Baingan Bartha - By Vahchef @ Vahrehvah.com

[@ib422000]

Agreed. No explosion, and longer time in oven...I kept it in for over 40 minutes. Excellent recipe. My mother and sister, both great cooks, were blown away by my efforts!!

[@TejCharantej]

very good comment

[@AMITARAJ2001]

I agree that roasting the eggplant gives it the authentic smoky taste. Thank you for another great recipe! 🙏🏾👏

[@dr.yasminharoon5742]

This chef carries such a passion for cooking! He reminds me of my best friend🤗

[@amazinglife...]

That Baigan ka bharta looked awesome. Tip: to make it even delicious use spring onions and fresh garlic if possible. This will enhance the wow factor of bharta.

[@magicwoman8239]

I just made this as per your recipe . I have tried so many other recipes for this bartha until now. But yours is the BEST. Thanks a ton!

[@vahrehvah]

+Magic Woman Thanks. Happy cooking

[@sogoodbayanshah4002]

are u non muslim

[@GarrettFruge]

Great video! I love Baigan Bartha, it's one of my favorite Indian dishes!!! I always get the packaged meal from Kitchens of India that I heat up on the skillet, but after seeing how easy it is to cook, I want to try and make it from scratch! Thank you!

[@kszoo1]

I made this today just as vahchef instructed, except maybe fewer chilis. It turned out unbelievably good. I had it for both lunch and dinner with naan.

[@enthub]

ఈ వంటకాన్ని ఎన్నో సార్లు చేశాను. ప్రతి సారీ మీకు thanks చెప్పకుండా మాత్రం తినలేదు. ఈరోజు మరీ బాగా కుదిరింది. వాహ్ రే వాహ్...

[@vahrehvah]

Thank you happy cooking

[@sandeepsandhu835]

I have made this dish so many times and everyone loves it! Thank you Sir ❤

[@acesovernines]

Chef Thumma,you are such a charming and wonderful cook! I am a passionate cook myself and really enjoy your approach to food. Just a little trivia which you may appreciate - when I first moved to the US in Chicago (circa 2002), I used to frequent Sizzle India just to savor the Andhra Mutton Fry...thank you for the moments and the memories! Abhi

[@beenajohnson747]

Dear Sanjay Sir, Thanks a ton for this fab recipe... I made this today, and one variation I did at the end was that I added 1 tsp of chaat masala and it tasted like heaven.

[@sudeep30]

one of the guys on youtube stuffed pcs of garlic inside eggplant b4 roasting to enhance flavor..i love all ur recipe and im gng to try to make it soon..Shukriya!!

[@boldmick123]

sanjubaba without your vedio receipes i would never have cooked delicious veg dishes like baingan bartha thanks a million

[@devchugani9305]

My so n just ate it with rice and said it's good . I used 4 eggplants out a fork in the bottom of the brinjal and roasted them on gas stove flame I didn't put any chillies only coriander powder and garam masala and haldi and same method as your video one eggplant was partly raw so I added 2tablespoons of water and kept on fire for another 10minutes Thanks

[@LadyStrangelove]

Thank you so much for this delightful recipe: even for a beginner it is impossible to get it wrong because everything is explained and shown perefectly here.

[@buddhistslacker]

I've tried many versions but I like his the best. I think I have the same taste preferences as Vah Chef.

[@nirvanaindianfood4485]

You should check out my Bengan Bartha and compare.

[@karenfereira91]

You are always the best . Have cooked so many dishes inspired by you. Going to try this one.

[@SaiVani1008]

I have learnt from another chef to make a slit in the Eggplant and stuff couple of garlic cloves and green chillies before roasting it. Thanks for your recipes and your presentation....

[@aaayesha152]

har cook ka answer apke pas jo bhi mujhe pakana hota sirf vah re vah bus sub asani se miljata hai thanks alot apka chicken 65 short cut main banati hon aur woh famous hogaya chicken 65 tadka is important

[@iamhereb4]

I have made this recipe many times and mom loves it!!!

