Baingan Bharta Smoky Style I Punjabi Dhaba Style Baingan ka Bharta I roshniscuisine

Home  >>  Baingan Recipes  >>  Baingan Bharta Smoky Style I Punjabi Dhaba Style Baingan ka Bharta I roshniscuisine

Baingan Bharta Smoky Style I Punjabi Dhaba Style Baingan ka Bharta I roshniscuisine


Baingan Bharta Smoky Style I Punjabi Dhaba Style Baingan ka Bharta I roshniscuisine

You can watch the video recipe in Hindi here

You can watch the video recipe in Odia here

Today we prepare Smoky Flavoured Baingan Bharta.Here I make some slits in the baingan before putting on flame and insert garlic slices and apply mustard oil on baingan…it gives a burnt garlic flavour.This yummy idea is given by my friend Poonam Soni so thanks for this idea dear.Today mornignonly I made palak aloo paratha…knowingly I made less potato stuffing as I will do the recoring of this…so have this with simple palak paratha…So lets get started

Preparation Time 10 min
Cooking Time 12 to 15 min
Serving Persons 3 to 4

Ingredients Required

1 big brinjal(around 300gm)
2 medium onions chopped
2 medium tomatoes chopped
3 green chili slitted
1 inch ginger chopped
2 big garlic cloves chopped
2 big garlic clove sliced
¼ tsp turmeric powder
1 tsp garam masala
½ tsp red chili powder
2 tbsp chopped coriander leaves
2 tbsp mustard oil
1 whole red chili
½  tsp mustard seeds
1 tsp udad dal
a pinch of asafoetida
Salt to taste
1 tsp ghee
1 charcoal piece


Take the baingan or brinjal and make small slits all over it and insert the garlic slices inside the slit.
Coat the whole baingan with mustard oil.
Now roast the baingan in open flame for 8 to 10 min so that it get roasted and cooked form inside,by turning it from all sides every one minute.
Meanwhile in another pan heat mustard oil.add all tadka ingredients to this.
When mustard seeds start crackle,addchopped ginger n garlic,green chili.
Whn garlic turns into light golden colour and crispy,add chopped onion with a pinch of slat.
In this way onion is cooked faster.
Now add chopped tomatoes with all spices and let it cook till it turns into a  mushy texture.
Meanwhile check the baingan,if it is properly roaste remove from out of flame and dip inside a bow of water.
In this way it is cooled down faster and easy to peel.
Now remove the burnt garlic and chop it and add to the masala.
Peel the skin …you can see lots of water coming out of baingan.
Just strain it as it is mixed with burnt skin of baingan and add thw water to masala…it is more nutritious.
Now mash the whole baingan.
Add this to masala and mix it well.
Let it cook for some time in low flame.
Finally add chopped coriander rleaves and mix it well.
Now for smoky flavour,take a piece of charcoal and heat it in open flame.
Turn it so that it is properly hot.
Place a bowl in the center of bainganbharta and keep the hot charcoal in the bowl.
Now pour ghee on this…you can see smoke is coming out of charcoal.
Immidaitely cover this with a plate so that whole smoke is infused inside the baingan bharta.
After 2 min remove the plate…you can smell the smoky flavour of baingan bharta.
Now it s done…serve with phulka,paratha,roti…


When the baingan is done put it in a bowl of water so that it cools down and easy to peel the outer cover.
After peeling you can see the water coming from baingan…just strain it and use in masala.It is more nutritious.
Before peeling the baingan remove the burnt garlic from inside the baingana and chop it,add this to masala.It enhances the flavour.
If you don’t like the flavour of mustard oil,you can use ghee or normal cooking oil.


Leave a Reply

Your e-mail address will not be published. Required fields are marked *