Two Recipes for Baingan Ka Bharta

The recipe that I am sharing today is Baingan Ka Bharta. Baingan means Brinjal/Aubergine, and Bharta is a term used when any vegetable is mashed during cooking. It is a popular dish in India, usually savoured with roti, chapati, or rice.

Bharta is also made with other vegetables like Turnip, bottle gourd, etc., but Brinjal is the most popular vegetable choice. In this recipe, Brinjal is cooked by grilling it. Brinjal is placed on charcoal or direct fire and cooked slowly. When it gets thoroughly cooked from the inside, it is taken out, the skin is carefully removed, the pulp inside is mashed, and then cooked with various spices. The smoky taste of the brinjals is what stands out and is the main characteristic of this dish.

As with any recipe, each state has its own preparation, and the spices and other ingredients combined with Brinjal vary from state to state.

Today, I am sharing the two recipes I commonly follow in my home. So, let us start with the first one:

Recipe 1: Baingan Ka Bharta

Ingredients needed for Baingan Ka Bharta:

1. Brinjals: 2 big, washed
2. Onion: 1 big, finely chopped
3. Tomato: 1 big, finely chopped
4. Garlic: 1 teaspoon, finely chopped
5. Ginger: 1 teaspoon, finely chopped
6. Mustard Oil: 1 1/2 tablespoons
7. Cumin seeds: 1 teaspoon
8. Asafoetida: 1/2 teaspoon
9. Dry Red Chillies: 3-4
10. Turmeric Powder: 1 teaspoon
11. Kashmiri Red Chili Powder: 1 teaspoon
12. Coriander Powder: 1 tablespoon
13. Garam Masala: 1 teaspoon
14. Salt: 1 1/2 teaspoon or according to taste
15. Fresh Coriander Leaves: for garnishing

Method for making Baingan ka Bharta:

1. Wash the Brinjals. Cut slits about 1 inch deep with a knife along the length. Now place the brinjals directly on the flame. Since I have a hot plate in my kitchen (hence, no access to direct fire), I use a grill, which I place on my hot plate.
   
   
   
2. On high heat, cook the brinjals by turning them from time to time to cook evenly and completely from all sides. This usually takes about 20 minutes for me.
   
   
   
3. While the brinjals are getting cooked, take a pan. Heat oil, and on high heat, add cumin seeds, ginger, garlic, and asafoetida. Fry for about 20-30 seconds.
   
   
   
4. Then add red chillies and onion; on medium heat, cook till the onions turn translucent.
   
   
   
5. Then add tomatoes and cook for 2 minutes.
   
   
   
6. Then add turmeric powder, red chilli powder, coriander powder, garam masala, and salt. Reduce the heat further, cover with a lid and cook for about 3-4 minutes or till the tomatoes turn mushy.
   
   
   
7. Meanwhile, if the brinjals are cooked ( you can check by inserting a knife and observing if it goes in easily), take them out on a plate or chopping board and remove their skins carefully.
   
8. After removing the skin, mash the brinjal. You won’t need a masher for this. You can use the flat side of the knife and do it. Tip: If the brinjals don’t get mashed by light pressing using the flat side of a knife, they are not cooked thoroughly.
   
9. Add the mash to the pan in which you are frying the onion-tomato mixture.
   
10. Mix everything well. Close the lid and let it cook for another 5-7 minutes on medium heat.
    
11. Take out, garnish with fresh coriander leaves and serve with Roti or paratha.
    
    
    
    

Recipe 2: Baingan Ka Bharta

Ingredients needed:

1. Brinjals: 2 big, washed
2. Onion: 1 big, finely chopped
3. Garlic: 1 tablespoon, finely chopped
4. Curry leaves: 6-7
5. Sesame Oil: 1 1/2 tablespoons
6. Cumin seeds: 1 teaspoon
7. Asafoetida: 1/2 teaspoon
8. Dry Red Chilies: 3-4
9. Turmeric Powder: 1 teaspoon
10. Coriander Powder: 1 tablespoon
11. Peanuts: A handful
12. Salt: 1 1/2 teaspoon or according to taste
13. Fresh Coriander Leaves: for garnishing

Method:

1. Smoke the brinjals, peel them, and mash them as described in the previous recipe.
2. In a pan, heat oil. Fry peanuts in low-medium heat till they are crunchy.
   
   
   
3. Then, on high heat, add cumin seeds, red chillies, and asafoetida.
   
   
   
4. Then add curry leaves, onions, and garlic and fry on medium heat until the onions turn translucent.
   
   
   
5. Add turmeric powder, coriander powder, and salt and cook on medium heat for another 1-2 minutes.
   
   
   
6. Now add the mashed brinjals. Cover and cook on low-medium heat for about 5 minutes.
   
   
   
7. Take out and garnish with fresh coriander leaves.
   
   

About Ingredient sourcing in Germany:
You can get many of the ingredients needed for this recipe from a German Supermarket.

However, you can get most of the ingredients, especially the spices, from any Indian shop near you or Spicelands. They are a big store in Frankfurt, delivering all across Germany.

Alternatively, you can even buy these ingredients from amazon.de. Links are given below:
Onion:  https://amzn.to/41A3k7W
Ginger:  https://amzn.to/3pxq4Ia
Garlic: https://amzn.to/42wXmWy
Salt: https://amzn.to/3ACstDM
Turmeric Powder: https://amzn.to/3M6pCrX
Red Chilli Powder: https://amzn.to/3o1N6Xj
Coriander Powder: https://amzn.to/3OcRKww
Garam Masala Powder: https://amzn.to/3IdiSYd
Dry Red Chillies: https://amzn.to/3O8CMrf
Cumin Seeds: https://amzn.to/41EPjWD
Coriander Leaves: https://amzn.to/3AZWU76
Tomatoes: https://amzn.to/42BdtCB
Mustard Oil: https://amzn.to/3IA71ng
Asafoetida: https://amzn.to/3WvNsCr
Curry Leaves: https://amzn.to/3WvOSg3
Sesame Oil: https://amzn.to/3MsPz5f
Peanuts: https://amzn.to/3MyyPJM

Equipment needed for the recipe:
Please note that I use all these in my kitchen. I am happy and satisfied with these products, and hence, I recommend these to my readers.

Grill Grate: https://amzn.to/3WrGo9Z
Pan: https://amzn.to/44V92Ek
Cutting Board: https://amzn.to/3n9IXjM
Knife Set (includes a bread knife): https://amzn.to/3Lg64Bj

Click here to check out other recipes from my kitchen.

Please subscribe to my newsletter to receive my posts in your mailbox and/or follow me on social media.

• Facebook
• Instagram
• Twitter