Home / north indian curry / Baingan Bharta / Eggplant Bharta
9 August, 2016

Baingan Bharta / Eggplant Bharta

Posted in : north indian curry, veg side dish on by : nrdubey Tags: , , , , , ,

About Recipe

Baingan bharta is very popular side dish of north india. The word ‘bharta’ refers to dish in which ingredients are roughly mashed either before cooking or after. Baingan bharta gets its smoky flavor from gas stove flame but can roast it in oven too but then the bharta will be not smoky.

In this recipe for 400 g of baingan I am adding 10 -12 garlic clove which enhance bharta’s taste so do not reduce the garlic’s  quantity.  For cooking bhartha i am using mustard oil but you can also use any other cooking oil or ghee. But at my home i always  prefer mustard oil specially for this subzi. So lets see how to make this delicious side dish.



Preparation time – 15 mins

Cooking time – 15 mins

Recipe type –  side dish

Serve –  2-3



Baingan / bringol  – 1 big Or 400 g

Onion – 1 big or 2 medium, chopped

Green chili – 1, chopped

Garlic clove – 10 -12 no

Ginger – 1 inch

Tomato – 1 big, chopped

Cumin seeds / jeera – ½ tsp

Mustared seeds – ½ tsp

Kasuri methi / dry fenugreek leaves – ½ tsp

Red chili powder – ¼ – ½ tsp

Turmeric powder – ½ tsp

Coriander powder – 1 tsp

Green coriander leaves – 2 tbsp, for garnishing

Mustard oil OR any other cooking oil OR ghee – 2tbsp

Salt as per taste





Rinse baingan very well with water and dry roast it on gas stove flame. You can also roast it on oven. You have to roast it evenly so keep turning the baingan on gas flame.

Roast it until soft  and tender. To check it gets cooked or not insert knife. After roasting remove it from the flame and let it cool down then remove its charred skin with the hands and mash well. set aside.

In a kadia heat up mustard oil or any other cooking oil. When the mustard oil is super hot reduce the flame and add mustard seeds and cumin seeds, wait until they crackle.

Then add ginger – garlic (mashed or grated), fry until raw smell goes off.

Turn the flame over medium – high then add chopped onion and green chili, saute till onion starts turning light brown.

Add red chili, turmeric and coriander powder, fry for few seconds.

Add chopped tomato and salt, stir well.

Add kasuri methi, stir and cook until tomato gets mushy.

Add mashed baingan, stir very well and cook for a minute or two minutes at low medium flame.

Add chopped coriander leaves, mix very well. then turn off the flame.

Super delicious baingan ka bharta is ready. Serve it with chapati or rice.



You can roast baingan in oven too but to get smoky flavor better roast it in gas stove flame.


In Short


Dry roast baingan on gas stove flame


After roasting it should be tender and smoky


Remove skin


Mash it


Heat mustard oil or any other cooking oil


When the oil is proper hot add mustard oil and cumin seeds, let creackle


Add ginger and garlic (crushed or grated)


Fry until raw smell goes off


Add chopped onion and green chili


Fry until starts turning brown


Add red chili, turmeric and coriander powder, fry for few seconds


Add chopped tomato and salt


Add kasuri methi


Cook until tomato gets mushy


Add mashed baingan


Stir well and cook for a minute over low- medium flame


Add chopped coriander and stir well turn off the flame


Baingan bharta is ready

Note – If u like my recipe please share your feedback. Each of your comments are valuable for me and they encourage  me to cook a lot. Thank you so much.





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