Baingan Bartha is a North Indian (Punjabi) dish prepared with smoked brinjals. I love it very much for the smoky flavour and prepare it often. It goes well with roti (Indian flat bread), poori and all parathas. You can also make brinjal thogayal (chutney) and brinjal raitha using smoked brinjal. Today we will learn how to make Baingan Bartha following this easy recipe with step wise pictures.
Baingan Bartha
Prep Time : 15 mins
Cook Time : 25 mins
Serves: 3-4
Recipe Category: Side Dish for chapati
Recipe Cuisine: Punjabi
Serves: 3-4
Recipe Category: Side Dish for chapati
Recipe Cuisine: Punjabi
Ingredients needed
Brinjal -1 large or 2 medium
Oil -1 1/2 tbsp
Onion -1 cup finely chopped
Ginger -1 inch piece
Garlic -5 cloves
Green chilli -1
Tomatoes -1 cup finely chopped
Spice Powder
Chilli powder -3/4 tsp or as required
Coriander powder -1 1/2 tsp
Cumin seed powder/jeera powder -1 tsp
Turmeric powder- 1/4 tsp
Garam masala powder/Kitchen king masala -1 tsp
For the seasoning
Cumin seeds/Jeera – 1 tsp
For garnishing
Finely chopped coriander leaves
Preparation
Wash the brinjal well, wipe it dry and apply oil (any cooking oil) all over the brinjal.
Roast the brinjal over direct flame by rotating it all the sides so that skin turns black evenly all over. The skin will become charred all over as shown in the picture below. This gives the smoky flavor to the dish. I left the stem intact to hold it but you can cut the stem, insert a skewer and roast it.
Alternatively, you can cover the brinjal after applying oil in an aluminium foil and bake it for 15-20 minutes or until the skin becomes soft. But this method will not give smoky flavor to the dish.
Submerge it in a bowl of cold water for a few seconds to cool. Cut the stem and peel off the black skin.
Mash it well or chop it finely and keep it aside.
Grind ginger, garlic and green chilli to a coarse paste.
Method
Keep all the ingredients ready to prepare baingan bartha.
Heat oil in a pan, add jeera/cumin seeds, when it sizzles, add finely chopped onions and saute until onions become light brown.
Add ginger + garlic+ green chilli paste and saute for a few more minutes.
Add chopped tomatoes, turmeric powder, chilli powder, coriander powder, cumin seed powder, garam masala/kitchen king masala and cook until tomatoes become mushy.
Add mashed brinjal, salt needed, mix well and cook for a few more minutes. If it is too dry, you can add a little water and cook.
Garnish with coriander leaves. Baingan Bartha is ready to be served with any Indian bread.
Meet you all again with more interesting recipes, until then it is bye from Padhu of Padhuskitchen.com
View Comments (58)
Looks delicious I love bartha...
Padhu,
cute brjnal girl and nice baingan ka kartha. K liked your presentation.
Dear Pradhu
Awesome...nothing can match the flavour of a burnt/ smoked brinjal..
Instead of putting it on the burner directly, use a wire-mesh, the skin will burn slowly and the brinjal will be well cooked and the burner will be less dirty..( I am sure you know it)
have a nice weekend
looks delicious..
lovely presentation :-)
Cho cute presentation. You simply rock :)
very eyecatchy click...loved d cute presentation...
cute presentation & lovely dish!!
Love baingan bartha..this looks awesome..and a very cute presentation.
I love this but scared to burn the brinjal on flame...will give it a try agaian...have one brinjal lying in my fridge ....presentation is too gud
Love the smoky flavour of eggplants in this, def a tasty one...