[@shirinkamdar8596]

was presented with 2 big brinjals from a friend plucked this morning from his farm gonna try this right now rotis are made

[@zenojami9173]

I just love u n all your recipes. Hv been watching frm dubai since 2011 n now frm india

[@helloindia1]

I also love the baingan bhartha... with phulkas... Thanks for the telling us how to roast the baingan.

[@rkchitta123]

I have tried 2 varieties differently. Kakarakaya pulusu with mango without chintha pandu. Thotakura ullikaadalu mamidi kaya pulusu Both are very tasty. Please keep a video on them. Taste is traditional with little change in ingredients

[@sandhyadeshpande2292]

Unilateral,6)ti

[@AMITARAJ2001]

This is my favorite dish. We used to roast the eggplant on direct flame at home. I think I like coating it with oil and putting it in the oven better. Easier

[@myquran2648]

I’ve always loved ur videos and recipes the way u present is such that u keep us stuck Watching you since u were just new on KZbin and still your presentation stands out

[@mitamoullik830]

Very simple and natural way of preparation.

[@fredrickworbitz6877]

This is so cool. I feel like this came out around the time Three's Company was first airing. I love the rich vibrant colours from the cameras and from the decor/styles, not to mention the funky sounding music. Thank you for this inspiring recipe! I love making baingan bharta yet today I learned some new tips and tricks to make it even better. Fantastic work! :-)

[@aseeltulti7177]

Thank you Vahchef for this delicious recipe!.I love your way of cooking and have learned a lot from you. May God bless you. Aseel

[@eowenspa2]

Super flavour....l just put 4 aubergines in sealed bbq.added a little bord na mona peat briquette to the charcoal,then put several large tomatoes in the oven....slow cook reduce for about 2 hours ,basically copied everything else........SENSATIONAL....perhaps use fruit wood in bbq instead.Immense depth of flavour ....Glos uk

[@kszoo1]

I did this and it turned out great. Thanks for the tip.

[@padmaja132]

I tried and liked it so much. Thank you.

[@fhhfgj]

Thank you Chef I cannot wait to make this when I get home you have a great attitude and I enjoy your recipes

[@sadaphvi12]

You r the best cooking teacher! Thank u for the detailed xplaination and tips!! I m getting better at cooking after watching ur videos

[@ragzpar]

Thank you. This was very helpful. I made my first Baingan Bartha it tasted so good. Followed your receipe to the T.

[@ndvakil]

Excellent Recipe!!! I cooked it y'day and it turned out. AWESOME..... you Rock Vahchef!!!! BTW... I am man and my wife got surprised the way I cooked y'day (Also note that I haven't shown this site to her yet.....) Thank you so much again!!!!

[@cksushma]

Loved the idea of grilling in oven.... very handy for people with induction stoves👍👏

[@nitzblitz]

Hats off Vha Chef! the best baingan bartha tutorial ever!

[@1982sabby]

Best bharta ever!!!!... Tried this recipe first time making..yummmm

[@speedster812003]

Just tried out the dish. Turned out lovely. Thanks!!!

[@angelsworld0127]

I saw this n really feel glad u r tremendous sir

[@naveenapv4839]

I tried it today and it came out very well thanku very much sir

[@anilajoy7530]

When did you add the tomatoes. Also the recipe describes the use of garam masala. But it was not mentioned in the video. Please clarify

[@anilajoy7530]

Please clarify

[@saffron1977]

sir , wat about adding crushed roasted peanuts and seasame seeds in it ? with ur help i am cooking more often and i am loving it , thank u sir- vah chef

[@darshdxb]

Hi Mr. Sanjay, I am an amateur home cook (this was my sort of 5th dish which I cooked). I live in Dubai and was missing mom cooked baingan ka bharta. I took the recipe from her but wanted to improvise a bit so landed on your page. I must say, i followed your cook and it was delicious. Generally my wife cooks, but I have started cooking on weekends just to impress her :) Followed your recipe (only additional thing i added was Punjabi Garam Masala) and it turned out to be delicious :) Keep up the good work and continue to inspire home amateur cooks like us :) Your videos are entertaining as well as educating, with loads and loads of tips :) God bless and expect more comments as I will try to make more of your recipes :)

[@vahrehvah]

+DarshDXB Thanks for following. Happy cooking

[@TM15HAKRN]

Vow... Mouth watering recipe.. Wish I just had access to the food through the screen

[@madhurikabre4196]

Perfect as usual... You're the best.

