How to make Baingan Bharta - Roasted mashed aubergines cooked with onions, tomatoes, green chillies and ginger – comfort food for many!

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Brinjals (बैंगन),

Cuisine : Punjabi

Course : Main Course Vegetarian

Baingan Bharta Recipe Card

Baingan Bharta

This delicious roasted mashed brinjal dish is one of the most comforting things to eat along with crisp paranthas. Large brinjals are charred on an open flame, mashed and mixed along with chopped onions, tomatoes and basic spices. The mouthwatering smoky flavour that comes from charring the baingan is what makes this dish so amazing. Roasting it over coals adds another level of brilliance to it.

For more recipes related to Baingan Bharta checkout Bharli Vangi, Eggplant Chilli Garlic, Achari Baingan, Baingan Ka Chokha . You can also find more Main Course Vegetarian recipes like Aloo Achari, Red Pumpkin aur Palak Sabzi, Green Peas And Potato Curry, Valtande Kosamalli.

Prep Time : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Baingan Bharta Recipe

  • Brinjals 1 kilogram

  • Oil 3 tablespoons

  • Cumin seeds 1 teaspoon

  • Onions chopped 3 medium

  • Ginger 2 inch piece

  • Green chillies chopped 2

  • Red chilli powder 2 teaspoons

  • Salt to taste

  • Tomatoes chopped 4 large

  • Fresh coriander leaves chopped 1 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.