Baingan Bharta

Fire-roasted and mashed eggplant cooked with tomatoes, onions, and bold spices — smoky and deeply satisfying.

Cuisine: North Indian (Punjab) · Style: Dry · Protein: Veggies · Total time: 35 minutes · Difficulty: easy · Servings: 4 · Spice: 3/5

Ingredients

• 2 large eggplants
• 2 onions, chopped
• 2 tomatoes, chopped
• 2 green chillies, chopped
• 1 tsp cumin seeds
• 1 tsp ginger-garlic paste
• 1 tsp red chilli powder
• 1/2 tsp garam masala
• Fresh coriander
• 2 tbsp oil
• Salt to taste

Steps

1. Roast eggplants directly over flame until charred and soft.
2. Peel and mash the roasted flesh.
3. Heat oil, temper cumin seeds.
4. Fry onions until golden, add ginger-garlic paste.
5. Add tomatoes, green chillies, and spices. Cook 5 minutes.
6. Add mashed eggplant and mix well.
7. Cook for 10 minutes. Garnish with coriander.
8. Serve with roti or paratha.

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