Baingan Bharta

Absolutely love the smokey flavor of the roasted baingan (aubergine / eggplant) used for this recipe. I had some how forgotten to post the recipe for Baingan Bharta till someone recently asked me for it! So here goes….:)

Baingan Bharta ...Pic Credit - Priya Q


Baingan (brinjal) – 1 big sized
Onions – 2 medium sized (finely chopped)
Tomato – 1 big (finely chopped)
Ginger – ½ inch (finely chopped)
Garlic – 3-4 flakes (finely chopped)
Green chilli – 1 nos (finely chopped)
Coriander / Cilantro – for garnish (finely chopped)
Cumin Seeds – ½ tsp
Chilli powder – ½ tsp
Turmeric – ½ tsp
Dry Mango Powder (Aamchur) – ¼ tsp (optional)
Salt to taste

  1. Roast the aubergine directly over flame along with its skin
  2. Keep changing sides for even roasting
  3. Dip the aubergine in cold water (this helps in easy removal of the charred skin)
  4. Remove skin and mash the aubergine nicely
  5. In a pan heat oil and add cumin; once you get the cumin flavor add onions, ginger, garlic and green chilli and fry well
  6. Add tomatoes. Keep frying
  7. Add turmeric, chilli powder and mix well
  8. Add the mashed aubergine and salt
  9. Fry well till the aubergines nearly leave sides and you get a nice aroma
  10. Add dry mango powder and stir well
  11. Keep stirring in intervals so that the aubergines don’t stick to the pan and get burnt
  12. Garnish with fresh coriander leaves
  13. Serve with roti / naan or any other Indian bread



Till next time….. happy cooking!

2 thoughts on “Baingan Bharta”

  1. This looks yummy! Another option (coz we don’t have the gas stove anymore) is to put the aubergines in the oven probably, what do you think? The point is that the inside gets softer right?
    I’ll try it out and leave you a feedback :).
    Thanks for sharing!


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