The Baingan (rigan/eggplant) ka Bharta recipe shared here isn’t just simple but also incredibly delicious. Essentially, it provides a quick and easy way to make bharta without the need to directly roast the eggplant over an open flame. This recipe results in a perfectly balanced semi-dry curry, perfect to accompany bajra rotla or various Indian flatbreads.
The key to making tasty baingan ka bharta at home are
- Firstly, you can choose any type of eggplant for this recipe. I recommend using a larger, thicker eggplant rather than a smaller, elongated one.
- Secondly, bharta is prepared using the steam cooking method instead of direct roasting over a flame. While steam cooking is easier, roasting directly over a flame imparts a more flavorful charred taste.
- Lastly, baingan ka bharta tastes fantastic when served spicy and hot, alongside bajra roti and masala chaas.
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Recipe video
Baingan ka bharta recipe | Rigan nu bharthu recipe | rigan no olo
Ingredients
- 500 grm or 1 big size baingan - rigan/eggplant
- ½ cup water
- 4 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- Pinch of hing
- Some curry leaves
- ¾ cup chopped green onion
- 1 tsp chopped ginger
- 2-3 chopped green chilli
- 1 tbsp kathiyawad garlic chutney
- ½ tsp turmeric powder
- 1 tbsp kashmiri red chilli powder
- 1 tbsp coriander powder
- 1 tsp garam masala
- ¾ cup chopped tomatoes
- Salt to taste
- ¼ cup green garlic - optional
- Some coriander leaves
For kathiyawadi garlic chutney
- 6-7 garlic cloves
- 1 tsp red chill powder
- Pinch of salt
Instructions
- Take one large-sized eggplant and cut it into rough pieces.
- In a pressure cooker, add the eggplant pieces and ½ cup of water. Cover the lid and bring it to 1 whistle on medium flame.
- Once the pressure cooker releases its pressure naturally, take out the eggplant and remove its skin.
- Using a fork, slightly mash the eggplant.
- In a separate cooking pot, heat 4 tbsp of oil. Add ½ tsp of mustard seeds, ½ tsp of cumin seeds, a pinch of asafoetida (hing), some curry leaves, and sauté.
- Then add ¾ cup of chopped green onions (white part) and sauté until translucent.
- Now, add 1 tsp of chopped ginger and 2-3 chopped green chilies. Sauté it.
- Meanwhile, in a mortar and pestle, add 6-7 garlic cloves, 1 tsp of red chili powder, and a pinch of salt. Crush it until you get a Kathiyawadi garlic chutney.
- Transfer the garlic chutney into a mixing bowl, add ½ tsp of turmeric powder, 1 tbsp of red chili powder, 1 tbsp of coriander powder, 1 tsp of garam masala, and some water. Mix well to create a masala paste.
- Add the masala paste into the cooking pot with oil and sauté it.
- Then add ¾ cup of chopped tomatoes and salt. Sauté until the tomatoes become soft and mashy.
- Now add the green part of the onions and green garlic. Sauté it.
- Next, add the mashed eggplant and mix well.
- Cover and cook the bharta for 5-7 minutes on low flame.
- Garnish with coriander leaves and serve the Baingan ka Bharta with Bajra Rotla and Masala Chaas.
Notes
- Do not add more water while the pressure cooker rigan.
- Use medium flame and wait for 1 whistle.
- Crush the mixture roughly with a fork.
- The masala paste imparts a dhaba-style flavor and taste to the sabzi.
- Cover and cook the mixture for 5-7 minutes, allowing it to absorb the masala from the gravy.
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