Enhanced Baingan Bharta with roasted red pepper. Made with a combination of roasted eggplant, bell pepper, and aromatics. This Indian-inspired mashed eggplant (aka zesty, smoky dip) is delicious and easy to make.
Serve it as a side dish or a healthy dip with roti, naan, or pita bread. This dish is naturally vegan, gluten-free, and low-fat.
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What Is Bharta
Bharta is a dish from North India, made by mashing roasted veggies and flavored with fresh herbs and spices, to give dish a robust flavor.
Traditionally, bharta is made with eggplant (baingan), turnips (shalgam), or mixed veggies.
Bharta is prepared in different ways in different parts of India. One such similar dish is chokha. Chokha is a popular dish from Indian state Bihar, made in similar way as bharta.
Litti Chokha is a classic combination, where chokha is served with Litti. Litti, is a stuffed roasted dough ball, made with whole wheat flour and stuffed with a mixture prepared with sattu (roasted chickpea flour), spices, and herbs.
Baingan bharta is my all time favorite. I remember my mom used to make this baingan bharta specially during winters, with Jowar roti smeared with a dollup of ghee and a piece of gud ( jaggery ). It was just amazing!!
Like Bharta, Chokha is made with one or a combination of veggies such as baingan chokha, made with only eggplant, or aloo chokha made with only potatoes, or tomato chokha made with just the tomatoes.
Pic Shown: Baingan Bharta, Dill paratha, and salad.
About Baingan Bharta Recipe
Baingan Bharta is made with fire roasted eggplant, roasted red bell pepper (optional) for an enhanced flavor, and tomatoes, onions, ginger, garlic, and some aromatic Indian spices.
Baingan Bharta goes well with tandoori roti, naan, or paratha. You can also serve this delicious bharta with Litti, fire roasted stuffed dough ball.
Roasting the eggplant, and bell peppers brings out their natural sweetness and flavors and gives it a rich velvety texture. The robust flavors of roasted eggplant, and roasted red bell pepper, is reflected in this simple relish.
Onions are sauted in some oil, along with some garlic, which adds a savory depth flavor to this dish. Fresh tomatoes add a nice fresh, tangy flavor, and green chili give the required heat to this dish. Finally, handful of fresh cilantro adds brightness and nice refreshing look and flavor to this relish.
You can use mustard oil, to sauté onions, and garlic to give this dish a nice robust flavor and an additional layer of flavoring to this simple dish. This relish is so versatile that it can be served with meat, veggies, or simple bread.
Looking for more inspiration? Check out these recipes - Hariyali Baingan Bharta, Butternut Squash Bharta, and Shalgam Ka Bharta
Ingredients
- 2 medium, eggplant
- 1 large, red bell pepper
- 1 large, onion (red or yellow)
- 2 medium, tomato
- 6-8 cloves, garlic
- ½ inch ginger
- 2-3 green chili, adjust to taste
- 2 tablespoon oil
- salt to taste
- handful of fresh cilantro
Dry Spices:
- 2 teaspoon coriander powder
- ½ teaspoon red chili powder, adjust to taste
- ½ teaspoon turmeric powder
- ½ teaspoon dried mango powder( Amchur powder )
- 1 teaspoon garam masala, adjust to taste
How To Pick Eggplant (Baingan)
- Picking fresh vegetables is a key to making this delicious Baingan Bharta. It is important to use fresh, young eggplant. Look for eggplant with a glossy, smooth skin, green stem and is heavy for it’s size.
- Eggplant should be slightly firm but not hard. To check for ripeness, lightly press the eggplant against its skin, if you can see the imprint, the eggplant is ripe. Also, choose small to medium size eggplants. These tend to be sweeter, and less bitter than the larger ones.
- The more mature the eggplant (left to grow longer) will have more seeds, and with more seeds comes more bitterness.
- Eggplants do not stay fresh for longer period of time and therefore it is best to use them within a day or two.
How To Make Baingan Bharta
There are different ways you can roast the veggies. Traditionally, veggies are roasted in an open fire or on a stove top, to bring out the rustic, smoky flavors in the veggies.
Sharing 3 different ways to roast veggies at home. Stovetop, air fryer (or using air fryer lid), and oven methods.
Step 1: Prep The Veggies
Wash the veggies well, pat dry the veggies with a clean kitchen or paper towel. Follow one of the methods discussed below to roast the veggies.
Step 2: Roast The Veggies
Method 1: On Stovetop
You will need Roti Jali, Tongs
Place a Roti Jali on a stove top. On a medium heat, roast the veggies, until veggies are soft and charred.
