Baingan Bharta Recipe - A North Indian speciality of roasted brinjals, skinned and made into a simple but exotic preparation.

This is an exclusive website recipe.

Main Ingredients : Brinjals,

Cuisine : Punjabi

Course : Main Course_Veg

Baingan Bharta

Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.

Baingan Bharta Recipe - How to make Baingan Bharta


Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Medium


  • Brinjals 1 kilogram

  • Oil 3 tablespoons

  • Cumin seeds 1 teaspoon

  • Onions chopped3 medium

  • Ginger 2 inch piece

  • Green chillies chopped2

  • Red chilli powder 2 teaspoons

  • Salt to taste

  • Tomatoes chopped4 large

  • Fresh coriander leaves chopped1 1/2 tablespoons


Step 1

Wash, pat dry and prick eggplants. Roast them over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off and eggplants start to shrink. Let them cool.

Step 2

You can cool them by dipping them in water. Remove skin and mash the pulp completely. Heat oil in a kadai. Add cumin seeds. Cook for half a minute and add onions and sauté until translucent.

Step 3

Add ginger and green chillies and cook for a minute. Add red chilli powder and mashed roasted eggplants. Cook for seven to eight minutes over medium heat, stirring continuously.

Step 4

Add salt to taste. Add tomatoes and cook on medium heat for seven to eight minutes or till oil separates.

Step 5

Garnish with chopped coriander leaves and serve hot.