Baingan Bharta: Quick Eggplant Recipe

Try this easy-to-make smoked mashed eggplant preparation that is very popular in Indian cuisine. It is one of my favourite and easiest dishes to prepare. Baingan Bharta is traditionally made from big eggplants that have been grilled over a coal fire or stoves and mashed. This mashed pulp is cooked with chilli peppers, tomatoes, onions, aromatics and some herbs. This is a simple yet popular dish that is made across India and it is way too easy to make. It pairs really well with hot rotis and even as a side meal with toasted bread.

Baingan Bharta a.k.a Mashed Eggplant

Baingan Bharta or mashed eggplant has a variation in many Turkish, Italian and Middle Eastern cuisines. But the famous eggplant dishes of modern Indian cooking date back to medieval times when eggplants or brinjals were roasted over coal and made into this delicious preparation or sabzi called Baingan Bharta.

Some relate it to the Middle Eastern Lebanese dish Baba Ganoush. I’d say the idea is similar but the preparation differs. The spices, aromatics and seasonings used are completely different. Within India, this dish takes on different variations depending on the region like North or West or South. Irrespective of how you prepare this dish, I am simply obsessed with the simplicity and explosion of flavour this one dish can impart.

How to make authentic Baingan Bharta

This recipe involves simple ingredients available in the vicinity of your kitchen and it is the perfect dish to make when you are feeling like making a chill dish OR if you have tons of eggplants in your refrigerator. Either way, this dish is that rainy day lover that needs all your attention and some of your smooth lovin’. Okay, I will stop this food porn and jump right into the recipe.

To Baingan or not to Baingan

Choosing the right Eggplant is key. In India, the variety of eggplants is many and each has its own destiny and purpose. The ones that we will choose are the big fat juicy ones. Look for glossy rich purple-coloured skin that has little to no dimples and there should be no bruises. They should be firm and heavy when you weigh them. The reason we are going with these eggplants is a) they have more flesh and b) easy to roast over a fire or air fry.

Here’s a step-by-step recipe to cook Baingan Bharta:

Adding the smokey element

1. Start by broiling the eggplant over the fire. Ideally, it should be roasted over a fire built using coals or woodfire but you can use a stovetop. The broiling is what gives the bharta an unexplained flavour.
2. If you’ve got the time and the barbecuing tools, do try grilling it over a coal fire. If you’re using a gas stove, keep rotating it till all sides are evenly roasted. This could take up to 12 minutes.
3. You can check doneness by pressing the eggplant with a spoon and if it easily falls in, it’s ready.

Steps to follow:

1. Oil the eggplant with a brush and then roast it on a gas stove. Or simply oil it, cover it in an aluminium foil and roast in the oven/air fryer at 220C until it becomes soft, after about 15-20 minutes.

2. Place the eggplant in an aluminium foil or air-tight container for 10-15 mins. The warmth should make it easier to peel it easily.

3. Peel the skin of the eggplant and mash it with a fork. Once the eggplant is peeled and ready, keep it aside.

Combining the Baingan and the Bharta

1. Heat a pan with oil and sauté some ginger garlic paste until the raw smell of garlic and ginger goes away.

2. Add chilli peppers and onions. Sauté until green chillies are fragrant and onions turn translucent.

3. Add tomatoes and salt. Salt is important to cook the tomatoes quickly.

4. Add the red chilli powder to the pan and combine until it coats the ingredients in the pan completely.

5. Add the mashed/chopped eggplant to the pan and sauté for 2-3 minutes. Mix until well combined.

6. Add the Garam Masala before taking the pan off the heat. Garam Masala should not be cooked for long as it loses its flavours.

7. Garnish with freshly chopped coriander leaves and serve hot.

Tips to remember

• When roasting over the fire, the eggplant tends to release its juices. So avoid scoring or cutting them in half. You’ll lose the juices and their flavours.
• Do not leave any of the roasted skin. Make sure to remove the skin of the eggplant completely. We don’t want the bharta to get bitter.

