- Toast peanuts in a skillet until lightly browned. Transfer to a bowl.
- In the same skillet, toast sesame seeds and coriander seeds until fragrant. Add to the peanuts.
- Toast grated coconut in the skillet until golden brown. Combine with the other toasted ingredients.
- Heat 1 tbsp oil; fry sliced onions until golden brown. Let cool, then grind with the toasted ingredients into a coarse paste.
- Slit aubergines (eggplants) into a plus shape without cutting through the base.
- Pan-fry aubergines (eggplants) in the remaining oil until blistered (15 mins). Set aside.
- Heat ghee; temper cumin seeds, dry red chilies, and ginger-garlic paste until aromatic.
- Add the ground paste to the skillet. Cook for 2 minutes, then add water to create a thick sauce.
- Return the aubergines (eggplants) to the skillet. Simmer for 5 minutes to absorb flavors.
- Serve hot with biryani, rice, or chapati.
- Calories:220 kcal25%
- Energy:920 kJ22%
- Protein:6 g28%
- Carbohydrates:18 mg40%
- Sugar:8 mg8%
- Salt:150 g25%
- Fat:15 g20%
Last Updated on 4 months by Neha Deshmukh
Authentic Baingan Bharta Recipe – Peanut & Sesame Flavored Eggplant
Hey everyone! If you’re anything like me, you absolutely love a good Baingan Bharta. It’s one of those dishes that just screams “comfort food,” and this version, with its nutty, fragrant twist, is extra special. I first made this when I was trying to recreate a version my grandmother used to make, and honestly, it’s become a family favorite ever since. It’s a little different than your standard Baingan Bharta, thanks to the peanuts and sesame seeds, but trust me – it’s a game changer!
Why You’ll Love This Recipe
This Baingan Bharta isn’t just delicious; it’s packed with flavor and texture. The smoky eggplant, combined with the crunchy peanuts and fragrant sesame seeds, creates a truly unique experience. It’s surprisingly easy to make, even if you’re new to Indian cooking, and it’s a fantastic way to impress your friends and family. Plus, it’s a wonderfully versatile dish – perfect with biryani, rice, chapati, or even just a simple side of yogurt.
Ingredients
Here’s what you’ll need to create this flavorful Baingan Bharta:
- ¼ cup peanuts
- 1 tbsp sesame seeds
- ½ cup coriander seeds
- ¼ cup grated coconut
- 2 tbsp oil (plus 1 tsp ghee)
- 1 small onion, sliced
- ½ tsp red chilli powder (adjust to taste!)
- Salt to taste
- ¼ tsp turmeric powder
- 6 small aubergines (eggplants)
- ½ tsp cumin powder
- 2 dry red chillies
- 1 tbsp ginger-garlic paste
Ingredient Notes
Let’s talk ingredients for a sec! A few things can really elevate this dish.
- Peanuts & Sesame Seeds: These are the stars! They add a wonderful nutty flavor and satisfying crunch. Don’t skip them!
- Aubergine/Eggplant: I prefer using the smaller, Indian variety of aubergines for this. They have a lovely sweetness and cook beautifully. But globe eggplants work just fine too – just adjust the cooking time slightly.
- Ghee vs. Oil: Traditionally, ghee (clarified butter) is used for tempering the spices. It adds a richness and aroma that’s hard to beat. However, if you prefer, you can use oil instead. I sometimes use a mix of both for the best of both worlds!
- Spice Level: Feel free to adjust the amount of red chilli powder to your liking. I like a little kick, but you can tone it down if you prefer a milder flavor.
Step-By-Step Instructions
Alright, let’s get cooking!
- Toast the Nuts & Seeds: First, we’re going to build that amazing flavor base. Heat a skillet over medium heat and toast the peanuts until they’re lightly browned. Transfer them to a bowl.
- Toast Sesame & Coriander: In the same skillet, toast the sesame seeds and coriander seeds until fragrant – this usually takes just a minute or two. Add these to the bowl with the peanuts.
- Toast the Coconut: Now, toast the grated coconut in the skillet until it’s golden brown. Add it to the peanut and seed mixture.
- Make the Paste: Heat 1 tbsp of oil in the skillet. Fry the sliced onions until they’re golden brown and lovely. Let them cool completely, then grind them with the toasted peanuts, sesame seeds, coriander seeds, and coconut into a coarse paste. A little water helps if needed!
- Prepare the Eggplant: While the paste cools, slit the aubergines into a plus shape, being careful not to cut all the way through the base. This helps them cook evenly and absorb all those delicious flavors.
- Pan-Fry the Eggplant: Heat the remaining oil in a skillet over medium heat. Pan-fry the aubergines until they’re blistered and beautifully softened – this takes about 15 minutes. Set them aside.
- Temper the Spices: In another pan, heat the ghee. Add the cumin seeds and dry red chillies. Once the cumin seeds start to sizzle, add the ginger-garlic paste and cook until fragrant.
- Cook the Paste: Add the ground paste to the skillet with the tempered spices. Cook for about 2 minutes, stirring constantly, then add about ½ cup of water to create a thick sauce.
- Combine & Simmer: Return the aubergines to the skillet. Gently stir to coat them in the sauce. Simmer for about 5 minutes, allowing the aubergines to absorb all those wonderful flavors.
- Serve & Enjoy: That’s it! Serve hot with your favorite Indian bread or rice.
Expert Tips
- Smoky Flavor: For extra smokiness, you can roast the aubergines directly over an open flame (gas stove) before pan-frying. Just be careful!
- Don’t Overcook: Be careful not to overcook the aubergines, or they’ll become mushy. You want them to be tender but still hold their shape.
- Taste as You Go: Don’t be afraid to taste and adjust the seasoning as you cook. Everyone’s palate is different!
Variations
- Vegan Adaptation: Simply substitute the ghee with oil.
- Spice Level Adjustment: Add more or less red chilli powder to suit your preference. You can also add a pinch of cayenne pepper for extra heat.
- Regional Variations:
- Bihari Style: Bihari Baingan Bharta often includes mashed potatoes and a generous amount of mustard oil.
- Uttar Pradeshi Style: This version tends to be a bit milder and often includes a touch of amchur (dried mango powder) for tanginess.
- Festival Adaptations: This dish is fantastic for Diwali or Holi feasts! It’s a crowd-pleaser and pairs well with a variety of other dishes.
Serving Suggestions
Baingan Bharta is incredibly versatile! Here are a few of my favorite ways to serve it:
- With hot, fluffy biryani
- Alongside a simple bowl of steamed rice
- With warm, soft chapati or roti
- As part of a larger Indian thali (platter)
- With a side of cooling yogurt or raita
Storage Instructions
Leftover Baingan Bharta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors meld together!
FAQs
Q: What type of aubergine/eggplant is best for Baingan Bharta?
A: I prefer the smaller, Indian variety, but globe eggplants work well too. Just adjust the cooking time as needed.
Q: Can I make this Baingan Bharta ahead of time?
A: Absolutely! You can make the paste a day or two in advance and store it in the refrigerator. This will save you time when you’re ready to cook the final dish.
Q: How can I adjust the smokiness of the Baingan Bharta?
A: Roasting the aubergines over an open flame is the best way to add smokiness.
Q: What is the best way to grind the paste for this recipe?
A: A food processor or blender works best. Add a little water if needed to get a coarse paste.
Q: Can I grill the aubergines instead of pan-frying?
A: Yes, you can! Grilling will give them a lovely smoky flavor. Just make sure to grill them until they’re tender and blistered.
Enjoy making this delicious Baingan Bharta! I hope it becomes a favorite in your home too. Let me know how it turns out in the comments below!
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
