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Baingan Bharta

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  • Aubergine - 1 large
  • Onion - ½ cup
  • Tomatoes - 1 cup
  • Garlic - 6 cloves
  • Green Chilli - 1
  • Red Chilli Powder - ¼ teaspoon
  • Oil - 1.5 tablespoon
  • Coriander Leaves - 1 tablespoon chopped
  • salt - as required

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  • Rinse the baingan (eggplant or aubergine) in water.
  • Pat dry with a kitchen napkin.
  • Apply some oil all over and keep it for roasting on an open flame.
  • You can also grill the baingan or roast in the oven.
  • But then you won't get the smoky flavor of the baingan.
  • Keep the eggplant turning after a 2 to 3 minutes on the flame, so that its evenly cooked.
  • You could also embed some garlic cloves in the baingan and then roast it.
  • 2.
  • Roast the aubergine till its completely cooked and tender.
  • With a knife check the doneness.
  • The knife should slid easily in aubergines without any resistance.
  • Remove the baingan and immerse in a bowl of water till it cools down.
  • 3.
  • You can also do the dhungar technique of infusing charcoal smoky flavor in the baingan.
  • This is an optional step.
  • Use natural charcoal for this method.
  • Heat a small piece of charcoal on flame till it becomes smoking hot and red.
  • 4.
  • Make small cuts on the baingan with a knife.
  • Place the red hot charcoal in the same plate where the roasted aubergine is kept.
  • Add a few drops of oil on the charcoal.
  • The charcoal would begin to smoke.
  • 5.
  • As soon as smoke begins to release from the charcoal, cover the entire plate tightly with a large bowl.
  • Allow the charcoal smoke to get infused for 1 to 2 minutes.
  • The more you do, the more smoky the baingan bharta will become.
  • I just keep for a minute.
  • Alternatively, you can also do this dhungar method once the baingan bharta is cooked, just like the way we do for Dal Tadka.
  • 6.
  • Peel the skin from the roasted and smoked eggplant.
  • 7.
  • Chop the cooked eggplant finely or you can even mash it.
  • 8.
  • In a kadai or pan, heat oil.
  • Then add finely chopped onions and garlic.
  • 9.
  • Saute the onions till translucent.
  • Don't brown them.
  • 10.
  • Add chopped green chilies and saute for a minute.
  • 11.
  • Add the chopped tomatoes and mix it well.
  • 12.
  • Bhuno (saute) the tomatoes till the oil starts separating from the mixture.
  • 13.
  • Now add the red chili powder.
  • Stir and mix well.
  • 14.
  • Add the chopped cooked baingan.
  • 15.
  • Stir and mix the chopped baingan very well with the onion­tomato masala mixture.
  • 16.
  • Season with salt.
  • Stir and saute for some more 4 to 5 minutes more.
  • 17.
  • Finally stir in the coriander leaves with the baingan bharta or garnish it with them.
  • Serve Baingan Bharta with phulkas, rotis or chapatis.
  • It goes well even with bread, toasted or grilled bread and plain rice or jeera rice.

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