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Baingan ka Bharta

Baingan ka Bharta is a healthy, smoky-flavoured Indian dish made by roasting eggplant and sautéing it with onions, tomatoes and spices. It’s vegetarian, nutritious and easy for beginners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main, Side Dish
Cuisine: Indian, North Indian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 large eggplant (baingan/brinjal) about 500-600 g
  • 2 tbsp oil (vegetable or mustard oil)
  • 1 onion medium, finely chopped
  • 2 tbsp tomato finely chopped
  • 2 cloves garlic minced
  • 1 green chilli slit or chopped (optional)
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder or adjust to taste
  • 1 tsp cumin seeds
  • ½ tsp coriander powder
  • salt to taste salt
  • 2 tbsp fresh coriander leaves chopped, for garnish

Equipment

  • gas stovetop or oven
  • frying pan

Method
 

  1. Wash the eggplant, pat dry and make 2–3 slits on it so it cooks evenly.
  2. Roast the eggplant directly on flame (gas stovetop) or in an oven/grill until the skin chars and the flesh becomes soft (about 15–20 min), turning occasionally for even cooking.
  3. Once roasted, let it cool. Then peel off the charred skin and scoop out the soft flesh. Mash it coarsely with a spoon or fork.
  4. Heat oil in a pan over medium heat. Add cumin seeds and let them crackle for a few seconds.
  5. Add chopped onion and green chilli (if using). Sauté until onion turns light golden.
  6. Add minced garlic and sauté for another 30–40 seconds until raw smell disappears.
  7. Add chopped tomatoes, turmeric powder, red chilli powder, coriander powder and salt. Cook until tomatoes soften and oil starts separating from masala.
  8. Now add the mashed eggplant. Mix well and cook for 5–7 minutes, stirring occasionally. Adjust salt and spices if needed.
  9. Garnish with chopped coriander leaves. Mix and switch off the heat. Serve hot with roti, paratha or steamed rice.

Notes

For a smoky flavour you can roast eggplant on open flame. If you want less oil, use minimal oil and cook on low flame. Adjust spices as per taste. Pairs well with whole wheat roti or millet roti for added fibre.