Go Back
Print Pin

Baingan Ka Bharta | How to make Baigan Ka Bhartha ~ Seasoned Roasted Eggplant Relish | Step By Step Recipe

Indulge in Baigan Ka Bhartha, a seasoned roasted eggplant relish. Enjoy your meal with this flavorful Indian favorite, easy to make at home!
Course Chutneys, Dips and Spreads
Cuisine Indian, North Indian, Punjab
By Cook Method Stovetop
Author Srivalli

Ingredients

  • 1 large Brinjal / Eggplant
  • 2 medium Onions
  • 1 big Tomatoes finely chopped
  • 1/2 tsp Cumin Seeds
  • Ripe Red Chillies about 7 - 8
  • 3 cloves Garlic
  • 1/4 cup Coriander Leaves chopped
  • Few springs Curry Leaves
  • 2 tsp Oil
  • Salt to taste
  • A Pinch Turmeric Powder

Instructions

  • Wash and wipe the brinjal well. Coat the outer surface with oil and then it's ready for roasting.
  • Roasting on the gas cooktop is the easiest and best method you can do to achieve that charred and smoky effect.
  • So, take the greased eggplant and place it directly on the burner., keep the flame on low.
  • Keep turning the eggplant and make sure all the sides are exposed to flame. This takes about 5 - 6 mins, depending on how big is the brinjal.
  • Once the brinjal is cook you will notice that the outside will start to look charred and you will get that smoky smell. When you touch the brinjal, it will almost go in or "cave in".
  • When the brinjal is roasted well, allow it to cool. Then remove the stem and the outer charred skin. You can either mash it or add it as such.
  • In a nonstick pan, add oil and cumin seeds. When they start to splutter, add onions, curry leaves, garlic. Keep stirring till the onions turn colour.
  • Then add chopped tomatoes, add salt, turmeric, and cover with a lid. Next, add the roughly mashed eggplant. Stir well and simmer for 5 - 7 mins.
  • Using a wooden spoon, mash everything together. I removed it at this stage and allowed it cool for blending it further so that it tends to be spicy.
  • So once it's cooled, take it in a blender/ mixer, pulse it a couple of times. It should be coarse and not very finely blended.

Notes

  1. Please note that I used ripe green chilies, which are not mostly very spicy. Though the chutney ended up being spicy, you should reduce if you are either using green chilies/ dry chilies.
  2. You can also grill the eggplant for making the Bharta or Roast it in your oven. I have not personally followed this method. I always felt the stove gives the best results.
  3. This stayed good for a week when refrigerated. 
Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!