What is Baingan Bharta?
Baingan Bharta is a flavorful and aromatic dish made with eggplant, onions, tomatoes, or tomato sauce, and a blend of spices like cumin seeds, turmeric, garam masala, ground coriander, smoked paprika, and curry leaves.
Baingan Bharta is a beloved dish in North Indian cuisine, often enjoyed at street-side dhabas, which are local eateries known for their rustic charm and authentic flavors. One of the reasons for its popularity is how perfectly it pairs with traditional Indian bread like rotis and naan. These freshly baked flatbreads provide a delightful contrast to the rich and smoky flavors of the Bharta, allowing you to scoop up every bit of the savory goodness with each bite.
At these bustling roadside joints, Baingan Bharta holds a special place on the menu. The combination of tender, mashed eggplant mingled with the tanginess of tomatoes, the earthiness of spices, and the hint of smokiness creates a symphony of tastes that’s hard to resist.
Serving Baingan Bharta with freshly cooked rotis or naan adds a delightful texture contrast to the meal. The soft, pillowy bread complements the creamy consistency of the Bharta, making every mouthful a delightful experience. The simplicity and heartiness of this combination make it a go-to choice for those seeking a comforting and satisfying meal, whether it’s a quick bite on the go or a leisurely meal shared with friends and family.
Why I love making Spicy Eggplant Baingan Bharta
I love making Baingan Bharta because it’s a versatile dish that brings together the earthy flavors of eggplant with the warmth of spices. Eggplant is naturally creamy, adding a luxurious texture to the dish. It’s a very good dish without much effort, yet it’s incredibly flavorful and satisfying.
Traditionally, the eggplant is roasted over a flame to impart a smoky flavor, but we can also add smoked paprika or liquid smoke for that taste. I only add smoked paprika and it tastes quite good. Even without either one, it tastes great.
How I cook my Spicy Baingan Bharta
I start by heating a skillet and sautéing cumin seeds and curry leaves in oil until fragrant. Then, I add onions, tomato sauce, and ginger garlic paste, letting them cook until soft. Next, I add the ground spices followed by cubed eggplant, salt, and water.
After cooking until tender, I mash the eggplant and finish with a sprinkle of sesame seeds and garnish with fresh coriander.
Adding sesame seeds to Baingan Bharta is usual, but it’s my way of adding extra crunch and nutrition to this recipe. Sesame seeds not only enhance the texture with their delicate crunch but also bring a rich nuttiness that complements the earthy flavors of the roasted eggplant. Moreover, incorporating sesame seeds is a thoughtful addition from a nutritional standpoint, especially for vegan diets that can sometimes be lower in protein.
I always look for ways to boost the protein content in every vegan recipe I make, ensuring that each dish is not only delicious but also nutritionally balanced.
More about sesame seeds
Sesame seeds, though small, are packed with nutrients like protein, healthy fats, and minerals such as calcium, iron, magnesium, and zinc. These nutrients support various aspects of health, including heart health by lowering bad cholesterol levels, promoting strong bones, and aiding in blood sugar regulation.
Additionally, sesame seeds possess antioxidant properties that protect cells from damage and have anti-inflammatory effects. Their fiber content also supports digestive health by preventing constipation and promoting regular bowel movements. Incorporating sesame seeds into your diet can contribute significantly to overall wellness.
Baingan bharta goes with all types of dal like Instant Pot Mung Dal, Instant Pot Vegan Chana Dal Recipe, or Instant Pot Vegan Dal Makhani
Instant Pot Baingan Bharta
Equipment
- 1 Instant Pot
- 1 Wide pan or Wok if cooking on stove
- 1 Set of Measuring Cups
- 1 Set of Measuring Spoons
- Knives, cutting boards, etc
Ingredients
- 1 large eggplant, peeled and cut into cubes cut into 1” cubes
- 2 Tablespoons oil
- 1 cup sliced onion
- 1 large tomato diced or 1/4th cup tomato sauce
- ¾ teaspoon salt or to taste
- ¼ cup water
Spices:
- 1 teaspoon cumin seeds
- 2 tablespoons ginger garlic paste or 1 tablespoon chopped ginger and 1 tablespoon chopped garlic
- 15 to 20 curry leaves dried or fresh
- ½ teaspoon turmeric
- ½ teaspoon garam masala
- ¼ teaspoon ground coriander
- ½ teaspoon smoked paprika
Other spices and herbs
- 1 tablespoon sesame seeds
- ¼ cup fresh chopped cilantro
For garnish
- Fried onions
- Fresh chopped cilantro
Instructions
Step by Step Instant Pot Instructions
- Begin by setting your instant pot to sauté mode and allow it to heat up. Add 2 tablespoons of oil and let it heat up. Once hot, add 1 teaspoon of cumin seeds and curry leaves. Cook for about half a minute until they begin to release their aromatic oils.