[@tsudhakarreddy7005]

3you are rreally nice and devout chef. Your presentation is really good.

[@pinklotus5523]

Sirji​....You were too young...!!! But same charming attitude.!!... Thank you so much.

[@coolmind8]

Hi sanjay..i tried dis recipe at home and everyone just luved it..!! especially the capsicum dat u add in d end enhances the flavour al d more..i make sure to watch al ur recipes and try dem at home..plz keep posting more awesum recipes.......thnx..!! :)

[@20019988]

Yea the authentic way of cooking bharta in Pakistan is this one I could find on KZbin very good , but wanna say that too much onion makes it sweet I keep the garlic part more than onion to give a slightly tangy taste

[@holland9674]

I love your food and cook along with you. Thank you.

[@Karma_would_return]

While it's proven Men are always expert and far better at cooking but when it comes to story telling and steps ladies in the house are far better cause they make the best use of time and capture even small details including quantity of ingredients and time to roast the baigan I just tastes the bharta following your recipe and it tastes yummy. Btw sir you missed on sharing how much and when Tomato to be used and how much to be cooked 😝.

[@amalachandran1079]

Good thanks told in simple easy way

[@induschick]

Paneer also goes great with baingan bhurtha. Btw, I noticed that in all of your other recipes you saute the onions first and then add the ginger garlic paste. Is there a reason you chose to do it the other way here?

[@maddyadude]

You are a very good chef a fun loving guy nice one dude hope i get to learn more dishes from you.

[@skumarjunk]

The stuffing idea sounds good for 2 reasons. 1 is of course to add flavor the 2nd seems to be to let the hot gasses inside escape. I just did the oven trick on the biagan and the damn thing exploded after about 15 minutes. LOL.

[@AlokeshBagchi]

Thank you Ustad..., I just made it as per your advices, but no onion/garlic, put ginger instead.. and mustard oil... Thanks & Regards

[@devchugani9305]

Very nice and easy.make i am going to make now

[@afsahfarooq710]

I made it took about 30 mins for the eggplant a to. E roasted on 240 degrees temperature txs a bunch

[@CJPHOTO3]

@derubala Here's what I do and it seems to work every time. -prick the eggplant several times around. -set oven to 400 degrees -put said eggplant in oven on baking tray -turn every 15 minutes and take out at 45 minutes -done! -:)

[@AS-dz6vw]

Thankyou !

[@beleiveinyourselfandstaypo6096]

Hi chef, I follow all your recipes, please tell me how to roast brinjal in microwave oven?

[@laurensansaricq2532]

Made this tonight! Was amazing ! Thank you so much for sharing your knowledge!

[@premakudva8583]

Making it tonight. Looking delicious. I love your recipes.

[@vahrehvah]

hi derubala i put it a 500 full temp close to my heating elements

[@vickykumar1922]

This was 12 yrs ago 😇😇😇

[@bananabuttboy5392]

hello mr indian man. i love you. i want to find some indian recipes with eggs. i eat 20 eggs a day, i'm not a vegetarian, i'm an eggtarian! I was wondering if I could substitute the eggplant for eggs. thanks!

[@matteosollecito2448]

That. Was. Fabulous.

[@barathi5]

Great

[@neenawalia5357]

It looks yum

[@CosminaKhan]

back home we roast the aubergine on a tawa.it tastes so smokey and amazing

[@vatsalamenon4149]

Soo good .loved it.Thank you chef

[@qurat123]

Really nice Mashallah...............God Bless You.............Could you please tell me how to make soft rotis mine always end up harder.............

[@AbidHussain-vx6uf]

Awesome 👍😎 sir

[@nancydrew2607]

Va chef u are the best im a huge fan..thanks for sharing

[@vibhasnehal7396]

I watched your videos to see u.....such a cute personality....

[@empireK103]

Thanks a lot for this wonderful recipe chef. You rock!!

