Wednesday, 5 June 2013

Baigan Bhartha ( Roasted Aubergine with Spring Onion) !

Made n Enjoyed
Hello readers,

"Like Mother, Like Daughter" not for me :) , In my case "Like father, Like Daughter" !! In our family I'm very much like my Dad, personality and our behaviours matches. Well today not talking about that, but will talk about our liking of food and taste !!

My dad absolutely loves aubergines, so do I. We love aubergine but even more when you make Baigan Bhartha that tops it all. Baigan Bhatha is one of my favourite ways to eat aubergine. In my family mum and dad both used to make Bhartha, I have already posted Mum's Baigan Bhartha with Spinach before. Both recipes are brilliant, and if you're an aubergine crazy, you'll love them both !

Dad loves his Bhartha with Spring onions mostly in winter when spring onions available abundantly, I prepare this dish here in summertime where I get aubergines and spring onions available abundantly and at reasonable prices. He prepares this dish with so much care and love, and today I am going to share his recipe today with you all.

Baigan is for aubergine or eggplant and Bhartha translates Mashed. It's roasted and mashed aubergine with spices, which has Smokey and spicy taste. Bhartha is best with Roti, Paratha , yogurt and salad.

you will need :-
    • 1 large Aubergine
    • 1 bunch spring onion chopped
    • 1 teaspoon cumin seeds
    • 1/2 cup white onion finly chopped
    • 1 1/2 teaspoons ginger, grated
    • 1 teaspoon garlic, grated -can use green garlic
    • 1 teaspoon green chillies, finely chopped
    • 1/2 cup tomatoes, finely chopped
    • 1 tsp red chilli powder
    • 1/2 teaspoon turmeric powder
    • 1 tablespoon coriander-cumin seed powder
    • 1/2 teaspoon garam masala
    • 1/2 tesspoon amchoor powder
    • 2 tablespoon Olive oil 
    • salt to taste

For the garnish
  • Handful of fresh chopped coriander

Method :-
Grease the aubergine with a little oil, make slits all over the surface and cook over an open flame till it is soft.
 Cool and peel the skin. Mash the pulp thoroughly and keep aside. (I grind it in grinder, so there isn't any lump in the puree)
Heat the oil and add the cumin seeds.
When they crackle add the onions and sauté for a few minutes.
Add the ginger, garlic and green chillies and fry again for a few seconds.
Add the tomato, turmeric powder, coriander-cumin seed powder and cook till the oil separates from the masala.
Now add half of the spring onion and cook just 1 minute.
Add  Add the mashed aubergine and cook 3-4 minutes,
Add garam masala, amchoor paowder and salt ,mix well.
Turn off the heat.
Garnish with fresh chopped coriander and remaining spring onions.
Enjoy as much as my Dad and I do :)

Linking this to my own event Dad's Cooking. and Made with Love Mondays by Javelin Warriors .

Happy Cooking :)


  1. my all time fav. with phulkas' yum

  2. Super delicious !! looks so inviting !!

  3. I do love eggplant - and this is such a tasty way to enjoy it! I'm always watching to see how others use eggplant because it's such a unique ingredient...

  4. This is my all time fav baingan dish! Yummy.

  5. I made it this was yummy with spring onions ....n little coriander


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