That’s all there is to this delicious dish. Try this and do let me know on my social media platforms how you liked it. I’d love to get your feedback 🙂

Take a look at some other recipes that you might like:

• Kaddu Ki Sabzi: Easy North Indian Pumpkin Recipe

• Bajra Roti Recipe – Soft, Gluten-Free Indian Bread

• Lahsun Chutney – Rajasthani Style Garlic Chutney

Baingan Bharta

Ingredients1x2x3x

• 2 medium Aubergine or Eggplant globe American eggplant variety
• 2 tsp Ginger and garlic paste or 2 minced garlic cloves and 1 small knob of ginger, minced
• 2 nos Green chili peppers
• 1/2 Red onion Large
• 2 nos Tomatoes
• 1 tsp Red chili powder
• 1/2 tsp Garam Masala
• Salt to taste
• Chopped coriander or Cilantro Garnish

Instructions

Roasting the Eggplant

• Start by oiling the eggplant with a brush and then roast it on a gas stove. You could also do this on a barbecue stand if you have one. Or simply oil it, cover in an aluminium foil and roast in the oven/air fryer at 220 °C until it becomes soft, about 15-20 minutes.
• Check doneness by pressing the eggplant with a spoon and if it easily falls in, it’s ready.
• Allow the eggplant to cool down and then peel the skin. Do not leave any of the roasted skin behind.
• Mash and/or chop the eggplant and set aside.

Making Baingan bharta

• Heat some oil in the pan and add the ginger garlic paste. Alt: Add minced garlic and ginger.
• Sauté for about a minute on medium heat and add green chili peppers and onions.
• Sauté until the onions turn translucent or golden brown.
• Then add tomatoes and salt and cook until the tomatoes turn soft.
• Add the red chili powder and cook for another minute.
• Add the mashed eggplants and stir it all in. Cook for about 2-3 minutes, then add Garam Masala and cook for another 2-3 minutes.
• Turn off the heat and add freshly chopped coriander leaves and serve hot with some roti.

Notes

• When roasting over the fire, the eggplant tends to release its juices. So avoid scoring or cutting them in half. You’ll lose the juices and their flavours.
• Do not leave any of the roasted skin. Make sure to remove the skin of the eggplant completely. We don’t want the bharta to get bitter.

This mango basil seed pudding is the perfect summertime dessert/snack if you have some mangoes lying around. This recipe calls for no added sugar if your mangoes are ripe and sweet enough. Basil seeds are nutritious and commonly consumed in India during the summers for a cooling effect when soaked in water.

Try other easy and healthy desserts from the blog:

• Mango cardamom nice cream
• Healthy Vegan Laddoos
• Best Tahini Chocolate Chip Cookies (Vegan)

Let me know if you try this easy mango basil seed pudding a try! Tag @beextravegant on Instagram if you make it, so I can also see it.

Easy Mango Basil Seed Pudding

Ingredients1x2x3x

• 1 large mango
• 5 tbsp Basil seeds sub with chia seeds
• 2/3 cup Plant milk
• 1 tsp Maple syrup Optional

Instructions

• Mix together basil seeds in plant milk (and maple syrup, if using) and let it sit and thicken for at least 30 minutes or even overnight.
• Slice mangoes into cubes.
• Take a dessert bowl and start by layering first the basil seed pudding and then the sliced mangoes.
• Garnish with some mint leaves and enjoy!

Here’s the recipe for Til Pitha which is an Assamese dish with a @beextravegant twist. This dish can be enjoyed for breakfast or as a snack. Til Pitha or Tilor Pitha is traditionally prepared during special occasions and major festivals, like Bihu. It tastes great with some Assam chai or Masala Chai . Til Pitha is made from coarsely ground, soaked rice spread over a hot pan and stuffed with jaggery and sesame mixture in the middle. They look like a spring roll, lightly toasted to get a crispy texture.

The main ingredients are rice, jaggery and til (sesame). Although the preparation looks simple and easy, it takes a lot of practice to master this dish. I tried multiple ways to prepare this dish and would fail every time. Nevertheless, I have revamped the recipe for beginners to easily roll the pithas but I suggest you try making them in the traditional way to get those perfect and crispy Pithas. Let’s enjoy my version of Til Pitha, now!

How to make Til Pitha?

