Bharta simply means mashed, and Punjabi baingan bharta is the smoky, rustic way village kitchens dealt with the big purple eggplants of winter. Traditionally the baingan was buried in the embers of the chulha or tandoor until its skin blackened and the flesh collapsed, then peeled and cooked with onions and tomatoes.
Everything depends on the char. Roasting directly over flame gives the flesh a deep smoky flavour that no amount of spice can replace. The cooked bharta is soft and slightly chunky, with sweetness from onions, tang from tomatoes, the bite of raw green chilli and garlic, and the freshness of coriander. Mustard oil, if you use it, adds a pungent edge.
It is everyday food, eaten with hot phulkas or makki di roti, a bowl of dal and some curd. In winter, bharta and bajra roti is a common Punjabi village dinner. The smoky flavour also pairs well with plain parathas, and leftovers make a good filling for a sandwich or wrap. Large, light, shiny eggplants with few seeds give the best result.
At a glance
| Region | Punjab |
|---|---|
| Cuisine | Punjabi |
| Diet | Vegan |
| Course | Side dish |
| Prep time | 25 minutes |
| Cook time | 20 minutes |
| Total time | 45 minutes |
| Serves | 4 |
| Spice level | Medium |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | eggplant / onion / tomato / garlic |
Ingredients
- 1 large bharta baingan (about 600 g)
- 1 tsp oil for rubbing
- 3 tbsp mustard oil
- 1 tsp cumin seeds
- 2 medium onions, finely chopped
- 6 garlic cloves, finely chopped
- 1 inch ginger, finely chopped
- 2 green chillies, finely chopped
- 2 tomatoes, finely chopped
- 1/2 tsp turmeric
- 1 tsp coriander powder
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala
- Salt to taste
- 3 tbsp chopped coriander
Method
- Wash and dry the baingan, rub with a little oil and make 3 or 4 small slits; push a garlic clove into a couple of them if you like.
- Place directly on a gas flame on medium. Roast 12 to 15 minutes, turning every few minutes with tongs, until the skin is charred and blistered all over and the baingan collapses when pressed.
- Transfer to a bowl, cover and let it steam 10 minutes. Peel off the burnt skin, discard the stem and mash the flesh roughly with a fork.
- Heat mustard oil until it smokes, then lower the heat to medium. Add cumin seeds, then onions, and cook 6 to 7 minutes until light golden.
- Add garlic, ginger and green chillies and saute 2 minutes until the garlic smells cooked.
- Add tomatoes, turmeric, coriander powder, chilli powder and salt. Cook 5 to 6 minutes until the tomatoes turn soft and pulpy.
- Add the mashed baingan and cook on medium-low for 5 minutes, stirring and mashing, so the flavours combine. Finish with garam masala and coriander.
Tips
- Pick a large, light eggplant with glossy skin – heavy ones are seedy.
- No gas flame? Roast under a hot grill, turning often, for about 25 minutes.
- Keep a few small pieces of charred skin in the bharta for extra smokiness.
Serve with
Hot phulkas or bajra roti with dal and curd.