Baingan Bharta is a tasty and comforting North Indian side dish. The eggplant is roasted on the stove until soft, smoky then mashed and cooked with onions, tomatoes, and a few spices. It goes really well with roti, chapati, or even plain rice. Simple food, but full of flavor. Learn to make perfect Baingan Bharta with step by step images and instructions.
What’s nice is how easy it is to change the recipe to your liking. You can add more spice if you like it hot, or keep it mild for kids. A little extra garlic or some chopped coriander also makes it taste great. You don’t need anything fancy — just everyday ingredients. Do try and enjoy with rice or roti.
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About Baingan Bharta
Baingan Bharta Recipe is a north Indian style curry made by roasting eggplant or aubergine on direct flame. It is a simple but exotic curry with the distinct smoky flavor. Traditionally baingan bharta is made by roasting eggplant in a charcoal based tandoor but at home we can use this simple method of roasting it directly on stovetop. This is Punjabi cuisine and is a very famous side dish for rotis.
You can adjust the spice level to your liking, keep it mild or make it fiery with green chilies. You can also add more garlic, a pinch of garam masala, or even some chopped coriander for extra flavor. A squeeze of lemon juice at the end adds a nice touch.
You can serve Baingan Bharta with roti, phulka, chapati, or even plain rice. If you like, add a spoon of ghee or a bit of curd on the side for that homely feel. The soft texture and smoky taste make it really comforting. This recipe is naturally vegan and gluten-free, so it fits many diets. A humble dish that’s always satisfying.
I still remember the smell of eggplant roasting in the kitchen. It was a sign that something yummy was cooking in the kitchen. Even now, making it brings back happy memories of simple family dinners.
Baingan Bharta Ingredients
- Aubergine (eggplant) – Roast it directly on flame until the skin is charred and the inside turns soft and smoky.
- Oil – Used to grease the eggplant before roasting, and also for sautéing the spices and veggies later.
- Cumin seeds – Used for tempering. It adds a warm, earthy aroma.
- Garlic – Use finely chopped and sautéed in oil. It gives a nice depth and aroma to the dish.
- Green chilies – It’s optional, but if used, they adds more heat. It’s sautéed along with garlic to enhance their flavor.
- Onion – Use finely chopped and cook it until turns soft and golden. Adds sweetness and body to the bharta.
- Tomato – Chopped and added after onions. It brings a gentle tanginess that balances the smoky aubergine.
- Red chilli powder & Garam masala powder – Red chilli powder adds mild heat and a bright colour, while garam masala gives a warm, spiced flavor.
- Coriander leaves – Freshly chopped and added at the end as garnish. It adds freshness and a bit of color to finish the dish.
Why This Recipe Works
- This is a quick and easy to make recipe with minimal ingredients.
- This recipe is made simple pantry ingredients.
- This recipe has authentic smoky and deeper flavors.
- It has a creamy, luscious texture.
- It is a versatile dish that pairs well with bread, Roti or rice.
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How to make Baingan Bharta Step by Step
1.Wash the aubergine and remove the stalk part of aubergine. Grease the outer skin with oil and roast it directly on stove top. I used a metal skewer to hold it. Turn over and cook on all sides evenly. Make sure you cook in low medium flame so that it gets cooked inside also. It took me just 5-8 minutes to roast completely.
2.When its cooked fully the inside, it will turn mushy and you can feel it easily. Now switch off and cool down. Remove the outer skin carefully, you can just peel it of easily. Now mash it well with a fork until nicely mashed up. Set aside.
3.Heat oil in a pan – add jeera and let it crackle. Add garlic and green chilies sauté for a minute then add onions and sauté till slightly golden then add tomato.
4.Add red chili powder, garam masala powder and required salt. Saute till tomatoes turn mushy and raw smell leaves.
5.Add mashed eggplant or aubergine. Mix well and cook for 3-5 minutes in low medium flame. Garnish with coriander leaves.
Serve hot with roti / rice or any pulao of your choice.
Expert Tips
- Roasting –Roast aubergine evenly on all sides using low-medium flame to ensure it cooks through without burning outside.