- Next, add 1 cup of sliced onions to the pot. Sauté these ingredients for about 3 minutes or until the onions turn translucent and become fragrant. Add the tomato sauce and ginger garlic paste, and continue to cook for another minute or two.
- Now, add all the ground spices: turmeric, garam masala, ground coriander smoked paprika . Mix everything well to combine and let the spices toast for about a minute.
- Add 1 large eggplant, cut into cubes, to the pot along with ¾ teaspoon of salt (adjust to taste), and ¼ cup of water. Stir everything together thoroughly to ensure the eggplant is coated in the flavorful mixture.
- Cancel the sauté mode, securely close the instant pot lid, and set it to pressure cook for 10 minutes. Allow the pressure to naturally release.
- Once the pressure has released, carefully open the lid and use a potato masher to gently mash the eggplant to your desired consistency. Taste the mixture and adjust the seasoning with more salt if needed. For an added smoky depth, consider stirring in ½ teaspoon of liquid smoke at this stage.
- Switch back to sauté mode and cook for an additional 3 minutes, stirring occasionally, until the mixture becomes dry and slightly roasted. You may have to add little more oil at this stage.
- Sprinkle in the sesame seeds and mix well into the dish.
Garnish
- Top with ¼ cup of chopped cilantro and/or fried onions to add freshness and texture.
Stovetop instructions:
- Heat a large skillet or pan over medium heat on the stove. Add 2 tablespoons of oil and let it heat .
- Once the oil is hot, add 1 teaspoon of cumin seeds and curry leaves to the pan. Cook the cumin seeds for about half a minute until they start to sizzle and release their aroma.
- Add 1 cup of sliced onions to the pan. Sauté the onions for about 3 minutes until they become translucent and fragrant.
- Next, add 1/4th cup of tomato sauce and 2 tablespoons of ginger garlic paste to the pan. Stir well to combine everything and let it cook for another minute or two.
- Now, add all the ground spices: turmeric, garam masala, ground coriander smoked paprika . Mix everything well to combine and let the spices toast for about a minute.
- Add 1 large eggplant, cut into cubes, to the pan. Season with ¾ teaspoon of salt (adjust to taste) and add ½ cup of water. Mix everything well to coat the eggplant with the spice mixture.
- Cover the pan with a lid and let the eggplant cook for about 15-20 minutes on medium- low heat, stirring occasionally. Cook until the eggplant is tender and cooked through.
- Once the eggplant is cooked, remove the lid and mash it gently with a spoon or spatula to achieve your desired consistency.
- Taste the mixture and adjust the seasoning if needed. For an extra smoky flavor, you can add ½ teaspoon of liquid smoke at this stage and stir well.
- Cook uncovered for another 5-7 minutes on medium heat, stirring occasionally, until the mixture becomes dry and slightly roasted. If desired, drizzle a little more oil into the pan if needed.
- Sprinkle 2 tablespoons of sesame seeds over the dish and mix well to incorporate them.
- For garnish, top your dish with ¼ cup of chopped cilantro and/or fried onions for added flavor and texture.
- Remove the pan from heat, and your flavorful eggplant dish is ready to be served hot. Enjoy your meal!
Video
Notes
Why you should try this Baingan Bharta recipe
Baingan Bharta is a must-try for anyone looking for a flavorful and wholesome vegan dish. It’s not only delicious but also rich in nutrients, with eggplant providing fiber, vitamins, and minerals.
Even if you’re not a fan of eggplant, this dish might just change your mind with its delicious blend of spices and textures.
Frequently Asked Questions about Spicy Baingan Bharta
Q: How should I store leftover Spicy Baigan Bharta?
A: Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze Spicy Baigan Bharta?
A: Yes, you can freeze it in a freezer-safe container for up to 3 months. Thaw before reheating.
Q: Can I make Spicy Baigan Bharta ahead of time?
A: Yes, it reheats well, so you can make it a day in advance and reheat before serving.
Q: I don’t eat onions and garlic, can I make Spicy Baigan Bharta without them?
A: Yes, you can skip onions and garlic or substitute with onion and garlic powder for flavor.
