Punjabi Baingan Bharta - Oven Roasted Mashed Indian Eggplant Curry
Indian Punjabi style baingan bharta recipe helps you to make delicious oven roasted eggplant gravy with blended spices which makes a very yummy side dish with rice, chapathi or poori.
Servings 3
Calories 245kcal
Ingredients
- 1 large eggplant
- 1 medium sized onion
- 2 medium sized tomatoes
- 2 cloves garlic crushed
- 1 tablespoon ginger peeled and grated or crushed
- ¼ teaspoon salt adjust to taste
- 2 tablespoon coriander leaves (cilantro leaves) for garnishing
Spice Powders
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 tablespoons coriander powder
- 2 teaspoons garam masala powder
for seasoning
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 4 dry red chilies broken
Instructions
To roast the eggplant
- Preheat oven to 400 degree Fahrenheit.
- Wash the eggplant, slice with knife over a few parts and bake in the preheated oven for 1 hour and 15 minutes or until the eggplant is roasted very well. The skin of the eggplant will look wrinkled and may turn slightly pale and brown as it gets roasted. Oven temperatures can slightly vary and so the baking times also may slightly vary, so just keep an eye once its almost an hour of baking.
- Allow the roasted eggplant to cool down in the rack, while we prepare the onion tomato gravy for the dish.
To make the eggplant curry (baingan bharta)
- Peel and wash the onion, and slice the onion finely.
- Heat the oil in a small pan and add the cumin seeds.
- When the cumin seeds are lightly fried, add the broken dried red chilies and fry for a few seconds.
- Add the chopped onions and saute for 2 minutes.
- Add salt, crushed garlic and ginger and saute for another few minutes, about 8 to 10 minutes until the onions turn transparent in color.
- Chop the tomatoes in small pieces and add the chopped tomatoes to the sauteed onions in the pan.
- Cook the tomatoes by sauteing the contents for another 3 to 4 minutes until the tomatoes are cooked and blended with the onions.
- Meanwhile if the eggplant is cooled enough, transfer the roasted eggplant to a bowl, and gently scoop out the flesh discarding the skin.
- Add the eggplant pulp to the tomato onion mixture and mix well.
- Add ¼ cup of water to the pan and bring the mixture to a boil.
- Cook in low heat for another 2 to 3 minutes until the eggplant is nicely blended with the onions and tomatoes in garlic and ginger.
- Add the remaining spices to the pan - turmeric powder, red chili powder, coriander powder and garam masala powder to the pan and saute the contents for another 2 more minutes. Baingan bharta or roasted eggplant curry is ready to serve!
Notes
Enjoy the hot baingan bharta curry with rice or chapathi for lunch or dinner or serve it as a spread with toast for breakfast.
Nutrition
Calories: 245kcal | Carbohydrates: 25g | Protein: 5g | Fat: 15g | Saturated Fat: 1g | Sodium: 224mg | Potassium: 917mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1565IU | Vitamin C: 112.4mg | Calcium: 89mg | Iron: 3.1mg