Baingan Bharta or Baingan ka Bharta

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.

Baingan Bharta

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.

Ingredients

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

To temper
Oil – 1 tbsp
Mustard seeds – 1 tsp
Jeera or cumin seeds – ½ tsp

Preparation

Preparation time – 20 mins
Cooking time – 15 mins
Total time – 35 mins
Serves 2

  1. 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.
  2.  Once the eggplant is cooked, remove from flame and let it cool.
  3. 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.
  4. 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.
  5. Add onions and sauté till translucent.
  6. Now, add the tomatoes and cook till they are mushy.
  7. 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.

Baingan Bharta

Notes

  1. 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.
  2. You can also grease the outer skin of the eggplant with oil and roast it.
  3. 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.
  4. You can also serve the bharta mixed with curds.