Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for :

Baingan Kaa Bhartaa (Eggplant Punjabi Style)

Suvir SaranThis Punjabi recipe comes from a web site which gives a first class insight into Indian Cooking, what it is about and how to create some of the recipes in your own home.

It is the web site of Suvir Saran, a native of New Delhi, India, who was raised on traditional Indian cooking. He is a passionate and inventive cooking teacher as well as a sort of unofficial ambassador of Indian culture; wherever he goes (in India, Europe and the United States) he finds himself teaching people - colleagues in classes and jobs, strangers in airports and on the street - to love the food and culture of his native country.

To learn more why not visit Suvir Saran's own web site - click here


2 medium sized large eggplants, washed
3 tbsp. canola oil
1 large red onion, finely chopped
1 large ripe tomato, very finely chopped
1 inch fresh ginger, chopped very finely
3 cloves garlic, ground into a paste
juice of half a lemon
2 tbsp. fresh cilantro leaves, chopped
1 tsp. red chilli powder
1/2 tsp. dhania (coriander seed) powder
1 tsp. grated coconut (do not use sweetened coconut flakes)
1/2 tsp. garam masala salt to taste

  • On a medium to high flame roast the eggplants one by one. Turn often to ensure even browning. Keep burning until evenly charred all over.
  • Set aside for a couple of minutes and then hold under cold running water. This helps loosen the charred skin. Remove it and discard it. Make sure all the skin is removed. Set aside.
  • Mash the pulp nicely with a potato masher.
  • In a Kadai, heat the oil. When hot add ginger and garlic and cook until the garlic is cooked but not burnt. Add onions, stir fry until a nice light golden color. Add the coconut and cook for a brief minute.
  • Now add the tomatoes, all dry masalas (spices), and simmer until oil separates.
  • Add the eggplant pulp, lemon juice, and one tablespoon of chopped cilantro and salt. Sauté until the oil separates.
  • Garnish with remaining cilantro, serve hot.

Suvir Saran

To visit Suvir Saran's web site - click here

If you have a question for Suvir email him at