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Classic Punjabi Baingan Bharta

groups4 servingsspeedEasycountertopsPrep: 5 minsskilletCook: 10 minsscheduleTotal: 15 minsoutdoor_grillRoastedlocal_fire_departmentMedium

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total
01
Preparation
00:00:08
warningStay safe

Handle the hot roasted brinjal carefully after removing from the flame to avoid severe burns.

Prick 500 grams large brinjals with a knife, roast them over direct flame until the skin scorches and starts peeling off and the brinjals start to shrink, allow to cool, remove skin, and mash the pulp completely.

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Watch out

Roast evenly over the open flame until fully charred, otherwise the smoky flavor will be weak.

Ingredients:Brinjal (500 gms)
Tools:wire rackknifecutting board
02
Active Cooking
00:00:54

Heat 2 tablespoons oil in a non-stick kadai, add 1 teaspoon cumin seeds and let them change color, add 3 medium onions and sauté till translucent, then add 1 inch ginger and 2 green chillies, mix well and cook for 1 minute.

local_fire_departmentmedium heat
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Watch out

Do not burn the cumin seeds when adding them to the oil, otherwise it will impart a bitter taste.

Ingredients:oil (2 tbsp)cumin seeds (1 tsp)Onion (3 piece)ginger (1 piece)green chili (2 piece)
Tools:spatulakadai
03
Active Cooking
00:01:22

Add 2 large chopped tomatoes and mix well, cook until soft and pulpy, then add 1 teaspoon red chilli powder, mix, and cook for 1 minute.

local_fire_departmentmedium heat
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Watch out

Cook the tomatoes until completely soft and pulpy, otherwise raw tomato pieces will ruin the smooth texture.

Ingredients:Tomato (2 piece)Red Chilli Powder (1 tsp)
Tools:spatulakadai
04
Active Cooking
00:01:36

Add the mashed brinjal and mix till well combined, cook for 4-5 minutes on medium heat, then add salt to taste and mix well.

local_fire_departmentmedium heat
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Watch out

Stir continuously while cooking the mashed brinjal, otherwise it will stick to the bottom and burn.

Ingredients:BrinjalSalt
Tools:spatulakadai
05
Active Cooking
00:01:53

Add 2 tablespoons chopped fresh coriander leaves and mix, switch the heat off, and transfer into a serving bowl.

local_fire_departmentlow heat
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Watch out

Do not overcook after adding the coriander leaves to retain their fresh green color and aroma.

Ingredients:Coriander (2 tbsp)
Tools:serving bowl
06
Active Cooking
00:02:08

Garnish with fresh coriander leaves and serve hot with paranthas.

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Watch out

Serve hot immediately for the best texture and smoky aroma.

groceryAll Ingredients

Brinjal500 gms
oil2 tbsp
cumin seeds1 tsp
Onion3 piece
ginger1 piece
green chili2 piece
Tomato2 piece
Red Chilli Powder1 tsp
Salt
Coriander2 tbsp

blenderAll Tools Needed

wire rackknifecutting boardspatulakadaiserving bowl