Dhaba Style Baingan Ka Bharta | Brinjal Bharta Recipe | बैंगन भरता रेसिपी | Kunal Kapur Recipes

Chef Kunal Kapur Curries & Gravies 40 Mins 4 Servings 1.4M views Mar 8, 2021

This Dhaba Style 'Baingan Bharta' is a very popular North Indian dish and one of my personal favourites too. Enjoy it with garam phulkas or parathas, it tastes just amazing. How many of you did not like baingan growing up? Count me in! 🙆🏻‍♂️ 🙋🏻‍♂️

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

Main Ingredients

(Serves 2)

For Roasting

Brinjal (round, large) – 2nos
Garlic cloves – 6nos
Oil – a dash

For Tempering

Ghee – 2 tbsp
Dry red chili – 2nos
Cumin – 2tsp
Garlic chopped – 1tbsp
Ginger chopped – 2tsp
Green chili chopped – 1no
Onion chopped – ¼ cup
Turmeric – ¾ tsp
Chilli powder – 1tsp
Tomatoes chopped – ¾ cup
Salt – to taste
Coriander chopped – a handful

Step-by-Step Cooking Instructions

1
- To make a good bharta choose a large round baingan or aubergine or eggplant. Make several small cuts on the brinjal using a sharp knife and insert peeled garlic clove in them.
2
- Apply light oil on the outside of the aubergine and place it on an open fire. You can use a grill and roast the aubergine till it is charred from the outside. Make sure it cooks from all sides.
3
- Remove the charred eggplant into a bowl and cover and keep aside for 10mins. Now remove them from the bowl and peel away the outer burnt skin. Dip your fingers in some water several times while doing this so that the skin separates easily.
4
- Using a knife mash up the brinjal. Heat a pan and add ghee, dry red chilies, and cumin. Stir and add chopped garlic. Cook till it starts to brown and then add ginger, green chili, and onions. Toss on high heat till onions sweat (cooks but not browns).
5
- Sprinkle turmeric, chili powder and give a quick stir. Add tomatoes, sprinkle salt and cook on high heat for 3mins. Add in the mashed brinjals and cook for 5mins.
6
- Add chopped coriander and toss again. Remove from heat and serve it with Indian flatbreads like roti, chapati, paratha, or naan.
7
Hi, I am Chef Kunal Kapur and this is my space, my channel.

Chef Kunal's Pro Secret Tip

The secret to authentic restaurant-style gravies lies in the 'Bhuna' stage: cook your onion-tomato masala slowly over medium-low heat until tiny beads of aromatic oil separate around the edges of the pan. This cooks out any raw spice flavor and caramelizes the natural sugars.

Recipe FAQs & Expert Advice

How long can I store leftover Dhaba Style Baingan Ka Bharta?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.