How to Make Punjabi Baingan Bharta (Spicy Eggplant Curry)

Updated on January 17, 2020
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Cooking is one of my passions. I like to make nutritious and tasty foods at home.

Punjabi baingan bharta (spicy eggplant curry)
Punjabi baingan bharta (spicy eggplant curry)

A Tasty Curry to Pair With Roti

The unique taste of eggplant makes it a favorite veggie for making curries and other side dishes. When eggplant is roasted, it takes on a very special smoky flavor.

This Punjabi curry is truly appetizing with its balanced spices and delicate flavor. The recipe is simple and can easily be followed by anyone.

Eggplant is an excellent source of fiber, potassium, and folate. It also contains copper, thiamine, manganese, phosphorous, magnesium, and vitamins B6 and C.

5 stars for Punjabi Baingan Bharta (Spicy Eggplant Curry)

Cook Time

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

Ingredients

  • 2 big purple eggplants, roasted on the stovetop, skin removed, pulp separated
  • 1/4 inch ginger, minced
  • 2-3 garlic cloves, minced
  • 2 green chilies, slit, cut in long pieces
  • 1/4 teaspoon cumin seeds
  • 1/4 cup onions, finely chopped
  • 1/4 cup tomatoes, finely chopped
  • 1 gooseberry-sized tamarind, soaked in warm water, paste separated
  • 1/4 teaspoon or less red chili powder
  • 1/4 teaspoon garam masala powder
  • 1/4 teaspoon coriander powder
  • 2 pinches turmeric powder
  • 2 pinches sugar (optional, to balance the taste)
  • 2-3 teaspoons oil
  • 2-3 tablespoons fresh green coriander, finely chopped, for garnishing
  • 1/2 teaspoon salt, or to taste
Punjabi baingan bharta
Punjabi baingan bharta

Instructions

  1. Apply a thin layer of oil to 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. Set aside to cool.
  2. Remove the skins from the eggplants. Discard the skins. Transfer the pulp to a bowl, and mash it thoroughly so that there are no lumps. Remove the extra fibers. Set aside.
  3. Heat oil in a deep-bottomed pan. Add cumin seeds. Let them sizzle. Throw in chopped onions, minced ginger, garlic, and slit green chilies.
  4. Saute till onions turn transparent. Add chopped tomatoes. Add some salt. Continue stir-cooking until tomatoes become a bit mushy.
  5. Throw in coriander powder, turmeric powder, garam masala powder, red chili powder, tamarind paste, sugar, and remaining salt. Saute for 20 seconds.
  6. Add mashed eggplant pulp. Mix with the contents in the pan. Cook on low heat for 1 minute. If needed, add a very small amount of water to get the right thickness. Turn off the heat.
  7. Add finely chopped coriander leaves. Mix well. Your favorite Punjabi baingan bharta is ready to serve!
  8. Have hot roti, poori, naan, or any kind of flatbread with this spicy and delicious eggplant curry. Enjoy the taste!

Photo Guide

Click thumbnail to view full-size
Step one: Apply a thin layer of oil on the eggplants. Roast them on the stovetop as per instructions. Once done, set them aside to cool. Remove the skins. Mash the pulp. Set aside.Mince ginger and garlic.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.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 five: Add mashed eggplant pulp. Combine well with the contents in the pan. Cook for a minute. If needed, add a very small amount of water to get the right thickness. Turn off the heat.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 flatbread. Enjoy eating the combo!Punjabi baingan bharta or a spicy eggplant curry
Step one: Apply a thin layer of oil on the eggplants. Roast them on the stovetop as per instructions. Once done, set them aside to cool. Remove the skins. Mash the pulp. Set aside.
Step one: Apply a thin layer of oil on the eggplants. Roast them on the stovetop as per instructions. Once done, set them aside to cool. Remove the skins. 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 a very small amount of 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 a very small amount of 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 flatbread. 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 flatbread. Enjoy eating the combo!
Punjabi baingan bharta or a spicy eggplant curry
Punjabi baingan bharta or a spicy eggplant curry

Nutritional Information

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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