Turn the veggies every few minutes for even roasting.
Check if the veggies are done. The veggies will be soft and slightly charred. Insert a clean knife in the center of the veggies, if it goes through it without any resistance the veggies are cooked through. If required add few more minutes of cooking time.
Remove from heat. Let veggies cool down for few minutes.
Pic Shown: Roasted eggplant, roasted red bell pepper
Method 2: Air Fryer | Using Air Fryer Lid
You will need Air Fryer or Air Fryer lid (using Instant Pot), Tongs
Important: Completely UNPLUG the Instant Pot unit, before proceeding with this recipe.
Using a pastry brush, grease the crispy basket with some cooking oil. Arrange the eggplant, and red bell pepper in the crispy basket. Using a pastry brush, apply some oil over the veggies.
Note: You can place the veggies directly on the trivet (that comes with air fryer lid), or use the crispy basket, both work fine.
Depending upon the size of the veggies, you may have to work in batches.
Place the trivet (that comes with an air fryer lid) inside the inner pot of Instant Pot.
Place the crispy basket on top of the trivet. Now place the mealthy crisplid on top of the inner pot. Plug the crisplid and lower the handle.
Roast the veggies at 400 degree Fahrenheit for 25-30 minutes, check half way through.
Check if the veggies are done. The veggies will be soft and slightly charred.
Insert a clean knife in the center of the veggies, if it goes through it without any resistance the veggies are cooked through. If required add few more minutes of cooking time.
Note: Please use timing as a guideline. Depending upon the size of the veggies, the cooking time will vary.
Remove the crispy basket and allow the veggies to cool down for few minutes.
Method 3: Oven Roasted Veggies
You will need 9*13 inches Baking Sheet, Tongs
I love this oven roasted veggies, specially when I am cooking big. This method comes in so handy, not only it saves me a ton of time but is also easy cleanup.
Preheat the oven at BROIL or 400 degree Fahrenheit.
Arrange the veggies on a 9*13 inches baking sheet. Brush the veggies with some oil.
Place the baking sheet on the top shelf in the oven. Roast the veggies for 25-30 minutes, check half way through.
Check if the veggies are done. The veggies will be soft and slightly charred. Insert a clean knife in the center of the veggies, if it goes through it without any resistance the veggies are cooked through. If required add few more minutes of cooking time.
Note: Please use timing as a guideline. Depending upon the size of the veggies, and also different oven have different temperature settings, the cooking time will vary.
Remove the veggies from the oven, let it cool down for few minutes.
Step 3: Make The Baingan Bharta
Using one of the methods discussed earlier, roast the veggies.
Once the veggies are cool, peel the skin of the veggies, and discard the seeds. Keep the veggies along with its juices in a bowl. Using a fork or potato masher, mash the eggplant and roughly chop red bell pepper. Keep it aside.
Heat oil in a pan, add chopped onions. Saute for 3-5 minutes, or until onions are translucent.
Add chopped garlic, ginger, saute for 30 seconds.
Add chopped tomato, green chili. Dry spices – coriander powder, red chili powder, turmeric powder, dried mango powder, mix well. Cover and cook for 3-5 minutes, or until tomatoes are soft.
Add roasted, mashed eggplant, chopped red bell pepper, and salt to taste. Mix well.
Cook the veggies, for 3-5 minutes or until well blended and all the flavors are incorporated well. Turn OFF heat.
Add some garam masala and, handful of fresh cilantro. Serve Baingan Bharta with some tandoori roti, naan, or paratha, Green Garlic Chutney, jaggery and some salad. Yum!!!
Pro Tips
Use fresh vegetables. Please refer to the post discussed earlier – How to pick eggplant (baingan)?
Apply some oil to the veggies, which helps veggies crisps evenly. You can also use cooking spray instead.
The robust, smoky flavor of Baingan Bharta comes from how well the eggplant is roasted. It is important to roast the veggies well in order to achieve a nice robust, smoky flavor bharta.
Cooking time may vary depending on the size of the veggies. Please use timing as a guideline, different air fryers / ovens, have different temperature settings. Adjust the cooking time accordingly.
You can use mustard oil for cooking, for the robust flavor. For milder flavor, use olive oil instead.
Dried Mango powder adds a hint of tanginess to the Bharta. You can also use fresh lemon or lime juice instead, works just fine.
Variations
Use mustard oil for cooking, adds a nice robust flavor.
Green onions, green garlic, and cilantro add a nice crunch and freshness to the bharta. Feel free to add as little or more depending upon your liking.
