Baingan ka bharta

Baingan ka bharta

By Food E Fare

To make Baingan ka Bharta, a traditional North Indian dish, follow these steps:


  • 1 large eggplant (baingan)
  • 2-3 tomatoes, finely chopped
  • 1 onion, finely chopped
  • 2-3 green chilies, finely chopped
  • 2-3 cloves of garlic, minced
  • 1-inch piece of ginger, minced
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • Fresh coriander leaves for garnish
  • 2 tablespoons oil for cooking


Roast the Eggplant:

  • Pierce the eggplant in a few places with a fork. Apply a little oil over its surface.
  • Roast the eggplant over an open flame (gas stove) or under a broiler until the skin is charred and the eggplant becomes soft. Alternatively, you can bake it in the oven at 400°F (200°C) for about 30-40 minutes until it's tender.
  • Let the roasted eggplant cool down, then peel off the charred skin and mash the pulp well. Discard any large seeds.

Prepare the Masala:

  • Heat oil in a pan. Add cumin seeds and let them splutter.
  • Add minced garlic and ginger. Sauté until fragrant.
  • Add chopped onions and green chilies. Cook until onions turn translucent.
  • Add chopped tomatoes and cook until they soften and turn mushy.
  • Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for a couple of minutes.

Add Eggplant and Cook:

  • Add the mashed eggplant to the pan. Mix well with the masala.
  • Cook for 5-10 minutes on medium heat, stirring occasionally, until everything is well combined and the flavors are infused.
  • Adjust seasoning if needed.

Garnish and Serve:

  • Garnish with freshly chopped coriander leaves.
  • Serve Baingan ka Bharta hot with roti, naan, or rice

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