Baingan Bharta
A classic preparation of roasted brinjal without too much masala
Gurdip Kohli Punj's Baigan Bharta recipe
Cuisine

- Indian

Serves

- 4

Cooking Time

-15-20 Min

Difficulty

- Medium

Preparation Time

- 10 Min

INGREDIENTS

  • 1 eggplant
  • 1 tbsp oil
  • 2 to 3 chopped green chillies
  • 1 chopped Tomato
  • ½ tsp red chilli powder
  • 1 tsp coriander powder
  • 2 tsp peanuts
  • coarsely ground
  • salt to taste
  • water
  • oil for brushing
  • For Garnish: chopped coriander

HOW TO PREPARE BAINGAN BHARTA

  1. 1

    Make some slits on the outer skin of the eggplant.
  2. 2

    Brush oil on the skin and roast directly over the flame.
  3. 3

    Roast evenly.
  4. 4

    Allow the roasted eggplant to cool.
  5. 5

    Later peel off the skin and mash the eggplant well.
  6. 6

    Heat oil in a pan under a low flame.
  7. 7

    Saute chopped onion garlic, green chillies, and tomato.
  8. 8

    Add red chilli powder coriander powder, salt and water and mix well.
  9. 9

    Add mashed eggplant to the masala.
  10. 10

    Add coarsely ground peanuts.
  11. 11

    Cook well and place in a serving dish.
  12. 12

    Garnish with chopped coriander.

About Chef

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Gurdip Kohli Punj

Chef

>Chef Gurdip Kohli Punj has fond memories of the Gurudwara kitchen where her family rolled out chapattis, chopped vegetables, and stirred large pots of dal as 'sewa'. This was no mere chore for young Gurdip; she enjoyed cooking for people! She creates healthy dishes that are yummy too!

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