Baingan Bharta is a flavour-packed Indian curry made with smoky roasted aubergine, that is mashed and cooked in a spiced onion, tomato masala.
Baingan Bharta translates to mashed aubergine (eggplant). It is a North Indian curry made with smoky mashed aubergine and an onion tomato bhuna masala.
You might like this similar Kathiyawadi dish - Dahi Varo Oro.
To achieve the characteristic smoky flavour, you need to roast the aubergine on a direct flame. This chars the skin and condenses the aubergine flesh until it is buttery soft.
Roasting on a direct flame draws out the incredible flavour and sets baingan bharta apart from other aubergine recipes like brinjal bhaji, baingan masala and aloo baingan.
Ingredients notes
Be sure to check out the full recipe and ingredient list below.
Aubergine
Onion, garlic, ginger, green chillies - all finely chopped or sliced.
Tomatoes - fresh tomatoes, chopped.
Spice powders: red chilli powder, turmeric powder, coriander-cumin powder, garam masala.
Cumin seeds.
Oil.
Coriander to serve with.
Hayley's Tips
- Mashed aubergine absorbs oil like a sponge so you do need more oil for this recipe than usual.
- You can either slice or puree the smoked aubergine as the pureed aubergine will absorb even more oil.
- Instead of roasting on an open flame (which can create a mess), roast the eggplant in an oven at 400°F (200°C) for 30-40 minutes, or in an air fryer at 375°F (190°C) for 20-25 minutes. This reduces charring mess on the stovetop.
- Before roasting, poke a few holes with a fork to prevent bursting and to make peeling easier.
- If roasting on an open flame, wrap the eggplant in aluminum foil to reduce mess and sticking.
- After roasting, place the eggplant in a covered bowl for 5 minutes. The steam will loosen the skin, making it easier to peel.
- Instead of using your hands (which can get messy), use a spoon or tongs to scrape off the skin.
- Recipe add ins - my Mum often adds in chopped spring onion or sometimes chopped spinach. You could also add in green peas.
Serving Suggestion
Baingan Bharta is best served with bajra roti, known in Gujarati households as bajri na rotla. Other Indian flatbreads that work are whole wheat chapatis or plain paratha.
Add in a side of garlic lasan chutney and you have a flavour-packed meal.
Storage
Store leftover baingan bharta in an airtight container in the fridge for up to 3 days. Reheat in a pan or in the microwave.
This recipe does not freeze well as the aubergine will loose texture upon defrosting.
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📖 Recipe
Baingan Bharta
Equipment
- pan
Ingredients
- 1 large aubergine
- 4 tablespoon oil
- 1 teaspoon cumin seeds
- 1 onion chopped
- 1 teaspoons ginger grated
- 5 cloves garlic minced
- 1 teaspoon green chillies minced
- 1 tomato chopped
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 tablespoon ground coriander and cumin
- ½ teaspoon garam masala
- 1 teaspoon salt
- 3 tablespoon coriander
Instructions
- Grease the aubergine with a little oil, make slits all over the surface and cook over an open flame until it is soft and charred.
- Allow to cool then peel away the skin. Mash the pulp or chop and keep it aside.
- Heat the oil in a pan and add the cumin seeds.
- When they crackle, add the onions and sauté for a few minutes or until it turns light pink.
- Add the ginger, garlic and green chillies and cook for a minute.
- Tip in the tomatoes and cook further 2-3 minutes.
- Add turmeric powder, red chili powder, coriander cumin powder, garam masala and cook until the oil separates from the masala.
- Stir in mashed aubergine and salt.
- Mix well and cook further 3-4 minutes on low heat.
- Garnish with coriander and serve.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in May 2010.
Cooking Foodie says
Nice looking bharta.. I too love it with bajra rotla, curds and onion... yum!!!
BTW I sent entries for the Joyful Eating whist Traveling Event... let me know if you dont get it..
Meena says
love this baingan ka bhartha...i make it slightly different...will try your version!
Aps Kitchen says
In my moms place amma used to keep it on fire (not the gas one the one with wood) nd it used to taste simply super... loved this curry 🙂
Namitha says
I 'm not a big fan of brinjal either 🙂 But this is one of my fav dishes 😀
Khadija El Mary (Mamatkamal) says
I can tell you I love Aubergines, there is even a very popular moroccan salad made with Aubergine, called Za3louk, I will post it soon in my blog, it is absolutely delicious!
Your dish looks so yummy, I'm bookmarking it.
Have a great evening,
Unknown says
hi jagruthi what a lovely dish
you are a great cook good work
baingan bharathi really looks yummy
TREAT AND TRICK says
Great combo, looks so yummy and healthy, beautiful click too...
Mary Bergfeld says
This looks delicious. I'm not a huge fan of eggplant, but I learned a long time ago to never say never. I hope you are having a great day. Blessings...Mary
kamalabhoopathy says
Lovely combo and healthy too bhartha looks yum.
Indian Khana says
This one is my fav...looks too gud...and all the best for the event dear..will try to think soem remedies 😉
~ Lopa says
Both of used to hate bengan too, but now i love bengan, still he doesn't, but both of us loves bengan bharta 🙂
Angie's Recipes says
The eggplant sounds and looks really good! I wish I could have some for my dinner!
Gita Jaishankar says
I was also like that only, never ate any veggies except potatoes when I was kid! Great dish, eggplant with spinach sounds good...looks very delicious 🙂
Anonymous says
I like eggplant but I sure don't cook enough with it. This recipe sounds terrific!
gtyuk says
I really love aubergines NOW, but as a kid, I refused to even taste this vegetable ...like you, I 'm trying hard to make my teddies like the dish as well 🙂
your baingan bhartha looks delicious !!! I love to have it with chapatis 🙂