[@TejCharantej]

😂😂👌👌

[@CrazyCoupleDIY]

Bhai hasa hasa ke maar dala re. OMG eggplant ki sabji bana dali, Wha re Wah

[@jenniferrodrigues1871]

You have added cumin powder or Garam Masala plz confirm bcoz in video you mentioned cumin powder and write up its mentioned Garam Masala

[@amritakaurchilotre5508]

Delicious bharta

[@asraghu]

Great dish explained in a simple manner

[@deepamanyam3094]

Sanjay u put heart and soul in cooking thank u

[@SapanJani]

I seen people adding yogurt in this dish..? Is it a good idea or not..? I never tried with yogurt so don't know...

[@sai-en1hs]

I made this recipe and it was delicious. Thank you chef!

[@umfarukkudchi1640]

Bhot badhiya

[@rasmi363]

cooking in the oven does not give it the smoky flavour as much as roasting it till the skin is a little brittle on a direct flame or live coals like our grandmothers used to do. Plus if you do not slice the baingan it explodes in the oven. Slicing it helps collecting its juices carefully. We used to carefully turn it on live coals and nothing beats the flavour of such baingan flesh.

[@zahramohammednazir5203]

Lovely! Thanks for sharing.

[@lisachinomd]

simple recipe it came out great thank you

[@sahanasmulticuisinefood4275]

Nice bharta recipe. .thank you

[@hemasree1585]

thanque ji .your cooking style super

[@vahrehvah]

+hema sree Thanks. Happy cooking

[@srividhyasankararaman1329]

Chef, Tried ur kohlapuri. Awesome. Thanks a ton

[@salmanz8]

Just what i was looking for .. thanks man

[@bubblegammu]

I add raw onion and mustard oil in end, it makes it crispy and it smells good too.

[@vahrehvah]

Chitra Sahai Awesome.

[@ahmadabadel7]

VahChef my mother just burn the eggplant on direct flame then mix it with raw onion and tomato. i'm from Yemen "Aden" and we have alot of Indian recipes with their Indian names. Thank you +VahChef i really love you and your funny soul

[@devilboy6620]

+VahChef ..is tat really cald dinchik dinchik..lol

[@MaulinAgrawal1217]

+Devil Boy It's a mortar and pestle (hamal-dista in Hindi)

[@shakiltamanna6496]

it is so easy today i will try...........

[@seemasuri8121]

Sir, paneer parantha share Kare. Curd, pickle ke sathe. Thks.

[@sunnylavie]

Please can someone tell me what happens in the video at 3:53. It seems to jump and miss out a bit. All of a sudden there are tomatoes in the dish, and also possible other ingredients which have been missed - it resumes when adding coriander powder. Please Vahchef can you tell me what happens in between? Thank you very much for your work in preparing these videos.

[@narfeggio]

SunnyLaVie I think that once the onions have cooked down to just translucent, then you add tomatoes. The ground spices are next, so here you can add 1/2 tsp garam masala and 1/2 tsp red chilli powder. I don't think chef adds either of those before the coriander and cumin but they are in the written recipe so add if you like them. That is the typical order of adding things. You don't add too much ground spice before the tomatoes, because they can burn easily without the water of the tomatoes. I hope this helps anyone else confused by the video! My other tip is to be certain your eggplant is ripe. When you firmly press a finger to the skin, it should leave a little dent. If it easily springs back into shape your eggplant is not ripe enough.

[@rohittruelover799]

in a maharashtrian treditional style we used to stabed garlic clove in the eggplant then put on stow in naked flame

[@ZarinaSBibi]

The way we do it too, makes it extra wonderful and grill on fire is the best flavor

[@seemaalam7865]

Hello sir.. I like ur smile as well as ur all recipes..

[@aartisanga]

I make some holes on the baigan and stuff some garlic cloves in these holes... the garlic oils burns and is absorbed by the inner part of eggplant gives a smoked garlic flavor to it.

[@carrenpereira4393]

He forgot the part when he added the tomatoes .

[@manivenkateswaran3901]

Delicious

[@sofarsosick]

turn your stove down just a bit more. ALSO if you're not eating them right off the stove then you should spread a little ghee (or margarine, like I do) on the side that was on the grill last. i also keep mine in a plastic tortilla keeper which helps a lot too.

[@DKT720]

I have never use that high!! Hey, thanks!!