For a sweeter, milder garlic flavor, use roasted garlic instead of raw garlic.
Roasted red bell pepper, adds a nice smoky, sweet, peppery flavor to the bharta. For a less intense smoky flavor, you can use chopped bell pepper instead. Add chopped bell peppers while sautéing onions.
Green peas add nice texture, vibrant color, and sweet flavor to this bharta.
Frequently Asked Questions
What is tandoor?
Tandoor is an open, clay oven, used in India for baking and/or roasting purpose. Typically, veggies are roasted in the tandoor and are used to make the bharta. However, at home we use oven method for the same.
Where can I find green garlic?
Fresh or green garlic is available in most Asian or Indian grocery stores. You can find fresh green garlic in the produce section or frozen green garlic in the frozen vegetable section.
Can I skip red bell pepper?
Absolutely, you can make this dish without red bell pepper, with only eggplant.
Alternatively, you can yellow, green, or orange bell pepper.
Serving Suggestions
Enjoy Baingan Bharta with roti, naan, paratha, or my favorite with Jowar roti smeared with a dollop of ghee and a piece of gud ( jaggery ). Don't forget some raita, or yogurt and Green Garlic Chutney to complete the meal.
Storage
Bharta stays fresh for 5-7 days in the refrigerator. If planning on storing the bharta, do NOT add raw veggies such as green onions, green garlic, or cilantro.
Before serving bharta reheat the bharta and add green onions, green garlic, and cilantro. Enjoy!!
You can freeze baingan bharta for up to a month. If planning on freezing the bharta, do NOT add raw veggies such as green onions, green garlic, or cilantro.
Thaw the bharta overnight in the refrigerator. Before serving bharta, reheat the bharta and add green onions, green garlic, and cilantro. Enjoy!!
Pairing Suggestions
Baingan Bharta (with roasted Red Pepper)
Ingredients
Ingredients
- 2 medium eggplant
- 1 large red bell pepper
- 1 large onion (red or yellow), sliced
- 2 medium tomato, sliced
- 6-8 cloves garlic, chopped
- ½ inch ginger, chopped
- 2-3 green chili, adjust to taste
- 2 tablespoon oil
- salt to taste
- handful of fresh cilantro
Dry Spices:
- 2 teaspoon coriander powder
- ½ teaspoon red chili powder, adjust to taste
- ½ teaspoon turmeric powder
- ½ teaspoon dried mango powder ( Amchur powder )
- 1 teaspoon garam masala, adjust to taste
Instructions
Step 1: Prep The Veggies
- Wash the veggies well, pat dry the veggies with a clean kitchen or paper towel. Follow one of the methods discussed below to roast the veggies.
Step 2: Roast The Veggies
Method 1: On Stovetop
- Note: For Roasting veggies in an air fryer or an oven, check out the post earlier.
- You will need Roti Jali, Tongs
- Place a Roti Jali on a stove top. On a medium heat, roast the veggies, until veggies are soft and charred.
- Turn the veggies every few minutes for even roasting.
- Check if the veggies are done. The veggies will be soft and slightly charred. Insert a clean knife in the center of the veggies, if it goes through it without any resistance the veggies are cooked through. If required add few more minutes of cooking time.
- Remove from heat. Let veggies cool down for a few minutes.
Step 3: Make The Baingan Bharta
- Using one of the methods discussed earlier, roast the veggies.
- Once the veggies are cool, peel the skin of the veggies, and discard the seeds. Keep the veggies along with its juices in a bowl. Using a fork or potato masher, mash the eggplant and roughly chop red bell pepper. Keep it aside.
- Heat oil in a pan, add chopped onions. Saute for 3-5 minutes, or until onions are translucent.
- Add chopped garlic, ginger, saute for 30 seconds.
- Add chopped tomato, green chili. Dry spices – coriander powder, red chili powder, turmeric powder, dried mango powder, mix well. Cover and cook for 3-5 minutes, or until tomatoes are soft.
- Add roasted, mashed eggplant, chopped red bell pepper, and salt to taste. Mix well.
- Cook the veggies, for 3-5 minutes or until well blended and all the flavors are incorporated well. Turn OFF heat.
- Add some garam masala and, handful of fresh cilantro.
Notes
- Roasting veggies using an air fryer (or air fryer lid), and oven methods
- How to pick eggplant (baingan)?
- Pro Tips
- Variations
- Frequently Asked Questions
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
KEYWORD
air fryer bharta, baingan bharta
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