Baingan Bharta or Baingan Ka Bharta is a North Indian style dish prepared with roasted eggplant that is grilled over charcoal or direct flame, mashed and added to sautéed onion, tomatoes, garlic, green chillies and coriander. I love this dish for its simplicity, use of fresh ingredients and also for the distinct smoky flavor of the eggplant. Though, traditionally, eggplant is roasted over charcoal, for convenience, I roast it directly over gas flame.
Brinjal or eggplant is one vegetable that I love to cook and savor. No one in my family loves brinjal except when made into bajjis or added to Sambar or made as Kootu. Whenever, I crave for this favorite veggie, I make this bharta as this recipe is one of my favorite brinjal based recipe. I love Baingan Ka Bharta with ghee smeared hot phulkas, my favorite combo. I also do enjoy it with steamed basmati rice. Baingan Ka Bharta is so creamy and delicious that I sometimes relish it plain too.
Baingan or Eggplant or Aubergine – 1 large
Onion – 1 big sized finely chopped
Tomato – 1 big sized finely chopped
Garlic – 10 cloves finely chopped
Green chilli – 2 or 3 or as per taste
Coriander leaves – 3 tsps finely chopped
Turmeric powder – ½ tsp
Salt to taste
Oil – 1 tbsp
Mustard seeds – 1 tsp
Jeera or cumin seeds – ½ tsp
Preparation time – 20 mins
Cooking time – 15 mins
Total time – 35 mins
- Wash the eggplant, pat it dry and roast it on stove top. Turn over the eggplant every 2-3 mins on the flame and cook all sides evenly. Ensure you cook on low medium flame so that the inside is cooked completely.
- Once the eggplant is cooked, remove from flame and let it cool.
- Remove the outer skin by peeling off and discard the stalk and skin. Mash it well using a spoon or a fork and set it aside.
- Heat oil in a pan, add mustard seeds and let it crackle. Add the jeera. Once it sizzles, reduce flame to medium. Add finely chopped garlic and green chillies and saute for a minute.
- Add onions and sauté till translucent.
- Now, add the tomatoes and cook till they are mushy.
- Add the mashed eggplant followed by turmeric powder and salt. Mix well and cook for 5 mins in medium low flame. Garnish with finely chopped coriander leaves.
Serve hot with phulkas/rotis or steamed basmati rice.
- While selecting eggplant for bharta, I always go in for lighter ones as they contain lesser seeds. Heavier ones will contain more seeds and may not taste good.
- You can also grease the outer skin of the eggplant with oil and roast it.
- Ensure you cook the eggplant well on low medium flame, else it will be charred outside and the inside may be undone. To check doneness, you can insert a knife into the eggplant, if the knife slides easily, it is done. Else, roast it for some more time.
- You can also serve the bharta mixed with curds.