in the picture below. This gives the smoky flavor to the dish. I left the stem intact to hold it but you can cut the stem, insert a skewer and roast it.
Alternatively, you can cover the brinjal after applying oil in an aluminium foil and bake it for 15-20 minutes or until the skin becomes soft. But this method will not give smoky flavor to the dish.
Submerge it in a bowl of cold water for a few seconds to cool. Cut the stem and peel off the black skin.
Mash it well or chop it finely and keep it aside.
Grind ginger, garlic and green chilli to a coarse paste.
Method
Keep all the ingredients ready to prepare baingan bartha.
Heat oil in a pan, add jeera/cumin seeds, when it sizzles, add finely chopped onions and saute until onions become light brown.
Add ginger + garlic+ green chilli paste and saute for a few more minutes.
Add chopped tomatoes, turmeric powder, chilli powder, coriander powder, cumin seed powder, garam masala/kitchen king masala and cook until tomatoes become mushy.
Add mashed brinjal, salt needed, mix well and cook for a few more minutes. If it is too dry, you can add a little water and cook.
Garnish with coriander leaves. Baingan Bartha is ready to be served with any Indian bread.
Meet you all again with more interesting recipes, until then it is bye from Padhu of Padhuskitchen.com
Looks delicious I love bartha…
Padhu,
cute brjnal girl and nice baingan ka kartha. K liked your presentation.
Dear Pradhu
Awesome…nothing can match the flavour of a burnt/ smoked brinjal..
Instead of putting it on the burner directly, use a wire-mesh, the skin will burn slowly and the brinjal will be well cooked and the burner will be less dirty..( I am sure you know it)
have a nice weekend
looks delicious..
lovely presentation 🙂
Cho cute presentation. You simply rock 🙂
very eyecatchy click…loved d cute presentation…
cute presentation & lovely dish!!
Love baingan bartha..this looks awesome..and a very cute presentation.
I love this but scared to burn the brinjal on flame…will give it a try agaian…have one brinjal lying in my fridge ….presentation is too gud
Love the smoky flavour of eggplants in this, def a tasty one…
lovely dish…cute presentation..
i love how you roasted it!
Bartha looks wonderful and tasty.
Looks very delicious, nice instructions to smoke the eggplant.
Never tried this dish.urs looks so delicious.will give a try.
thanks for reminding,it has been a long time since i made this.this version sounds so yummy.nice presentation
delicious chutney, great. Congrats on your greatest win in the bread mania event
wow..I like Baigan Bharta with dal bati so much..thanks for sharing this padhu!
Love the smoky flavors in eggplant 😀
Like bainga bartha with rotis, cute presentation Padhu..
baingan bharta is one of my favourite side dish with rotis. love your recipe too. Mr. Brinjal is very adorable.
Wow to ur creativity padhu.Baigan Bharta one of my favorites.
yummy bharta and an equally amazing presentation!
nicely decorated looks very tempting.
Hi Dear, very well presented, incidentally I posted Fenugreek-eggplant bharta, it's surely different than the normal bharta, check out if the name pleases you. 🙂
Take care
I too cook smoked baigan bharta but never used cumin and coriander powder in it. Love to try it!
Excellent presentation as always! Waiting for the smoked baigan chutney recipe!
Lovely Baigan Bharta – looks excellent. I make it similar to you but grill the aubergine instead of cooking it on the cooker top!! I love the little aubergine man too. You are very artistic.
as usual ur presentations are awesome
love this anyday. liked your step by step pictures. the aubergine carving is fantastic, as always!
lovely recipe and beautiful presentation..
presentation is awesome and recipe is also good.
Kshipra
very nice padhu , presentation superb….
This is my favorite and i love the eggplant dolly. Creative!
I love eggplants and this bharta looks irresistible! Cute presentation!
i did a similar one but grilled it…preheat the oven to max temp….apply oil on all the sides of the aubergine. place it in a tray and then grill for about 20 min. the skin will peel off very easily :)…
but iam sure this smoked one of urs would have given a more smoky flavour 🙂
baigan ka bartha looks wonderful …very tempeting one…awesome presentation
U have very wonderfull food art presentation n garnishing, loved all ur recepie arts n preparations..very nice blog u can go for website soon … all the best keep the good work..
http://www.prathiscuisine.com
Love the smoked flavor in dals and veggies,one of the best things to go with rotis..
nice recipe..looks so yummy!!
Simply cute presentation, loved the standing brinjal! Dish looks yumm too…;)
i usually broil the same.. u made it with direct flame.. good really delicious one nice presentation too
Love this, looks tempting and delicious. Cute presentation.
My favorite Baigan bartha and i luv the cute brinjal man dear:)
awesome….it looks great.
http://forkbootsandapalette.wordpress.com
your photo shots are the very professional..more than words..your visuals illustrates the procedures/processes very clearly…thanks Padhu…
Cute little eggplant guy 😉 The dish looks delicious!
hey…really good one…gonna try….
I have been waiting to cook baingan bartha for a loooong time, so thanks for this Padhu! 🙂
ALL YOUR RECIPES ARE PERFECT AND CAN FOLLOW THEM CONFIDENTLY! THANKS A LOT!
I tried Baingan Bartha recipe n came out soo well n yummy. Thanks a lot all your recipes are too good and can be easily tried at home.
Gayathri
Great recipe! Thans. Only I cook on electric so mI baked the eggplant in oven. it was greast too although it wasn't smoked.
your food blog is very nice and has given me a lot and lot of information, thank u once again, Mrs. Padhu
hi…………..ur recipes r awesum……….
nice mouth watering dish really like it
My favorite dish….
Tried it today and loved it 🙂 thanks
Hi..i'm a big fan of your recipes..for ginger garlic paste..can I prepare beforehand and store in fridge..for how many days will it be good to use?
You can prepare it and store it in the refrigerator. Check my Ginger Garlic paste for more details.