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Baingan Bharta Recipe

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings2
AuthorSharmilee J

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.
Nutrition Facts
Baingan Bharta Recipe
Amount Per Serving (75 g)
Calories 131 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 33mg1%
Potassium 661mg19%
Carbohydrates 21g7%
Fiber 9g38%
Sugar 11g12%
Protein 4g8%
Vitamin A 526IU11%
Vitamin C 10mg12%
Calcium 50mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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