Baigan Bhurta


Some veggies are liked universally while others have limited appeal, the eggplant (baingan in Hindi) belongs to the latter category. I don’t know how true it is but this is what I observed growing up, kids especially would never eat this vegetable.

My brothers are all grown now and they still don’t eat it! Anyway I have always been an eggplant fan, I like it in any form like in this bornai banjan or this eggplant mango kadhi but my most favorite way to eat it is baingan bharta!

Baingan Bharta is basically fire roasted eggplant mash cooked with spices. There are different ways of making this bharta [bharta=mash] but this is the most common way and the one you will find in Indian restaurants.


Baingan Bharta is a popular Punjabi dish from the North Indian cuisine. It is made with a mash of roasted eggplant, onions, tomatoes, herbs and spices. The eggplants are roasted or grilled on direct flame over the stovetop or on red hot charcoal which gives them a smoky flavor and taste. I share a simply delicious family heirloom recipe of Eggplant Bharta that is not overloaded with spices so that the smoky flavors of the roasted eggplant and tanginess of the tomatoes come through in the dish.

Baingan Bharta is a popular North Indian Punjabi dish of smoky mashed eggplants in a sautéed, tangy, spiced base of onions, tomatoes, garlic, spices. The Hindi word Baingan means eggplant (or aubergine or brinjal) in English and Bharta means mashed.

You can compare Baingan Bharta to the Middle Eastern dish Baba Ganoush as the method of roasting eggplant is the same. But the seasonings, spices etc used are totally different and unique.


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