08 May 2017


Punjabi Baingan Bharta recipe at home is easy to make. This is a smoky flavored simple to make side dish for Indian breads. Wish i had a tandoor at home to make such charred / smoky / grilled dishes for my meal.

Very recently my love towards eggplants had begun. I started with baingan ka bhaja which is an simple pan fried side dish for rice / khichdi varieties and then with smoked eggplant raitha which makes an beautiful pair with pulao / biriyani. This is my debut attempt in making punjabi baingan bharta recipe which i simply loved it with phulkas for lunch. 

Remember watching a tv show in which chef taught on tricks to buy the perfect eggplant. It has to be light in weight and the skin outside should be shinier.
Slow roasting of baingan on the stove top (open flame) until the skin of the eggplants are fully charred will yield the perfect punjabi baingan bharta.

1 large - baingan / eggplant
1 no - large onion, chopped
3 nos - tomatoes, chopped
1 tsp - garlic, minced
1/2 tsp - turmeric powder
1 tsp - red chili powder
1 tbsp - coriander powder
1/2 tsp - garam masala
2 tsp - oil
1 tbsp - ghee
1 tsp - cumin seeds
1 tsp - salt or as reqd
2 tbsp - fresh coriander

How to make:
Grease oil all over the brinjal and slow roast on open flame until it gets fully charred.

Cool it remove the skin mash it with a fork.

Heat the ghee + oil in a pan add cumin seeds,once it crackles add onions, garlic sauté well add tomatoes, red chili powder, turmeric powder, coriander powder and cook till the mixture leaves oil.

Add the mashed brinjal, garam masala, salt mix well and cook in medium heat for 2 minutes.

Spinkle coriander leaves and serve hot.


  1. Priya @asmallbite
    Love eggplant in any form and nice pics too...

  2. was yummy kalpana. made it today for roti

  3. @Priya Thank you, agree on tat

  4. Can you please post the brinjal salna recipe. It came out so good when I tried it but now that link isn't there anymore.

  5. Svt, Its posted in blog as salna recipe, please check

  6. Found it! Thanks a lot! It's a great recipe and brings back some fine memories :)