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Authentic Punjabi Baingan Bharta

Baingan Ka Bharta | Spicy Eggplant Mash | Punjabi style Baingan Bharta

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Course: curry
Cuisine: Indian, indian cuisine, punjabi
Author: Rekha Kakkar


  • 500 g brinjal baingan / eggplant
  • ½ teaspoon Oil
  • 2 tablespoon ghee
  • 100 g onion chopped
  • 200 g tomato chopped
  • 2-3 green chilli chopped
  • Salt to taste
  • 1 teaspoon coriander powder
  • 1 teaspoon Red chilli powder
  • ½ teaspoon garam masala
  • 2 tablespoon green coriander chopped


  • Grease the brinjal with oil and roast it over an open flame till it is cooked.
  • Allow it to cool and peel of the skin of roasted eggplant. Mash the pulp with potato masher or with fork.
  • For making tadka, heat the ghee in a pan and add chopped onion along with green chilli. Leave few to garnish it.
  • When onion start to turn pink add chopped tomatoes, coriander powder, red chilli powder and garam masala powder, cook them till tomatoes are pulpy and till the mixture leaves ghee.
  • Add the mashed brinjal and salt, mix well and cook for 3-4 minutes. Serve hot garnished with coriander and green chili.