Crispy rice wrapper

The Til Pitha recipe is divided into two parts – rice wrapper and sesame jaggery filling. The filling recipe is quite easy to prepare. Of course, the trickiest part is preparing the rice wrapper in which the filling is rolled. To make crispy pithas, the rice used has to be glutinous and sticky. The traditional recipe asks for Bora Saul rice, which is pounded into a dry powder with a mortar and pestle (called Ural or Dheki in Assamese). Although, I couldn’t find a large enough mortar and pestle so I stuck by my electric grinder. To make the rice wrapper, soak the glutinous rice for 6-7 hours and drain the excess water. Do not dry all the water off (definitely don’t leave the rice to dry in the sun). Grind the rice into a fine powder and set it aside.

Tips :

• While grinding the rice, make sure it does not become too hot, else the rice will lose its stickiness and the pithas will fall apart on the pan.

• So, some suggest that after grinding the soaked rice into a fine powder, pour it into a bowl and cover it with plastic wrap until use. But since we believe in saying no to plastic, you can substitute it with a damp muslin cloth.

• Leave it in the refrigerator for 5-6 hours or overnight. I recommended you to not make it immediately.

• Another tip is to not wait until you have ground all the rice. Try grinding the rice in batches and layer them into the bowl as you go. So grind one batch, and pour it into the bowl. Move to grind another batch, pour it over the previous batch and so on.

Steps to follow:

1. In a large bowl, soak the rice in around 6 cups of water for at least 6-7 hours. Drain the water with a colander or sieve and let it drain for about 30 minutes.

2. Place it in a cool and dry area. Grind the rice into a fine powder and set it aside.

Til Pitha: Til (sesame) and Jaggery filling

To make the til and jaggery filling, dry roast the sesame seeds and pound them into a coarse powder in a mortar and pestle. Then mix the sesame seeds powder with jaggery by rubbing it between your fingers. You should get a coarse mix.

Tip: If you have jaggery granules or blocks, then you can blitz them a little in the blender or just finely chop them. I suggest you use jaggery that can easily crumble upon pressing between fingers.

Steps to make Sesame and Jaggery filling

1. First, dry roast the sesame seeds on medium heat in a pan/wok/kadhai for about 5 minutes until the sesame seeds are aromatic.

2. Secondly, pound it in a mortar and pestle or blend it in a blender or food processor until you get a rough powder.

3. Chop up jaggery into small pieces or turn it into a coarse powder.

4. Start by mixing the sesame seeds and jaggery by rubbing it between your fingers. Try to get the jaggery and sesame powder well mixed.

Creating crispy, Til Pithas

It is essential to use the right kind of griddle to make the pitha. Look for a cast iron Tawa if possible. The thicker the Tawa, the better the pitha. Thick griddles allow equal heat all over and won’t leave the pithas brown and burnt. Heat the pan sufficiently and use a sieve or a ladle to add the rice powder to the Tawa and shape it like a circular crepe. If you are feeling adventurous, use your fingers to gently pat them into shape. Keep the heat low.

Meanwhile, slowly roast the pithas until they start to look like crispy pancakes. Pour the til and jaggery stuffing over the pithas. Fold the pita from its side and roll it into a cylinder. If it seems difficult for you to work with dry rice powder, then mix a little bit of water to make a batter and use this to make the pithas. Take it away from the flame before the jaggery melts. You can now demolish the Til Pithas.

Storage: You can store til pithas for 3-4 days in an air-tight container in the refrigerator.

Steps to make Til Pitha

1. If you’re making traditional Til Pitha, then here’s how you make it. Heat the pan sufficiently and use a sieve or a ladle to add the rice powder to the Tawa and shape it like a circular crepe.

2. Roast the pithas over low heat until they begin to resemble crispy pancakes. Over the pithas, spread the til and jaggery filling. The pitha should be rolled into a cylinder by folding it from the side.

3. As you can see, I went wrong somewhere. So, here’s how I did some damage control by mixing water in the rice powder and creating a smooth batter.

4. Once the rice batter is spread, place a long line of the sesame, cardamom powder and jaggery filling in the centre of the crepe. Be careful to put more in the middle and less at the ends. Roll the Pithas into cylindrical shapes.

