Matarwale Baingan ka Bharta | Baingan Bharta
Prep time
Cook time
Total time
Typical, traditional, truly Punjabi Baingan Bharta; this is what we call this amazingly flavorful roasted mashed eggplant.
Recipe type: Side Dish
Cuisine: North Indian
Serves: 4 People
  • Eggplant/ Aubergine / Baingan/ Begun: 1 (large)
  • Fresh Green Peas: ½ Cup
  • Red Bell Pepper: 1 small (Optional)
  • Onion: 1 (Big)
  • Tomato: 1 (Big)
  • Garlic cloves: 6-8
  • Coriander leaves: few strands
  • Green Chili: 3-4
  • Mustard Oil: 2 Tbsp.
  • Red Chili Powder: 1 Tsp.
  • Salt: to taste
  1. %Roasting Eggplant for making Baingan Bharta
  2. Take a big eggplant and wash it thoroughly and dry it using a kitchen towel.
  3. Keeping the stem intact and cut two horizontal and longitudinal slits in the eggplant as shown in the picture.
  4. Take little mustard Oil and apply it on the outer skin of the Eggplant.
  5. Place 3-4 garlic cloves within the slits and start roasting it in direct flame keeping the flame at medium speed.
  6. Turn over the Eggplant to another side after 2-3 minutes of roasting and roast it from all the sides properly. It will take around 10 minutes in medium flame to roast the eggplant properly.
  7. Switch the flame off and check by inserting a knife here and there to check the doneness.
  8. Taker the roasted garlic out of the eggplant.
  9. Keep a bowl of cold water handy and immerse the properly roasted Eggplant in the water for 1-2 minutes to let it cool completely.
  10. Take the Eggplant out of the water and remove the skin from the cooked Eggplant.
  11. Now take the flesh on a plate and using your hand or a potato masher mash the eggplant. I prefer to use the hand for this step.
  12. Chop Onion into long strips, Tomato and Bell Pepper into small cubes and green chili into small chunks.
  13. Make a paste of the roasted garlics along with the remaining garlic cloves.
  14. %how to make Matar Wale Baingan Bharta
  15. Take Oil in a Pan and heat that properly.
  16. Add chopped onion to the oil and fry till onions turn light brown.
  17. Now add chopped tomatoes, chopped bell peppers, fresh green peas, and garlic paste in one go and start cooking in medium flame until everything mixed properly for around 4-5 minutes.
  18. Add Salt, Red Chili powder and chopped green chilies to the mixture and give it a thorough mix.
  19. Now add mashed eggplant to the spices and cook for 2-3 minutes more in low flame until everything mixes properly and leaving the edge of the pan.
  20. Add chopped coriander leaves to the Bharta and switch the flame off.
  21. Serve Matar wale Baingan ka Bharta hot with Roti or Paratha
I prefer to roast Eggplant on the direct flame to give the Baingan Bharta a smoky flavor.
Eggplant can be roasted using an oven as well.
Recipe by Debjanir Rannaghar at