Roasted Brinjal Recipe – Authentic Indian Baingan Bharta

Last Updated on 4 months by Neha Deshmukh

Roasted Brinjal Recipe – Authentic Indian Baingan Bharta

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Baingan Bharta. It’s smoky, flavorful, and honestly, one of the most comforting dishes you can make. I remember my grandmother making this every monsoon, and the aroma would fill the entire house. It’s a little bit of effort, but trust me, it’s so worth it. Let’s get cooking!

Why You’ll Love This Recipe

Baingan Bharta, or roasted eggplant mash, is a classic Indian side dish that’s incredibly versatile. It’s perfect with roti, paratha, or even rice. The roasting gives the brinjal a beautiful smoky flavor that’s just irresistible. Plus, it’s a relatively easy dish to make, even for beginner cooks. You’ll love how a few simple ingredients transform into something truly special.

Ingredients

Here’s what you’ll need to make this delicious Baingan Bharta:

• 1 large brinjal (eggplant)
• 1 onion
• 1 inch ginger
• 2 tomatoes
• 2 green chillies
• 1 pinch turmeric powder (about 1/4 tsp)
• 1 tbsp coriander leaves, chopped
• Salt to taste
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp asafoetida (hing) or 2-3 garlic flakes
• 1-2 dry red chillies
• 10-12 fresh curry leaves

Ingredient Notes

Let’s talk ingredients! Choosing the right brinjal is key. I prefer the long, purple variety – they get beautifully soft and smoky when roasted.

A little note on spices: Feel free to adjust the green chillies and red chillies to your spice preference. Some regions in India use a lot of Kashmiri red chilli powder for colour and mild heat, which is a lovely addition if you can find it.

And then there’s asafoetida, or hing. It has a pungent smell, but it adds a unique umami flavour to the dish. If you can’t find it, you can substitute with a couple of crushed garlic flakes, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, we need to roast the brinjal. Lightly grease the brinjal with oil and roast it over a low flame (either directly on the gas or in the oven) until the skin is completely tender and blistered. This usually takes about 20-25 minutes.
2. Once cooled enough to handle, peel off the skin and mash the pulp. Don’t worry if it’s a little uneven – that’s perfectly fine!
3. Now for the tempering! Heat some oil in a pan and add the mustard seeds. When they splutter, add the cumin seeds, urad dal (if using), dry red chillies (broken into pieces), grated ginger, asafoetida (or garlic), and curry leaves. Let this sizzle for a few seconds until fragrant.
4. Add chopped onions and sauté until golden brown. Then, add the chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes are soft and pulpy – about 5-7 minutes.
5. Finally, mix in the mashed brinjal and simmer for 3-4 minutes, stirring occasionally. This helps all the flavours meld together beautifully.
6. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t rush the roasting process! Low and slow is the way to go for maximum smokiness.
• If you’re roasting directly on the gas, keep turning the brinjal to ensure it cooks evenly.
• A squeeze of lemon juice at the end brightens up the flavours.
• For a richer flavour, add a tablespoon of cream or yogurt towards the end of cooking (optional).

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure you’re using oil and not ghee.
• Spice Level Adjustment – Mild to Spicy: Reduce or omit the green chillies and red chillies for a milder flavour. Add a pinch of cayenne pepper if you like it extra spicy! My friend, Priya, loves to add a dash of smoked paprika for an extra smoky kick.
• Festival Adaptations – Navratri/Janmashtami: During fasting periods like Navratri or Janmashtami, you can skip the onion and garlic. The Baingan Bharta will still be incredibly delicious!

Serving Suggestions

Baingan Bharta is best served hot with:

• Roti or paratha – a classic combination!
• Steamed rice and dal
• A side of raita (yogurt dip) to cool things down

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 flavours develop further!

FAQs

What type of brinjal is best for Baingan Bharta?

The long, purple brinjal works best, but you can also use the round variety if that’s what you have.

Can I roast the brinjal directly on the gas stove, or is the oven preferred?

Both methods work! Roasting on the gas gives a more intense smoky flavour, but the oven is more convenient.

What is asafoetida (hing) and can I substitute it?

Asafoetida is a pungent spice that adds a unique umami flavour. You can substitute with crushed garlic flakes, but the flavour won’t be exactly the same.

How can I prevent the Baingan Bharta from becoming too smoky?

Roast the brinjal over a low flame and keep turning it to prevent burning.

Can I make Baingan Bharta ahead of time?

Yes, you can! It actually tastes better the next day. Just store it in an airtight container in the refrigerator and reheat when ready to serve.