Baingan Bharta has its roots in North Indian culinary traditions, particularly Punjab. People created the dish to utilize the abundant eggplants (baingan) grown in the region. Traditionally, they roast the eggplants over an open flame. This imparts a distinctive smoky flavor. This smoky essence, combined with robust spices and fresh ingredients, makes this eggplant recipe a beloved dish in Indian cuisine.

Variants of Baingan Bharta

While the basic recipe remains consistent, there are several regional variations of this dish across India. Here are a few notable ones:

Punjabi Baingan Bharta: People commonly prepare this version by mashing roasted eggplants and cooking them with onions, tomatoes, and spices. They often serve it with roti, naan, or rice.
Hyderabadi Baingan Bharta: Cooks add yogurt to this variant to give the dish a tangy flavor. They typically make it less spicy compared to the Punjabi version.
Bihar and Uttar Pradesh Style: In these regions, people serve this dish hot with litti or baati, which are traditional baked wheat dough balls.
Gujarati Baingan Bharta: People sometimes include steamed green peas in this version to add extra texture and flavor.
Caribbean Baigan Chokha: Outside India, people in the Caribbean prepare Baingan Bharta as Baigan Chokha. Further, they enjoy it with various rice dishes and pickles.
Maharashtrian Vangaicha Bharit: In Maharashtra, locals know this dish as Vangaicha Bharit. They prepare it by roasting and mashing eggplants, then cooking them with spices. Also, some versions include peanuts or coconut to give it a distinctive Maharashtrian flavor.

Pair Baingan Bharta with freshly made roti or jeera rice to create a hearty and satisfying meal. I still remember savoring this dish at my grandmother’s house, where she served it with a dollop of homemade white butter. The smoky aroma and the vibrant flavors transport me back to those cherished moments every time I make it.

Each variant brings its unique twist to the classic dish, making it a versatile and beloved recipe across different regions and cultures. Explore more such dishes in our section Northern Nibbles.

Baingan Bharta Recipe

Recipe by Sam Aiyar

5.0 from 1 vote

Course: MainCuisine: Northern NibblesDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

450

kcal

Total time

minutes

Baingan Bharta is a traditional Indian dish known for its smoky flavor and rustic charm. Made from roasted and mashed eggplant, it’s cooked with aromatic spices and served as a comforting side with roti or rice. This delightful dish captures the essence of North Indian cuisine.
Here’s a simple recipe made in the north Indian style for you:

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Ingredients

1 large eggplant (baingan)
2 tablespoons oil
1 large onion, finely chopped
1 tomato, finely chopped
2 garlic cloves, minced
1 -inch piece of ginger, minced
1 or 2 green chilies, finely chopped (adjust according to taste)
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala (optional, I do not use)
1 teaspoon salt (adjust to your taste, I use half a spoon)
Fresh coriander leaves, chopped for garnish

Instructions

Roast the Eggplants: Prick the eggplants with a fork and roast them directly on an open flame or in the oven until the skin becomes charred and the flesh is soft. Once done, let them cool, peel off the charred skin, and mash the flesh. Set aside.
Combine and Cook: Add the mashed eggplants to the pan and mix thoroughly with the masala. Cook on low heat for about 10 minutes, stirring occasionally, until all the flavors are well combined.
Finish and Garnish: Garnish with fresh coriander leaves.