You are here: Home > Cuisine > Indian Veg Recipes > Punjabi > Punjabi Sabzis > Punjabi Baingan Da Bhurtha Punjabi Baingan Da Bhurtha by chandapappa Baingan da bhurtha or roasted eggplant(brinjals) recipe is a punjabi vegetable preparation. The roasted aubergines are cooked with onion-tomato and ginger- garlic paste and best served with roti or naans. 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Close 16 Aug 2011 This recipe has been viewed 19948 times Punjabi Baingan Da Bhurtha recipe - How to make Punjabi Baingan Da Bhurtha Tags Punjabi SabzisSemi-Dry Sabzis Preparation Time: 10 mins Cooking Time: 25 mins Total Time: 35 mins 4Makes 4 servings Show me for servings Ingredients 2 seedless brinjals (baingan / eggplant)2 finely chopped onions1 finely chopped tomato1 tsp grated garlic (lehsun)1 tsp grated ginger (adrak)2 tsp dry red chilli flakes (paprika)1 tsp cumin seeds (jeera)1 tsp chilli powder1 tsp coriander (dhania) seeds powder1/2 tsp turmeric powder (haldi)1/2 tsp cinnamon (dalchini)1/2 tsp garam masala salt to taste2 tsp lemon juice2 tsp ghee2 tbsp oil Method MethodHold the brinjals with stems over an open flame and roast till the slik turns black and brinjal turns soft.Place them under running water and peel.Mash the brinjal into puree and keep aside.Heat oil in a kadhai, add the ginger and garlic and saute for a minute.Add the onions, all dry masalas, except red chilli powder, mix well and saute for more 3 minutes.Add the tomatoes, brinjals, salt, lemon juice and mix well.Simmer for five minutes and transfer in serving bowl.Just before serving, heat ghee in a small pan.Hold pan over bowl, add chilli powder, and pour immediately over bhartha.Do not allow the chilli powder to burn.Garnish with chopped coriander.Serve hot with tandoori roti, paratha, etc.