How to Make Punjabi Baingan Bharta (Spicy Eggplant Curry)

Updated on April 3, 2018
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Cooking is one of my passions. Though I am working, I make nutritious and tasty food at home. My food has less oil and no artificial color.

Punjabi Baingan Bharta (A Spicy Eggplant Curry)

A Tasty Curry to Pair With Roti

Roasted eggplant has an attractive smoky flavor. This curry is truly appetizing with its balanced spices and delicate flavor.

Eggplant has an excellent quantity of fiber, potassium, and folate. It has vitamin C, vitamin B 6, copper, thiamine, manganese, phosphorous, magnesium, etc. The unique taste of eggplants makes them a favorite veggie for making curries and other side dishes.

I have used roasted eggplants, chopped onions, tomatoes, minced ginger-garlic, and a few spice powders in this curry. This is a simple recipe that can easily be followed by anyone.

Now on to the detailed Punjabi baingan bharta recipe.

5 stars for Punjabi Baingan Bharta or A Spicy Eggplant Curry

Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: Serves four people

Ingredients

  • 2 big eggplants, purple colored eggplants roasted on a stove top, skin removed, pulp separated
  • 1/4 inch ginger, minced
  • 2-3 garlic cloves, minced
  • 2 green chilies, slit, cut in long pieces
  • 1/4 tsp cumin seeds
  • 1/4 cup onions, finely chopped
  • 1/4 cup tomatoes, finely chopped
  • gooseberry size tamarind, soaked in warm water, paste separated
  • 1/4 tsp or less red chili powder
  • 1/4 tsp garam masala powder, available in Indian stores
  • 1/4 tsp coriander powder
  • 2 pinches turmeric powder
  • 2 pinches sugar, optional, to balance the taste
  • 2-3 tsp oil
  • 2-3 tbsp fresh green coriander, finely chopped, for garnishing
  • 1/2 tsp salt, or as per taste
Punjabi Baingan Bharta
Punjabi Baingan Bharta

Step-By-Step Instructions and Images for Making Punjabi Baingan Bharta

  • Thinly apply a little oil on the eggplants. Roast them open on the stovetop over medium heat. Turn them occasionally to ensure uniform cooking.
  • Applying oil on the skin makes it easy to remove the skin after roasting. Once done, turn off the heat. Keep it aside for cooling.
  • Next, remove the skin. Discard it. Take the pulp in a bowl. Mash it thoroughly, so that there are no lumps. Also, remove the extra fiber in it. Set aside.
  • Heat oil in a deep-bottomed pan. Add cumin seeds. Let them sizzle. Throw in chopped onions, minced ginger, garlic, and slit green chilies.
  • Saute till onions turn transparent. Add chopped tomatoes. Add some salt. Continue stir-cooking until tomatoes become a bit mushy.
  • Throw in coriander powder, turmeric powder, garam masala powder, red chili powder, tamarind paste, sugar, and remaining salt. Saute for 20 seconds.
  • Add mashed eggplant pulp. Mix with the contents in the pan. Cook on low heat for a minute. If needed, add very little water to get the right thickness. Turn off the heat.
  • Add finely chopped coriander leaves. Mix well. Your favorite Punjabi baingan bharta is ready to serve!
  • Have hot roti, poori, naan, or any kind of flatbread with this spicy and delicious eggplant curry. Enjoy the taste!

Step one: Thinly apply oil on the eggplants. Roast them on the stove top as per instructions. Once done, keep them aside for cooling. Next, remove the skin. Mash the pulp. Set aside.
Step one: Thinly apply oil on the eggplants. Roast them on the stove top as per instructions. Once done, keep them aside for cooling. Next, remove the skin. Mash the pulp. Set aside.
Mince ginger and garlic
Mince ginger and garlic
Step two: Heat oil in a deep-bottomed pan. Throw in cumin seeds. Let them crackle.
Step two: Heat oil in a deep-bottomed pan. Throw in cumin seeds. Let them crackle.
Step three: Add chopped onions, minced ginger-garlic, and slit green chilies. Saute till onions become transparent. Now, add chopped tomatoes. Throw in some salt.
Step three: Add chopped onions, minced ginger-garlic, and slit green chilies. Saute till onions become transparent. Now, add chopped tomatoes. Throw in some salt.
Stir-cook till tomatoes become a bit mushy.
Stir-cook till tomatoes become a bit mushy.
Step four: Add turmeric powder, garam masala powder, coriander powder, red chili powder, sugar, tamarind paste, and remaining salt. Saute for 20 seconds over low heat.
Step four: Add turmeric powder, garam masala powder, coriander powder, red chili powder, sugar, tamarind paste, and remaining salt. Saute for 20 seconds over low heat.
Step five: Add mashed eggplant pulp. Combine well with the contents in the pan. Cook for a minute. If needed, add very little water to get the right thickness. Turn off the heat.
Step five: Add mashed eggplant pulp. Combine well with the contents in the pan. Cook for a minute. If needed, add very little water to get the right thickness. Turn off the heat.
Add finely chopped coriander leaves. Thoroughly mix it with the curry.
Add finely chopped coriander leaves. Thoroughly mix it with the curry.
Your favorite Punjabi baingan bharta is ready to serve! Serve it as a side dish with hot poori, roti, naan, or any variety of flat bread. Enjoy eating the combo!
Your favorite Punjabi baingan bharta is ready to serve! Serve it as a side dish with hot poori, roti, naan, or any variety of flat bread. Enjoy eating the combo!
Punjabi baingan bharta or a spicy eggplant curry
Punjabi baingan bharta or a spicy eggplant curry

Nutritional Information of Punjabi Baingan Bharta (Eggplant Curry)

Nutrition Facts
Serving size: 1
Calories 120
Calories from Fat18
% Daily Value *
Fat 2 g3%
Saturated fat 0 g
Carbohydrates 16 g5%
Sugar 1 g
Fiber 4 g16%
Protein 4 g8%
Cholesterol 1 mg
Sodium 68 mg3%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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