Baingan Bharta



Eggplant/Brinjal 1 (Large)
Oil 1-2 Tbsp.
Cumin Seeds 1 Tsp.
Ginger 1 inch (Finely Chopped)
Garlic 1-2 Cloves (Finely Chopped)
Onion 1 (Finely Chopped)
Tomato 1 (Finely Chopped)
Turmeric ½ Tsp.
Salt To Taste.
Red Chilli Powder 1 Tsp.
Coriander Powder 1 Tsp.
Roasted Cumin Powder 1 Tsp.
Garam Masala 3/4th Tsp.
Coriander Few springs(Chopped)
Ghee 1 Tbsp. (Optional)



  • Roast the brinjal directly over the flame till the skin gets completely charred and the brinjal starts to get mushy.
  • Transfer it to a bowl, cover and rest it for 10-15 minutes
  • Peel and discard the skin. Using a fork mash it down completely.


  • To a pan add oil and heat it. Add Cumin, Chopped ginger, garlic and green chillies. Sauté for a minute.
  • Add chopped onions and continue to sauté for 2-3 minutes.
  • Add salt to taste and chopped tomatoes. Mix well an cook till the tomatoes turn mushy.


  • Add Turmeric, chilli powder, coriander powder and the mashed eggplant.
  • Mix well and cook for 2-3 minutes by stirring in constant intervals.


  • Add roasted cumin powder, Garam masala, chopped coriander and mix well.
  • Cover the pan and simmer for 4-5 minutes.
  • Add Ghee towards the end and give it a mix.


  • Serve hot with steamed rice or any Indian flat bread.

Tips & Variations:

  • Ghee that is added towards the end is just to enhance the flavour and is completely optional. Skip adding ghee to keep the recipe vegan friendly
  • You can also use a Phulka grill to char the eggplant.
  • Or place the eggplant in the microwave and microwave it on high for 3 minutes.
  • Leave traces of burnt skin in the eggplant to bring smoky flavour to the dish.


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