Dhungare Baingan Bharta (Smoked Eggplant Curry) – with fire roasted eggplant, aromatic spices, and some tangy yogurt, this Baingan Bharta is a popular Punjabi dish enjoyed all over India! Serve it with some naan or roti and savor the fiery smokiness of the grill!
With the weather quickly transitioning into fall, I love making use of my grill before it’s too late! This dish is a super simple weeknight dinner that incorporates the smoky flavors of the grill with the traditional spices that I always love!
STEP BY STEP VIDEO:
Dhungare Baingan Bharta (Smoked Eggplant Curry) – with fire roasted eggplant, aromatic spices, and some tangy yogurt is a popular Punjabi dish enjoyed all over India! Serve it with some naan or roti and savor the fiery smokiness of the grill!
- 3 medium eggplant (brinjal) , rinsed and dried
- 3 cloves garlic , sliced lengthwise
- 1 green chilies , slit lengthwise
- mustard oil , for greasing
- 2 medium tomatoes , finely chopped
- 1 tbsp yogurt
- 1 red onions , finely chopped
- 1 tbsp garlic , minced
- 1 tbsp ginger , minced
- 1 tsp cumin seeds
- 2 dried red chilies
- 1 tbsp mustard oil
- 1 1/2 tbsp oil
- 1 green chilies , finely chopped
- 1 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 1/2 tsp coriander powder
- 1/2 tsp garam masala
- 2 tbsp cilantro , finely chopped
- salt , to taste
- 2 piece coal
- 1 tsp ghee
To roast the eggplant, use a knife to make some slits length-wise on the eggplant and insert the garlic cloves. Brush them with mustard oil and put them on a large piece of aluminum foil with the green chili. Wrap them tightly in the foil and then roast them directly on the stove, on a grill, or in the oven at 375°F/190°C for 20 minutes. Once they are tender, let them cool in a separate bowl, and mash them using the back of a fork or potato masher. Slice the roasted green chili and mix it with the mashed eggplants.
In a large saucepan, heat the oil and add in the cumin seeds, dried red chili, ginger, garlic, onion, and green chilies. Sauté them for 2-3 minutes until the onions are translucent, but not browned.
Add in the tomatoes and turmeric powder, coriander powder, red chili powder, and salt, cooking them for 2-3 minutes. Then, add in the yogurt and continue to cook on medium flame until you see oil on the edges of the mixture.
Add in the roasted eggplant and garam masala and cook for 2 minutes until it comes together.
Meanwhile, heat the coal on a stove or the grill using tongs. Once hot, place it in a small bowl in the middle of the eggplant mixture. Drizzle some ghee on top of the coal and quickly place a lid on the pot. Let it sit for 4-5 minutes and then carefully remove the small bowl from the pot and mix the mixture well.
Garnish with some cilantro and serve with tandoori roti, paratha, or naan! Enjoy!
- If you don’t like the strong flavor of the mustard oil, you can reduce its quantity and use regular oil instead. I would really recommend adding in the mustard oil because it adds a wonderful, deep flavor!
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