- Cooling – Let the aubergine cool fully before peeling the skin to avoid burns and ensure easy removal.
- Mashing – Mash the roasted aubergine well with a fork to get a smooth texture.
- Tip – Add aubergine to the cooked tomato-onion masala only after the raw tomato smell has completely vanished.
- Cooking – Cook the final curry on low flame for 5-7 minutes so the flavors meld well.
- Optional – Add a pinch of coriander powder for extra earthiness.
Serving and Storage
Serve Baingan Bharta hot, garnished with fresh coriander leaves. It’s delicious with roti, chapatti, paratha, or plain steamed rice. It also pairs well with pulao or biryani as a side.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove before serving.
FAQS
1.Can I roast aubergine in the oven instead?
Yes, you can roast it at high temperature till the skin chars, but direct flame roasting gives the best smoky flavor.
2.Why does my aubergine turn hard after roasting?
Make sure to roast evenly on low-medium flame and cook long enough till soft inside.
3.Can I add other spices?
Yes, cumin powder or coriander powder can be added as per your taste.
4.Is this dish vegan?
Absolutely, No dairy or animal products are used in this recipe.
5.Can I make it less spicy?
Reduce the red chili powder or skip green chilies if you want a milder version.
If you have any more questions about this Baingan Bharta Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe Card
Baingan Bharta Recipe
Ingredients
- 1 aubergine / eggplant
- 1 onion finely chopped
- 2 tomato finely chopped
- 1 teaspoon garlic finely chopped
- 1.5 teaspoon red chilli powder
- 1 teaspoon garam masala powder
- 2 teaspoon coriander leaves finely chopped
- salt to taste
To temper
- 2 teaspoon oil
- 1 teaspoon jeera
Instructions
- Wash the aubergine and remove the stalk part of aubergine.
- Grease the outer skin with oil and roast it directly on stove top. I used a metal skewer to hold it.
- Turn over and cook on all sides evenly. Make sure you cook in low medium flame so that it gets cooked inside also.
- It took me just 5-8 minutes to roast completely.
- When its cooked fully the inside, it will turn mushy and you can feel it easily.
- Now switch off and cool down.
- Remove the outer skin carefully, you can just peel it of easily.
- Now mash it well with a fork until nicely mashed up. Set aside.
- Heat oil in a pan – add jeera and let it crackle.
- Add garlic and green chilies sauté for a minute then add onions and sauté till slightly golden then add tomato.
- Add red chilli powder, garam masala powder and required salt.
- Saute till tomatoes turn mushy and raw smell leaves.
- Add mashed aubergine.
- Mix well and cook for 3-5 minutes in low medium flame.
- Garnish with coriander leaves.
- Serve Baingan Bharta hot with roti / rice or any pulao of your choice.
Notes
- Aubergine (eggplant) – Roast it directly on flame until the skin is charred and the inside turns soft and smoky.
- Oil – Used to grease the eggplant before roasting, and also for sautéing the spices and veggies later.
- Cumin seeds – Used for tempering. It adds a warm, earthy aroma.
- Garlic – Use finely chopped and sautéed in oil. It gives a nice depth and aroma to the dish.
- Green chilies – It’s optional, but if used, they adds more heat. It’s sautéed along with garlic to enhance their flavor.
- Onion – Use finely chopped and cook it until turns soft and golden. Adds sweetness and body to the bharta.
- Tomato – Chopped and added after onions. It brings a gentle tanginess that balances the smoky aubergine.
- Red chilli powder & Garam masala powder – Red chilli powder adds mild heat and a bright colour, while garam masala gives a warm, spiced flavor.
- Coriander leaves – Freshly chopped and added at the end as garnish. It adds freshness and a bit of color to finish the dish.
Kimberly Ds
I've always shied away from Baingan Bharta because I thought it was too complicated to prepare. You make it sound so simple. I must try it out sometime.
Do check out my recipes too and let me know what you think.
Divs
Too tempted to try it at once seeing your clicks. bharta looks too good with that roti and salad!
kamalaveni
Delicious and mouth watering try it soon give the onion and tomotto in grams
Malathi.A
Yummy and soo tempting….
Anna
just made this and it was a hit. thanks a million