5. Remove the Til Pithas from the skillet and place them on a dish after remaining there for about 20 seconds to firm up. Serve it with some piping hot Masala Tea .

Meanwhile, you can check my other breakfast recipes:

1. Paniyaram recipe (Kuzhi/KuliPaniyaram/Paddu)
2. Vegetable Upma recipe
3. Tofu Masala Sandwich

Assamese Til Pitha – for beginners

Ingredients1x2x3x

• 2 cups glutinous rice preferably Bora daan
• 4 cups water for soaking
• 2-2.5 cups water until you get a fairly consistent, not too thick batter
• 150 g jaggery
• 110 g black sesame seeds
• 1 tsp crushed cardamom seeds cardamom powder

Instructions

Prepping for the Pithas

• Soak the rice in around 6 cups of water for 6-7 hours. Drain the water with a colander or sieve and let it drain for about 30 minutes.
• Blend it in a blender to get a fine powder. If you are making the Pitha in a traditional way, set it aside for another 4-5 hours in a bowl with a damp cloth.
• If not then, pour water into this rice flour, mix well and set the batter aside aside in a covered bowl.

Til and Jaggery filling

• Dry roast the sesame seeds on medium heat in a pan/wok/kadhai for about 5 minutes until the sesame seeds are aromatic.
• Now pound it in a mortar and pestle or blend it in a blender or food processor until you get a rough powder.
• Chop up jaggery into small pieces or turn it powdery.
• Mix the sesame seeds, powdered cardomom, and jaggery by rubbing it between your fingers until almost all the jaggery is well mixed with the sesame.

Making the Til Pithas

• Heat a non-stick/seasoned skillet/griddle and bring it down to low temperature.
• Mix the rice batter really well (rice flour tends to settle below so you want to keep mixing it well before pouring)
• Take a large spoonful of the batter and pour it over the skillet and very gently spread it a bit to get a round shape.
• Place the filling in the middle or this crepe in a long line, making sure to add more in the center and less on the end.
• Now increase the heat to medium until the crepe separates from the pan.
• Decrease the heat to low again and slowly with the help of a spatula, fold the crepe in to form a roll.
• Let it sit on the skillet for about 20 seconds so it firms up and then take it off the skillet and place it on a plate.
• Repeat for the rest of the batter.
• Serve with some chai or coffee!

Baingan Bharta

Ingredients1x2x3x

• 2 medium Aubergine or Eggplant globe American eggplant variety
• 2 tsp Ginger and garlic paste or 2 minced garlic cloves and 1 small knob of ginger, minced
• 2 nos Green chili peppers
• 1/2 Red onion Large
• 2 nos Tomatoes
• 1 tsp Red chili powder
• 1/2 tsp Garam Masala
• Salt to taste
• Chopped coriander or Cilantro Garnish

Instructions

Roasting the Eggplant

• Start by oiling the eggplant with a brush and then roast it on a gas stove. You could also do this on a barbecue stand if you have one. Or simply oil it, cover in an aluminium foil and roast in the oven/air fryer at 220 °C until it becomes soft, about 15-20 minutes.
• Check doneness by pressing the eggplant with a spoon and if it easily falls in, it’s ready.
• Allow the eggplant to cool down and then peel the skin. Do not leave any of the roasted skin behind.
• Mash and/or chop the eggplant and set aside.

Making Baingan bharta

• Heat some oil in the pan and add the ginger garlic paste. Alt: Add minced garlic and ginger.
• Sauté for about a minute on medium heat and add green chili peppers and onions.
• Sauté until the onions turn translucent or golden brown.
• Then add tomatoes and salt and cook until the tomatoes turn soft.
• Add the red chili powder and cook for another minute.
• Add the mashed eggplants and stir it all in. Cook for about 2-3 minutes, then add Garam Masala and cook for another 2-3 minutes.
• Turn off the heat and add freshly chopped coriander leaves and serve hot with some roti.

Notes

• When roasting over the fire, the eggplant tends to release its juices. So avoid scoring or cutting them in half. You’ll lose the juices and their flavours.
• Do not leave any of the roasted skin. Make sure to remove the skin of the eggplant completely. We don’t want the bharta to get bitter.